Barbecue Pulled Chicken Wraps

Name: Barbecue Pulled Chicken Wraps with Rocket Salad
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 1 Tbsp of Vegetable oil; 200 Grams of Tomato passata; 15 Grams of Honey; 10 ML of Soy sauce; 15 ML of Apple cider vinegar; 2 Grams of Smoked paprika powder; 2 Grams of Garlic powder; 2 Grams of Chilli flakes; 1 Piece of Red onion; 2 Piece of Carrot; 1 Piece of Red pepper; 1 Tbsp of Olive oil; 1 Tsp of Salt; 250 Grams of Cherry tomatoes; 15 ML of White balsamic vinegar; 6 Grams of Dijon mustard; 1 Tsp of Salt; 2 Tbsp of Olive oil; 4 Piece of Wholewheat tortilla wraps; 40 Grams of Rocket

with Rocket Salad

This street-food inspired supper is best enjoyed with your hands!

Cals 770 · Prot 55 · Carbs 112 · Fat 16

Family Friendly

40 min

Barbecue Pulled Chicken Wraps with Rocket Salad

This street-food inspired supper is best enjoyed with your hands!

Cals 770 · Prot 55 · Carbs 112 · Fat 16

Family Friendly

Ingredients

Pulled chicken

Chicken breast

300 Grams

Vegetable oil

1 Tbsp

Sauce

Tomato passata

200 Grams

Honey

15 Grams

Soy sauce 9*10*11*

10 ML

Apple cider vinegar

15 ML

Smoked paprika powder

2 Grams

Garlic powder

2 Grams

Chilli flakes

2 Grams

Veggies

Red onion

1 Piece

Carrot

2 Piece

Red pepper

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

To serve

Cherry tomatoes

250 Grams

White balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Salt

0.5 Tsp

Olive oil

2 Tbsp

Wholewheat tortilla wraps 10*11*

4 Piece

Rocket

40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3223 / 770
Fats (g)	16.4
of which saturated (g)	6.9
Carbohydrates (g)	112
of which sugars (g)	32.1
Fibers (g)	24.4
Proteins (g)	55
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breast and fry for 2 min on both sides. Add a large splash of water. Cover and cook for 8 min or until the chicken is cooked through.

2 Make barbecue sauce

Meanwhile, add the tomato passata, honey, soy sauce, apple cider vinegar, smoked paprika, garlic powder, chilli flakes (spicy!), salt and pepper to a small pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for 10 min or until the sauce has thickened. Stir occasionally.

3 Add

Once the chicken is cooked through, pull the chicken using 2 forks until fully shredded. Add the shredded chicken to the barbecue sauce, remove from the heat, cover, and set aside to keep warm.

4 Prep vegetables

Peel and slice the onion. Peel and grate the carrot. Slice the pepper into thin strips. Halve the cherry tomatoes.

5 Fry vegetables

Heat a drizzle of oil in a large pan over a high heat. Fry the onion and peppers for 3-5 min until crisp-tender. Season with salt and pepper. Meanwhile, heat the tortilla wraps in a microwave or preheated oven.

6 Serve

Meanwhile, in a bowl, whisk the balsamic, Dijon and salt with the olive oil. Divide the barbecue chicken and the fried vegetables between the wraps. Fold two sides of the wrap over the filling, then roll tightly from bottom to top. Cut the rolls in half diagonally. Toss the rocket, cherry tomatoes and carrots in the dressing and serve alongside.

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