Barbecue Pulled Chicken Wraps

with Sauteed Veggies

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Instructions

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1 Roast chicken

Preheat the oven to 200°C. Place chicken thighs on an oven tin lined with baking paper, or to an oven casserole. Season with salt and pepper. Roast in the oven for 15 minutes and let cool for about 5 minutes. Then shred to small pieces and discard unwanted bits.

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2 Make sauce

Combine tomato passata, brown sugar, soy sauce, apple cider vinegar, smoked paprika, garlic powder, chilli flakes, salt, and pepper in a small pot. Bring to a boil and reduce the heat to low. Simmer lightly, uncovered, for 10-15 minutes or until the sauce has thickened. Stir occasionally.

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3 Add shredded chicken

Add the shredded chicken to the barbecue sauce, stir well, and keep warm under lid.

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4 Prep veggies

Peel onion and carrot, and cut to thin slices. Cut bell pepper to thin strips.

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5 Fry veggies

Heat oil in a large pan over high heat. Fry onion, carrot and bell pepper for 3-5 minutes until crisp-tender. Season with salt and pepper.

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6 Assemble and serve

Divide the saucy barbecue chicken and the fried veggies to warmed tortilla wraps. Turn two sides on top of the filling, then roll tightly from bottom to top. Cut the rolls in half diagonally, and serve with fresh cherry tomatoes.

Tips for fussy eaters

Reduce the amount of chilli powder or remove altogether!

Pro tip

When the chicken is really tender, use two forks to shred the meat into the sauce.

A great streetfood style dinner to eat with your hands!

Cooking Time: 40 min

Cals 790 · Prot 65.3 · Carbs 64.5 · Fat 31.2

Ingredients

Number of people

Pulled chicken

Chicken thighs, boneless skinless 600.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Grams

Sauce

Tomato passata 150.00 Grams
Brown sugar 30.00 Grams
Soy sauce 15.00 ML
Apple cider vinegar 15.00 ML
Smoked paprika powder 2.00 Grams
Garlic powder 2.00 Grams
Chilli flakes 1.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Grams

Veggies

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Grams

To serve

Tortilla wraps 4.00 Pieces
Cherry tomatoes 200.00 Grams

A great streetfood style dinner to eat with your hands!

Cooking Time: 40 min

Cals 790 · Prot 65.3 · Carbs 64.5 · Fat 31.2

Instructions

photo

1 Roast chicken

Preheat the oven to 200°C. Place chicken thighs on an oven tin lined with baking paper, or to an oven casserole. Season with salt and pepper. Roast in the oven for 15 minutes and let cool for about 5 minutes. Then shred to small pieces and discard unwanted bits.

photo

2 Make sauce

Combine tomato passata, brown sugar, soy sauce, apple cider vinegar, smoked paprika, garlic powder, chilli flakes, salt, and pepper in a small pot. Bring to a boil and reduce the heat to low. Simmer lightly, uncovered, for 10-15 minutes or until the sauce has thickened. Stir occasionally.

photo

3 Add shredded chicken

Add the shredded chicken to the barbecue sauce, stir well, and keep warm under lid.

photo

4 Prep veggies

Peel onion and carrot, and cut to thin slices. Cut bell pepper to thin strips.

photo

5 Fry veggies

Heat oil in a large pan over high heat. Fry onion, carrot and bell pepper for 3-5 minutes until crisp-tender. Season with salt and pepper.

photo

6 Assemble and serve

Divide the saucy barbecue chicken and the fried veggies to warmed tortilla wraps. Turn two sides on top of the filling, then roll tightly from bottom to top. Cut the rolls in half diagonally, and serve with fresh cherry tomatoes.

Tips for fussy eaters

Reduce the amount of chilli powder or remove altogether!

Pro tip

When the chicken is really tender, use two forks to shred the meat into the sauce.

Ingredients

Number of people

Pulled chicken

Chicken thighs, boneless skinless 600.00 Grams
Salt 1.00 Tsp
Black pepper 0.75 Grams

Sauce

Tomato passata 150.00 Grams
Brown sugar 30.00 Grams
Soy sauce 15.00 ML
Apple cider vinegar 15.00 ML
Smoked paprika powder 2.00 Grams
Garlic powder 2.00 Grams
Chilli flakes 1.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Grams

Veggies

Red onion 1.00 Pieces
Carrot 2.00 Pieces
Red bell pepper 1.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.25 Grams

To serve

Tortilla wraps 4.00 Pieces
Cherry tomatoes 200.00 Grams
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