11 September, 2015
Lemon & Garlic Chicken Mini Wraps
Lemon & Garlic Chicken Mini Wraps
Serves: 2
Ingredients:
- 2 chicken thigh fillets
- 4 mini corn tortillas
- 1/2 cup baby spinach
- 1 spring onion
- 1 small tomato
- 1/2 small red capsicum
- 2 tablespoons extra light cream cheese
Marinade Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, very finely diced
- 1 tablespoons, finely chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Pinch ground black pepper
Method:
- Place all the marinade ingredients into a small container with a lid and shake very well to combine
- Use a meat tenderise to flatten out the chicken thigh to a more even cut of meat
- Place the chicken and the marinade in zip lock bag and put in the fridge for a minimum of 4 hours but preferably overnight.
- Heat a grill plate and then grill the chicken about 3-4 minutes each side until golden and cooked through.
- Prepare the salad by placing the baby spinach in a mixing bowl adding in a finely sliced spring onion, diced tomato and diced red capsicum and combine tell
- Heat the tortilla in a sandwich for 60 seconds, spread 1/2 tablespoon of cream cheese across each of the tortillas
- Place 1/4 quarter of the salad on each of the tortillas and top with 1/4 of the sliced chicken
- Either wrap or fold over and enjoy.
Recipe Notes:
- Store covered in the fridge to use within 2 days
- The chicken portion of this recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.