How to make a colourful spicy chicken wrap with rainbow vegetables [recipe post commissioned by Mission Deli – see below for details…]
You need to pity my bread maker. It hasn’t seen much use in the past year. Wraps have become a firm favourite choice for my work at home lunch. During the six months where I lost over three stones in weight, I had largely avoided eating traditional bread.
I have found Mission Deli wraps are quick to prepare, less stodgy than sliced bread and perfect to fill with a high ratio of vegetables or even the previous evening’s leftovers. Better still, they stay soft and fresh all week so they fold easily without cracking. Plus you can enjoy them without needing to spread with butter. Although I often employ a squirt of low calorie salad cream instead.
That’s not where my wrap addiction ends. You can also use them to make quesadilla style toasted sandwiches; roll up pinwheel style or even make a lasagne layered with wraps instead of pasta sheets. I’ve used them pinwheel style for party buffets where they make a visually interesting change to traditional sandwiches (see bottom of this post). Visit Mission Deli’s website for further information and ideas how to use wraps.
Because I tend to eat my wraps immediately, I barely let go of them between folding them up and greedily munching down. So their unravelling had never been a problem. My husband got wind of my lunchtime wrap habit and wanted to take them to work.
To guarantee his wrap’s stability out of the house, I invented a nifty Christmas cracker style #WrapHack to keep his lunch perfectly wrapped up to enjoy al-desko.
To get the veggies matchstick thin there’s a marathon chopping session required. Chop enough for a couple of days or use the leftover veggie sticks in a stir fry. Here’s what you do…
Chopping red cabbage, red onions, beetroot, peppers and carrots; rubbing chicken supreme joints with smoked paprika and other spices then roasting.
The red onions, cabbage and beetroot are mixed together with a tablespoon of the beetroot vinegar to make a red slaw. The cooked chicken breast is chopped into thin bitesize strips. Laying a Mission Deli wrap flat on a sheet of baking parchment, place some spinach leaves and cooked chicken in a rough rectangle in the middle. Then scatter over the various coloured vegetables roughly in a horizontal fashion. (Concentrate on getting a bit of every colour in the middle of the rectangular area.)
Fold the left/right edges over the filling and then roll vertically into a sausage shape. Then wrap the paper around into a cylinder then twist the ends like a Christmas cracker. Cut through the middle with a sharp knife to display the coloured filling. Pack tightly in a lunchbox or eat immediately!
If you fancy having a go at your own #WrapHacks challenge, Mission Deli are holding a competition on their Facebook page to see your best #WrapHacks. There’s a £50 shopping voucher prize and to kick things off they’re also giving away 150 packs of Mission Deli wraps for you to fill with your creative ideas.
How would you hack your wrap?
- 1 pack Mission Deli original wraps
- 50g raw red cabbage, finely chopped into slices
- 7-8 slices picked beetroot, chopped into julienne strips
- 1 tbsp of the pickled beetroot's vinegar
- ¼ large red onion, finely sliced
- 1 red pepper, chopped into julienne strips
- 1 carrot, chopped into julienne strips
- 1 yellow pepper, chopped into julienne strips
- 2 handfuls of washed and dried spinach leaves
- 2 chicken supreme joints (or skinless chicken breast fillets)
- 1 tbsp rapeseed oil (or ground nut oil or sunflower)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cloves garlic, finely chopped
- A sauce of your choice i.e. salad cream, mayo or sriracha (optional)
- First cook the chicken; preheat the oven to gas 6 / 200c. In a medium size bowl pour the oil over the chicken with the spices and chopped garlic. Rub into the surface of the chicken. Place in a baking dish lined with baking parchment paper and roast for around 30 minutes until the juices run clear. You may like to cover the chicken with foil after the first 20 minutes' cooking so it doesn't blacken too much or become dry.
- Meanwhile chop the vegetables; the red cabbage and red onion into fine slices and the peppers and carrots each into fine julienne style matchsticks.
- Mix the red cabbage, red onion and beetroot in a small bowl with a tablespoon of the beetroot vinegar. Stir to combine so the beetroot and vinegar colour bleeds into the onion and cabbage. Set aside.
- When the chicken is cooked and cooled slightly, remove the bone (if any) and slice the meat into fat matchsticks. (If you are eating the wraps later, make sure the chicken is completely cold before you assemble them and keep cool until eating).
- Laying a Mission Deli wrap flat on a sheet of baking parchment, place some spinach leaves and cooked chicken in a rough rectangle in the middle. Then scatter over the various coloured vegetables roughly in a horizontal fashion. (Concentrate on getting a bit of every colour in the middle of the rectangular area.)
- At this point, if you wish to add sauce, squirt this in a zig zag over the rectangle of filling.
- Fold the left/right edges over the filling and then roll vertically into a sausage shape. Then wrap the paper around into a cylinder then twist the ends like a Christmas cracker.
- Cut through the middle with a sharp knife to display the coloured filling. You can wrap with foil instead however it will blunt your knives quicker. Pack tightly in a lunchbox or eat immediately!
If you like this recipe try also these roast beef wraps with cranberry relish and spinach:
Rainbow burrito wraps post was commissioned by Mission Deli as part of their #WrapHacks campaign. Check out further ways to use Mission Deli wraps on their website.