Rainbow salad wrap
herby citrus chicken and spicy yoghurt ripple
35 mins plus marinating
Not Too Tricky
serves 4
About the recipe
Super-juicy, quick-cooked marinated chicken wrapped up in a soft tortilla with slaw that’s full of life, flavour and crunch is just the ticket when you’re after a simple but tasty meal that the whole family will love – this is messy summer eating at its best!
Ingredients
2 x 200g higher-welfare skinless chicken breasts
olive oil
1 lemon
2 sprigs of oregano
4 tortilla wraps
40g feta cheese
optional: chilli sauce
SLAW
extra virgin olive oil
red wine vinegar
½ teaspoon wholegrain mustard
½ teaspoon Dijon mustard
½ teaspoon English mustard
optional: 3 sprigs of soft herbs, such as flat-leaf parsley, tarragon, dill
150g chard or spinach
150g baby carrots
2 golden beetroots
150g red or white cabbage
1 bunch of spring onions
YOGHURT RIPPLE
4 heaped tablespoons Greek yoghurt
1 heaped tablespoon tahini
1 teaspoon rose harissa
Top Tip
FOOD SAFETY
This is a great recipe to make with kids, but remember that box graters are very sharp so need to be used carefully. Show them how to hold hard fruit and vegetables with a firm grip and use nice big chunks so that their hands are kept safely out of the way.
Method
- First, make the slaw. Drizzle 3 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar into a large shallow bowl, then add the mustards (or choose your favourite) and a pinch of black pepper, then mix together well. Pick in and stir through the soft herb leaves (if using).
- Trim the chard or spinach leaves, discarding any tough stalky bits, then roll up, finely slice and transfer to the bowl. Scrub the carrots and beets, then finely slice (use a crinkle-cut knife if you’ve got one), matchstick or coarsely grate them on a box grater, and add to the bowl. Speed-peel the cabbage into the bowl, then trim, finely chop and add the spring onions. Set aside, to be dressed at the last minute.
- Place the chicken breasts between 2 large sheets of greaseproof paper, and bash with a rolling pin to flatten to about 1cm thick, then place in a shallow bowl.
- Drizzle over 1 tablespoon of olive oil, squeeze over the lemon juice and season with salt and pepper, then tear over the oregano and turn the chicken in the marinade, to coat. Leave to marinate for at least 10 minutes, preferably overnight.
- Spoon the yoghurt into a bowl, drizzle over the tahini and harissa, then swirl and ripple together.
- Toss the slaw together, then taste and season to perfection.
- Place a large non-stick frying pan on a high heat then, once hot, lay in the chicken and cook for around 2 minutes on each side, or until golden and cooked through. Transfer to a board, then clank up into 1cm slices.
- If you’ve got a gas hob, toast the tortillas directly over the flames, using tongs to turn them over – you’ll need to work in batches.
- Load up the tortillas with the spicy yoghurt ripple, a good pinch of slaw and some sliced chicken, then crumble over the feta.
- Finish with a drizzle of chilli sauce or a drizzle of oil from the harissa jar, if you like, then roll up and tuck in!
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