Ingredients

Method

• 1 kg Woolworths seedless red grapes or Woolworths seedless white grapes
• 4 Woolworths free-range skinless chicken breasts, sliced into strips
• 1 T Woolworths Mediterranean extra virgin olive oil
• 1 t Woolworths chilli & lime salt
• 2 T Woolworths Spanish smoked paprika
• 1 T Woolworths dried oregano
• ½ queen pineapple, thinly sliced or diced
• 2 large carrots, finely shaved
• 90 g Woolworths pickled red onion petals
• 6 Woolworths heat & eat multiseed wraps, lightly toasted
• 150 g Woolworths tzatziki
• fresh dill to garnish
• fresh rocket, to garnish
• lime, to garnish
For the crumbed fish wraps:
• 500 g Woolworths crumbed hake goujons
• 300 g Woolworths rainbow slaw
• 1x4 pack Woolworths cauliflower wraps, lightly toasted
• 100 g Woolworths Asian dressing
• 180 g Woolworths beetroot hummus
• 2 Woolworths mild spring onions, finely sliced
• fresh mint, to garnish
• lime, to garnish
For the slaw:
• 200 g red cabbage, thinly sliced
• 150 g carrots, thinly sliced
• 200 g baby spinach, roughly chopped
• 1 African bird’s eye chilli, finely chopped
• 2 Woolworths mild spring onions, finely sliced
• handful of fresh coriander

Method

Ingredients

1. For the chicken wraps: slice chicken breasts into strips and brush them with oil.

2. Mix assorted spices together and toss the chicken strips until evenly coated.

3. Air fry chicken strips for 12 minutes at 180°C.

4. Generously spread tzatziki on each wrap and assemble using the remaining ingredients.

5. For the fish wraps: air fry the fish goujons according to box instructions (approximately 4–6 minutes at 200°C).

6. Unpack or prepare slaw and mix together with the dressing.

7. Generously spread hummus on each wrap and assemble using the remaining ingredients.