Chicken tikka breast fillet wrap
4
Easy
10 minutes
20 minutes
Looking for a quick and easy lunch idea, which also happens to be perfect for meal prep? These chicken tikka wraps are where it’s at. Paired with mushrooms for extra umami flavour, tomatoes for some acidity and avocado for creaminess, it’s a fresh lunch idea with big, bold flavours, finished off with a spicy curry mayo.
Ingredients
Method
- 4 x 90 g Stoneground Flour Burritos
- 750 g Tikka Marinated Breast Fillets
- 800 g San Marzano Tomatoes
- 250 g Portabellini Mushrooms
- 2 T Woolworths Mediterranean Extra Virgin Olive Oil
- 250 ml French Style Mayonnaise
- 55 g Mild curry powder
- 2 -pack Ripe & Ready Hass Avocados
- 470 g Sticky Toffee Pudding
Method
Ingredients
1. Lay out the tikka chicken breasts in the air fryer, followed by a layer of the cut mushrooms drizzled with olive oil. Cook according to package instructions on the chicken.
2. Lay out your stoneground flour burritos.
3. Prepare your curry mayo by mixing a teaspoon or two of the mild curry powder into the French-style mayo.
4. Add a generous spoonful of mayo to the wrap, followed by slices of tomato, your cooked chicken and mushrooms, and finish off with fresh avocado.
5. Package in lunch wrap and toast just before eating.
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