Rainbow salad wrap

herby citrus chicken and spicy yoghurt ripple

Rainbow salad wrap

Rainbow salad wrap

Serves Serves 4
Time Cooks In35 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 501 25%
  • Fat 23g 33%
  • Saturates 6g 30%
  • Sugars 8g 9%
  • Salt 1.8g 30%
  • Protein 33.6g 67%
  • Carbs 39.4g 15%
  • Fibre 5.3g -
Of an adult's reference intake
Recipe From

Jamie: What to Eat This Week

By Jamie Oliver
Tap For Method

Ingredients

  • 2 x 200g higher-welfare skinless chicken breasts
  • olive oil
  • 1 lemon
  • 2 sprigs of oregano
  • 4 tortilla wraps
  • 40 g 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
  • 150 g chard or spinach
  • 150 g baby carrots
  • 2 golden beetroots
  • 150 g red or white cabbage
  • 1 bunch of spring onions
  • YOGHURT RIPPLE
  • 4 heaped tablespoons Greek yoghurt
  • 1 heaped tablespoon tahini
  • 1 teaspoon rose harissa
Tap For Method

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Recipe From

Jamie: What to Eat This Week

By Jamie Oliver
Tap For Ingredients

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the yoghurt into a bowl, drizzle over the tahini and harissa, then swirl and ripple together.
  6. Toss the slaw together, then taste and season to perfection.
  7. 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.
  8. 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.
  9. Load up the tortillas with the spicy yoghurt ripple, a good pinch of slaw and some sliced chicken, then crumble over the feta.
  10. 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!

Tips

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.

Recipe From

Jamie: What to Eat This Week

By Jamie Oliver