Ali Honour's Crispy Chicken Wraps & Choccy Seed Slice - the perfect lunchbox treat.
Ingredients
Crispy Chicken Wraps
½ cup (20g) Puffed Quinoa
1 Tablespoon Nigella Seeds
2 Teaspoons Sumac
1 Teaspoon Dried Chilli Flakes
Sea salt and cracked black pepper
600g Chicken Breast Fillets, trimmed
1 Tablespoon Extra Virgin Olive Oil
8 Large Lettuce Leaves
Cucumber, thinly slices into ribbons
1 Handful Pea Shoots
Cashew and Avocado Spread
75g Cashews, toasted
1 Avocado Flesh, schooped
2 Cloves Garlic, crushed
1 Tablespoon Lemon Juice
Handful of Basil Leaves
Choccy Seed Slice
- 320g Brazil Nuts, roughly chopped
- 1 Cup Puffed Millet
- 80g Pumpkin Seeds
- 50g Black Chia Seeds
- 50g 70% Dark Chocolate, roughly chopped
- 50g Dried Fruit
- 90g Honey
- 2 Teaspoons Vanilla Bean Paste
Method
Crispy Chicken Wraps
- Preheat oven to 180°C (350°F). Place the puffed Quinoa, Nigella seeds, sumac, chilli, salt and pepper in a large bowl and stir to combine.
- Press the chicken into the mixture and place on an oven tray lined with non-stick baking paper.
- Drizzle with the oil and cook, turning halfway, for 15–20 minutes or until crispy and cooked through.
- Allow to cool slightly before slicing.
While the chicken is cooking, make the cashew and avocado spread.
- Place the cashews, avocado, garlic, lemon juice, basil, salt and pepper in a small food processor and process until almost smooth. Set aside.
- To serve, top each lettuce leaf with 1 tablespoon of the cashew and avocado spread. Divide the chicken, cucumber and snow pea sprouts between the leaves, sprinkle with pepper and roll to enclose.
Choccy Seed Slice
- Preheat oven to 160°C (325°F). Place the nuts, millet, pumpkin seeds, chia, chocolate, honey and vanilla in a large bowl and mix well to combine.
- Press the mixture into a 20cm square cake tin lined with non-stick baking paper. Cook for 30–35 minutes or until golden.
- Refrigerate until completely cooled. Slice into 2.5cm x 5cm logs to serve.
