Ali Honour's Crispy Chicken Wraps & Choccy Seed Slice - the perfect lunchbox treat.


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


Crispy Chicken Wraps

  1. 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.
  2. Press the chicken into the mixture and place on an oven tray lined with non-stick baking paper.
  3. Drizzle with the oil and cook, turning halfway, for 15–20 minutes or until crispy and cooked through.
  4. Allow to cool slightly before slicing.

While the chicken is cooking, make the cashew and avocado spread.

  1. Place the cashews, avocado, garlic, lemon juice, basil, salt and pepper in a small food processor and process until almost smooth. Set aside.
  2. 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

  1. 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. 
  2. Press the mixture into a 20cm square cake tin lined with non-stick baking paper. Cook for 30–35 minutes or until golden. 
  3. Refrigerate until completely cooled. Slice into 2.5cm x 5cm logs to serve.

Ali Honour's Crispy Chicken Wraps & Choccy Seed Slice: Today