557
CALORIES
50.5
PROTEIN (G)
58.3
CARBS (G)
12.4
FAT (G)
7.1
FIBRE (G)
Method
Mix the chicken with garlic, oregano, half the paprika, half the salt, pepper and 25 ml lemon juice. Marinate for 20 minutes if possible.
Spread the chicken on a lined tray and bake at 200°C fan for 20–25 minutes, turning once, until browned and the thickest pieces reach 75°C for at least 30 seconds.
Whisk the mayonnaise, sriracha, remaining paprika and salt with 50 ml lemon juice.
Warm the flatbreads, then divide the lettuce, onion, tomato and chicken between them. Spoon over the measured sauce and wrap tightly.
ALLERGENS
Contains: Contains egg, mustard and cereals containing gluten. Flatbreads may contain soya.
STORAGE & REHEATING
Refrigerate chicken and sauce separately for up to 2 days. Reheat chicken until piping hot and assemble fresh.
COACH NOTE
One filled flatbread is one serving. The sauce is included, so measure it rather than adding an unrestricted drizzle.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use chicken breast for a leaner result or certified gluten-free wraps if required; recalculate nutrition.
FREEZER GUIDANCE
Freeze cooked chicken for up to 1 month. Defrost in the refrigerator and reheat thoroughly.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.