Recipe

Paprika chicken and walnut wraps

Jul 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • 1 hr marinating
  • Serves 6
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Ingredients

  • 3 chicken breast fillets (600g total)
  • 1 tablespoon mustard powder
  • 1 tablespoon mild paprika
  • 1 tablespoon olive oil
  • 1/2 cup walnut halves, chopped finely
  • 1/2 cup good-quality whole-egg mayonnaise
  • 1/4 cup finely chopped fresh basil leaves
  • 6 wholemeal lebanese breads
  • 60 gram baby rocket leaves

Method

  • 1
    Combine chicken, mustard, paprika and oil in bowl. Cover with cling wrap and place in fridge for 1 hour to marinate.
  • 2
    Heat frying pan over medium heat. Add chicken and cook for 5 minutes each side or until brown and cooked through. Remove from heat and set aside for 20 minutes or until completely cooled. Shred chicken.
  • 3
    Combine shredded chicken, walnuts, mayonnaise and basil in large bowl. Season with salt and pepper.
  • 4
    Place bread on clean work surface and spoon equal amounts of chicken mixture onto each. Top with rocket leaves. Roll up to enclose filling, leaving one end open. Secure with a paper napkin and string or sticky tape.

Notes

You can prepare the chicken filling a day ahead. Prepare sandwiches up to 4 hours ahead.

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