Busy mums who are pressed for time will appreciate this healthy and delicious chicken wrap recipe for kids that’s easy to make!
We used boneless and skinless chicken breast, wholemeal wraps and lots of colourful vegetables to make this one-dish meal tasty yet nourishing for lunch or tea time.
Making sure your child eats well is definitely worth the effort.
Dr Ruth Chan, research assistant professor of the Department of Medicine and Therapeutics at The Chinese University of Hong Kong, stresses the importance of particular foods.
“What you eat is very important,” she says. “A mix of complex carbohydrates, protein and fibre is necessary to help with the body’s demands during the day.”
Try this chicken wrap recipe today and tell us what you think!
Honey Soya Chicken Wraps with Asian Slaw
Makes 6 wraps
2 tbsp soya sauce
1 tbsp honey
1 tbsp vegetable oil
1 tbsp rice wine vinegar
1 clove garlic, chopped
4 chicken breast fillets, skinless and boneless
6 wholemeal wraps
6 lettuce leaves
Mint for garnishing
2 cups red cabbage (about ¼ head), thinly sliced
2 cups green cabbage (about ¼ head), thinly sliced
1 large carrot, julienned
1 cup snow peas, thinly sliced at a 45-degree angle
½ red capsicum, julienned
4 green onions (only white and pale green parts), thinly sliced at a 45-degree angle
¼ cup coriander, chopped
¼ cup Thai basil, chopped
¼ cup mint, chopped
2 tbsp vegetable or sunflower oil
2 tbsp sesame oil
2 tbsp rice wine vinegar
½ tbsp mayonnaise
½ tbsp fresh lemon juice
1 tsp light brown sugar
1 tsp fresh young ginger, peeled and grated
Salt and pepper
1 In a small bowl, combine soya sauce, honey, vegetable oil, vinegar and garlic. Place chicken breasts into the mixture and turn to coat. Cover and marinate in the fridge for an hour or overnight.
2 Cook chicken on hot, lightly oiled pan for 6 to 8 minutes on each side. Brush each side with remaining sauce as they cook. The breasts are done when juices run clear. Allow to cool and slice in 1cm-wide strips.
3 When the chicken is cooked, toss veggies in a large mixing bowl.
4 In a small mixing bowl, add all dressing ingredients and whisk vigorously until well combined. Pour over veggies. Toss, then add salt and pepper to taste.
5 To assemble, place the wrap on a flat surface and lay the lettuce in the centre. Add Asian slaw and chicken slices on top. Fold over one side of the wrap, and then the other. Use baking paper and twine to hold wrap together. Garnish with mint.