Spiced chicken and crispy wrap salad
This Spiced chicken and crispy wrap salad recipe is an ode to using all of your produce. Whatever you don’t use can be used to make a delicious vegetable stock.
TOTAL TIME 30 minutes | SERVES 6
INGREDIENTS
- 1 bunch fresh coriander, stalk and leaves removed
- 2 limes
- 2 tsp ground cumin
- ½ tsp dried oregano leaves
- ⅔ cup olive oil
- 800 g chicken thighs, skinless and deboned
- 1 garlic clove, minced
- 1 fresh red chilli, finely chopped
- 1 fennel bulb, fronds reserved
- 1 bunch red radishes, leaves attached
- ¼ red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 2 avocados, sliced
- 3 tortilla, cut into strips
METHOD
FINELY chop coriander roots and stalks, reserve leaves. Finely grate the lime zest. Squeeze the juice and reserve for the dressing.
COMBINE chopped coriander stalks and roots, zest, cumin, oregano and 1.3 cup olive oil in a bowl. Add chicken and toss to coat. Season well.
COMBINE garlic, chilli, reserved lime juice and tbsp of the remaining oil together in a bowl, mix and season to taste.
USE a mandolin or a V-slicer to thinly slice fennel. Trim radish tops and reserve the crisp leaves. Thinly slice radishes. Place fennel, reserved fennel fronds, radishes and leaves together in a bowl with cabbage, red onion, avocado and coriander leaves. Drizzle dressing over salad and toss gently to combine.
HEAT remaining oil in a pan over a high heat. Cook tortilla strip, stirring for 2 minutes or until golden and crisp. Drain on paper towel.
HEAT the same pan over a high heat. Cook chicken in 2 batches for 3 minutes each side, or until golden and cooked through. Slice thickly.
SERVE chicken and tortilla strips with salad.
FOOD TEAM TIP: The chicken can be marinated the night before.
Spiced chicken and crispy wrap salad
Ingredients
- 1 bunch fresh coriander, stalk and leaves removed
- 2 limes
- 2 tsp ground cumin
- ½ tsp dried oregano leaves
- ⅔ cup olive oil
- 800 g chicken thighs, skinless and deboned
- 1 garlic clove, minced
- 1 fresh red chilli, finely chopped
- 1 fennel bulb, fronds reserved
- 1 bunch red radishes, leaves attached
- ¼ red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 2 avocados, sliced
- 3 tortilla, cut into strips
Instructions
Finely chop coriander roots and stalks, reserve leaves. Finely grate the lime zest. Squeeze the juice and reserve for the dressing.
Combine chopped coriander stalks and roots, zest, cumin, oregano and 1.3 cup olive oil in a bowl. Add chicken and toss to coat. Season well.
Combine garlic, chilli, reserved lime juice and tbsp of the remaining oil together in a bowl, mix and season to taste.
Use a mandolin or a V-slicer to thinly slice fennel. Trim radish tops and reserve the crisp leaves. Thinly slice radishes. Place fennel, reserved fennel fronds, radishes and leaves together in a bowl with cabbage, red onion, avocado and coriander leaves. Drizzle dressing over salad and toss gently to combine.
Heat remaining oil in a pan over a high heat. Cook tortilla strips, stirring for 2 minutes or until golden and crisp. Drain on paper towel.
Heat the same pan over a high heat. Cook chicken in 2 batches for 3 minutes each side, or until golden and cooked through. Slice thickly.
Serve chicken and tortilla strips with salad.
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ALSO SEE: fish tortillas with tomato avocado salad
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.