Name: Paprika chicken and walnut wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
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

Paprika chicken and walnut wraps

Serves 6

Prep

10M

Cook

10M

Marinate

Total

20M

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.