Chia Wraps With Pomegranate & Moroccan Chicken

Name: Chia Wraps With Pomegranate & Moroccan Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400g Lilydale Free Range Chicken Tenderloins; 2 tablespoons Moroccan spice; 4 chia wraps; â cup hummus; 1 cup baby spinach; 200gÂ canned chickpeas, rinsed and drained; 100gÂ roasted red capsicum, cut into strips; 2 tablespoons pomegranate seeds; 80gÂ feta cheese, crumbled; Â¼ cup coriander leaves; lemon wedges, to serve

10 mins Prep

10 mins Cook

4 Serves

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400g Lilydale Free Range Chicken Tenderloins
2 tablespoons Moroccan spice
4 chia wraps
⅓ cup hummus
1 cup baby spinach
200g canned chickpeas, rinsed and drained
100g roasted red capsicum, cut into strips
2 tablespoons pomegranate seeds
80g feta cheese, crumbled
¼ cup coriander leaves
lemon wedges, to serve

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Preheat a lightly oiled barbecue or chargrill pan to medium high heat.
Sprinkle the chicken tenderloins with Moroccan spice. Cook the chicken for 4 to 5 minutes each side or until cooked through. Set aside on a plate covered with foil to rest. Thickly slice chicken.
Place a chia wrap on a plate, and spread with hummus. Top with baby spinach, chickpeas and capsicum. Next add chicken and sprinkle pomegranate seeds, feta and coriander. Season with salt and pepper.
Repeat with remaining wraps and serve with lemon wedges.