Chia Wraps With Pomegranate & Moroccan Chicken

10 mins Prep
10 mins Cook
4 Serves
  • 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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  1. Preheat a lightly oiled barbecue or chargrill pan to medium high heat.
  2. 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.
  3. 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.
  4. Repeat with remaining wraps and serve with lemon wedges.
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