Solo: Chicken Wraps & Spicy Salsa

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Solo: Chicken Wraps & Spicy Salsa

Chicken strips pan fried in a tasty chicken spice rub and then served in a rolled up tortilla wrap with crunchy lettuce, spicy tomato salsa and a dollop of sour cream.

Ingredients to serve 1

  • 2 x tortilla wraps
  • 1 x free range chicken breast
  • 1 tbsp x chicken spice rub
  • 20g x salad leaves
  • 30ml x sour cream
  • ½ x tomato – dice finely
  • ¼ x red onion – chop finely
  • 5g x fresh coriander – chop
  • ½ x lime – halve and juice
  • ½ tbsp x olive oil (for the salsa – from your pantry)
  • ½ clove x garlic – chop finely
  • ¼ (to taste) x chilli – de-seed and chop
  • ¼ x cucumber – dice finely
  • tin foil, olive oil, salt and pepper (from your pantry)


Step 1

Prepare all the ingredients per the instructions above.

Step 2

Cut the chicken breast into long strips (lengthways) – about 4 to 5 strips. Place the chicken strips in a large bowl. Drizzle with a little olive oil and sprinkle with Chicken Spice Rub. Mix together (you can use your hands) until the chicken is coated all over. Place a frying pan on medium to high heat. When sizzling hot, add the chicken strips to the dry pan. They should sizzle (if the pan is hot enough). Cook for 3 or 4 minutes each side until lightly charred and cooked through. Transfer the chicken to a plate, cover the plate with tin foil and set aside to rest.

Step 3

Mix the following ingredients in a large bowl to make the salsa: tomatoes, red onion, fresh coriander, garlic, cucumber, chilli. Pour the olive oil and lime juice in a separate cup and mix well. Then add to the salsa mix. Season with salt and pepper to taste.

Step 4

Just before serving, heat the tortillas for about 20 seconds on each side in a hot dry frying pan.

Step 5

To assemble the chicken wraps: place a bed of salad leaves on each tortilla. Top with chicken strips and salsa and a dollop of sour cream. Roll up.