Solo: Shredded Chicken Wrap

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Solo: Shredded Chicken Wrap

A toasted wrap filled with creamy mayo, grated carrots, shredded lettuce & chicken.

Ingredients to serve 1

  • 1 x sweet potato – cut into chips (1cm)
  • 1 x chicken breast – slice into strips (2cm)
  • 1 tsp x Chicken Spice
  • ¼ x bell pepper – deseed & dice (½ cm)
  • ½ stick x celery – dice (½ cm)
  • 1 x wrap
  • 1 tbsp x mayonnaise
  • ½ tbsp x yoghurt
  • ¼ x lettuce – slice (1cm)
  • ½ x carrot – trim ends, peel & grate coarsely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potato chips: Cut off the ends, then cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 3

Chicken strips: Coat the chicken with the Chicken Spice, salt and pepper and olive oil. Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chicken and sauté for 3-4 minutes until golden. Use two forks to shred the chicken in the pan. Add the green pepper and celery and mix through.

Step 4

Wrap: Place in a dry pan on high heat and warm for 30 seconds a side until golden. Assemble the wrap by mixing together the mayonnaise and yoghurt and spreading it over the wrap. Top with the grated carrot, shredded lettuce and chicken.

Step 5

Serve by rolling up the wraps and serve the sweet potato chips on the side.