Creole chicken wraps with US-style chopped salad

Creole chicken wraps with US-style chopped salad
  • Serves icon Serves 6
  • Time icon 40 min

These Creole chicken wraps with chopped salad will be a sure winner with all the family.

Nutrition: per serving

Calories
625kcals
Fat
34.9g (10.3g saturated)
Protein
29.4g
Carbohydrates
38.3g (4.8g sugar)
Fibre
5.1g
Salt
1.6g
Calories
625kcals
Fat
34.9g (10.3g saturated)
Protein
29.4g
Carbohydrates
38.3g (4.8g sugar)
Fibre
5.1g
Salt
1.6g

Ingredients

  • 800g free-range chicken, sliced (we used thigh meat – breast is good too)
  • ¾ tbsp Creole or Cajun seasoning
  • 3 tbsp olive oil
  • 8 tortilla wraps to serve

For the salad

  • ½ cucumber
  • 100g radishes, roughly sliced
  • 2 little gem lettuces, leaves torn
  • 1 avocado, sliced
  • 2 celery sticks, roughly chopped
  • 100g toasted macadamia nuts
  • 75g blue cheese, broken into chunks

For the dressing

  • 1 garlic clove, crushed
  • 1 tbsp extra-virgin olive oil
  • 150ml buttermilk
  • 15g chives, finely chopped

Method

  1. Toss the chicken in the seasoning, then add the oil and plenty of sea salt. Set aside.
  2. Split the cucumber lengthways, remove the seeds with a teaspoon, then roughly chop and put in a large bowl with all the salad ingredients. Mix the dressing ingredients, season, tip into the bowl and toss well. Tip onto a chopping board and chop until all the bits are around the same size (it’s easiest with a sharp knife in each hand). Taste and season, then chill.
  3. Heat a griddle or frying pan until smoking, then cook the chicken pieces for 2-3 minutes on each side until blackened and cooked through. If you have a gas hob, hold the wraps over the flame for 30 seconds on each side to puff up and blacken slightly. Otherwise, do this in a clean frying pan. Serve the chicken piled up with the salad and the wraps for everyone to dig into.

delicious. tips

  1. Don’t prepare the salad more than half an hour before serving – the veg will go soggy.

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