Cajun Chicken Or Turkey

Purple Corn Wrap

05 PurpleCorn Cajun

High Protein, low fat and the antioxidant qualities of purple corn.

Makes four - plus leftovers

Ingredients

2-3 Chicken breast or 1 turkey breast
2-4 tsp Cajun spice – dependent on taste
1 Tbsp Vegetable oil
1 Pottle cottage cheese
1 Ear of corn
1 x Avocado
½ Broccoli
Tomato head
2 Tbsp roasted pumpkin seeds (optional garnish)
2 Handfuls of baby spinach

Method

Cut breast meat into long thick strips (think tenderloin size), mix in a bowl with the oil and Cajun spice, lay on a roasting tray and roast at 180c for 10-12 mins dependent on how thick you cut it – check during roasting and set aside to cool once cooked. 

Corn on the cob – microwave for 4-5 mins with the husk on and cut kernels off once cooled or use frozen corn and just revive by soaking in boiling water for 5 mins. It wants to be firm.

Cut broccoli and then steam until firm. Once cooled cut into very small flowerets about the size of a chickpea. 

Cut tomato in half, remove core and seeds, cut into strips and then dice into cubes.

To Wrap

Try making this more of an oval wrap than a round one as this will help with the eating phase.

Lay a bed of baby spinach leaves in middle of the wrap, spread a layer of cottage cheese on top, sprinkle corn, broccoli, tomato on top of the cottage cheese and then place 2 of the chicken strips, side by side, on top of the vegetables. Sprinkle roasted pumpkin seeds on top if you choose. Then fan thin slices of avocado over the top of the chicken and finally, a layer of baby spinach leaves. Fold the edges of the wrap over, then flip the wrap over so it’s resting on the folded edges.

The cottage cheese is a great contrast to the heat of the Cajun breast meat. Consider adding lemon juice with the avocado to give it a little extra tang.

05A PurpleCorn Cajun

Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’.

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.

 


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