Cumin Coated Chicken With Green Super Slaw

Purple Corn Wrap

06 PurpleCorn Cumin

This purple creation is packed full of antioxidants, low fat ingredients and full of flavour. Make’em slice’em and serve when friends come around for a healthy delicious alfresco treat.

Makes four - plus leftovers

Ingredients

Chicken

8 Free range tenderloins
1 Tbsp oil
1-2 tsp cumin (depending on your taste)

Salad

2 Cups sliced green cabbage
1/2 Cup fine chopped roquette
1/2 Cup fine chopped green kale
1 Spring onion
1 Courgette
3/4 Cup mint
3/4 Cup parsley
3 Tbsp roasted pumpkin seeds
Option – add crumbled feta to own taste

Dressing

½  Cup coriander
½  Cup mint
Juice and zest of ½ lemon
½  Clove garlic
¼  tsp Dijon mustard
½  tsp honey
¼  Cup virgin olive oil

Method

Chicken

In a bowl mix tenderloins, oil, and cumin – set aside until room temperature BBQ, pan fry, or bake until cooked but tender.

Salad

Finely slice the cabbage, spring onion, kale, roquette and put in a bowl. Add grated courgette, chopped mint and parsley and the roasted pumpkin seeds – add crumbled feta to taste, if that’s your thing. 

Dressing

To make the dressing – put all the ingredients into a small mixer or blender type machine (nutribullet) – blitz until super smooth (1-2 minutes). 

To Wrap

Spread salad base in middle of wrap, place 2 tenderloins on salad and top with more salad. Drizzle with the dressing and then ‘wrap, plate, eat, repeat’.

03 Rebel PurpleCorn

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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