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Sweet Chilli Chicken Wrap
Philadelphia with Sweet Chilli
slices (alternatively shredded leftover roast chicken breast, skin removed)
slice whole wheat
kernels (unsweetened tinned corn, drained and rinsed)
leaves, washed and pat dry
leaves, to serve
Peel and then grate the
into a small bowl, adding a good squeeze of
and mixing in to help stop the carrot discolouring. Season to taste and cover with clingfilm until ready to use.
On a clean, flat work surface, lay the
out and spread evenly with
Sweet Chilli Philadelphia
. Leave roughly 2 cm of the edge of the wrap free to avoid any filling spilling out when you come to rolling.
First lay the baby
leaves in a neat line across the width of the wrap, slightly overlapping the leaves to keep them in place, leaving 1-2 cm free at either end to help you tuck in the sides when you come to rolling.
To the same area as the
now add the
, evenly distributing them across the width of the
and again leaving a small gap at either side. Now add the grated
, using your fingers to ensure it is evenly distributed, pressing down gently as you go to help keep it in place. Finish with a sprinkle of
and a little cracked
To assemble your wrap, gently lift the edge of the
closest to you up and over the filling, then roll into a cylindrical shape, tucking in the sides as you go to secure the filling.
Cut in half and serve immediately with a
of fresh leaves.
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