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Lemon & garlic chicken with beetroot rolls
Lemon & garlic chicken with beetroot rolls
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Easy and delicious wrap recipe, perfect for a quick and satisfying lunch.
Ingredients:
  • 1 large (about 340g) single chicken breast fillet, visible fat trimmed
  • 9.20 gm olive oil
  • 1 lemon, rind finely grated
  • 1 tsp ground coriander
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper
  • 4 (30cm diameter) Lebanese bread
  • 80g baby spinach leaves
  • 62.50 ml fresh coriander leaves
  • 1 450g can beetroot wedges, rinsed, drained well
  • 105g (1/3 cup) low-fat mayonnaise
  • 1 small garlic clove, crushed
Instructions:
  • Preheat your oven to 220°C and prepare a baking tray with non-stick baking paper.
  • Slice chicken against the grain into 1cm-thick pieces. Combine in a bowl with olive oil, lemon zest, ground coriander, and minced garlic. Season with salt and pepper, then mix until evenly coated.
  • Arrange the chicken on a baking tray lined with parchment paper. Bake in a preheated oven, uncovered, for 10 minutes, or until cooked through. Let it cool slightly before proceeding.
  • For the beetroot spread, combine beetroot, mayonnaise, garlic, salt, and pepper in a food processor. Blend until smooth.
  • Lay bread slices on a clean surface and generously spread with flavorful beetroot spread. Add a generous layer of nutritious spinach and fragrant coriander leaves. Arrange chicken pieces in a row down the center of each bread. Roll up tightly to seal in all the delicious fillings.
  • Slice the rolls diagonally with a sharp knife and secure each half with a toothpick. Serve fresh.

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