Tegel Tandoori Chicken Breast Strips 400g

400 grams Tegel Tandoori Chicken Breast Strips

1 cup grated cheese

¼ cup sour cream

1 red capsicum, cut into strips

2 handfuls baby spinach

2 spring onions, finely chopped

¼ cup sweet chilli sauce

 4 medium white or flavoured wraps


1. Combine the Tegel chicken strips, grated cheese, sour cream and spring onions and mix well.

2. Layout the wraps and spoon a generous amount of chicken on half of each wrap, spreading the chicken strips evenly. Top with sliced capsicum, spinach leaves and drizzle with sweet chilli sauce. Fold the wrap over to make a half moon shape and encase filling.

3. Lightly spray a panini or sandwich press and cook each wrap for 2.5-3 minutes each side until golden on the outside and hot and bubbling on the inside. Fold the wrap once again into quarters or cut into wedges.

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