Ingredients

Method

• 4 free-range skinless chicken breasts, halved
• 3 T olive oil
• 1 t dried oregano
• 1 t onion powder
• ½ t ground cumin
• 2 T Woolworths salsa seasoning
• 6 Woolworths medium flour wraps
• 90 g Woolworths pickled red onion petals, drained (use the brine in a dressing)
• 2 avocados, peeled, sliced or chopped
• cucumber, sliced, for serving
• spring onions, thinly sliced, for serving
• lime wedges, for serving
• For the pico de gallo, mix:
• 2 cloves garlic, minced
• 1 large red chilli, finely chopped
• 3 T olive oil
• 1 T apple cider vinegar
• 1 T tomato paste
• 15 g coriander, chopped
• 200 g Woolworths mini Rosa tomatoes, halved
• salt, to taste
• 2 T lemon juice

Method

Ingredients

1. Toss the chicken in the oil, herbs and spices. Heat a pan and fry in batches until golden brown, tossing often.

2. Char the wraps in a pan. Fill the tortillas with the chicken, spoon over the pico de gallo and serve with the remaining ingredients.

Find more chicken recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana