Ingredients
Chicken Meatball Wraps
500g chicken mince
1 tbsp. Worcestershire Sauce
1 spring onion thinly chopped
3 cups Freedom Rice Flakes
1 egg lightly beaten
salt and pepper to taste
6 Wattle Valley wraps
1 packet Rainbow Fresh salad mix
2 tomatoes diced
2 cucumbers diced
2 avocados diced
Garlic Aioli
2 garlic cloves, crushed
2 tbsp. mayonnaise
2 tbsp. Chobani plain yoghurt
2 tsp. dried parsley
salt and pepper to taste
Instructions
Garlic Aioli dressing
- Combine ingredients in a medium size bowl. Whisk until combine, cover and place in the fridge whilst you make the chicken meatball wrap.
Breadcrumbs
- Get 3 cups of Freedom Rice Flakes and pulse in a food processor until they are of a breadcrumb texture. Alternatively, this can be done in a mortar and pestle.
Chicken Meatball Wrap
- In a medium size bowl add mince, spring onion, Worcestershire sauce, breadcrumbs, egg, salt, and pepper.
- Using your hands, combine well.
- Make balls using a teaspoon of meat.
- Heat 2 tbs of oil in the pan, add meatballs and cook until brown, turning meatballs often.
- Once cooked, take out of pan, and set aside.
- Cut up the salad mix and place in bowl
- Dice up the tomato, cucumber and avocado and place in separate bowls in the middle of the table to form a production line.
- To build wraps place some of the salad mix in the middle of the wrap. Top with meatballs and then add tomato, cucumber and avocado.
- Top with a drizzle of the garlic aioli.
- Wrap up and enjoy!