Prep Time
45 Minutes
Cook Time
65 Minutes
Makes
4
Ingredients
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4 Mission Spinach & Herb Super Soft Wraps
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1kg whole chicken, butterflied
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Extra virgin olive oil, to drizzle
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¼ cup Portuguese BBQ marinade
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1 corn cob
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1 cup thick Greek-style yoghurt
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1 lemon, juiced
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¼ red cabbage, shredded
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4 radishes, thinly sliced
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1 avocado, sliced
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1 carrot, finely shredded
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coriander leaves, to serve
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Instructions
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Step 1
Preheat oven to 200°C. Place chicken skin-side up on a baking tray lined with baking paper.
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Step 2
Drizzle with oil and marinade. Roast for 50 minutes or until golden and juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Rest, breast-side down, for 15 minutes, then slice into pieces.
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Step 3
Preheat a chargrill pan or barbecue to high and cook corn, turning, for 15 minutes or until charred. Cool, then slice off kernels.
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Step 4
In a small bowl, mix greek yoghurt and lemon juice. Season to taste.
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Step 5
Heat Mission Spinach & Herb Super Soft Wraps to packet instructions.
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Step 6
To make the wrap, layer yoghurt sauce, vegetables, coriander and chicken. Repeat for all wraps.