For a traditional Moroccan dish that's full of fresh and tasty flavours this chia wrap with pomegranate and moroccan chicken is the best recipe to try. Perfect for lunch or dinner this recipe will definitely become a favourite.
Ingredients
1 x Lilydale Free Range Chicken Tenderloins (approx. 400g)
2 tblsp moroccan spice
4 chia wraps
1/3 cup hummus
1 cup baby spinach
200gm canned chickpeas, rinsed and drained
100gm roasted red capsicum, cut into strips
2 tblsp pomegranate seeds
80gm feta cheese, crumbled
1/4 cup coriander leaves
Lemon wedges, to serve
Method
Preheat a lightly oiled barbecue or chargrill pan to medium high heat
Sprinkle the chicken tenderloins with Moroccan spice. Cook the chicken for 4 to 5 minutes each side or until cooked through. Set aside on a plate covered with foil to rest. Thickly slice chicken
Place a chia wrap on a plate, and spread with hummus. Top with baby spinach, chickpeas and capsicum
Next add chicken and sprinkle pomegranate seeds, feta and coriander. Season with salt and pepper
Repeat with remaining wraps and serve with lemon wedges
