Name: Chia Wraps with Pomegranate and Moroccan Chicken
Prep time: 10 min
Cook time: 10 min
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

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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

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

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

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