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Chicken and Butternut Wraps

Chicken and Butternut Wraps

with salad and pesto sauce

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Eat Me First

•Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Milk

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

30 grams

Green Pesto

40 grams

Salad Leaves

4 unit(s)

Wraps

(Contains: Cereals containing gluten, Wheat)

260 grams

Diced Irish Chicken Breast

300 grams

Diced Butternut Squash

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Carrot

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3022 kJ

Energy (kcal)722 kcal

Fat18.5 g

of which saturates4.8 g

Carbohydrate90.3 g

of which sugars25.4 g

Dietary Fiber10.1 g

Protein46.1 g

Salt3.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Roast the Butternut

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.

Cook the Chicken

2

When the butternut has been cooking for 5 mins,
Pop the chicken onto a lined baking tray.
Bake on the top shelf of the oven until slightly golden and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Finishing Touches

3

Meanwhile, trim and grate the carrot. Mix the carrot together with the yoghurt. Season taste with salt and pepper.
Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
Pop the tortilla wraps (2 per person) into the oven to warm, 1-2 mins.

Fill and Serve

4

Serve warmed wraps, butternut, tossed salad, creamy carrot, pesto and chicken separately.
Assemble your wraps yourselves at the table.

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