crispy chicken kale wraps

with cashew and avocado spread

  • ½ cup (20g) puffed amaranth+
  • 1 tablespoon black chia seeds
  • 2 teaspoons sumac
  • 1 teaspoon dried chilli flakes
  • sea salt and cracked black pepper
  • 600g chicken breast fillets, trimmed
  • 1 tablespoon extra virgin olive oil
  • 8 kale leaves, trimmed
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 1 cup snow pea (mange tout) sprouts

cashew and avocado spread

  • ½ cup (75g) cashews, toasted
  • 1 avocado, flesh scooped
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • ¾ cup basil leaves
  1. Preheat oven to 180°C (350°F). Place the amaranth, chia seeds, sumac, chilli, salt and pepper in a large bowl and stir to combine. Press the chicken into the amaranth mixture and place on an oven tray lined with non-stick baking paper. Drizzle with the oil and cook, turning halfway, for 15–20 minutes or until crispy and cooked through. Allow to cool slightly before slicing.
  2. While the chicken is cooking, make the cashew and avocado spread. Place the cashews, avocado, garlic, lemon juice, basil, salt and pepper in a small food processor and process until almost smooth. Set aside.
  3. Place the kale leaves in a large heatproof bowl, cover with boiling water and allow to stand for 1 minute. Drain and place in a bowl of iced water to refresh. Pat dry with a clean tea towel. 
  4. To serve, top each kale leaf with 1 tablespoon of the cashew and avocado spread. Divide the chicken, cucumber and snow pea sprouts between the leaves, sprinkle with pepper and roll to enclose. Makes 8.

+ Puffed amaranth is a naturally gluten-free puffed seed, high in protein and a source of key vitamins and minerals. It has a mild toasted flavour and is available from the health food aisle of supermarkets and health food stores.

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