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This is a delicious way to use up leftover chicken from dinner the night before. Simply use two forks to shred your chicken perfectly.
Crunchy veggies add texture and flavour to the wraps, not to mention nutritional value.
Make the mayo sauce ahead of time to let the flavour develop even more!
To make the curry mayo, place the mayonnaise, Rajah Curry Powder, garlic, lime juice, and salt in a mixing bowl. Mix well to combine.
Add the chicken to the mayo sauce and toss together well. Refrigerate until needed.
Soak the red onion in ice water for 5 minutes. Drain well.
Warm the wraps on a dry frying pan for 10-15 seconds per side. Put each wrap on a plate.
Divide the lettuce and rocket mix, carrots, and beetroot between the wraps, arranging down the middle of each wrap.
Top with chicken mayo, red onion, and coriander.
Roll up and serve immediately.