This recipe is low sodium, low sugar, low fat and high protein.
- 1 wholemeal pocket wrap
- ½ chicken breast, cut into strips
- ¼ cup quinoa, dried
- ½ cup water
- ½ tsp. paprika
- ½ tsp. smoked paprika
- ½ tsp. season all
- ¼ tsp. cracked pepper
- 1 tsp. olive oil
- 4 cherry tomatoes, halved
- ½ small cumber, diced
- 4 green beans, halved
- 1 spring onion, sliced
- ½ large lemon juiced
- ½ large orange, juiced
- ½ tbsp. honey
- Place your quinoa and water into a pot, bring to boil and simmer for 10 minutes. You can use a microwave if you like, cook as per instructions on packet. Take off heat, fluff with fork and place into a large mixing bowl.
- Include in the mixing bowl tomatoes, spring onion, cucumber and mix.
- Heat a pot of water to blanch your beans. Simmer for 2 minutes then place into cold water for 1 minute and drain on a paper towel, then place into the mixing bowl.
- Place your paprika, season all, pepper, into a bowl and mix. Cut your chicken into strips and place into your bowl and mix with seasoning until all the chicken has been coated. Drizzle over the olive oil and mix.
- Heat a non-stick griddle pan and cook chicken.
- In a small bowl mix your fresh lemon and orange juice, heat the honey in microwave for 20 seconds and mix with the juices. Mix in with the salad/quinoa. Place into your wraps and add dollop of Greek yoghurt.
Servings: 1 Serving size:303g
|Average Serve||Average 100g|
|Energy||1480 kJ||488 kJ|
|353 Cal||117 Cal|
|Protein||27.7 g||9.2 g|
|Fat, total||8.3 g||2.7 g|
|- saturated||3 g||1 g|
|Carbohydrate||38.1 g||12.6 g|
|- sugars||10.6 g||3.5 g|
|Sodium||240 mg||79 mg|
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