Bites

Korean Chicken Wrap with Rainbow Slaw

Fresh produce, bright colours and tangy world flavours make this Korean chicken wrap a lunch or food to go favourite

Ingredients

Korean Chicken Wrap

20ml Major Korean Mari Base

8 Red Tractor Chicken Supreme Skin On Bone 900880

Rainbow Slaw

150g Red Cabbage 600201

100g Red Onion 601101

50g Carrots 600221

40g Red Peppers 600660

10g Cone Radish 602830

50g Green Curly Kale 600205

30g Mange Tout Box 600410

10g Sunflower Oil 171861

12g Kimichi Spice Mix

Serves: 8

Method

Korean Chicken Wrap

  1. Marinade the chicken in the Korean sauce for a minimum of 2 hours, ideally overnight.
  2. Pre-heat the oven to 200C.
  3. Cook the chicken for 10 minutes ensuring a core temperature of 75C has been exceeded.
  4. Add 50g of the rainbow slaw to the wrap and add the chicken.
  5. Roll and serve.

korean-chicken-wrap-nutrition

  Rainbow Slaw

  1. Slice all the vegetables evenly and thinly as possible and place in bowl.
  2. Add the spice mix and sunflower oil.
  3. Mix thoroughly and leave to marinate for at least an hour.

rainbow-slaw-nutrition

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

Rob Owen - Executive Development Chef

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