Chutney Chicken Wraps
This is a recipe that is quick and easy, but tastes delicious! It is a weekday staple in our house and we all love it. From start to finish these wraps take roughly 20 minutes—if you have remembered to thaw the chicken, which I rarely have J Which illustrates my point that this can be an easy meatless dish for any tree-huggers that might wander into your kitchen.
8 boneless skinless chicken thighs
1 jar mango chutney
1 bunch asparagus
1-2 large red or yellow peppers or
5-7 small red or yellow peppers
6 of your favourite wraps (I like spinach for this)
1 cup humus, premade or homemade (see recipe)
4 tbsp olive oil
Preheat oven to 420 degrees. Clip the ends off of the asparagus stalks, cutting any “thickies” in half so that they cook as quickly as the smaller stalks. Remove the stem and seeds from the peppers and cut into large strips. Toss in 1 – 2 tbsp of olive oil and place on a cookie sheet. As soon as the oven has reached 420 degrees, roast the veggies in the oven for 10 - 12 minutes, turning once.
Meanwhile, heat the remaining olive oil in a work or frying pan on medium-high heat. A non-stick wok works best because the meat and sauce do not stick. Add chicken thighs and fry until browned, around 10 minutes. I often fry in batches, so that the pan isn’t overcrowded and the meat gets even cooked. After the meat is browned add 3 tablespoons of the mango chutney and coat the meat. Stir occasionally so that the chutney becomes caramelized and darkens slightly.
To prepare, warm your wraps in the microwave with a damp paper towel on top. Spread 2 tbsp of humus onto the wrap and top with the roasted veggies and chutney chicken, adding a little more chutney on top. Wrap it up and stuff it in your face!
This is a quick humus recipe that leaves out the tahini paste found in most humus…humuses…humusi. Rest assured you can still use it to make all your hipster friends jealous of your simple, rustic dip.
1 can chickpeas
3 – 4 cloves of garlic
1/3 cup olive oil
¼ cup lemon juice (use less if you don’t like it too lemony)
Salt and pepper to taste
Preheat your oven to 400 degrees. Rinse your chickpeas under cold water and drain. Toss the chickpeas with 1 -2 tbsp of olive oil and spread on a cookie sheet. Roast the chickpeas for 10 – 12 minutes or until they are golden brown. Remove them from the oven. Add the still-warm chickpeas to the food processor along with the lemon juice and remaining olive oil. Blitz on high until it becomes the consistency you want. It should be warm the first time you serve it, because yummmm. I like mine on the chunkier side for eating with chips and veggies. Keep your humus in the fridge and eat within a few days and be sure to Instagram yourself while you do.