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Tip
Serve with a dollop of Greek yoghurt and a drizzle of sweet chilli sauce
| INGREDIENTS | SERVES 16 | SERVES 32 | SERVES 64 |
|---|---|---|---|
| Mountain bread, each wrap cut in half | 8 wraps | 16 wraps | 24 wraps |
| Olive oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Chicken mince | 350g | 700g | 1400g |
| Onion, finely chopped | 1 small | 2 small | 4 small |
| Zucchini, grated | 1 large | 2 large | 4 large |
| Carrot, grated | 1 small | 2 small | 4 small |
| Red capsicum, finely chopped | ½ cup | 1 cup | 2 cups |
| Peas, frozen | ½ cup | 1 cup | 2 cups |
| Light tasty cheese, grated | ½ cup | 1 cup | 2 cups |
| Vegetable stock powder | ¼ tsp | ½ tsp | 1 tsp |
| Salt and pepper | to taste | to taste | to taste |
Method
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Place a saucepan onto medium heat, pour the olive oil into the saucepan and allow to heat for a
minute. Add chopped onion and capsicum and cook until soft. - Add chicken mince and vegetable stock powder, cook until chicken changes colour.
- Add the rest of the vegetables. Cook for a further 10 minutes then take off heat and leave to cool
for a few minutes. - Set out the halved mountain bread wraps. Place a spoonful of chicken/vegetable mix at the bottom
corner of the wrap, sprinkle with a little cheese. Carefully fold the wrap into a triangle. - Place triangles on lined tray and bake in the oven for approx. 15 minutes or until golden brown and
crunchy.
