salsa
| ½ | Red capsicums, finely diced |
| ½ | Green capsicums, finely diced |
| ½ | Yellow capsicums, finely diced |
| 1 | Green chilli, deseeded and finely diced |
| ½ | Lemons, zest |
| ¼ cup | Balsamic vinegar |
| ¼ cup | Macadamia nut oil |
| 1 ½ tsp | Dijon mustard |
| 1 handful | Fresh coriander, roughly chopped |
chicken
| 2 cups | Chicken, cooked, skinless and shredded (Main) |
| 1 | Onion, finely diced |
| 1 can | Whole peeled tomatoes |
| 2 Tbsp | Avocado oil |
| 1 cup | Lentils, cooked |
| 3 | Garlic cloves, crushed |
| 1 cup | Chickpeas, cooked |
| 3 | Spinach wraps, large |
| 25 g | Cottage cheese |
| 1 ½ cups | Cheese, grated |
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Directions
Salsa
- Mix all of the ingredients then season with salt and pepper to taste. Leave to infuse flavours for as long as possible.
- For ultimate flavour store in an airtight container over night before use.
Chicken
- Preheat oven 180C.
- Heat oil in medium heat pan. Saute onion and garlic until they become translucent, approximately 3 minutes. Do not brown.
- Add tomatoes and bring to the boil. Reduce heat. Add lentils and chickpeas, season with salt and pepper to taste.
- Spray oven dish with avocado oil spray. Line with 1 wrap, spoon over half of tomato mixture, scatter 1 cup of chicken, lightly season, spoon over half of salsa mix. Spread over half of cottage cheese. Then repeat this process.
- Finish with a wrap to seal and top with grated cheese. Into the oven for 25-30 minutes.
