Make lunches for the whole family or take a picnic for six with these yummy kumara, chicken & spinach wraps.
Kumara Chicken & Spinach Lunch Wraps
The kumara & onion may be roasted up to 3 days ahead and refrigerated in an airtight container. If cooking your own chicken with our easy recipe, you can cook it ahead of time and keep it in the fridge for up to 2 days.
1 large kumara (sweet potato), peeled & chopped into 2cm cubes
1 large red onion peeled, topped and cut lengthways (from the roots) into eighths. Cut off roots but keep base of onion to keep onion segments together.
½ cooked chicken or
2 chicken breasts, uncooked
200gm fresh (uncooked) New Zealand spinach
200gm feta cheese, crumbled grated tasty cheddar cheese
1 pack of Go No Gluten Wraps Large (for wheat-free, gluten-free option)
1 pack of Go Low Carb Wraps (for low-carb option)
Makes 6 lunch rolls
Prep time: 20 mins
Cooking time: 30 mins
Roasted Kumara And Onion
Pre heat oven to 200C.
Spray or drizzle olive oil onto oven tray to prevent sticking. Lay kumara and onion on tray and coat with more olive oil, and season to your liking. Bake for 20-30 minutes until soft in the middle and a little caramelized on the outside.
Easy Poached Chicken
Put chicken breasts in saucepan and cover with cold water and lid. If you wish you can add a few peppercorns, parsley stalks and/or a bay leaf. Bring slowly to the boil and once boiling, turn down and simmer for five minutes. Leave to cool in liquid and drain. Discard and herbs before refrigerating in an airtight container. Shred before using.
Pre heat oven to 200C.
Lay out Go No Gluten Wraps, brush with a little water and heat in sandwich press until soft and bendy (about 7 secs). Go Low Carb Wraps (if cooking low carb) don’t need heating as they will be soft enough to wrap cold.
Scatter roasted kumara and onion down the middle of wrap and follow with layers of shredded chicken, spinach leaves and feta cheese crumbled on top. Lay slightly less mixture at both ends so they don’t spill out when cooked. Finish off with a generous layer of grated cheese. Roll snugly into a long round roll while it is still warm and pliable.
Lay rolls seam-side down onto a lightly greased baking tray (olive oil spray is quick and easy for this).
Bake in oven for around 10 minutes or until hard and a little toasted but not burnt. Alternatively, heat in your sandwich press for around 5 minutes so cheese melts.
Remove from the oven and serve, or leave to cool before wrapping in airtight refrigerated packaging.