How to Prepare Favorite Fiery chicken wraps with watermelon and tomato salad
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Favorite Fiery chicken wraps with watermelon and tomato salad. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fiery chicken wraps with watermelon and tomato salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fiery chicken wraps with watermelon and tomato salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fiery chicken wraps with watermelon and tomato salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fiery chicken wraps with watermelon and tomato salad estimated approx 20m.
To get started with this particular recipe, we have to prepare a few components. You can cook Fiery chicken wraps with watermelon and tomato salad using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Fiery chicken wraps with watermelon and tomato salad:
- 4 Chicken fillets, each cut into 3
- 1/2 Cup (125 ml) Nando’s hot PERi-PERi sauce
- 2 tsp Ground turmeric
- 2 Tbsp Canola oil
- 1 Cup (250 ml) Plain yoghurt
- 2 Tbsp Cumin seeds, lightly toasted
- 4 Tortillas
- 15 g micro herbs
- Watermelon and tomato salad
- 1/2 Watermelon, cut into chunks
- 200 g Ripe tomatoes, quartered
- 15 g Fresh mint
- 1 Lemon, squeezed
- 2 Tbsp Extra virgin olive oil
Steps to make Fiery chicken wraps with watermelon and tomato salad
- Mix together the ground turmeric and Nando’s PERi-PERi sauce and coat the chicken fillets in the mixture.
- Heat oil over a medium heat and brown the chicken until cooked.
- To make the salad, mix the watermelon, tomato and mint and dress with the freshly squeezed lemon juice and extra virgin olive oil.
- Mix together the yogurt and toasted cumin seeds and set aside.
- Toast the tortillas over a gas flame or in a dry pan over a high heat.
- To assemble, place the toasted tortillas on a plate and top with the watermelon salad and chicken and spoon over the cumin yogurt. Garnish with micro herbs and serve.
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