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Chicken Ball Wrap
Rating:
Created by:
QAST, Cannonvale State School
Prep time;
25 mins
Cooking time:
30 mins
Serves:
10
- Chrissy Buzzard
Category:
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Ingredients
1kg chicken mince
2 eggs
1 cup GF breadcrumbs
1 cup parmesan cheese
1 cup finely grated carrot
4 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ tsp black pepper
10 wholegrain or wholemeal wraps
10 cups of lettuce (shredded or mixed leaf)
4-5 carrots, grated
1 red onion, thinly sliced
2-3 capsicums, thinly sliced
10 tbsp reduced-fat mayo
Method
- Preheat oven to 180°C.
- Place all ingredients for the chicken balls in a large bowl and mix. Place bowl in fridge for 15 mins (to make them easier to roll) then roll into 3-4cm balls.
- Place on baking tray lined with baking paper, and bake for 30 minutes, turning halfway, or until golden and cooked through.
- Once cooled, place in a wrap and add mayo, lettuce leaves, carrot, red onion and capsicum.
Recipe description
A handheld favourite designed for easy eating and strong student appeal.
Variations
- Use gloves to mix the chicken.
- Serve the chicken balls as a snack option – three in a hot dog bag, per serve.
- To make this gluten-free, use gluten-free wraps.
