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Maca wraps with coriander chicken and chilli pineapple

You can whip up these maca wraps with coriander chicken and chilli pineapple from scratch. And don’t forget to keep extra wraps to freeze for later.

SERVES 4 // COOKING TIME 1 hour 10 min

For the wraps
8 eggs
½ cup milk
½ cup maca powder
2 tsp baking powder
Salt and pepper
For the chicken
Handful coriander, chopped
¼ cup olive oil
Juice of 1 lemon
1 clove garlic, grated
4 chicken breasts
For the pineapple
1 pineapple, peeled and sliced
2 tbsp chilli powder
1 tbsp olive oil
To serve
3 tbsp mayonnaise
3 tbsp yoghurt
Handful coriander, chopped

For the wraps
1. Blend all of the ingredients together. Allow to rest in the fridge for 30 minutes.
2. Brush a pan with olive oil. Pour in batter and fry for 2 minutes per side.
For the chicken
1. Mix the coriander, oil, lemon juice, garlic, salt and pepper. Massage the chicken. Leave to marinate for 30 minutes.
2. Fry chicken for 5 minutes per side, until crisp and cooked.
For the pineapple
1. Preheat the oven grill.
2. Rub pineapple with the chilli and olive oil.
3. Place on a baking tray and grill until charred on both sides.
To serve
1. Combine the mayo and yoghurt. Place a wrap on a plate and spread with the mixture.
2. Top with sliced chicken and pineapple. Garnish with chopped coriander.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen/

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