These four wallet-friendly padkos recipes are easy to pack, delicious and guaranteed to keep those travel munchies in check. 

Chicken wraps with cranberry and whipped feta 

Makes 4 wraps // Cooking time 20 minutes 

 

Ingredients 

1 cup smooth cottage cheese
1 cup feta
¼ cup parsley, chopped
4 wholewheat wraps
½ red onion, thinly sliced
½ cup cranberries, chopped
¼ cup almonds, chopped
1 cups cabbage, shredded
3 chicken breasts, grilled and sliced  

Method 

1. Beat the cottage cheese and feta together until smooth.
2. Fold in the chopped parsley and set aside.
3. Place the wrap on a clean surface. Spread with an even layer of the whipped feta, then top with sliced onion, cranberries, almonds and shredded cabbage.
4. Place the grilled chicken slices in the middle of the wrap, leaving a 5cm space at the bottom.
5. Fold the bottom of the wrap up, then roll tightly into a cigar shape. Repeat with the remaining wraps. 

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Chicken, corn and chive mini quiches 

Ingredients 

2 eggs
1 Tbsp milk
2 sheets shortcrust pastry
125g roast chicken, shredded
125g tin corn, drained
2 Tbsp finely chopped chives
¼ cup white Cheddar, grated 

Method 

1. Preheat the oven to 180°C. Grease a 12-hole mini muffin tin.
2. Whisk together the eggs and milk in a jug and season.
3. Gently unroll pastry and cut out 12 discs using a 7cm round cookie cutter. Press the discs into pan holes. Divide the chicken, corn and chives between pastry cases. Top with the egg mixture and sprinkle over the cheese.
4. Bake for 25 min or until quiches are set, and the pastry is browned lightly. 

Herby chicken sausage rolls 

Serves 4 

 

Ingredients 

2 chicken breast fillets, sliced
2 carrots, grated
20g parsley, chopped
¼ cup breadcrumbs
1 lemon, zested and juiced
Salt and milled black pepper
400g puff pastry
1 egg, beaten
2 Tbsp sesame seeds (optional)
½ cup double cream plain yoghurt
2 Tbsp peri-peri sauce
Fresh coriander for serving  

Method 

1. Preheat oven to 200˚
2. Place chicken, carrots, parsley, breadcrumbs, zest, lemon juice, and seasoning into a food processor and blitz to combine to make a mince.
3. Place the pastry on a lightly floured surface and roll out lengthways. Cut into 4 equal rectangles, about 10x15cm.
4. Divide filling into four portions and roll each one into a log. They should be slightly shorter than the length of pastry rectangles.
5. Place a portion of filling in the centre of each pastry rectangle.
6. Fold one edge of pastry over filling and tuck in. Roll to enclose filling and press down on edges to seal. Repeat with remaining pastry and filling.
7. Halve pastries and score the top.
8. Place on a lined baking sheet, brush with egg and sprinkle with seeds, if using.
9. Bake for 25-30 minutes until golden and cooked through.
10. Mix yoghurt and peri-peri sauce in a serving bowl to make a dip.
11. Serve sausage rolls with yoghurt dip and garnish with coriander.

Words: Sjaan Van Der Ploeg
Photography: Fresh Living Magazine 

Salad jar with smoked chicken and rice noodles 

Makes 1  

Ingredients 

For the sauce 

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white wine vinegar
1½ tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced 

To serve 

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander  

Method 

1. Combine sauce ingredients in a small bowl and whisk until the sugar is dissolved. 
2. Fill the jar by layering the ingredients, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce. 

Tip: If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead. 

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

Also read: Padkos on a penny