Get creative and add fresh nasturtiums to your meal, like in this tasty chicken pancakes recipe. The result? Summer on a plate!

SERVES 8 // COOK TIME ± 40 mins

INGREDIENTS
4 eggs
1 cup flour, sifted
1½ cups milk
Salt and pepper
2 red chillies, chopped
1 cup nasturtium flowers
4 chicken breasts
2 tbsp olive oil
8 baby corn, sliced
3 mixed peppers, diced
1 cup salsa
½ cup fresh coriander leaves

METHOD
1. Combine the eggs, flour, milk and a pinch of salt in a food processor. Then transfer to a medium bowl and stir in the chopped chillies.
2. Ladle about one third of a cup of batter into a non-stick crêpe pan set over medium heat and quickly press a few nasturtiums into the pancake before the batter sets.
3. Cook on each side for about 30 seconds. Stack and set aside each pancake until you’ve used all the batter.
4. Brush each chicken breast with a little olive oil and grill in a hot pan until cooked through. Cut into strips and set aside.
5. Place about four strips of chicken, along with two tablespoons each of baby corn and peppers, in the centre of each pancake. Season well and top with a dollop of salsa and a sprinkling of coriander before folding the pancakes into wraps.

Sweet and salty flavours make these chicken wraps with cranberry and whipped feta a delicious pairing for you lunch prep!

The post Nasturtiums chicken pancakes appeared first on MyKitchen.

Is there anything you can’t do with coconuts? These coconut flour wraps with chicken and peanut sauce make a healthy low-carb option for lunches.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the coconut flour wraps
½ cup coconut flour, sifted
2 tbsp psyllium husk
Pinch salt
¾ cup water
¼ cup milk
1 tbsp vegetable oil
¼ tsp bicarbonate of soda
For the peanut sauce
¼ cup peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
To assemble
3 chicken breasts, grilled and shredded
2 carrots, grated
1 red pepper, sliced
1 yellow pepper, sliced
1 cup shredded cabbage
1 avocado, sliced
¼ cup peanuts, chopped

METHOD
For the coconut flour wraps
1. Preheat oven to 160°C. Line 2 baking sheets.
2. Mix the coconut flour, psyllium husk and salt together. Add the water, milk, oil, bicarb and mix.
3. Begin kneading until a soft dough forms. Set aside to rest for 15 minutes.
4. Divide into four. Roll each piece into a thin circle.
5. Arrange on the prepared trays and bake for 15–20 minutes, flipping halfway.
For the peanut sauce
1. Whisk all the ingredients together.
To assemble
1. Spread a thin layer of peanut sauce on to each wrap and fill with chicken, veggies and nuts.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Make these maca wraps with coriander chicken and chilli pineapple from scratch for another delicious option with an island twist.

The post Coconut flour wraps with chicken, peanuts and rainbow filling appeared first on MyKitchen.

Sweet and salty flavours make these chicken wraps with cranberry and whipped feta a delicious pairing for your lunch prep!

MAKES 4 wraps // COOKING TIME 20 min

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 a 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 5 cm 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

For an equally as delicious brekkie option, go for these scrambled egg wraps with beans!

The post Chicken wraps with cranberry and whipped feta appeared first on MyKitchen.

Making lunch (or a light dinner) has never been easier or more delicious than with these wholewheat curry chicken wraps with baby spinach and carrots!

MAKES 4 // COOKING TIME 35 min

INGREDIENTS
2 tbsp vegetable oil
2 tbsp curry powder
2 chicken breasts, cooked and shredded
½ cup mayonnaise
4 wholewheat wraps
2 cups baby spinach
2 carrots, ribboned

METHOD
1. Heat the oil over medium heat. Add the curry powder and gently fry for a few seconds, until fragrant.
2. Add the chicken and gently fry until fully coated with the curry powder.
3. Cool slightly and then stir through the mayo and season to taste.
4. Fill each wrap with chicken, baby spinach and carrot ribbons. Serve hot or cold.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Wholewheat curry chicken wraps with baby spinach and carrots appeared first on MyKitchen.

Prepare our spicy chicken wraps in advance, freeze and then enjoy a Mexican meal in minutes whenever you like! Whip up this filling with a kick in less than an hour, freeze in individual portions and then re-heat (in a pan or in the microwave) and roll up in warm tortillas. Add a few dollops of sour cream and your dinner is good to go. Or you can, you know, just eat them right now!

SERVES 4 // COOKING TIMe 45 mins

INGREDIENTS
4 skinless chicken breast fillets, sliced
1 tsp dried origanum
1 tsp smoked paprika
½ tsp cayenne pepper
Juice and zest of 1 lime
3 tbsp olive oil
600g mixed stir-fry vegetables
1 cup grated cheddar
8 tortillas
Lettuce, to serve
Sour cream, to serve

METHOD
1. Place the chicken, origanum, paprika, cayenne pepper, and lime zest and juice in a bowl. Toss to coat the chicken, then leave to marinate for at least 30 minutes.
2. Heat the oil in a large pan over high heat and fry the veggies for 1–2 minutes, until al dente. Remove and spread out on a plate to cool.
3. Place the chicken in the pan and fry for 5–10 minutes, until cooked through. Remove and allow to cool.
4. Place the cooled veggies, chicken and cheese in separate ziplock bags, then place the tortillas between sheets of waxed paper and bag. Label the bags and freeze for up 2 months.
5. To serve, defrost the contents of the bags completely. Reheat the chicken and veggies in a pan. Heat a dry pan and toast the tortillas for a few seconds on each side. Place the chicken, cheese, veggies, lettuce and sour cream in the tortillas and fold.

The post Freezer friendly spicy chicken wraps appeared first on MyKitchen.