These lime and coriander marinated chicken wraps are the perfect way to create a tasty lunch-time treat, without the crazy deli price tag. With a satisfying hit of chili and the fresh zing of the coriander and lime, these chicken wraps have become a firm family favourite.
After de-frosting far too many chicken drumsticks once for a family BBQ, I ended up with chicken in the fridge that I couldn’t re-freeze. These lime and coriander marinated chicken wraps were the perfect solution. There’s no better feeling that whipping out a delicious homemade wrap for lunch when surrounded by colleagues who’ve all paid a small fortune for theirs!
You’ll need to plan ahead with this recipe for maximum impact, as the chicken needs to marinate for a least 3 hours. You can leave poultry to marinate for up to two days in the refrigerator, according to the USDA Food Safety and Inspection Service.
Marinading is an easy way to pack bags of flavour into meat
In its simplest format, a marinade comprise an acid (here we use lime juice) an oil and seasonings. There’s no need to over-complicate!
To get started I mix all of the ingredients for the marinade in a big bowl, then I drop the chicken pieces into a large freezer bag. Pour in the marinade, secure the end of the bag and give it a good old squidge around to make sure the chicken is well coated in marinade. Then stick it in the fridge for at least 3 hours and have a glass of wine…
Preheat the oven to 200 C and arrange those chicken pieces on a baking tray. Cook for approx 20 minutes, before stripping the flesh from the bones. Layer up salad leaves, tomato, cucumber and chicken on a soft tortilla, wrap it up and enjoy!
- 6 chicken pieces (drumsticks/thighs/breasts)
- 2 limes (zest and juice reserved)
- 2 cloves garlic
- 3 fl oz olive oil
- 2 tsp chili flakes (or 1 chopped, fresh chili)
- 2 tsp smoked paprika
- 4 large tortilla wraps
- salad leaves
- cucumber slices
- tomato slices
Add the marinade ingredients to a bowl and mix well
Drop the chicken pieces into a large freezer bag then add the marinade, securing the end of the bag
'Squidge' the marinade into the chicken, ensuring it is well covered. Place in the fridge for at least 3 hours
Preheat the oven to 200 C
Arrange the chicken pieces on an oiled baking tray amd cook for 20 minutes
Add salad leaves, cucumber and tomato to each wrap and top with chicken. Add a dollop of natural yoghurt with a dash of lime juice in it to taste. Wrap it up and enjoy!
Making this recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.
Cheers, foodie friends x