Name: Chicken schnitzel wraps with garlic avocado dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 400g box frozen Ingham’s four Chicken Breast Schnitzels; 1/2 cup mango chutney; 1 long green chilli, roughly chopped, plus extra sliced to serve; 2 green onions, roughly chopped, plus extra sliced to serve; 2 cloves garlic, crushed; 1 cup baby spinach leaves; 1/4 cup mint leaves, plus extra small leaves to serve; 2 tbsp extra virgin olive oil; 1 avocado, roughly chopped; 4 naan breads, warmed; Greek-style yoghurt, to serve

Combining fresh and punchy ingredients, this easy dinner solution is a riot of flavour.

TIP: You could swap out the schnitzels with Ingham’s chicken tenders, if you prefer.

Ingredients

400g box frozen Ingham’s four Chicken Breast Schnitzels

1/2 cup mango chutney

1 long green chilli, roughly chopped, plus extra sliced to serve

2 green onions, roughly chopped, plus extra sliced to serve

2 cloves garlic, crushed

1 cup baby spinach leaves

1/4 cup mint leaves, plus extra small leaves to serve

2 tbsp extra virgin olive oil

1 avocado, roughly chopped

4 naan breads, warmed

Greek-style yoghurt, to serve

Method

Cook chicken schnitzels following packet instructions.

Meanwhile, in a small food processor combine chutney, chilli, onion, garlic, spinach, mint, and oil. Pulse until finely chopped. Add avocado. Pulse again until a dip consistency. Season.

Spread a little dip onto naan breads and top with sliced chicken schnitzel. Drizzle with a little yoghurt and serve with extra chilli, onion, mint and remaining dip.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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