Using the leftover Chicken Kebab Plate protein, create nutritious and filling wraps for lunch or post game/training, which doubles as a nutritious meal for the rest of the family too.

Ingredients

Chicken quantity and marinade for a family of 4:

• 600g boneless chicken thighs
• 1 lemon (juice and zest)
• 2 cloves garlic, grated
• 1 red chilli, grated
• 2 teaspoons sweet Paprika (smoky works well too)
• Salt & pepper to season
• Handful of any fresh herbs, chopped. (I use Oregano, Parsley and Sage)

Note: Image displayed serves chicken with the following as an individual small portion:

• Mexican rice (microwave sachet from supermarket or see my recipe for home made)
• 1 mielie (corn on the cob)
• 1/2 large red pepper or 2 mini sweet peppers
• Greens of choice (I use broccoli and little gem lettuce)
• 2 wraps per rugby-teen serving (average adult will be fine with 1 wrap!)
• 1 tablespoon Greek or plain yoghurt

Method

Marinade the chicken well in advance of cooking, if possible. The night before is ideal as the flavours infuse so well. If you don’t have time, don’t worry, you can still do this at the time you cook. Cut chicken into 5cm pieces. In a glass bowl, add chicken and remaining marinade ingredients. Tip: use a Microplane grater for the garlic and chilli as it coats the meat much better than when it’s grated. Cover and chill for marinading. Shortly before grilling, thread onto skewers. We cook these on the braai (BBQ) for the charred flavour, but you can also oven grill. Remember to turn frequently to avoid burning.

To assemble the wrap, spread with yoghurt first, then add the chicken and additional ingredients. Roll up, and for added deliciousness, grill the unit for a final charred effect. If you can’t grill, don’t worry, it’s still super tasty just like that.