Wednesday 16th of January 2019
Dare to Tupperware

Goodness Guru’s Simple Supper #1

Egg wraps with turmeric marinated chicken and cooling yoghurt raita

As well as keeping us inspired with healthy recipes for our Dare to Tupperware series when out competing (step away from the burger van!) Goodness Guru, Isa Robinson, will be creating delicious recipes for simple suppers, which you can whizz up after a long day for a healthy and nutritious feast.

 

Processed with Snapseed.

First up are these fragrant flavourful egg wraps with turmeric marinated chicken and cooling yoghurt raita. The egg white wraps are packed full of flavour from the fresh dill, the chicken is tender and marinated with authentic spices including turmeric, cumin and garam masala balanced with a cooling a creamy greek yoghurt raita. With a little prep, you can have this on the table in a matter of minutes, leaving everyone dead impressed.

INGREDIENTS (Serves 2):

For the egg white wraps:

6 eggs whites

3 tbsps chopped fresh dill

1 tbsp rapeseed oil / coconut oil

Seasoning 

For the turmeric marinated chicken:

2 tbsp olive oil

1 tbsp lime juice

Thumb of fresh ginger

1 clove garlic

1 tsp garam masala

1 tsp cinnamon

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp maple syrup

2 chicken breasts

For the raita:

3 tbsps Greek yoghurt

10cm chunk of Cucumber

2 tbsps finely diced fresh mint

2 tsps olive oil

Seasoning

Other:

2 handfuls of fresh Spinach

1 Red pepper, finely diced

1 Red onion, finely diced

Coriander to garnish

Processed with Snapseed.

Processed with Snapseed.

Method

Preheat the oven to 180 degrees and line a baking tray with greaseproof paper.

Add the garlic, ginger, spices, olive oil, maple syrup, lime juice and plenty of seasoning to a food processor and blitz into a fragrant paste.

Gently score the chicken before tossing it in a bowl with the marinade. Cover and refrigerate for at least half an hour. You can always do this over night.

Once the chicken is marinated, transfer to the baking tray and bake in the oven for approximately 20 minutes. It should be firm to touch and the juices should run clear.

Prepare the raita by mixing the greek yoghurt, chopped mint and cucumber in a bowl. Add the olive oil and season to taste.

Gently whisk together the egg whites, dill and seasoning.

Heat 1 tablespoon of rapeseed oil in a large non-stick frying pan, ideally a pancake or crêpe pan. Transfer half the egg mixture to the hot pan, and swirl round the edges so it spreads evenly. Once cooked on one side, flip and brown on the other side. Repeat with the rest of the batter to make two wraps.

 

Remove the cooked chicken from the oven. Depending on preference, slice or shred the chicken by gently pulling it to fill your wrap.

Now you’re ready to plate. Lay the egg wrap over a large plate or board. Smear with a generous dollop of cooling raita before adding the fresh spinach, diced onion, red pepper, the warming chicken and a sprinkle of fresh coriander.

Find more delicious recipes from Isa on her Goodness Guru Instagram feed here

BUY INGREDIENTS

yoghurt

 

mint

olive-oil

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