High Fibre mediterranean chicken salad bowls

MAKES 2 - 3

INGREDIENTS
2 - 3 x Farrah’s High Fibre Wraps 
1 x Farrah’s Taco Spice Mix  
1 can chickpeas, rinsed and drained 
200g chicken breast 
2 tbsp olive oil 
Large handful leafy greens or lettuce  
¼ red onion, thinly sliced  
¼ cucumber, sliced into half-moons  
½ cup cherry tomatoes, halved 
¼ cup kalamata olives, pitted  
¼ cup feta cheese, crumbled  
Salt & pepper 

Dressing:
1 tbsp olive oil 
½ tbsp red wine vinegar  
Salt and pepper 
½ tsp mustard or honey for balance (optional) 

METHOD

  1. Preheat your oven to 180°C.  

  2. Prick Farrah’s High Fibre Wraps with a knife to prevent it from rising. Brush with olive oil and press into the bake tins. Bake for 8 minutes until crispy. Remove from the oven and set aside to cool.

  3. Drain and rinse the chickpeas and pat dry with a paper towel. Slice your chicken breast into strips. In separate baking trays, toss the chickpeas and the chicken with olive oil and half of the Farrah’s Taco Spice Mix packet. Spread out evenly and roast for 20 - 25 minutes, turning halfway, until golden.  

  4. In a bowl, whisk together olive oil, red wine vinegar, honey or mustard if using and season with salt and pepper. 

  5. To assemble, start with leafy greens as the base of each bowl. Top with chicken, cucumber, cherry tomatoes, red onion, kalamata olives. Scatter over the roasted chickpeas. 

  6. Crumble feta cheese and drizzle generously with dressing, season and serve immediately.