Method

Slice each breast lengthways into quarters to make strips.

Place chicken in a large ziplock bag.

Mix together the rest of the ingredients and pour over the chicken.

Leave to marinate in the fridge for at least two hours.

Heat up your 12-volt oven, barbecue plate, or a pan over gas heat. Brush with a little olive oil to prevent sticking.

Cook the chicken in lots until brown and cooked through, brushing occasionally with the marinade for the first few minutes only. Discard any leftover marinade.

Serve in wraps with salad, make into sandwiches, or serve in rolls.

FAST LUNCHES:
Heat up your 12-volt oven and open it out flat. Spray with a little olive oil to prevent sticking, and cook your chicken on the base side (only the base has an element). Simply wipe out with a damp cloth and paper towel when you are done.

BUDERIM CHICKEN WRAPS

The best ginger comes from Buderim, and its chicken is pretty good too

4
SERVES
15 min
+ marinating

6 chicken breasts (no skin or bones)

4 cloves of garlic, minced

1 tablespoon minced ginger

1 teaspoon sugar

1/3 cup orange juice

1/3 cup lemon juice

1 teaspoon dried parsley

Large pinch (each) of salt and pepper

Olive oil

Lettuce, tomato, mayonnaise and flatbread wraps for serving.

Ingredients

LIFESTYLE Recipe

LIFESTYLE Recipe

4
SERVES
15 min

BUDERIM CHICKEN WRAPS

The best ginger comes from Buderim, and its chicken is pretty good too

6 chicken breasts (no skin or bones)

4 cloves of garlic, minced

1 tablespoon minced ginger

1 teaspoon sugar

1/3 cup orange juice

1/3 cup lemon juice

1 teaspoon dried parsley

Large pinch (each) of salt and pepper

Olive oil

Lettuce, tomato, mayonnaise and flatbread wraps for serving.

Ingredients

Method

Slice each breast lengthways into quarters to make strips.

Place chicken in a large ziplock bag.

Mix together the rest of the ingredients and pour over the chicken.

Leave to marinate in the fridge for at least two hours.

Heat up your 12-volt oven, barbecue plate, or a pan over gas heat. Brush with a little olive oil to prevent sticking.

Cook the chicken in lots until brown and cooked through, brushing occasionally with the marinade for the first few minutes only. Discard any leftover marinade.

Serve in wraps with salad, make into sandwiches, or serve in rolls.

FAST LUNCHES:
Heat up your 12-volt oven and open it out flat. Spray with a little olive oil to prevent sticking, and cook your chicken on the base side (only the base has an element). Simply wipe out with a damp cloth and paper towel when you are done.

+ marinating

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