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Chicken Feta Wrap
| Ingredients |
1 piece crumbed fetta (100grams)
1 beaten egg (50 grams)
1 crushed clove garlic (3grams)
¼ cup finely chopped spring onions (25grams)
4 sun-dried tomatoes (10 grams)
2 tabsp chopped basil (10grams)
4 small chicken breasts (500grams)
8 sheets Phyllo pastry (110grams) |
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| Method |
Mix fetta, egg, garlic, onion, sun-dried tomato and basil together and divide into quarters.
Butterfly chicken breasts, fill with mixture and fold over.
Take 2 sheets of Phyllo per chicken breast and spray each with oil.
Place one sheet on top of the other.
Place stuffed chicken breast 2 cm from bottom edge. Fold up bottom and then over sides. Roll up, placing seam on the bottom.
Place on a greased tray and sprinkle with sesame seeds.
Repeat with other 3 breasts. It may be refrigerated at this stage.
Bake in 180ºC oven for 30 minutes. (Can be cooked on a covered barbecue with lid down for the same time.)
Serve on a plate with salad. Pour over Lemon Egg Sauce |
| Serves : 4
Quantity per Serve : wraps |
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| Nutrients per Serve : KJ 1419, Calories 339, Carbohydrates(grams) 18, Fat(grams) 10.5, Protein(grams) 42.4
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Note
Nutritional analysis includes chicken and sauce. |
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