Serves 4-5
Ingredients
4 large boneless chicken thighs
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon chilli flakes, optional
Whipped avocado and feta
1 & ½ ripe GEM avocados
100g feta cheese
¼ cup greek yoghurt
2 cloves garlic, chopped
1 teaspoon white wine vinegar
⅓ cup fresh mint leaves
Salad
1 telegraph cucumber
½ medium red onion
1 cup cherry tomatoes or 2 large tomatoes
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon white wine vinegar
To serve
4 wraps
Mint leaves
Sea salt
Cracked pepper
Place all of the ingredients in a bowl or snaplock bag, season with salt and cracked pepper. Set aside to marinate for at least 30 minutes or up to 6 hours.
Heat a large sauté pan and sear the chicken for 6-8 minutes on each side or until golden and cooked through. Cook time will differ depending on the size of the thighs. Cover and rest for 10 minutes before slicing.
Whipped avocado and feta
Place the GEM avocado flesh, feta, greek yoghurt, chopped garlic and vinegar in a food processor and blitz until smooth. Add the mint leaves and blitz briefly until chopped. Season with salt and cracked pepper.
Salad
Cut the cucumber, red onion and tomato into small cubes. Toss in a bowl with the remaining ingredients, season with salt and cracked pepper.
To Serve
Briefly toast the wraps in a hot pan with no oil. Smear with a generous spoonful of whipped GEM avocado and feta and top with sliced chicken and salad. Finish with a few fresh mint leaves.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
