Fake-Aways are the hottest new thing in the food arena – carb-free pizzas, home-made and healthy Indian curries, authentic Thai food. You name it, it’s been faked-away. So I’ve decided to attempt a healthy version of one of my favourite no-no’s – McDonalds. I’m partial to the Sweet Chilli Crispy Chicken wrap. But at 800+ calories for a small meal (including drink), this is really not a healthy option. So I have created my own version, which is less than 1 Unislim yum for the entire meal per person. How could you not be lovin’ that!
Ingredients (serves 4):
4 chicken breasts
400g oven chips or baby potatos quartered & roasted)
Lighter than light mayo
Salt and pepper
For the Sweet Chili Sauce (courtesy of Unislim):
2 fl oz water
2 fl oz rice vinegar
2 tsp natural sweetener (like Stevia)
2 tsp fresh root ginger (minced)
1-2 tsp chili powder (I used mild)
2 tsp tomato puree
1 tsp garlic, minced
- Simmer all ingredients together.
- Allow to reduce a little and cool before serving.
1. Turn on the oven to 180’C.
2. Soak and cook the quinoa as per instructions (you can do this in advance). Let it cool and season with salt and pepper.
3. Slice the chicken into 3 strips per breast and brush lightly in mustard (alternative is to use low cal spray or egg white to make the quinoa stick).
4. Roll the chicken in the cooked quinoa and put on a baking tray sprayed with a little low cal oil to prevent sticking.
5. Put the chips (or quartered baby potatos) on a separate baking tray and place both in the oven and bake for 20-25 minutes.
6. While they are cooking, make the chilli sauce as per the recipe. Slice the tomatoes, and wash and dry 4 large lettuce leaves. Smear the mayo and chilli sauce on the lettuce leaves.
7. Remove the chicken and chips from the oven. Put the chicken in the lettuce leaves and wrap up. Plate up and serve.
8. As an alternative to Coke or Fanta, make a cordial with sparkling water.