Miso chicken wraps with pickled cucumber tzatziki

The mint in this recipe stimulates the trigeminal nerve, giving a cooling sensation in the mouth

1 ratings

75 minutes (including marinating)
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal523
Fat20.9g
Salt2g
Sugar16g

Miso chicken with pickled cucumber tzatizki wraps

Recipe by: Ryan Riley | Chef

This recipe is not only high in protein; it’s also a good source of phosphorus, zinc and iron. As well as the nutritional benefits of the dish, the chicken packs in some serious flavour!

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

4 small boneless chicken thighs
1 teaspoon miso paste
1 teaspoon smoked paprika
1 teaspoon mixed herbs
2 teaspoons garlic paste
3 tablespoons pickle brine
Ground black pepper, to taste
¼ fresh cucumber
Jar of pickled cucumbers
Small handful of mint, finely chopped
Handful of dill, finely chopped
4 tablespoons kefir yoghurt or low-fat natural yoghurt
Spray oil

TO SERVE:

2 Greek-style flatbread or wholemeal tortilla wraps
Mint leaves
Dill leaves
Pickles

Method

Cut the chicken thighs into small strips and place them into a mixing bowl. Add in the miso paste, smoked paprika, mixed herbs, and 1 teaspoon of the garlic paste. Then add the pickle brine, season with black pepper, and mix well. Leave to marinate for at least 45 minutes.
To make the tzatziki, dice the fresh cucumber and 3 pickled cucumbers from the pickle jar into small pieces. Add the chopped herbs, and mix into the kefir yoghurt (or fat-free yoghurt). Add in the final teaspoon of garlic paste and stir well. This can be kept in the fridge for up to 2 days.
Turn the grill onto a medium-high heat. To cook the chicken, using the spray oil, spray a few sprays onto a baking tray and lay out the chicken into a single layer. Place the tray under the grill and allow the chicken to cook for 7 minutes. Using tongs, flip the chicken over and cook on the other side for 7 minutes. Make sure that the chicken is cooked all the way through before eating.
To serve, warm the flatbreads under the grill for 1–2 minutes before spooning over the pickled cucumber tzatziki and adding the chicken. Finish with fresh herbs and pickles, and serve.