Finally a Gluten Free natural healthy wrap that delivers in holding my over stuffing of filling's and does not taste of egg whites! This is really simple to make, only takes a few minutes has endless variations of flavour and has held up to my heavy handed stuffing use!
I love coronation chicken, for me this is one of those magical heart warming childhood memories food, it takes me back to 1977 the Queens Silver Juiblee I remember the whole street brought out all their dinner tables and chairs, lined the street, decorated the street with Union Jack bunting, we had Union Jack hats and napkins along with a glorious spread of typically English tea sandwiches, coronation chicken, egg and cress, cuecumber, all crusts off and served in finger slices, Very British ! We all waved Union and Jack Flags and cheered, love my memories with food.
Prep time 10 minutes / Cooking time 7 minutes
Ingredients
(Serves 4)
The Wraps
8 eggs beaten
Sea salt
Black pepper
4 tbsp finely chopped parsley
1 cup finely chopped spinach
1 tsp coconut oil
Coronation Chicken
2 chicken breasts finely sliced
1 small onion finely diced
1 clove garlic finely diced
1 tbsp coconut oil
4 tbsp mayo (recipe below if you want to try)
2 tbsp finely ground curry powder
1 tbsp mango chutney
(I used our homemade plum and cardamom chutney recipe below)
1/2 tsp Kashmiri chilli powder
1/4 tsp turmeric powder
1/2 bunch fresh coriander chopped for serving
One Minute Mayo
Yes you can make your own olive oil mayonnaise in One Minute !!!
1 egg yolk
1/2 tsp white wine vinegar
1 tsp mustard
200ml+ olive oil
Sea salt
The Mayo
To make this speedy mayo, place the egg yolk and white wine vinegar in a jug, take your hand whisk and start to drizzle in the olive oil 1 tsp at a time whisking in super fast to make sure the oil is infused in the yolk, Do Not Stop Whisking as this is what causes a mayo to split in the first part, once a portion of oil is incorporated in the egg yolk it becomes stable and you can then add the rest of the oil in much larger glugs, hence One Minute Mayo! Once you have a thick mayo consistency add the mustard and season with sea salt to taste, that's it done! This will keep in the fridge in a mason jar for up to a week if it last's that long!
Coronation Mayo
Meanwhile in a bowl place the mayo, curry powder, mango chutney, or a homemade chutney, Kashmiri chilli and turmeric powder and mix well.
To Make The Coronation Chicken
Heat the coconut oil in a skillet on a medium heat and gently soften the onion and garlic to translucent, add the chicken and cook for around six minutes stiring occasionally to turn the chicken so that is cooks evenly, take off the heat and pop a lid on and leave the chicken to rest for five minutes, this will ensure you have really juicy succulent chicken. Once rested add the chicken to the coronation mayo and mix well, add the chopped fresh coriander.
While the Chicken is Resting Make the Wraps
Beat the eggs then add the salt and pepper along with the chopped spinach and parsley, heat a skillet medium and add some of the coconut oil, pour one ladel of the egg mixture in to the pan and swirl around to cover the whole pan, turn the heat down a little and leave to cook for around three minutes, slide out of the pan on to a plate and make the remaining three.
The Stuffing of the Wraps
Now your ready to stuff and serve, turn the wraps over so that the pan cooked side will take the filling, load with the mayo coriander coronation chicken filling in the centre of the wrap, then fold the left side over the centre and then the right side over the centre and that's it a gorgeous wrap stuffed with brilliant flavours and ready for you to just dive in and not even know your not having a wrap wrap!
These are great for kids lunches and family picnics and have endless possibilities for fillings.
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