Charcoal Chicken wraps

It’s the afternoon, what am I going to make for my child not to eat tonight?

Well I have a craving for Charcoal Chicken wraps.   

A quick hunt in the cupboard found me these spices (and either agave or a sprinkle of coconut sugar to help the ‘charcoal’ process)and I had chicken breast in the freezer. 


  • 2x Organic and/or Free Range chicken breast
  • Smoked paprika 1TBSP (and then another sprinkle)
  • Garlic salt 1TBSP
  • Turmeric 1 TBSP 
  • Organic Coconut sugar 1 TBSP or Agave syrup
  • Lemon, quartered 
  • Organic brown wraps
  • Rocket (home grown, grows like a weed without much maintenance)
  • Sundried tomato
  • Avocado (optional)



  • Cut the chicken into strips 
  • Squeeze lemon juice over the chicken
  • Sprinkle equal amounts of the 3xspices, then add some more smoked paprika
  • Add the sugar or syrup and then mix well with your hands to give the chicken an equal coverage
  • Cook the chicken (I added the lemon wedges to skillet for the cooking process) and allow the sugar to charcoal a little. This charcoaling plus the smoked paprika will help give it that smokey flavour. The lemon helps ‘cut’ the flavour so it is still fresh and light. 
  • Once the chicken is cooked layer your ingredients onto the wrap. 
  • Roll up Kebab style and place the wraps onto the skillet to toast. 

*Optional: I’m not a mayonaisey type of person so I didn’t add any but you may want to add some or even better, a layer of avocado so these aren’t too dry. The toddler got cheese added to hers. 
Happy eating!



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