Hearty and mildly spiced chicken salad pinwheel wraps.

Ingredients

• 2 x cooked boneless skinless chicken breasts
• 1 x 410 g can Rhodes Quality Mild and Spicy Chakalaka
• 4 x Wraps
• 65 ml (¼ cup) cream cheese
• 125 ml (½ cup) Rhodes Quality Grated & Spiced Beetroot in Vinegar, drained

Method

1. Spoon the Rhodes Quality Mild and Spicy Chakalaka into a sieve placed over a bowl.
2. Drain, stirring occasionally until most of the sauce has dripped into the bowl.
3. Placed the chakalaka into a bowl.
4. Shred the chicken using two forks and place and add to the chakalaka and mix well.
5. Spread the cream cheese evenly over each of the wrap
6. Divide and spread the chicken chakalaka over each wrap.
7. Spoon the beetroot over the top.
8. Roll up the wraps and seal with a little extra cream cheese.
9. Slice the wraps into even width pinwheels.

Servings

Makes 4

Cooking Times

Prep Time: 20 minutes

Cooking Tip

Stir the drained chakalaka sauce into dressings or mayonnaise.
Serve with Rhodes Quality Jam, cheese and crackers and chopped fruit.