Zucchini and Chicken Herb Wraps

Ingredients

For the Chicken Filling
• 500 grams Chicken breast (cut into thin strips)
• 2 medium Zucchini (thinly sliced into rounds)
• 30 grams Fresh coriander leaves (roughly chopped)
• 2 tablespoons Olive oil (for cooking)
• to taste grams Salt
For the Wraps
• 24 large Fresh basil leaves (for wrapping)

Instructions

1. 1. Prepare the Chicken and Zucchini: Cut the chicken breast into thin strips. Slice the zucchini into thin rounds to ensure they cook evenly and remain tender during cooking.
2. 2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips. Season with salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (reaches an internal temperature of 75°C).

   Ensure the chicken is cooked through; there should be no pink in the centre and juices should run clear.

3. 3. Add the Zucchini: Add the zucchini slices to the skillet with the chicken. Drizzle the remaining tablespoon of olive oil over the vegetables. Cook for an additional 4-5 minutes until the zucchini is tender but still slightly crisp. Stir in the freshly chopped coriander leaves just before removing from heat.

   Avoid overcooking the zucchini; it should be tender yet maintain some crispness.

4. 4. Assemble the Wraps: Take a large basil leaf and place a spoonful of the chicken and zucchini mixture onto the leaf. Gently fold the leaf over the filling to create a wrap. Repeat this step until all the mixture is used up.
5. 5. Serve: Arrange the wraps on a serving platter. Serve immediately as a fresh, low-carb meal or appetizer. Optionally, garnish with extra coriander leaves for presentation.