CHICKEN TENDER CATERPILLARS


20 MINUTES

PREPARATION TIME

20 MINUTES

COOKING TIME

4 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 8 Ingham’s Original Chicken Tenders
  • Cooking oil spray
  • 4 large spinach tortilla wraps
  • ½ cup hummous
  • 2 carrots, cut into fine batons
  • Lebanese cucumber, cut into fine batons
  • Pretzel sticks, tomatoes and black olives, to garnish


METHOD

  1. Preheat oven to 200C. Arrange the Chicken Tenders on a lined oven tray, then sprinkle with cooking oil spray. Bake for 20 minutes, turning once.
  2. Spread the tortillas with hummous, then arrange the carrot, cucumber and chicken tenders on the near edge and roll up. Cut each into three pieces, then arrange on plates. Use pretzel sticks to make legs and antennae, then a tomato for a caterpillar head and olives for eyes and mouth.




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