Chicken and Tabbouleh Wrap with Roasted Capsicum Hot Sauce

Spicy Chicken and Tabbouleh Wraps with Saint Phillip

Enjoy our delicious spicy chicken recipe. Here we have served it with homemade flat bread, tabbouleh and yogurt dressing, but it would also be great with salad, rice or as a sandwich filling. 

Serves 4-6


2 chicken breasts (approx 1kg)

½ cup flour

2 Tbsp cornflour

Salt & pepper

1 tsp paprika

1 Tbsp butter

1 clove garlic

3 Tbsp Saint Phillip - Roasted Capsicum & Chilli Hot Sauce 

1 tsp maple syrup



Butterfly and tenderise the chicken breast then cut into strips.

Combine the flour, cornflour, paprika, salt and pepper. Toss the chicken through until evenly coated. 

Heat a frying pan on the stove with a tablespoon of oil, once hot fry your chicken until it starts to crisp, remove chicken from the pan and set aside.

To the same pan add in a Tbsp of butter, once melted toss in a clove of crushed garlic, once fragrant stir in Saint Phillip Roasted Capsicum and Chilli Hot Sauce  and a teaspoon of maple syrup.

Toss chicken through the mixture thoroughly on high heat until the sauce thickens and chicken is evenly coated and cooked through. 



1 cup bulgur wheat 

2 cups boiling water 

1 tomato

1/3 of a cucumber 

1 spring onion 

1 handful of fresh mint 

1 handful of fresh parsley

2 Tbsp green olives 

2 Tbsp crumbled goats feta 

Pinch of salt 

Pinch of pepper 

Juice of half a lemon (or to taste)

Generous drizzle of extra virgin olive oil. 



Wash bulgar wheat and place in a pot, pour over the boiling water and set aside for 15 -20min with the lid on. 

Meanwhile chop tomato, cucumber, spring onion, parsley and mint, combine together on a large bowl.

Chop olives in half and add to bowl, then crumble over feta and combine. 

Once the bulgar wheat has absorbed all the water and is tender add to bowl,  drizzle over olive oil and squeeze over lemon juice. 

mix thoroughly and season with salt and pepper to taste. 



2 cups plain flour 

2 Tbsp plain yogurt

1 Tbsp olive oil

Pinch of salt

Cold water



In a food processor quickly combine all ingredients apart for the water. With the processor running, very slowly poor water through the top, stop when the dough just starts to form a ball. You don't want the mixture to wet, so at this point the dough should still look lumpy, but gathered together on one side of the processor. 

Using your hands gather into a ball and knead gently until the dough is smooth and evenly combined, it shouldn't be sticky to touch, if it is knead in a little more flour. 

Divide dough into 8 pieces. Using a rolling pin roll out each piece until is approximately 3mm thick, you want to try and get it as thin as you can without it breaking. 

Heat a large frying pan on high heat, once hot fry your flat bread for a couple of minute on each side, you won't need to oil the pan as the flat bread won't stick once cooked. 



1 Tbsp Mayo

1 Tbsp Yoghurt

1 Tbsp Saint Peter Kiwifruit & Kawakawa Verde

1 Tsp Water

Thoroughly mix the ingredients together to make a delicious tangy sauce.




Leave a comment