You can whip up these maca wraps with coriander chicken and chilli pineapple from scratch. And don’t forget to keep extra wraps to freeze for later.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the wraps
8 eggs
½ cup milk
½ cup maca powder
2 tsp baking powder
Salt and pepper
For the chicken
Handful coriander, chopped
¼ cup olive oil
Juice of 1 lemon
1 clove garlic, grated
4 chicken breasts
For the pineapple
1 pineapple, peeled and sliced
2 tbsp chilli powder
1 tbsp olive oil
To serve
3 tbsp mayonnaise
3 tbsp yoghurt
Handful coriander, chopped

METHOD
For the wraps
1. Blend all of the ingredients together. Allow to rest in the fridge for 30 minutes.
2. Brush a pan with olive oil. Pour in batter and fry for 2 minutes per side.
For the chicken
1. Mix the coriander, oil, lemon juice, garlic, salt and pepper. Massage the chicken. Leave to marinate for 30 minutes.
2. Fry chicken for 5 minutes per side, until crisp and cooked.
For the pineapple
1. Preheat the oven grill.
2. Rub pineapple with the chilli and olive oil.
3. Place on a baking tray and grill until charred on both sides.
To serve
1. Combine the mayo and yoghurt. Place a wrap on a plate and spread with the mixture.
2. Top with sliced chicken and pineapple. Garnish with chopped coriander.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za