1 cup coriander , lightly packed 1 lime , juiced 4 Rebel Bakehouse Hempseed Wraps ½ cup plain natural yoghurt 1 Tbsp hulled Hemp Seeds
Method Preheat oven to 200 ° C .
Stir black beans and 1 tsp paprika through the quinoa . Season with salt and set aside .
Meanwhile , add olive oil , 1 tsp paprika , ground coriander , cumin seeds and garlic to a large mixing bowl and stir to combine . Add the two whole chicken breasts and toss until fully coated . Line a large baking tray with baking paper and place the two chicken breasts in the middle . Place the kumara around the outside and drizzle with a little olive oil and season with salt & pepper . Place in the oven and roast for 20 minutes , or until the chicken is cooked through and the kumara is soft and caramelised .
Add the cabbage , coriander and lime to a bowl and toss to combine .
Place the yogurt and remaining paprika in a bowl and stir to combine .
To assemble , place a bed of quinoa & amp ; black beans in the middle of the wrap , top with half a sliced chicken breast , a quarter of the roast kumara and a large handful of the cabbage slaw . Drizzle with the yoghurt sauce , sprinkle on hemp seeds and wrap up nice and firmly . Repeat with the remaining 3 wraps .
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