You'll need:
- 1 Orange: juice and zest (or 125ml orange juice)
- ¼ cup Olive oil
- 2 tbsp Soya sauce
- 3 tbsp Honey
- 1 Garlic clove, crushed
- 12 Chicken-thigh fillets
- 1 Baby cabbage, shredded
- 1 Carrot, peeled and grated
- 4 tbsp Mayonnaise
- 8 Small flour tortillas
- Small handful of raisins
Method:
- Put the orange juice and zest, olive oil, soya sauce, honey and garlic into a shaker or screwtop jar and mix well.
- Place the chicken thighs in a single layer on a roasting tin and drizzle with the honey glaze.
- Cove rand marinade in the fridge for one hour (or overnight if you have the time).
- Preheat the oven to 220°C.
- Remove the cling film from the roasting tin and turn the chicken fillets.
- Cook for 30-40 minutes, turning halfway through.
- Remove chicken from the roasting tin and leave to cool. Cut into strips and set aside.
- Mix the shredded cabbage, grated carrot and mayonnaise together and sprinkle in the raisins.
- Spoon some coleslaw onto each tortilla, top with several strips of chicken, roll the tortilla up (like you would a pancake) and fold a paper napkin around the tortilla to secure.
TIP:
You can use the same honey glaze to marinade chicken drumsticks and wings. Cook them for 45 minutes to and hour, turning halfway through, and take along on a trip or to a picnic as perfect finger food.