Chicken and Slaw Wraps
This recipe will serve 2 wraps per person. It's a perfect lunch or a summer dinner meal that is colourful, flavourful and lean.
Ingredients
For the chicken
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tbsp olive oil
- 1 lemon juiced
- 4 chicken breast
- black pepper
- 8 wholewheat wrap medium sized
For the Slaw
- 2 baby cabbage red or green / shredded
- 2 carrot large - grated
- 2 baby marrow grated
- 4 spring onion sprigs
- 1 fennel bulb shredded
- 2 beetroot grated
- 250 ml plain yoghurt
- 2 tbsp creamed horseradish
- 1 tbsp dijon mustard
For the Salsa
- 4 jalapeno chilli diced
- 120 ml fresh coriander leaves only, chopped
- 1 lemon juiced
Instructions
- Mix the spices, olive oil and lemon juice together and coat the chicken in spice mixture.
- Heat the grill untill smoking and cook chicken untill cooked through and slightly charred. Allow to rest. Slice thinly.
- Toss slaw veggies together. Whisk yoghurt, horseradish and mustard together and mix through the slaw. Season with salt and black pepper.
- Mix salsa ingredients together. (This is important for the balance of the meal - if you are worried about the heat use a mild chilli or half the amount, or just use coriander leaves with lemon).
- Toast wraps on the griddle, Pile chicken, slaw and a little salsa into wraps. Fold to enclose. Serve immediately.
Notes
You could save time by using ready made coleslaw mix. It will not be as exotic but will still taste great.
Tried this recipe?Let us know how it was!
