Chicken wrap with coleslaw
Serves 4-6
| Ingredients | |
| 4-6 flour tortillas | slightly heated in a dry pan or a quick turn in the microwave |
| Coleslaw | |
| 500ml | shredded green and/or red cabbage |
| 3 | carrots, peeled and grated |
| 30ml | chopped fresh herbs, e.g. thyme, coriander, parsley, basil |
| 60ml | chopped nuts (optional) |
| 60ml | seedless raisins or sultanas |
| 180ml | plain yoghurt |
| 70ml | mayonnaise |
| 30ml | orange juice |
| 15ml | orange zest |
| 5ml | honey |
| Chicken | |
| 4 chicken breast fillets | cut into strips and lightly stir-fried in olive oil in batches (or steam for a healthier option). |
| Add the sweet chili sauce while stir-frying, or on top of chicken when compiling the wrap. | |
| Olive oil | |
| Seasoning to taste | |
| 80ml | sweet chili sauce |
| 500ml | cherry tomatoes cut in half |
| 1 small onion | finely chopped |
| Fresh herbs | |
Method
- Mix all ingredients together, keep aside and use as a base on wrap before piling up the chicken and tomato filling.
