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Chicken-Free Dippers kebab wraps recipe

1 rating

Wrap 'n' roll with these flavour-packed kebabs. Bird's Eye Chicken-Free Dippers are loaded on top of naan wraps with crunchy slaw, cooling mint yogurt and a drizzle of chilli sauce. What's more, they're ready in just 20 minutes. Get stuck in! See method

Serves 4
5 mins to prepare and 15 mins to cook
711 calories / serving
Vegetarian

Ingredients

2 x 220g packs Bird’s Eye Chicken-Free Dippers
½ a small red cabbage, finely shredded
1 large carrot, peeled and coarsely grated
4 spring onions, finely sliced
juice ½ a lemon
4 tbsp mayonnaise, or vegan alternative
175ml Greek yogurt, or vegan alternative
2 garlic cloves, crushed
14g fresh mint, leaves shredded
4 naan wraps
1-2 tbsp chilli sauce (optional; we used sriracha)

Perfect with:

Green Cuisine Chicken-Free Dippers
Mix up your meat-free repertoire with tasty Chicken-Free Dippers. A childhood favourite, they add versatility at mealtimes.

Shop ingredients

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2980kj
711kcal 36%
Fat
36g 51%
Saturates
6g 28%
Sugars
13g 14%
Salt
2.5g 41%

of the reference intake
Carbohydrate 76.7g Protein 18.9g Fibre 9.1g

Method

Preheat the oven to gas 7, 200°C, fan 190°C. Bake the Chicken-Free Dippers on a nonstick baking tray for 12-15 mins until golden and crisp.
Combine the red cabbage, carrot and spring onions. Pour over the lemon juice, mayonnaise and 50ml of the yogurt and stir until everything is well coated. Season to taste. Mix the remaining yogurt with the garlic and mint.
Warm the flatbreads in a toaster and fill with the slaw and the dippers. Drizzle over the yogurt and squeeze over a little chilli sauce, if you like.

See more Vegetarian recipes