Chicken wraps with pickled red cabbage

Chicken wraps with pickled red cabbage recipe

0 ratings

Filled with lightly pickled red cabbage, succulent chicken and tahini sauce, these satisfying chicken wraps are a delightful twist on a classic lunch dish. See method

  • Serves 4
  • 10 mins, plus marinating
  • 338 calories / serving
  • Healthy

Ingredients

  • ¼ red cabbage
  • 125ml white wine vinegar
  • 20g flat-leaf parsley, chopped
  • 250g cooked chicken, shredded
  • 4 tortilla wraps
  • ¼ large cucumber, diced
  • small handful fresh mint leaves, torn

For the tahini sauce

  • 1 tbsp tahini
  • 1 lemon, zested and juiced
  • 2 tbsp Greek yogurt
  • 1 tbsp extra-virgin olive oil

Each serving contains

  • Energy

    1425kj
    338kcal
    17%
  • Fat

    11g 15%
  • Saturates

    2g 12%
  • Sugars

    3g 3%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 37.8g Protein 23.3g Fibre 3.3g

Method

  1. Put the red cabbage in a strainer and toss with 3 tsp salt. Leave for 2 hrs to draw out the water. Drain and transfer to a bowl. Add the vinegar, then cover and chill for 2 hrs. Toss with the parsley.
  2. For the tahini sauce, combine all the ingredients in a small bowl; season. Set aside.
  3. Divide the chicken among the wraps and drizzle over the tahini sauce. Top with the cucumber, mint and cabbage. Roll and serve.

See more Chicken recipes

You may also like

Be the first to comment

blog comments powered by Disqus