Lightly spiced chipotle chicken with crunchy slaw wrapped in a flour tortilla makes the perfect comfort food for a night in for two.
For the slaw, combine the cabbage, apple and carrot in a medium bowl. In a small pan, gently heat the vinegar, sugar and 25ml (1f oz) water, until the sugar has dissolved. Pour the hot liquid over the slaw ingredients and mix to combine; season well. Drizzle with a little extra-virgin olive oil and set aside.
Heat the oil in a large frying pan. Cook the onion and chicken for 10 minutes, or until no pink meat remains. Scatter over the paprika and cook for 30 seconds more; season well.
Meanwhile, combine the mayonnaise and chipotle in a bowl. Spread the mayo mixture evenly between the 4 wraps and top each with the chicken and onions. Roll up and serve immediately.
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