Chipotle chicken and winter slaw wraps recipe

  • Serves 2
  • 25 mins
  • 912 calories / serving
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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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  • Ingredients

  • 1 tbsp olive oil
  • 1 red onion, cut into thin wedges
  • 2 chicken breasts, sliced
  • pinch paprika
  • 4 tbsp mayonnaise
  • 1 tbsp chipotle paste or sauce
  • 4 flour tortilla wraps, warmed
  • For the slaw

  • 1/3 red cabbage, finely sliced
  • 1 apple, grated
  • 1 carrot, grated
  • 75ml (3fl oz) malt vinegar
  • 25g (1oz) sugar
  • extra-virgin olive oil, to drizzle
  • Energy 3830kj 912kcal 46%
  • Fat 37g 53%
  • Saturates 5g 27%
  • Sugars 32g 35%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 102.6g Protein 47.6g Fibre 10.2g


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