Skip to content
Chipotle chicken and winter slaw wraps recipe

Chipotle chicken and winter slaw wraps recipe

10 ratings

Lightly spiced chipotle chicken with crunchy slaw wrapped in a flour tortilla makes the perfect comfort food for a night in for two. See method

  • Serves 2
  • 25 mins
  • 912 calories / serving

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

See more Chicken recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.