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Chicken wraps with pickled red cabbage recipe
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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
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
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Energy
1425kj
338kcal
17%
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Fat
11g
15%
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Saturates
2g
12%
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Sugars
3g
3%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 37.8g
Protein 23.3g
Fibre 3.3g
Method
- 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.
- For the tahini sauce, combine all the ingredients in a small bowl; season. Set aside.
- Divide the chicken among the wraps and drizzle over the tahini sauce. Top with the cucumber, mint and cabbage. Roll and serve.
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