Chicken wraps with pickled red cabbage recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1425kJ 338.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 37.8gProtein 23.3gFibre 3.3g
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- 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.
- See more Wrap recipes
