Chipotle chicken and winter slaw wraps recipe
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
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Shop ingredientsEach serving contains
- Energy
- 3830kJ 912.0kcal
- Fat
- 37g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 32g
of the Reference intake
Carbohydrate 102.6gProtein 47.6gFibre 10.2g
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Method
- 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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