Chilli Chicken wrap
- 1 tablespoon natural yoghurt
- 1/2 teaspoon chipotle hot sauce
- 1 wholegrain wrap
- 80g cooked, shredded chicken breast (without skin)
- 1 cup pre-packaged kale slaw mix (without dressing)
- 1 tablespoon fresh coriander leaves
- 1/2 long fresh red chilli, deseeded, finely chopped (optional)
- Combine the yoghurt and chipotle sauce. Spread the yoghurt mixture over the wrap.
- Top the wrap with chicken, slaw, coriander and chilli, if using. Wrap to enclose filling.
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