Coleslaw & chicken wraps

Sometimes it’s enough to present the food in a new way to taste much better and more special.

This is what happened yesterday at home:

The dinner I had planned a Coleslaw salad (healthy version – without mayonnaise) and grilled chicken breast.

But as it was Saturday I thought I could do it a bit more “weekend style”, so I presented it as a wrap. It was a success! We love to eat with hands. 😉

You can buy the tortillas or make them yourself (here you have an easy recipe).

This time I bought them. I found whole flour ones, without saturated fat or additives so I jumped on them 😛

For 3 persons:

6 piadinas or whole flour tortillas

2 chicken breasts (without skin)

3 carrots (200gr.)

½ Chinese cabbage (100 gr.)

1 small red onion

1 apple Granny Smith

1 plain yogurt (180 gr.)

extra virgin olive oil

white vinegar

zest of 1 lime

mint leaves

salt, black pepper, herbs to taste (oregano, thyme, rosemary…)


Preheat the oven to 180 degrees.

Put a pan over high heat and let it get very hot.

Rub the chicken breast with oil and sauté them in the pan until they turn a lovely golden colour.

Remove the chicken breast from the pan and put them on an oven tray with wax paper.

Season them with salt, black pepper and lots of herbs (oregano, thyme, rosemary…)

Bake for 7 minutes.

Let them rest a bit and slice them into strips.

For the coleslaw:

While the chicken is baking, thinly slice the veggies and put them in a large bowl.

Toss them with salt and vinegar.

Squeeze them hard with your hands to let the juices work and marinate.

Add the yogurt, lime zest and mint leaves to the vegetables and stir to mix.

Heat up the wraps in the oven (it is off but still warm).

Spread some coleslaw onto each wrap.

Add the chicken strips over the coleslaw.

Wrap it up and serve.

Ready to eat!


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