Crunchy Rainbow Veg & Chicken Wrap

Yields10 Servings

Chicken sauce

2 cloves garlic, crushed

1 tbsp ginger, crushed

1 tbsp sweet chilli sauce

2 tbsp barbeque sauce

Filling

500 g baked chicken breast, chopped finely

½ cup green cabbage, chopped finely

½ cup purple cabbage, chopped finely

1 cup carrot, shredded

1 cup red capsicum, chopped into thin strips

¼ cup mint

½ cup coriander chopped

½ cup tasty cheese (preferably reduced fat), shredded

Wraps

10 wholemeal/multigrain wraps (25cm width)

Combine the chicken sauce ingredients in a large bowl with the chicken breast and rest for a minimum of 5 minutes. If longer, store in the fridge.

Mix the other filling ingredients together in a large bowl.

Portion the mixed salad between the 10 wraps and then portion out the chicken between them too.

Roll up the wrap and put in a paper bag to serve.

Nutrition Facts

Servings 10