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Chicken Coleslaw Wraps

31.05.2016
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Simple, and succulent Chicken Coleslaw Wraps

4 Sunnyhills Tortilla Wraps
1 pack Ashfield Chicken Mini Fillets
1 small Red Onion
¼ Iceberg Lettuce
150g The Deli Reduced Fat Coleslaw
150g The Deli Reduced Fat Houmous
A little Solesta Olive Oil Black Pepper

Pre-heat the oven to 200°C/400°F/Gas Mark 6

Put the chicken fillets on a baking tray, drizzle over a little oil and sprinkle with black pepper – roast for 10 minutes.

Meanwhile, peel and thinly slice the red onion.

Once cooked – slice the chicken into thinner strips.

Put the wraps in the oven for a minute if you want to eat them warm.

Spread each wrap with a quarter of the houmous, top with lettuce leaves, then the chicken, then top that with some coleslaw and red onion, roll up and slice in half on the diagonal – serve warm or cold.