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Chicken, coleslaw and hummus wraps
Wraps packed with chicken fillets, creamy coleslaw and hummus
- Difficulty: Easy
- Serves 4
Preparation
- Total time
- 15 Mins
- Preparation time
- 5 Mins
- Cooking time
- 10 Mins
400g chicken mini fillets
1 red onion, peeled and thinly sliced
150g reduced-fat hummus
1/4 iceberg lettuce, washed and shredded
150g coleslaw
4 tortilla wraps
Preheat the oven to 200°C/180°C fan/Gas Mark 6. Line a baking tray with baking paper.
Place the mini chicken fillets on the lined tray. Drizzle over a little olive oil, then sprinkle with black pepper. Roast for 10 minutes or until cooked through and the juices run clear. Remove from the oven and place to one side.
Warm the wraps in the oven for 1 minute if you want to eat them warm.
Slice the cooked chicken into thinner strips.
Spread each wrap with a quarter of the hummus, 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.
You will need
Baking tray
Baking paper
Tips
Instead of cooking chicken fillets, use cold roast chicken from your Sunday roast.
Reviews
Poppy Y
★★★★★ Rated 5 out of 5 stars.Love this with leftover chicken on a Monday.
Reviewed on 31/08/20
