Honey Mustard Chicken Slaw Wrap

Ingredients

• 220 g chicken breast
• 2 whole-wheat tortillas
• 150 g cabbage
• 1 large carrot
• 1/2 large cucumber
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 120 g Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp chopped parsley
• to serve cracked pepper

Method

1. Step 1

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

2. Step 2

   Shred the cabbage (150 g), cut the carrot into matchsticks (1 large), and dice the cucumber (1/2 large).

3. Step 3

   In a small bowl, mix the ingredients for the honey mustard yogurt dressing until smooth. Keep it slightly thick so the wrap does not get soggy.

4. Step 4

   Season the chicken breast with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and fully cooked. Let it rest for 2 minutes before slicing or breaking it up.

5. Step 5

   Warm the 2 whole-wheat tortillas in a dry pan for 20 seconds per side so they stay flexible when rolled.

6. Step 6

   Lay the warm tortillas flat, spread a little sauce down the center, and add the vegetables in an even line.

7. Step 7

   Top the vegetables with the cooked chicken breast, add a little more sauce, and finish with parsley and cracked pepper.

8. Step 8

   Fold in the sides, roll the wrap tightly from the bottom up, and slice it in half before serving.