BBQ Chicken Wrap with Herb Slaw

Ingredients

Serves 1

  • 140g chicken breast
  • salt and pepper
  • 1 pinch smoked paprika
  • 70g red cabbage, shredded
  • 1 small carrot, peeled and grated
  • 20g yoghurt, such as Greek, natural, soya
  • 20g mayonnaise
  • 1 small bunch chives, finely chopped
  • 1 small bunch parsley, finely chopped
  • 2 tsp sliced jalapeños, drained and finely chopped
  • 40g barbecue sauce
  • 1 tortilla wrap
  • 50g avocado, peeled, pitted and sliced

Method

Set a griddle pan over a high heat. Season the chicken breast with salt, pepper and paprika, lay on the griddle and cook for 3-4 minutes on each side or until cooked through. Set aside to rest.

Meanwhile combine the cabbage and carrot in a bowl with a pinch of salt and massage for a couple of minutes until softened. Stir in the yoghurt, mayonnaise, herbs and jalapeños.

Brush the chicken with the barbecue sauce then slice. Top the wrap with the slaw, chicken and avocado. Roll up, cut in half and serve.

  • Good on the go

Tips

  • You can use the same amount of low-fat or fat-free yoghurt if preferred.

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