Name: Beetroot and chicken wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon moroccan seasoning; 400 gram chicken breast fillets; 1 tablespoon vegetable or olive oil; 2 carrots, peeled, grated; 1 large beetroot, peeled, grated; 1/4 red cabbage, hard core removed, shredded; 1 small red onion, thinly sliced; 1/2 cup coleslaw dressing; 4 piece thin flatbread

Ingredients

1 tablespoon moroccan seasoning

400 gram chicken breast fillets

1 tablespoon vegetable or olive oil

2 carrots, peeled, grated

1 large beetroot, peeled, grated

1/4 red cabbage, hard core removed, shredded

1 small red onion, thinly sliced

1/2 cup coleslaw dressing

4 piece thin flatbread

Method

1.Sprinkle seasoning over chicken. Heat oil in a frying pan over moderate heat. Cook chicken 5 minutes each side, or until browned and cooked. Transfer to a plate. Cover with foil; rest 5 minutes. Slice thickly.

2.Combine carrot, beetroot, cabbage and onion in a bowl. Pour over dressing; toss to combine.

3.Place bread on a flat surface. Top with beetroot mixture and chicken; roll up to enclose. Cut in half to serve.

Use a 225g packet bought coleslaw mix. You can use leftover cooked chicken or a barbecued chicken. Use baby spinach or rocket instead of cabbage. Use Caesar or ranch-style dressing instead of coleslaw dressing.
Note

Women's Weekly Food