This fantastic BBQ Chicken wrap is bursting with flavours protein and low in carbs.
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
Ultra light 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
Calories 600
Method
Set a griddle pan over a high heat. Season the chicken breast with salt, pepper and paprika, lay it 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
This recipe serves one but you could spread it across two wraps. You can use the same amount of low-fat or fat-free yoghurt if preferred.