Now that we’re heading back to work or school, it’s time to get back into the ritual of packing a healthy compact lunch. Chicken and coleslaw is a classic combo and it all comes together in a tasty wrap.
- 400g Lean Chicken Breast
- 2 Teaspoons Olive Oil (10g)
- 1 Carrot (61g), grated
- 1 1/2 Cups Red Cabbage (143g), shredded
- 2 Shallot (6g), sliced
- 2 Tablespoons Low Fat Mayonnaise (40g)
- 3 Teaspoons Lemon Juice (15g)
- 2 Teaspoons Wholegrain Mustard (10g)
- 6 Pieces Wholemeal Mountain Bread (150g)
- 40g Baby Spinach
- Preheat a chargrill pan on medium-high heat. Spray both sides of chicken with oil and season with freshly ground black pepper. Add chicken to the chargrill and reduce heat to medium. Cook for 4 minutes each side or until cooked through. Transfer to a plate to cool slightly. Thinly slice.
- Combine carrot, cabbage and shallot in a medium bowl. Stir mayonnaise, lemon juice and mustard together, then add to vegetables and toss to combine.
- Place 2 pieces of bread on top of each other. Repeat with remaining bread to make 3 stacks. Divide spinach between bread and top with coleslaw and chicken. Roll up firmly to enclose filling, and cut in half to serve.
Coaching Zone Tip
- Cook the chicken the night before for a quick and easy lunch the next day.
- Shallots are the long, green, thin variety
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