Description
Discover how to make delicious Rainbow Salad Wraps with this easy recipe. Packed with colorful veggies and a tasty dressing, these wraps are a perfect healthy meal option for any occasion.
Ingredients
- 2 x 7 oz (2 x 200g) higher-welfare skinless chicken breasts
- olive oil
- 1 lemon
- 2 sprigs of oregano
- 4 tortilla wraps
- 4 oz (40g) vegetarian cheese
- optional: chili sauce
- SLAW
- extra virgin olive oil
- red grape vinegar
- 1/2 teaspoon (3 ml) wholegrain mustard
- 1/2 teaspoon (3 ml) Dijon mustard
- 1/2 teaspoon (3 ml) English mustard
- optional: 3 sprigs of soft herbs, such as flat-leaf parsley, tarragon, dill
- 3 oz (150g) chard or spinach
- 3 oz (150g) baby carrots
- 2 golden beetroots
- 3 oz (150g) red or white cabbage
- 1 bunch of spring onions
- YOGHURT RIPPLE
- 4 heaped tablespoons Greek yogurt
- 1 heaped tablespoon tahini
- 1 teaspoon (5 ml) rose harissa
Instructions
- Start by preparing the slaw. Pour 3 tablespoons of extra virgin olive oil and 1 tablespoon of red grape vinegar into a large shallow bowl. Add the three types of mustard and a sprinkle of black pepper, then mix thoroughly. If desired, add the leaves of soft herbs and stir them in.
- Remove any tough stems from the chard or spinach, then roll up the leaves, slice them finely, and add them to the bowl. Clean the carrots and golden beetroots, then thinly slice, cut into matchsticks, or grate them, and add them to the bowl. Shave the cabbage into the bowl, then trim, chop finely, and add the spring onions. Leave this mixture aside to dress later.
- Place the chicken breasts between two large pieces of parchment paper and flatten them to about 1cm thick using a rolling pin. Put them in a shallow bowl.
- Pour 1 tablespoon of olive oil over the chicken, squeeze lemon juice on top, and season with salt and pepper. Tear the oregano leaves and mix them into the marinade, ensuring the chicken is well coated. Allow it to marinate for at least 10 minutes, or overnight if possible.
- In a separate bowl, add the Greek yogurt, then drizzle with tahini and rose harissa. Swirl them together to create a marbled effect.
- Combine the slaw ingredients, then adjust the seasoning to taste.
- Heat a large non-stick frying pan on high, and once hot, cook the chicken for about 2 minutes on each side until golden and cooked through. Move it to a cutting board and slice it into 1cm pieces.
- If using a gas stove, use tongs to toast the tortillas directly over the flame, turning them as needed, working in batches.
- Fill the tortillas with the spicy yogurt mixture, a generous helping of slaw, and the sliced chicken, then crumble the vegetarian cheese on top.
- For an extra kick, drizzle with chili sauce or some oil from the harissa jar if desired, then roll them up and enjoy!
Notes
- Choose whole wheat tortilla wraps for a healthier alternative. Add your preferred veggies or fruits to the slaw for extra crunch. Experiment with various herbs in the yogurt ripple for a unique sauce twist.
