GARLIC AND HERB CHICKEN WRAPS WITH COLESLAW
Large crunchy leaves of romaine lettuce are filled with simple coleslaw and flavour-packed chicken for a delicious dish. Make sure the skewers you are using fit into your frying pan – if not, simply cut them to the right size.
PREP TIME 10-15 MINUTES COOK TIME 15 MINUTES SERVES 2 CALORIES PER PORTION 550
4 boneless, skinless chicken thighs (about 330g combined weight), sliced into 1cm strips
100g full-fat natural yogurt zest of 1 lemon
2 sprigs of rosemary, leaves picked and roughly chopped
3 sprigs of thyme, leaves picked and roughly chopped
3 garlic cloves, peeled and roughly chopped
1 red chilli, roughly chopped 2 medium carrots, peeled 100g celeriac, peeled
100g red cabbage
120g full-fat Greek yogurt
2 tbsp olive oil
1 tbsp sherry vinegar
15g English mustard
4 large romaine lettuce leaves 5g fresh flat-leaf parsley, finely chopped salt and pepper
You will need 4 wooden skewers, about 25cm in length.
Place the chicken in a bowl with the natural yogurt, lemon zest, rosemary, thyme, garlic and chilli. Season generously and mix everything together well. Leave to marinate for at least 30 minutes or longer if possible.
Meanwhile, soak the wooden skewers in water for 10 minutes.
Using the grating attachment on a food processor, grate the carrots, celeriac and red cabbage. Tip into a large bowl. Mix the Greek yogurt, 1 tablespoon of the olive oil, the sherry vinegar and mustard together in a small bowl. Season to taste. Pour this dressing over the grated vegetables, mixing so that everything is thoroughly coated.
Thread the marinated meat on to the wooden skewers, packing it together tightly. Put the remaining olive oil in a frying pan over a high heat and fry the chicken skewers for about 15 minutes, turning occasionally to brown all sides. Remove from the heat and leave to cool slightly.
Place two lettuce leaves on each plate then divide the coleslaw between them. Remove the chicken from the skewers and place on top of the coleslaw. Garnish with parsley.
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