Chicken Salad Wraps
Ingredients
- 4 gluten-free ready-made tortillas
- 4 tablespoons gluten-free reduced-fat mayonnaise
- 4 teaspoons gluten-free mango chutney
- 2 carrots peeled and grated
- 2 ready-cooked chicken breasts shredded
- ¼ small cabbage thinly shredded
- 2 to matoes sliced
- small handful of coriander leaves
- salt and pepper
Instructions
- Lay the tortillas on a clean surface and spread each one with 1 tablespoon of the mayonnaise and 1 tablespoon of the mango chutney.
- Divide the remaining ingredients between the tortillas and season with salt and pepper.
- Roll up the wraps to serve.
Notes & Wine Advice
For chicken club sandwiches,
cook 8 unsmoked streaky bacon rashers under a preheated hot grill for 3–4 minutes on each side until crisp. Toast 12 slices of gluten-free bread for 2–3 minutes on each side. Spread 4 slices of the toast with 2 tablespoons gluten-free reduced-fat mayonnaise. Top the slices with some shredded iceberg lettuce, 3 sliced tomatoes and the bacon. Spread 4 more slices of toast with 2 tablespoons gluten-free mango chutney and place on top of the bacon. Cover the mango with 2 sliced ready-cooked chicken breasts and 1 thinly sliced small red onion. Top with the remaining slices of toast and secure each sandwich with 2 cocktail sticks. Slice in half diagonally to serve. Calories per serving 457Nutrition values
Calories: 321 kcal