for 4 persons Ingredients

  • 300g chicken breast fillets, sliced in strips
  • 45ml ( 3 TBSP) Flora regular
  • 10ml (2 tsp) chicken spice
  • 30ml ( 2 TBSP) sweet chilli sauce
  • 1Avocado
  • Salt and pepper to taste
  • 375ml ( 1 ½ cups) shredded white cabbage
  • 375ml ( 1 ½ cups) grated carrot
  • 250ml ( 1 cup) shredded red cabbage
  • 45ml ( 3 TBSP ) chopped coriander
  • 60ml ( 4 TBSP) mayonnaise


for crunchy chicken wrap

  1. Pan fry the sliced chicken in the flora with the chicken spice and salt and pepper until cooked.
  2. Add the sweet chilli sauce and toss until covered. Set aside.
  3. Mix all the coleslaw ingredients in a bowl.
  4. Place the wraps on the counter top.
  5. Evenly share the coleslaw between the wraps, down the centre.
  6. Add half a sliced avocado to each wrap.
  7. Lastly divide the chicken between the wraps, on top of the slaw.
  8. Carefully roll the wraps, and slice diagonally in half, serving 2 halves per person.

Low carb, high nutrient, protein.

Tips: *For vegan wraps, use Flora vegan, vegan mayo and replace the chicken with roast butternut OR chickpea OR black beans OR tofu.