You can use the leftover chicken from the previous night’s chicken dinner for this one, or simply grab a barbequed chook from the supermarket in a pinch!


  • 2 large multigrain or gluten-free wraps

  • meat from ½ roast or barbecued chicken, skin removed, shredded

  • ¼ red cabbage, shredded

  • ½ avocado, sliced

  • ½ cup plain Greek yoghurt

  • ½ red chilli, seeds removed

  • 1 clove garlic

  • ½ tsp coriander seeds

  • ½ tsp cumin

  • ½ tsp smoked paprika


  • 1.

    Combine the yoghurt, chilli, garlic, and dried spices to a bullet blender to similar, then process until smooth.

  • 2.

    Pour the yoghurt sauce over the cabbage, and toss to combine.

  • 3.

    Arrange chicken, avocado, and coleslaw in the centre of the wraps.

  • 4.

    Roll tightly in plastic wrap or waxed paper, then cut in half to serve. You may need to use toothpicks to hold the wraps and prevent them from unrolling.

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