Meat

Ingredients
  • 2 tablespoons olive oil
  • 3 boneless, skinless chicken breasts, about 150 g (5 oz) each, thinly sliced into strips
  • 3 tablespoons clear honey
  • 1 teaspoon wholegrain mustard
  • 4 soft flour tortillas
  • ¼ small white cabbage, finely shredded
  • 1 large carrot, grated
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped parsley
Directions

Make the coleslaw. Put the white cabbage in a large mixing bowl with the carrot and toss together well. In a small jug whisk together the oil, vinegar and mustard. Pour over the cabbage and carrot and toss well to coat. Add the parsley and toss again. Set aside.

Heat the oil in a large nonstick frying pan and cook the chicken strips over a high heat for 4–5 minutes until golden and cooked through. Remove from the heat and add the honey and mustard. Toss well to coat.

Warm the tortillas in a microwave for 10 seconds on high (or in a warm oven), then spread each with the coleslaw and top with the chicken pieces. Wrap each tightly, then cut in half to serve.

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