Shredded rotisserie chicken and a crunchy, creamy slaw Brussels sprouts and green apple slaw wrapped in a tortilla wrap can make a quick weekday supper for four. Read on for the recipe:
FOR THE SLAW
150g Brussels sprouts, finely sliced
2 small green apples, finely sliced or grated
50g whole cashews, toasted and roughly chopped
½ tbsp Dijon mustard
½ tbsp spinneysFOOD Honey
½ tbsp apple cider vinegar
spinneysFOOD Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
4-6 spinneysFOOD Organic Flour Tortilla Wraps
1 rotisserie chicken, shredded
85g pomegranate seeds
4 radishes, finely sliced
1 cup spinneysFOOD Micro Greens
1. To make the slaw, combine all the ingredients in a large bowl. Season well and refrigerate for at least 30 minutes before serving.
2. When ready to serve, toast the wraps in a preheated griddle pan for 30 seconds on either side.
3. Layer the slaw, chicken, pomegranate seeds, radish slices and micro greens in the centre of each tortilla, tuck the bottom of the wrap over the filling then fold the sides over the centre.
4. Serve immediately. .
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