Chicken Thigh Wrap with Hot Sauce and Slaw

Make chicken thigh wrap with hot sauce and slaw, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tsp Smoked paprika
1 tsp (5 g) Olive oil
1 wrap, about 60 g Wholemeal wrap
60 g White cabbage
40 g Carrot
40 g Greek yogurt, 0% fat (The slaw dressing. Weigh it; the spoon out of the tub is closer to 60 g.)
A squeeze Lime juice
As much as you want Hot sauce
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cut the thighs into strips, toss them with the paprika, salt and the oil, and lay them in a hot dry frying pan. Leave them alone for three minutes so they colour, then turn and cook for another three, until no pink remains at the thickest point.
2. Shred the cabbage and carrot finely and stir them through the yogurt, lime and a pinch of salt.
3. Warm the wrap for twenty seconds in the empty pan. Lay the slaw down the middle, the chicken on top, shake over the hot sauce, fold in the ends and roll it tightly.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-thigh-slaw-wrap

AI-generated images illustrating the recipe.

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