Chicken Thigh Wrap with Hot Sauce and Slaw
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Thigh is about twice the fat of breast per 100 g and it survives a hot pan much better. Swap in breast and the fat drops by a couple of grams, but the meat needs a gentler heat.
Hot sauce is the one condiment here close enough to zero not to be weighed. Sriracha is not, because it is a sugar sauce, and it gets a spoon measure elsewhere on this site.

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