The finished recipe. Chicken Thigh Wrap with Hot Sauce and SlawIngredients 1 to 6. 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 CarrotIngredients 7 to 10. 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 SaltStep 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.Step 2. Shred the cabbage and carrot finely and stir them through the yogurt, lime and a pinch of salt.Step 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.
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