Date published: Friday, November 11, 2016 Author: Joanna M. Comments: 0
Beetroot Coleslaw is a really fresh & healthy take on the original. Perfect in wraps & sandwiches, or as a side salad. Try this fresh yet hearty summertime snack with Persian Feta for a little creamy richness.
Wattle Valley wholemeal wraps
2 medium beetroot
1/4 red cabbage
1 radish bunch
1/2 red onion
1 lemon juiced
2 tablespoons of good quality olive oil
1 packet of "meadows" free range roast chicken breast (available instore and on our on line shopping cart) or cook your own chicken breast
In a food processor grate cabbage, beetroot, radish, carrot and red onion. Lightly dress in olive oil, lemon juice, salt & pepper.
Crumble Persian Feta onto wrap. Generously heap some Beetroot Coleslaw. Top with thinly sliced 'meadows' chicken breast. Cut pomegranate in half and tap with a wooden spoon over chicken to release the seeds. Wrap. Done!
Makes 3 to 4 wraps.
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