Red Wraps

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

Persian Feta

1 pomegranate

2 medium beetroot

1/4 red cabbage

1 radish bunch

1/2 red onion

1 carrot

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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