300g chicken breast fillets, sliced in strips 45ml ( 3 TBSP) Flora regular 10ml (2 tsp) chicken spice 30ml ( 2 TBSP) sweet chilli sauce 1Avocado Salt and pepper to taste COLESLAW 375ml ( 1 ½ cups) shredded white cabbage 375ml ( 1 ½ cups) grated carrot 250ml ( 1 cup) shredded red cabbage 45ml ( 3 TBSP ) chopped coriander 60ml ( 4 TBSP) mayonnaise

Preparation (for 4 portion) for



  1. Pan fry the sliced chicken in the Flora with the chicken spice and salt and pepper until cooked.
  2. Add the sweet chilli sauce and toss until covered. Set aside.
  3. Mix all the coleslaw ingredients in a bowl.
  4. Place the wraps on the counter top.
  5. Evenly share the coleslaw between the wraps, down the centre.
  6. Add half a sliced avocado to each wrap.
  7. Lastly divide the chicken between the wraps, on top of the slaw.
  8. Carefully roll the wraps, and slice diagonally in half, serving 2 halves per person.

Low carb, high nutrient, protein.

*For vegan wraps, use Flora vegan, vegan mayo and replace the chicken with roast butternut OR chickpea OR black beans OR tofu

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