Ingredients

320g chicken breast fillets, skin removed
1/4 cup Cajun seasoning
2 tsp olive oil
8 Rye Mountain Bread Wraps
2 tablespoons fresh coriander, chopped
120g mixed salad leaves
1 cup red cabbage, shredded
½ small capsicum, sliced
100g Low fat natural yoghurt
Pinch pepper
A squeeze of lime juice

Method

1. Slice chicken fillets in half to form 4 thin fillets and place in a shallow dish. Sprinkle both sides with seasoning. Drizzle with 1 ½ teaspoons oil and rub to coat. Cover and refrigerate for 1 hour or, overnight if time permits.
2. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken for 3 to 4 minutes each side, until cooked through.
3. Place 2 wraps on top of each other on a plate. Combine yoghurt, coriander, pepper and lime juice in a small bowl. Top wraps with salad leaves, capsicum, chicken and yoghurt mixture. Roll up and enjoy.

Tip

Try this recipe with small wholemeal bread rolls if you prefer!

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