Shop-bought cajun seasoning transforms chicken breasts in this fiery, high-protein wrap recipe. Add soured cream, coriander and red cabbage for colour and texture
Ingredients
2 large chicken breasts, cut into bite-sized pieces
1 tsp sunflower oil
2 tbsp Cajun seasoning
¼ red cabbage, shredded
½ red onion, thinly sliced
1 red chilli, thinly sliced (deseeded if you don’t like it too spicy)
a small bunch coriander, roughly chopped
1 lime, juiced
4 tbsp half-fat soured cream
4 tortilla wraps
hot sauce, to serve
Step by step
Put the chicken pieces into a bowl and add the oil, cajun seasoning and lots of salt and pepper. Leave to marinate for a few minutes while you make the slaw.
Tip the cabbage, onion, chili and coriander into a bowl with a little seasoning, and squeeze over the lime juice. Toss well.
Heat a non-stick frying pan until hot then cook the chicken for 4-5 minutes, tossing regularly, until charred and cooked through.
Spread 1 tbsp of soured cream onto each wrap, pile on some of the slaw, then top with the chicken pieces. Splash on some hot sauce and serve.
