Leftover chicken and cabbage wraps
Leftover chicken and cabbage wraps with carrot and yoghurt dressing. Use safely chilled cooked chicken and reheat it only once until steaming hot.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 200g safely chilled cooked chicken, shredded
- 4 small flour tortillas
- 150g cabbage, finely shredded
- 1 carrot, grated
- 3 tbsp plain yoghurt
- 1 tsp lemon juice
- 2 tbsp water
- Black pepper, to taste
Method
- Check the leftover chicken
Check that the chicken was refrigerated within 2 hours of cooking, is within 48 hours of cooking and has not already been reheated. Keep it chilled while preparing the vegetables.
- Prepare the vegetables and dressing
Wash the carrot and cabbage, then grate or slice them finely. Mix the yoghurt with lemon juice and a little pepper in a separate bowl.
- Reheat the chicken
Put the chicken and water into a small saucepan. Cover and heat over a medium-low heat, stirring frequently, until every piece is steaming hot throughout. Add a splash of water if it dries out.
- Warm and dress the tortillas
Warm the tortillas according to their packet instructions. Lay them flat and spread a little yoghurt dressing down the centre of each one.
- Fill and roll the wraps
Add the cabbage, carrot and hot chicken. Fold in the sides, roll firmly and eat immediately. Do not keep these assembled reheated-chicken wraps for another reheating.
Make it work with what you have
- Slice cabbage very finely so it bends inside the wrap instead of splitting it.
- A little grated cucumber can replace the carrot; squeeze out excess water first to keep the tortilla firm.