Makes 4 wraps.
4 tortilla wraps
4 tbsp reduced fat creme fraiche
4 chicken thighs skinless & boneless cut into strips
Handful of shredded red cabbage, white cabbage
1 onion sliced (1/2 for coleslaw, 1/2 for pickle)
1 large carrot grated
4 tbsp cornflour
1 heaped tbsp Chipotle paste
2 potatoes cut into wedges
Toss your wedges with a tsp of paprika and a drizzle of oil and pop onto a baking tray. Bake for 30 minutes on 180 degrees.
Pop 1/2 your onion in a bowl with a tbsp of white wine vinegar, pinch of salt and a pinch of sugar.
Pop your avocado in a bowl
Mix your coleslaw veg with a pinch of paprika and your creme fraiche.
Mix your chicken with the chipotle paste and mix well.
Heat a frying pan with a good glue of olive oil.
Toss your chicken through the cornflour and fry until crispy & cooked through.
Pop some coleslaw, chicken, pickled onion and avocado on each wrap and serve with wedges.