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Pat Conley
Wraps with sticky chicken and red cabbage salad
Wraps with chicken tenderloin strips, pineapple, red onion, red cabbage, romain lettuce and tomato puree.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the chicken fillet 5 min.
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In the meantime, mix the herb mix from the wraps with the water, stir with a fork and add. Heat for another 5 minutes.
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Meanwhile cut the pineapple into cubes of 1 cm. Chop the onion. Mix the pineapple and onion with the red cabbage.
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Season with pepper and salt. Remove the leaves from the head of lettuce.
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Mix the herbs for the dipping sauce from the pack of the wraps with the tomato paste and the water. Heat the wraps according to the instructions on the package.
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Cover the wraps with some leaves of lettuce, the red cabbage salad and chicken. Serve the dip sauce.
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Nutrition
390Calories
Sodium18% DV440mg
Fat22% DV14g
Protein64% DV32g
Carbs10% DV30g
Fiber32% DV8g
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