Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
201
Calories
33g
Protein
4g
Fat
8g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon low-fat Greek style yoghurt
- ¼ teaspoon of curry powder, to taste
- large pinch of chilli powder, to taste
- 85g cooked chicken breast, chopped into small pieces
- 1 large wholemeal wrap
- small wedge of lettuce, to give 2 tablespoons when shredded
- 3 slices of cucumber, chopped
- 1 slice of pepper, chopped
Directions
1
Mix the yoghurt and spices to taste and add the chicken. Information: This is a great way to use leftover roast chicken.
2
Spread the chicken mixture on the wrap, then sprinkle on the lettuce, cucumber and pepper. Information: Try other salad vegetables – grated carrot and chopped celery work well, too.
3
Fold opposite edges of the wrap, to keep the filling in, then roll up and cut in half.
Recipe sourced from
nhs_uk