Monthly Recipe September 2015

Egg and chicken wraps

Preparation Time: 10Mins

Cooking Time: 5Mins

Serves 2 (as a light meal)

 

100g Chang’s Gluten Free wok-Ready Noodles

½ tsp olive oil

2x 50g eggs

1 Tbsp water

125g cooked skinless chicken breast, shredded

105g (1 ½ cups) Coles Beetroot Slaw (shredded broccoli stem, Carrot and beetroot)

1 Tbsp Praise 99% Fat-free squeezable Creamy Mayonnaise

1Tbsp Trident Sweet Chilli Sauce Coriander leaves, to serve (optional)

 

1 Put noodles in a colander and rinse under cold water for 15 seconds. Set aside to drain well. Heat ½ the oil in a medium non-stick frying pan over a medium-high heat. Add noodles and cook, stirring often, for 2 minutes. Transfer to a small bowl, cover loosely with foil and set aside.

 

2 Heat remaining oil in the same frying pan. Whisk eggs and water in a small bowl. Pour ½ the egg mixture over the base of the pan and swirl to coat. Cook for 1 minute or until the base of the omelette is light golden brown. Turn omelette over and cook for a further minute. Transfer to a plate. Repeat with remaining egg mixture.

 

3 Put chicken, beetroot slaw, mayonnaise and sweet chilli sauce in a large bowl. Add noodles and toss to combine. Divide chicken mixture between omelettes. Sprinkle each with coriander leaves, if you like. Roll up firmly to enclose filling and serve.

 

Recipe from the Better Homes and Gardens Diabetic Living March/April 2015 Issue 56