Many of my fellow moto campers have commented that wraps are one of their staple ingredients on the road. They are a great way of including a source of bread without trying to preserve the shape of a precious loaf, only to find it squished at the end of the days ride.
Wraps are a long life product, however once opened and exposed to air are susceptible to becoming dry and potentially mould growth. If you do find your wraps have gone dry but are still free from mould, heating them in a dry pan will reverse the effects of staling temporarily.
This recipe includes a fresh and crunchy slaw, pickled in red wine vinegar, sugar, and the spices used to cook the chicken. Using spices in a dressing is a great way to get a fresh flavour boost in your meals.
1 x medium sized chicken breast
1 x packet of Mexican seasoning mix
1 x small packet of shredded cabbage coleslaw mix
1 tablespoon of red wine vinegar
1 teaspoon of sugar (optional)
6 small wraps
Combine coleslaw, red wine vinegar, 1 teaspoon of Mexican seasoning, and sugar in a pot, and give it a really good mix to combine. Set aside.
Cut chicken into 1cm thick strips, coat with 2 tablespoons of the seasoning. Heat a fry pan with a small amount of oil over high heat and stir-fry chicken for 3-4 minutes or until cooked through. Remove from heat and using a fork roughly shred cooked chicken.
Wraps can be toasted in a dry pan or used as is from the pack. Top each wrap with shredded chicken and some of the slaw.
- Any protein can be used in place of chicken. Beef, pork, lamb, or fish.
- For a vegetarian version, replace chicken with mushrooms or firm tofu
- A small can of beans added to the chicken during cooking will provide extra filling as well as fibre and protein