Make your gut grin with this deliciously healthy chicken and red sauerkraut superfood combo using our wholegrain wraps.
For the green sauce:
2 cups baby spinach
¼ cup pumpkin seeds
1 clove garlic, crushed
Large handful fresh herbs – try mint, parsley, basil, coriander or a mix!
1 Tbsp extra virgin olive oil
2 Tbsp natural probiotic yoghurt
1 tsp apple cider vinegar
4 Rebel Bakehouse Wholegrain Wraps
½ cup red cabbage sauerkraut*
2 cups shredded roast chicken
½ telegraph cucumber, peeled into ribbons
½ cup sprouts
Makes 4 wraps
Takes 30 mins to make
Add all the green sauce ingredients to a blender or food processor, seasoning with salt & pepper. Blitz until combined into a smooth, thick sauce – perfect for spreading. If it’s a little thin, add a bit more spinach and if it’s a bit thick, add some more yoghurt.
To assemble your wraps, spread a large dollop of green sauce down the middle of each wrap. Top with the shredded chicken, cucumber ribbons, sauerkraut, sprouts and a sprinkle of fresh herbs.
Fold each wrap up from the bottom, then fold the sides in, before rolling up nice and firmly.
Tip: Make it a wrap bowl! Simply spray or brush your wraps lightly with oil, then place each wrap in an oven-proof bowl before baking in the oven at 180°C for about 7 minutes, until crisp and golden. Remove the wraps from the bowls and carefully transfer to a wire rack to cool before packing with your fillings. Start with a base of cucumber and sprouts, before adding your shredded chicken, sauerkraut & a drizzle of green sauce.
* Red cabbage sauerkraut is available at most supermarkets but you can easily make your own at home – you just need a bit of time and patience for fermentation. Try following the recipe below!
Easy Red Cabbage Sauerkraut:
1 small red cabbage
1 Tbsp salt
Remove the outer leaves of the cabbage and set aside. Slice the rest of the cabbage thinly, discarding the core. Wash and place in a large bowl.
Sprinkle over the salt and toss to coat. Let sit for about 30 minutes until the cabbage starts to “sweat”. Massage the cabbage with your hands for a few minutes, squeezing out the juices. Transfer to a large, sterilised jar and use a wooden spoon to push the cabbage down into the jar releasing more juices. Top with any remaining liquid from the bowl. Push one of the large outer cabbage leaves into the jar, to keep the sliced red cabbage below the liquid, then cover the jar loosely with a lid. Place in a cool, dark place for 2 -3 weeks to allow the cabbage to ferment. When the sauerkraut is ready and you have your desired tangy flavour, tighten the lid and keep stored in the fridge.