Creamy Slaw Wraps

Creamy Slaw Wraps | Nadia Felsch


Creamy Slaw Wraps
Prep time
Total time
yield: 1
Creamy Slaw
  • ¼ cup carrot
  • ¼ white cabbage
  • 1 tablespoon red onion
  • 2 tablespoons fresh coriander leaves
  • 1 tablespoon unsweetened Greek yoghurt
  • 2 tablespoons olive oil
  • ¼ small garlic clove, crushed
  • Salt, to taste
Beetroot Hummus (optional)
  • 2 large beetroots
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1 can chickpeas
  • Juice of 1 lemon
  • 2 garlic cloves
  • 2 tablespoon unhulled tahini
  • ½ teaspoon paprika
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ avocado
  • 1 Lebanese wrap bread
  • 3 thin slices quality ham off the bone
  • ½ tablespoon fresh mint leaves
  1. If using beetroot hummus, preheat oven to 175 degrees Celsius (electric)
  2. Wearing gloves, peel beetroots and cut into smaller pieces
  3. Add 1 teaspoon oil, salt, pepper and bake for 30 minutes
  4. Once cooled slightly add to food processor with remaining ingredients
  5. Process until smooth, reserve 1 tablespoon and store remaining quantity in an airtight container for up to one week
  6. Finely shred carrot and cabbage
  7. Finely slice onion
  8. Finely chop coriander leaves
  9. Combine dressing ingredients well
  10. Coat slaw ingredients well, set aside
  11. Slice avocado
  12. If using hummus, spread reserved amount over wrap bread
  13. Layer ham and avocado followed by slaw and fresh mint
  14. Roll and serve
  15. If not using hummus, use avocado as base spread
We all love a sandwich at lunchtime and this recipe brings you all the favourites with a simple wholefoods twist.

Mix it up and add your favourite protein – could be chicken, tuna or eggs. You can also use the slaw in this delicious recipe.

If you’re transporting this one, take the prepared elements and put it together at the other end to avoid the dreaded soggy sandwich!

TOP TIP - Make this slaw a house-favourite and use it as a simple and fast accompaniment alongside your favourite protein.

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