Leftover Crispy Chicken Fajita Wraps with Carrot Yoghurt Slaw

Ingredients

• 85g leftover crispy chicken from Dinner 1
• 1 medium tortilla wrap
• ½ pepper, sliced
• ¼ onion, sliced
• ¾ carrot, grated
• ¼ cabbage or lettuce, finely shredded
• 50g plain full-fat yoghurt
• ½ tomato, diced
• ¼ tsp mild paprika
• ¼ tsp ground cumin
• 5ml rapeseed or sunflower oil
• ¼ garlic clove

Method

1. Heat the oil in a pan. Add pepper and onion. Cook for 6–8 minutes until soft.
2. Add garlic, paprika and cumin. Stir for 30 seconds.
3. Reheat leftover crispy chicken in the oven or air fryer until steaming hot throughout.
4. Mix grated carrot, cabbage or lettuce and yoghurt to make a simple slaw. For babies, soften carrot and cabbage first if needed.
5. Remove baby portions before adding adult sauces or salt. Finely chop soft chicken, remove hard coating, and serve with soft veg and yoghurt.
6. Warm wraps.
7. Fill wraps with chicken, peppers, tomato and yoghurt slaw.
8. Adults can add hot sauce, salsa, BBQ sauce, chilli or black pepper at the table.