Ingredients
Method
1.Sprinkle seasoning over chicken. Heat oil in a frying pan over moderate heat. Cook chicken 5 minutes each side, or until browned and cooked. Transfer to a plate. Cover with foil; rest 5 minutes. Slice thickly.
2.Combine carrot, beetroot, cabbage and onion in a bowl. Pour over dressing; toss to combine.
3.Place bread on a flat surface. Top with beetroot mixture and chicken; roll up to enclose. Cut in half to serve.
Use a 225g packet bought coleslaw mix. You can use leftover cooked chicken or a barbecued chicken. Use baby spinach or rocket instead of cabbage. Use Caesar or ranch-style dressing instead of coleslaw dressing.
Note