Pack these tacos as a wrap for lunchboxes, or turn the filling into rice paper rolls which are great for active kids who eat on the run, and a gluten free option packed full of flavour.
The rainbow slaw contains an abundance of nutrients such as immune boosting vitamins A, C and E, folate, omega 3 fatty acids, magnesium and fibre. The slaw can be made in bulk at the start of the week to cover a couple of lunches and dinners as it will keep well, without dressing, in an airtight container.
The zesty avocado dressing is a good source of healthy healthy fats and fibre, and also helps to hold the slaw together in the wrap making it easier to eat.
Allergens:
Lactose Free Options | Gluten free | Vegetarian Options | Nut Free | Vegan Options | Low FODMAP Options | Egg Free | Dairy Free Options | Grain Free Options | Wheat Free Options | Soy Free | Seafood Free
Recipe:
Family friendly | Leftovers | Dinner | Lunch
Preparations time: 15mins
Cooking time: 2 mins
Serves: 4-6
Ingredients
1 packet haloumi, sliced into strips=
Rainbow Slaw:
1 cup shredded fresh raw beetroot or red cabbage
2 carrots, grated
1 cup shredded kale
1 cup shredded green cabbage
Avocado Dressing (optional)
1 avocado
1 lime, juiced
Salt and pepper
To serve:
Wholegrain wraps, rice paper or lettuce leaves to wrap the filling.
Instructions
- To make the avocado dressing, combine the avocado flesh, lime juice, salt and pepper in a blender and blend until smooth. Add a little olive oil if needed to create a smoother texture.
- Meanwhile, heat a BBQ grill or fry pan, and heat the haloumi strips over medium high heat for a minute either side until golden. Remove from the heat.
- Combine all the slaw ingredients in a bowl and toss until well combined.
- To serve the tacos, top your wrap of choice with a scoop of slaw, a few sliced of grilled haloumi and drizzle with avocado dressing.
Variations & Substitutions
Shortcuts:
- The slaw can be made in bulk at the start of the week to cover a couple of lunches and dinners as it will keep well, without dressing, in an airtight container.
- Rather than making the dressing, simply slice up some avocado to add to the wraps.
- Alternate with haloumi, leftover chicken or meat for lunch variation without a heap of recipes and meal prep.
Try wrapping the haloumi, slaw and dressing in a sheet of rice paper that has been run under a tap to soften to make leftovers easier in lunchboxes.
For a dairy free or vegan option, swap the haloumi for tempeh.
For a low FODMAP option, omit the garlic and onion, and omit or limit the avocado to no more than 1-2 tsp. Add in 1 tbsp chopped chives with the basil.
For a low oxalate version, omit the avocado dressing, or limit your serve to no more than 2 tsp of the dressing.