Crumbed zucchini and slaw wraps

Twist up dinner ideas with these deliciously healthy crumbed zucchini and slaw wraps. Completely meat free, and full of mouthwatering flavour- you simply can't go wrong!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


White barbecue sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon horseradish cream
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 cup (80g) finely shredded red cabbage
  • 1/2 small white onion (40g), sliced thinly
  • 1 medium carrot (120g), grated coarsely
  • 2/3 cup (50g) crunchy sprout combo
Crumbed zucchini and slaw wraps
  • 2 medium zucchini (240g), sliced thinly, lengthways
  • 2 free-range eggs, beaten lightly
  • 1 1/3 cup (200g) panko (japanese) breadcrumbs
  • 1/4 cup (60ml) olive oil
  • 1 green oak leaf lettuce, leaves separated
  • 4 20cm wholegrain wraps (70g)


Crumbed zucchini and slaw wraps
  • 1
    Make white barbecue sauce: Stir ingredients in a small bowl.
  • 2
    Make slaw: Place cabbage, onion, carrot, sprouts and half the white barbecue sauce in a medium bowl; toss to combine. Season to taste.
  • 3
    Dip zucchini in egg, then coat in breadcrumbs, pressing lightly to secure.
  • 4
    Heat half the oil in a large frying pan over medium-high heat; cook half the zucchini for 3 minutes or until both sides are golden and tender. Repeat with remaining oil and zucchini.
  • 5
    Place lettuce along centre of each wrap; top evenly with slaw, zucchini and remaining white barbecue sauce. Roll to enclose filling.

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