Crumbed zucchini and slaw wraps | Women's Weekly Food

Ingredients

• 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
• Slaw
• 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
• 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)