Easy Chicken Wrap Recipe

Chipotle chicken lunch wrap

  • serves 2
  • Easy

Perfect for wrapping up and taking with you for a workday lunch, these spicy chicken wraps are high in protein, low in calories and low in fat

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Try our healthy chicken wrap recipe then check out our best wrap fillings.

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Ingredients

  • chicken breasts 2 small
  • chipotle paste 2 tbsp
  • red cabbage ¼, shredded
  • spring onions 2, thinly sliced
  • lime 1, juiced
  • baby spinach 2 handfuls
  • coriander a large handful, chopped
  • tortilla wraps 2 large
  • low-fat soured cream 2 tbsp
  • pickled jalapeños 2 tbsp, chopped
  • Tabasco to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/ gas 6. Coat the chicken breasts in the chipotle paste, season and put onto a non-stick baking tray. Put into the oven for 20-25 minutes or until cooked through. Rest on the tray for 5 minutes, then slice and toss with any juices from the tray.

  • Step 2

    Meanwhile, mix the cabbage with the spring onion, season and add the lime juice. Massage with clean hands, then stir in the spinach and coriander.

  • Step 3

    Lay a large sheet of foil on a chopping board with a tortilla on top and spread over the soured cream. A third of the way up the tortilla, lay a horizontal layer of half the chicken, put half of the slaw mix on top and finish with jalapeños and a splash of Tabasco, if you like. Fold each of the sides of the tortilla in, then use the foil to help you roll the tortilla round itself – squeezing to enclose, then seal the foil. Repeat with the remaining tortilla and ingredients. Cut each in half to serve.

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Nutritional Information

  • Kcals 329
  • Fat 8.1g
  • Saturates 3.1g
  • Carbs 25.4g
  • Sugars 5g
  • Fibre 4.3g
  • Protein 36.5g
  • Salt 1.5g
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