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Chicken wraps with pickled red cabbage recipe

Chicken wraps with pickled red cabbage recipe

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Filled with lightly pickled red cabbage, succulent chicken and tahini sauce, these satisfying chicken wraps are a delightful twist on a classic lunch dish. See method

  • Serves 4
  • 10 mins, plus marinating
  • 338 calories / serving
  • Healthy


  • ¼ red cabbage
  • 125ml white wine vinegar
  • 20g flat-leaf parsley, chopped
  • 250g cooked chicken, shredded
  • 4 tortilla wraps
  • ¼ large cucumber, diced
  • small handful fresh mint leaves, torn

For the tahini sauce

  • 1 tbsp tahini
  • 1 lemon, zested and juiced
  • 2 tbsp Greek yogurt
  • 1 tbsp extra-virgin olive oil

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 12%
  • Sugars

    3g 3%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 37.8g Protein 23.3g Fibre 3.3g


  1. Put the red cabbage in a strainer and toss with 3 tsp salt. Leave for 2 hrs to draw out the water. Drain and transfer to a bowl. Add the vinegar, then cover and chill for 2 hrs. Toss with the parsley.
  2. For the tahini sauce, combine all the ingredients in a small bowl; season. Set aside.
  3. Divide the chicken among the wraps and drizzle over the tahini sauce. Top with the cucumber, mint and cabbage. Roll and serve.

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