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Chipotle chicken lunch wrap

Easy Chicken Wrap Recipe

Chipotle chicken lunch wrap

Name: Chipotle chicken lunch wrap
Total time: 35 min
Yield: Serves 2
Ingredients: 2 small chicken breasts; 2 tbsp chipotle paste; ¼ red cabbage shredded; 2 spring onions thinly sliced; 1 lime juiced; 2 handfuls baby spinach; a large handful coriander chopped; 2 large tortilla wraps wholemeal; 2 tbsp soured cream; 2 tbsp pickled jalapeños chopped; Tabasco to serve

Adam Bush

Published: September 1, 2020 at 10:39 AM

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Serves 2

Easy

Total time: 35 mins

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Perfect for wrapping up and taking with you for a workday lunch, these healthy chicken wraps are high in protein, low in calories and packed with wholesome ingredients. Chipotle paste and pickled jalapeños give them a spicy kick.

Healthy

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Alternatives

Complete the dish

Try our healthy chicken wrap recipe then check out our best wrap fillings and more healthy lunch box ideas.

We've also got plenty more healthy chicken recipes to try, including our healthy chicken burgers, healthy chicken salad and healthy chicken kebabs.

Looking for the best ingredients? Read our guide on what is chipotle paste and where to buy it.

Ingredients

Nutrition

2 small chicken breasts
2 tbsp chipotle paste
¼ red cabbage

shredded
2 spring onions

thinly sliced
1 lime

juiced
2 handfuls baby spinach
a large handful coriander

chopped
2 large tortilla wraps

wholemeal
2 tbsp soured cream
2 tbsp pickled jalapeños

chopped
Tabasco

to serve

Nutrition: per serving

kcal329

low
fat10g
saturates5g
carbs25.4g
sugars5g
fibre4.3g
protein36.5g

high
salt1.5g

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.

Check out some of our best chicken recipes

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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