Chicken Salad Wraps

eat drink live chicken salad wraps

These wraps are a perfectly quick and simple lunch idea, whether you're taking them to the office or feeding the kids this summer holidays. They're also great for using up leftovers.


4 soft flour tortillas, preferably whole-wheat

4 tablespoons mayonnaise

2 teaspoons wholegrain mustard

2 cooked chicken breasts, shredded

2 carrots, grated

a wedge of white cabbage, finely sliced

2 medium tomatoes, finely sliced

sea salt and freshly ground black pepper

Serves 4


Lay each tortilla flat on a piece of baking parchment. Spread with the mayonnaise and mustard. Add the shredded chicken, grated carrot, sliced cabbage, salt, pepper and tomato.

Roll up the tortillas into tight cylinders, using the baking parchment to help you. Twist the ends of the paper together. Cut the cylinders in half diagonally. Wrap each portion in plastic and chill until ready for work.

Top tip: If you want to make your own lunches, a clever trick is to keep it in mind the night before when you are cooking dinner. Any extra chicken, meats, fish, boiled eggs, potatoes, pasta, rice or roasted vegetables such as pumpkin, (bell) peppers or onions can be used in a wonderful sandwich or salad.


For more recipes that are great for a busy lifestyle, check out Eat, Drink, Live.