Crunchy Rainbow Veg and Chicken Wrap

28/08/2018 Canteen recipes, Everyday, GREEN, Healthy Eating, Help for Parents, Party food ideas, Recipes, Sandwiches & wraps, Uncategorized

GREEN (ACT, SA & VIC) / Everyday (NSW) 

Makes 10 serves


Chicken Sauce
  • 2 cloves garlic, crushed
  • 1 tbsp. ginger, crushed
  • 1 tbsp. sweet chilli sauce
  • 2 tbsp. barbeque sauce
  • 500g baked chicken breast, chopped finely
  • 1/2 cup green cabbage, chopped finely
  • 1/2 cup purple cabbage, chopped finely
  • 1 cup carrot, shredded
  • 1 cup red capsicum, chopped into thin strips
  • 1/4 cup of mint
  • 1/2 cup of coriander chopped
  • 1/2 cup tasty cheese (preferably reduced fat), shredded
  • 10 wholemeal wraps (25cm width)


  1. Combine the chicken sauceingredients in a large bowl with the chicken breast and rest for a minimum of 5 minutes. If longer, store in the fridge.
  2. Mix the other fillingingredients together in a large bowl.
  3. Portion the mixed salad between the 10 wraps and then portion out the chicken between them too.
  4. Roll up the wrap and put in a paper bag to serve.


  • You can us the same fillings for other recipes such as sandwiches, pizza or salad.


  • Replace chicken with cooked strips of beef, egg or firm tofu.
  • Experiment with other types of vegetables like, shredded beetroot, avocado, yellow capsicum or cherry tomatoes.

Recipe tested by SD August 2018

Download and print this recipe: Crunchy Rainbow Veg and Chicken Wrap