Name: Rainbow Chicken Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 flour tortillas; 150g grilled chicken breast, sliced; ¼ red cabbage, finely shredded; 1 carrot, cut into thin matchsticks; ½ cucumber, thinly sliced; 2 tbsp cream cheese or hummus; 1 tbsp sweet chilli sauce

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I call these Rainbow Wraps for a reason — when you slice them in half, you get this incredible cross-section of colours. Purple cabbage, orange carrot, green cucumber, golden chicken. It genuinely looks like something you'd order at a trendy café, but it takes 20 minutes and costs almost nothing.

The trick that makes these work is the cream cheese spread. It acts like edible glue, holding everything in place when you roll and slice. Without it, the vegetables fall out the moment you pick the wrap up. With it, everything stays together beautifully even after hours in a lunchbox.

These have become my go-to for packed lunches. I prep the chicken and chop the vegetables the night before, then assembly takes literally 3 minutes in the morning.

Mustafa

👨‍🍳 Founder · Dinner Ready

I started Dinner Ready because I love great food and believe every family deserves simple, delicious meals. I test every recipe in my own kitchen — if it doesn't work for real people, it doesn't go on the site.

Last tested & updated: May 2026

🧂 What You Need

✅ 2 flour tortillas
✅ 150g grilled chicken breast, sliced
✅ ¼ red cabbage, finely shredded
✅ 1 carrot, cut into thin matchsticks
✅ ½ cucumber, thinly sliced
✅ 2 tbsp cream cheese or hummus
✅ 1 tbsp sweet chilli sauce

👨‍🍳 How to Make It

1

Lay out and spread

Place a tortilla flat on your work surface. Spread 1 tablespoon of cream cheese across the entire surface, going almost to the edges.
2

Layer the chicken

Arrange the chicken slices across the centre of the tortilla, leaving about 3cm clear at each end. Season lightly with salt and pepper.
3

Add the vegetables

Place the cabbage, carrot, and cucumber on top of the chicken. Try to keep them in the centre third of the wrap — it makes rolling much easier.
4

Drizzle the sauce

Drizzle the sweet chilli sauce across the vegetables. Don't pour it straight from the bottle — you want a controlled drizzle, not a flood.
5

Roll it tightly

Fold in the two short sides first, then roll from the bottom up, keeping everything as tight as possible. Press gently to seal.
6

Slice and serve

Cut diagonally in half — this gives you that beautiful cross-section of colours. Serve immediately or wrap in cling film for later.

💡 Mustafa's Tip

Wrap tightly in cling film immediately after rolling and refrigerate for 15 minutes before slicing. This rest time helps the wrap hold its shape and makes cutting much cleaner.

⚠️ Common Mistake to Avoid

Don't overfill. It's tempting to pile everything in, but an overstuffed wrap won't roll properly and will burst at the sides. Less is more here.

🔄 Substitutions

Not a fan of sweet chilli? Try sriracha mayo for adults or just plain hummus for younger children who prefer milder flavours. Avocado spread works brilliantly too.

🛠️ Troubleshooting

If the tortilla tears when you roll it, warm it in a dry pan for 20 seconds each side first. Cold tortillas are much stiffer and crack easily.

🥦 Nutrition Per Serving

Per wrap: 370 kcal · 28g protein · 35g carbs · 12g fat. High in vitamin C from the fresh vegetables.

Rainbow Chicken Wraps

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