Garlic Herb Chicken Slaw Wraps

The short answer: These chicken slaw wraps take about 15 minutes and pack roughly 35g of protein each. Season shredded chicken with garlic, smoked paprika and oregano, pile it on crunchy cabbage slaw, and drown it in a fast lemon tahini sauce.

It’s 8 PM and the idea of turning on the oven makes you want to lie down on the kitchen floor. You still want something fresh, crunchy and full of flavor. This is that meal.

It’s one of the meals from our guide to what to eat when you’re too tired to cook, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why these chicken slaw wraps work on tired nights

• Cooked chicken does the heavy lifting. Use chicken you roasted on prep day, or a clean-ingredient rotisserie bird.
• The slaw is raw. So there’s nothing to cook, just slice and toss.
• The sauce is the star. Tahini, garlic and lemon whisk together in two minutes and taste like a restaurant wrap.
• It’s balanced. Protein, fiber and healthy fat in one hand-held dinner.

Cabbage is a cruciferous vegetable, and it’s one of the cheapest ways to add crunch and fiber. The Harvard Nutrition Source has more on why vegetables like it earn a spot on your plate.

The flavor: what makes it taste so good

Plain chicken is boring. So we wake it up in a hot pan with real seasoning before it ever touches the wrap. Then the sauce brings garlic, citrus and nutty depth.

• Smoked paprika, garlic powder and onion powder for a smoky, savory base
• Dried oregano and a pinch of cayenne for warmth
• Fresh garlic and lemon in the tahini sauce for brightness
• Cilantro and scallions for a fresh, herby finish

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Chicken: cooked chicken, shredded, extra virgin olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, sea salt, black pepper
• Slaw: shredded green and purple cabbage, scallions, fresh cilantro, lime, sea salt
• Lemon tahini sauce: tahini, garlic clove, lemon, water, sea salt, cumin
• To serve: sprouted grain or cassava tortillas

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make chicken slaw wraps

First, warm the chicken in olive oil with the spices so every shred gets coated. Next, toss the cabbage with lime and salt. Then whisk the sauce, build the wraps and eat. The full recipe card is below.

Garlic Herb Chicken Slaw Wraps

Smoky garlic herb chicken, crunchy lime slaw and lemon tahini sauce in a wrap. 15 minutes, about 35g protein.

15minutes

36gprotein

520calories

2servings

Servings

1x2x3x

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Ingredients Uncheck all

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Chicken

• 2 cups cooked chicken, shredded home-roasted or clean-ingredient rotisserie
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp black pepper freshly cracked

Slaw

• 2 cups shredded green and purple cabbage
• 2 scallions thinly sliced
• 1/4 cup fresh cilantro chopped
• 1/2 lime juiced
• 1 pinch sea salt

Lemon tahini sauce

• 3 tbsp tahini
• 1 garlic clove grated
• 1/2 lemon juiced
• 2-3 tbsp water
• 1 pinch sea salt
• 1 pinch cumin

To serve

• 2 large sprouted grain or cassava tortillas or collard leaves

Instructions

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1. Heat the olive oil in a skillet over medium heat. Add the chicken, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt and pepper. Toss for 2 to 3 minutes until warm and coated.
   Start 3 min timer
2. Toss the cabbage, scallions and cilantro with the lime juice and a pinch of salt.
3. Whisk the tahini, grated garlic, lemon juice, cumin and salt, adding water a spoon at a time until it drizzles.
4. Warm the tortillas in a dry skillet for 20 seconds per side.
5. Layer slaw and chicken on each tortilla, drizzle generously with sauce, roll tightly and slice in half.

Calories 520 Protein 36g Carbohydrates 34g Fat 27g Fiber 7g per serving, estimated

Serving ideas

Serve it right away while it’s hot and fresh. Then add a simple side of sliced fruit, a handful of greens with lemon and olive oil, or a few olives and pickles for extra crunch.

Nutrition at a glance: each serving has about 520 calories, 36g protein, 34g carbs and 7g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use collard green leaves instead of tortillas for a grain-free wrap.
• Swap the chicken for leftover steak or chickpeas.
• No tahini? Use Greek yogurt with garlic and lemon instead.
• Add sliced avocado or pickled red onion for extra flavor.

Make-ahead and storage tips

Store the seasoned chicken, slaw and sauce separately for up to 4 days. Then build the chicken slaw wraps right before eating so the tortilla stays soft and the slaw stays crunchy.

Frequently asked questions

Save this one for your next long day. Want more? Try our smoky black bean quesadillas next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.