Chicken, coleslaw and houmous wrap

Chicken, coleslaw and houmous wrap


  1. Pre-heat the oven to 200C/400F/Gas Mark 6
  2. Put the chicken fillets on a baking tray, drizzle over a little oil and sprinkle with black pepper – roast for 10 minutes.
  3. Meanwhile, peel and thinly slice the red onion.
  4. Once cooked – slice the chicken into thinner strips.
  5. Put the wraps in the oven for a minute if you want to eat them warm.
  6. Spread each wrap with a quarter of the houmous, top with lettuce leaves, then the chicken, then top that with some coleslaw and red onion, roll up and slice in half on the diagonal – serve warm or cold.

Recipe from

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If you're a veggie swap the chicken in this recipe for cheese


4 tortilla wraps
1 pack chicken mini fillets
1 small red onion
1/4 Iceberg lettuce
150g (5oz) coleslaw
150g (5oz) houmous
A little olive oil
Black pepper


Time: 5 mins
Serves: 4
Nutrition: n/a