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Chermoula Chicken Wraps

Chermoula Chicken Wraps

with Tzatziki and Slaw

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Looking for a tasty midweek dinner option? Try cooking up our Chicken Wraps with Tzatziki and Slaw in just 20 minutes for a balanced and tasty dinnertime.

Tags:SpicyUnder 550 calories
Allergens:MilkSulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Thigh

¾ pack(s)

Greek Style Natural Yoghurt


1 pot(s)

Chermoula Spice Mix

½ unit(s)


½ bunch(es)


1 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

1 pack(s)

Coleslaw Mix

1 sachet

Red Wine Vinegar


2 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2075 kJ
Energy (kcal)496 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate31 g
of which sugars8.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pop the chicken into a mixing bowl and add half the natural yoghurt. Sprinkle on the chermoula spice blend and a pinch of salt. Use your hands to mix everything together. Make sure that the chicken is well coated. Keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Trim the cucumber, quarter lengthways and chop widthways into small pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.


In a small bowl, mix half the cucumber with the remaining yoghurt, half the mint and a pinch of the grated garlic. Season with salt and pepper and keep to one side. Pop the coleslaw mix into a large bowl and add the remaining cucumber and mint and the red wine vinegar. Season with salt and pepper. Toss and keep to one side. TIP: The vinegar will soften the coleslaw mix.


Heat a splash of oil in a large frying pan over high heat. When hot, add the chicken and allow to brown, 3-4 mins. TIP: You want the chicken to char at the edges so don't be tempted to turn it too quickly. Turn once charred and then lower the heat to medium.


Add the remaining garlic to the chicken. Stir and cook until the chicken is cooked through, 6-8 mins more. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, drizzle the olive oil (see ingredients for amount) onto the slaw mix and toss to coat. Get ready to serve.


Share the slaw mix between your plates. Pop a tortilla wrap alongside. Spread a good spoonful of the tzatziki onto each wrap and top with the charred chicken pieces. Finish with a sprinkle of red chilli for those whose like it.