Kid's Sweet Chilli Chicken Wraps
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Kid's Sweet Chilli Chicken Wraps

with Tortilla Chips, Apple, Houmous and Carrot Sticks

Cereals 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 war 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 Time10 minutes
Cooking time15 minutes


serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

48 grams

Sweet Chilli Sauce

2 unit(s)


1 unit(s)


100 grams


(Contains Sesame)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)2697 kJ
Energy (kcal)645 kcal
Fat20.4 g
of which saturates3.7 g
Carbohydrate81.2 g
of which sugars24.2 g
Protein31.6 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut one thirds of the tortillas into 8 triangles (use scissors if easier). 

c) Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

d) Once the oven is hot, bake on the top shelf until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.


a) Tear the cooked chicken into long pieces, then, in a medium bowl, combine the chicken with the sweet chilli sauce and the mayo (see pantry for amount).

b) Trim and peel the carrots. Chop half the carrots into roughly 1cm wide, 5cm long batons.

c) For the remaining carrot, use the peeler to peel long ribbons down the length of the carrot, stopping at the core.


a) Divide sweet chilli chicken mixture between the remaining tortillas, then lay a few carrot ribbons on top.

b) Roll up the tortillas, then cut into 3 pieces.

c) Quarter, core and slice the apple (no need to peel).

d) Serve the tortilla roll-ups alongside the apple slice and houmous, with the tortilla chips and carrot sticks for dipping.