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Packed Lunches | Sweet Chilli Chicken Wraps

Makes 2 | with Houmous, Carrot Sticks & Tortilla Chip Dippers
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
809 kcal
Protein
: 
35.7g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

48 grams

Sweet Chilli Sauce

3 unit(s)

Carrot

1 unit(s)

Apple

200 grams

Houmous

(Contains: Sesame)

Not included in your delivery

1 tbsp

Mayonnaise

Energy (kJ)3385 kJ
Energy (kcal)809 kcal
Fat30 g
of which saturates4.8 g
Carbohydrate93.5 g
of which sugars27.6 g
Dietary Fibre14.3 g
Protein35.7 g
Salt2.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Bowl
•Peeler

Instructions

Bake the Tortilla Chips
1

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

b) Cut 2 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.

Hello, Chicken!
2

a) Meanwhile, tear the cooked chicken slices into long pieces. Combine them in a medium bowl with the sweet chilli sauce and the mayo (see pantry for amount).

b) Trim and peel the carrots. Chop 2 carrots into roughly 1cm wide, 5cm long batons. 

c) Use the peeler to peel long ribbons down the length of the third carrot, stopping at the core.

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

3

a) Divide the chicken mixture between the remaining 4 tortillas, then lay a few carrot ribbons on top.

b) Roll up the tortillas, then cut each into 2 pieces. Share between 2 lunch boxes.

c) Add the houmous (1 pot per person), tortilla chips and carrot sticks to the lunchboxes. Finally add the apple wedges.

d) Keep in the fridge until you're ready to eat. Consume within 24 hours.

Enjoy!

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