Chicken & Cabbage Slaw Wraps – Fresh, Crunchy, and Satisfying

These Chicken & Cabbage Slaw Wraps are the kind of meal you make once and then keep in your weekly rotation. They’re bright, crunchy, and filling without feeling heavy. The mix of tender chicken and crisp slaw hits all the right textures, and the tangy dressing ties everything together.

You can prep the components ahead and assemble when hunger strikes. It’s simple cooking that still tastes like something you’d order at a cafe.

Chicken & Cabbage Slaw Wraps - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 cups cooked chicken, shredded or sliced (rotisserie chicken works great)
• 3 cups shredded cabbage (green, red, or a mix)
• 1 large carrot, julienned or grated
• 1 small red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup fresh cilantro, chopped (optional but recommended)
• 4–6 large tortillas or wraps (flour, whole wheat, or low-carb; you can also use lettuce leaves)
• 1 avocado, sliced (optional)
• 1 tablespoon sesame seeds or chopped peanuts for crunch (optional)
• 3 tablespoons mayonnaise (or Greek yogurt)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 2 teaspoons toasted sesame oil
• 1–2 teaspoons sriracha or chili-garlic sauce, to taste
• 1 clove garlic, finely grated
• 1 teaspoon fresh ginger, finely grated (optional but great)
• Pinch of salt and black pepper, to taste
• 1–2 tablespoons water to thin, if needed

Method

 

1. Make the dressing: In a bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, sesame oil, sriracha, garlic, and ginger. Add a splash of water if you want a looser texture. Taste and adjust salt, pepper, and heat.
2. Prep the slaw: In a large bowl, combine cabbage, carrot, bell pepper, green onions, and cilantro. Pour about two-thirds of the dressing over the veggies and toss until evenly coated. It should be glossy but not soggy.
3. Season the chicken: Toss the cooked chicken with the remaining dressing. If your chicken is plain, a pinch of salt and pepper helps. Warm it briefly on the stove or in the microwave if you like it warm.
4. Warm the wraps: Heat tortillas in a dry skillet for 10–15 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds. Warm wraps fold more easily and won’t crack.
5. Assemble: Lay a warm tortilla on a board. Add a line of chicken down the center, top with a generous mound of slaw, and add avocado slices if using. Sprinkle with sesame seeds or peanuts for crunch.
6. Wrap it up: Fold the sides inward, then roll from the bottom up to form a tight wrap. If serving to-go, wrap in parchment or foil to hold everything together.
7. Serve: Slice in half for easier eating. Add extra hot sauce or a squeeze of lime if you want more zing.

What Makes This Recipe So Good

• Great texture: Juicy chicken, crunchy cabbage, and soft tortillas make every bite balanced and satisfying.
• Big flavor, simple steps: A quick dressing doubles as a slaw sauce and drizzle for the wrap, so you get bold flavor with minimal fuss.
• Meal-prep friendly: The slaw holds up well for a few days in the fridge, and the chicken can be cooked ahead.
• Flexible and customizable: Swap proteins, use different wraps, or tweak the spice level to match your mood.
• Good for lunch or dinner: It’s portable, easy to pack, and won’t weigh you down.

Ingredients

• 2 cups cooked chicken, shredded or sliced (rotisserie chicken works great)
• 3 cups shredded cabbage (green, red, or a mix)
• 1 large carrot, julienned or grated
• 1 small red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/2 cup fresh cilantro, chopped (optional but recommended)
• 4–6 large tortillas or wraps (flour, whole wheat, or low-carb; you can also use lettuce leaves)
• 1 avocado, sliced (optional)
• 1 tablespoon sesame seeds or chopped peanuts for crunch (optional)

Dressing:

• 3 tablespoons mayonnaise (or Greek yogurt)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 2 teaspoons toasted sesame oil
• 1–2 teaspoons sriracha or chili-garlic sauce, to taste
• 1 clove garlic, finely grated
• 1 teaspoon fresh ginger, finely grated (optional but great)
• Pinch of salt and black pepper, to taste
• 1–2 tablespoons water to thin, if needed

Instructions

1. Make the dressing: In a bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, sesame oil, sriracha, garlic, and ginger. Add a splash of water if you want a looser texture.

   Taste and adjust salt, pepper, and heat.

2. Prep the slaw: In a large bowl, combine cabbage, carrot, bell pepper, green onions, and cilantro. Pour about two-thirds of the dressing over the veggies and toss until evenly coated. It should be glossy but not soggy.
3. Season the chicken: Toss the cooked chicken with the remaining dressing.

   If your chicken is plain, a pinch of salt and pepper helps. Warm it briefly on the stove or in the microwave if you like it warm.

4. Warm the wraps: Heat tortillas in a dry skillet for 10–15 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds. Warm wraps fold more easily and won’t crack.
5. Assemble: Lay a warm tortilla on a board.

   Add a line of chicken down the center, top with a generous mound of slaw, and add avocado slices if using. Sprinkle with sesame seeds or peanuts for crunch.

6. Wrap it up: Fold the sides inward, then roll from the bottom up to form a tight wrap. If serving to-go, wrap in parchment or foil to hold everything together.
7. Serve: Slice in half for easier eating.

   Add extra hot sauce or a squeeze of lime if you want more zing.

How to Store

• Slaw: Keep the dressed slaw in an airtight container for up to 3 days. Cabbage stays crisp, but if you prefer ultra-crunchy, store the dressing separately and toss just before serving.
• Chicken: Refrigerate cooked chicken in a sealed container for up to 4 days. Reheat gently or serve cold.
• Wraps: Assembled wraps are best the day you make them.

  If packing for later, layer chicken and slaw but keep avocado and crunchy toppings separate until serving.

• Freezing: Not recommended for assembled wraps. You can freeze cooked chicken, but thaw and pat dry before using to avoid watery wraps.

Why This is Good for You

• Protein for staying power: Chicken helps keep you full and supports muscle repair.
• Fiber and vitamins: Cabbage, carrots, and peppers bring fiber, vitamin C, and antioxidants.
• Healthy fats in balance: Avocado and sesame oil add satisfying fats that help with nutrient absorption.
• Smart carbs: Using whole wheat or high-fiber wraps keeps energy steady without a crash.

What Not to Do

• Don’t overdress the slaw: Too much dressing makes it soggy and can tear the wrap. Add more only if needed.
• Don’t skip warming the tortillas: Cold wraps crack and split.

  A quick warm makes all the difference.

• Don’t use watery chicken: If using leftover poached or frozen-thawed chicken, pat it dry so the wrap doesn’t get wet.
• Don’t forget seasoning: Taste as you go. A pinch of salt, a squeeze of lime, or a little extra heat can bring everything to life.

Variations You Can Try

• Crunchy peanut version: Swap the mayo with peanut butter in the dressing and thin with warm water. Add chopped peanuts and cucumber.
• Lemon herb chicken: Use lemon juice, olive oil, garlic, and parsley instead of the sesame-soy profile.

  Add feta and cherry tomatoes.

• BBQ slaw wraps: Toss chicken with your favorite BBQ sauce and use a simple slaw of cabbage, apple, and a light mayo-vinegar dressing.
• Spicy buffalo: Mix chicken with buffalo sauce. Use a ranch-style slaw with Greek yogurt, dill, and green onion.
• Vegetarian swap: Use crispy tofu, tempeh, or chickpeas. The same dressing works great with plant-based protein.
• Low-carb option: Skip the tortillas and make lettuce wraps with sturdy romaine or butter lettuce leaves.

FAQ

Can I use coleslaw mix instead of shredding cabbage?

Yes.

A bag of coleslaw mix is perfect and saves time. Add your own herbs and sliced bell pepper for extra color and flavor.

What’s the best chicken to use?

Rotisserie chicken is the easiest and tastes great. Grilled or roasted chicken breasts or thighs also work well.

Just slice or shred it thin so it layers nicely.

How do I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce and choose gluten-free tortillas. You can also make lettuce wraps if you prefer to skip tortillas entirely.

Can I make the dressing dairy-free?

Yes. Use a dairy-free mayonnaise or swap in tahini for a creamy texture.

Adjust with water and lemon or vinegar to reach the right consistency.

How do I keep wraps from getting soggy in a lunchbox?

Pat the chicken dry, don’t over-dress the slaw, and place a barrier like a lettuce leaf between the slaw and the tortilla. Wrap tightly in parchment or foil and keep chilled until mealtime.

Is there a good no-heat option?

Absolutely. Serve the chicken cold, keep the wraps at room temp, and add crisp veggies.

It’s refreshing and perfect for hot days.

What if I don’t like spicy food?

Skip the sriracha in the dressing and use a little honey and extra vinegar for balance. You can always add hot sauce at the table for those who want it.

Wrapping Up

These Chicken & Cabbage Slaw Wraps give you a fast, flexible meal with real crunch and clean flavor. They’re easy to prep, easy to pack, and endlessly adaptable to what you have on hand.

Make a batch of slaw, keep cooked chicken in the fridge, and you’re halfway to lunch all week long. Simple ingredients, great texture, and a sauce you’ll want to put on everything—that’s a win.