Light Chicken Veggie Wraps

Flavorful, crunchy and light, this wrap is a delicious idea for lunch at the office or on the go.


  • 1 low-carb/low-fat whole wheat tortilla, "soft taco size" approx 8 inches
  • 2 tablespoons avocado, mashed
  • 1 cup raw 3-color coleslaw mix
  • 2 ounces grilled chicken breast, lightly salted, sliced into strips
  • 1/4 red bell pepper, thinly sliced
  • 1/2 teaspoon lemon juice

Makes 1


    1. Spread mashed avocado evenly over tortilla.
    2. Add in slaw mix, chicken strips, bell pepper and lemon juice, laying ingredients length-wise across middle of the tortilla.
    3. Roll the tortilla, pressing veggies and chicken in as you roll. Slice in half, at an angle, and serve.

Tip: Make this ahead in the morning. Just wrap tightly in plastic wrap or foil and keep chilled until lunch. Perfect for work lunch or picnic.
Note: Coleslaw mix can be found in the produce department by the packaged salads. Make several wraps or save remaining salad for a light and crunchy side dish with dinner later in

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Nutrition facts

Serves 1

  • calories: 203
  • calories from fat: 69
  • cholesterol: 49mg
  • dietary fiber: 11.2g
  • potassium: 295mg
  • protein: 24.6g
  • saturated fat: 0.8g
  • sodium: 548mg
  • sugars: 3.3g
  • total carbohydrates: 17.7g
  • total fat: 7.7g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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