Easy Pulled Chicken Wraps

These wraps are so insanely easy, I wish I had known about them sooner. In fact, making wraps can be a breeze. You simply gather the ingredients, place them all in the centre of the paper like bread, and wrap it up. As a simple equation to remember: wraps are normally 1 part meat, 1 part raw vegetables (such as cabbage) and 1 part cooked vegetables, and some sauce to lather up all these other ingredients and bring them together.

This chicken wrap is an essential in anyone’s quick-weeknight dinner plan. I bought the actual wraps themselves from Mustafa Shopping Centre in Little India – I’ve said this so many times – they have EVERYTHING. The wraps I’ve used here are Chia Seed wraps, known for their super food status. You can use regular tortilla wraps, which are round; the way you fold them might be different but its okay because the stomach knows no difference.

Easy Pulled Chicken Wraps

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 4 Wraps


  • 4 Wraps (I used Chia Seed ones that are square. See image)
  • 250g Chicken Breast Fillets
  • Juice and zest of 1 lemon
  • 1 Tbsp Whole Black Peppercorns
  • 1 Tsp Garam Masala
  • 1 Tsp Tumeric
  • 3 Cups water
  • 2 Tbsp Hunter's Tomato Sauce, or other (tomato) pasta sauce
  • 1 Tbsp Oil
  • 1 Red Onion, sliced thinly
  • 200g Shitake Mushrooms, stems removed and sliced thinly
  • 1/2 Tbsp Oregano
  • 100g Purple Cabbage, sliced thinly
  • Cherry Tomatoes, a handful, halved
  • 2 Tbsp Mayonnaise
  • 1 Garlic Clove


  1. In a saucepan, bring to boil the water, lemon juice and zest, spices and chicken until chicken is tender and cooked through. Then, remove and use two forks to pull apart chicken to shreds. You can use your hands for this if you're hands-y like me :P. Once pulled, mix in the Tomato Sauce and make sure all chicken pieces are fully coated with the sauce. Set aside. You can discard the water or keep it as chicken stock for the next time you may need it.
  2. In a shallow pan, heat the oil then add the onions. Sauté till soft, then add the mushrooms, balsamic vinegar and oregano. Keep moving the vegetables around in the pan till mushrooms are fully cooked and soft, then remove and set aside.
  3. To make the mayo, simply shred or grate the peeled garlic clove over the mayonnaise - you now have garlic mayo!
  4. Begin assembly of your delicious wrap by first placing the mayo in the middle, then adding the sliced cabbage, chicken, mushrooms and tomatoes. Wrap the bread around the filling by folding it like you would a napkin, gently and reassuringly. Then, eat and give no apologies about how indulgently good this is.
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