Chicken and Broccoli Slaw Wrap – Cleveland Clinic

Crunchy Broccoli Chicken Wraps

Fresh meats, seafood and poultry aren’t just more delicious, but they’re also much healthier than processed meats. When you make sandwiches or wraps, try to minimize processed products like deli/luncheon meats, sausages, bacon and smoked meats.

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This chicken and broccoli slaw wrap is big on flavor, as well as on fresh, nutritious ingredients.


  • 3 cups broccoli slaw
  • 1/2 carrot, shredded
  • 1/4 cup light mayonnaise
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon sugar, or to taste
  • 1/2  teaspoon pepper, or to taste
  • 18 ounces meat from a rotisserie chicken
  • 6 whole-wheat tortillas
  • 30 leaves of baby spinach


  1. Mix broccoli slaw and carrot together in large bowl.
  2. Whisk together mayonnaise, vinegar, olive oil, sugar and pepper in a separate medium bowl.
  3. Pour this mixture over the broccoli slaw and carrot and toss to coat thoroughly.
  4. Refrigerate until you’re ready to make your flatbread fold.
  5. Add 1/2 cup of the broccoli slaw mixture to center of the flatbread when ready.
  6. Top with 3 ounces of rotisserie chicken and finish by adding baby spinach leaves.

Nutrition information (per serving)

Makes 6 servings

Calories: 311
Total fat: 10.5 g
Saturated fat: 1.3 g
Fiber: 6.3 g
Sugar: 0.5 g
Protein: 25 g
Sodium: 596 mg
Calcium: 7.7 mg
Magnesium: 15.7 mg
Potassium: 616.7 mg

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