Chickpea Chicken Salad Wrap

This is another healthy lunch that’s perfect for the office! You don’t need to heat the Chickpea Chicken Salad before wrapping it in pita, and it’s very filling. All the ingredients give it a variety of textures and flavours like the crunchiness from the red cabbage and the sweetness from the raisins. You can make this salad wrap vegetarian by omitting the chicken, but we think that the chicken makes the wrap more filling.

Chickpea Chicken Salad Wrap

Chickpea Chicken Salad Wrap

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Chickpea Chicken Salad Wrap

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • SALAD:
  • 1 chicken breast
  • 1 can (14 oz) chickpeas, rinsed and drained
  • 1 cup edamame beans, frozen
  • ⅓ red cabbage, shredded
  • ½ red onion, diced
  • ¼ cup raisins
  • ½ cup Italian parsley, finely chopped
  • Pita bread, for serving
  • DRESSING:
  • ¼ cup tahini
  • 1 lemon, juiced
  • 2 tsp honey Dijon mustard
  • 1 tbsp 0% Greek Yogurt
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne
  • Salt and pepper

Directions:

  1. Grill chicken breast until fully cooked and chop up
  2. Boil frozen edamame beans according to package directions
  3. Toss all the salad ingredients (except the pita bread) in a large bowl
  4. In a separate small bowl whisk all the dressing ingredients. Adjust the seasoning to taste, we usually add more cayenne pepper!
  5. Add a little water if the dressing is too thick or tahini if it’s too thin
  6. Drizzle dressing over salad, you may not use all of it but we usually do
  7. Open pita bread and stuff with filling right before serving

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