Thai Chicken Wraps


  • 1 cup low fat mayonnaise or greek yogurt
  • 2 tablespoons Teriyaki Sauce
  • 2 tablespoons Bella Oliva Persian Lime Olive Oil
  • 1/4 cup Bella Oliva Lemongrass Mint Balsamic
  • 3 cups cabbage, finely chopped
  • 1 medium carrot, shredded
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup cooked chicken, chopped
  • 1 medium red bell pepper, cut into long strips
  • 6 leaves romaine lettuce
  • 6 8-inch flour tortillas


  1. In small bowl whisk together mayonnaise or yogurt, Teriyaki sauce, Persian Lime Olive Oil and Lemongrass Mint Balsamic until creamy.
  2. Combine chopped cabbage with shredded carrots, sliced onion, cilantro and chicken.
  3. Lay out each tortilla and spread with 1 tablespoon of mayonnaise (yogurt) sauce.
  4. Combine the remaining mayonnaise (yogurt) to the cabbage mixture.
  5. Layer each tortilla with approximately 1/2 cup of cabbage mixture, top with a leaf of romaine and divide the red pepper strips between the tortillas.
  6. Tightly roll tortillas and place seam side down. (Can be made ahead and store in refrigerator for up to 3 hours).
  7. To serve, slice each roll in half diagonally.
  8. Makes 6 Tortilla rolls

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