Jamie Oliver Rainbow Salad Wrap

This wrap is chaos. The good kind, though — crunchy, creamy, spicy, colourful chaos wrapped in a warm tortilla. I first made this when I had half a cabbage, some sad herbs, and zero energy to make anything fussy. Turns out, with a bit of lemon, yoghurt, and heat, those odds and ends can turn into something seriously good.

The magic is in the contrast: hot, juicy chicken next to cool, mustardy slaw; creamy yoghurt ripple against tangy feta. It’s street-food-meets-salad-meets-sandwich. Oh, and it’s pretty. Like, take-a-photo-before-you-eat-it pretty. Which I never do. Except… maybe I did once.

Why You’ll Love It

• All the textures: soft chicken, crunchy veg, creamy sauce
• Looks impressive but is super doable on a weeknight
• Make-ahead friendly — the slaw and marinade keep well
• Kid-friendly if you leave out the harissa (or not — spicy babies unite)
• Colourful, messy, delicious — just the right kind of unhinged
• Leftovers make excellent lunch wraps or salad bowls

Ingredients

For the Chicken

• 2 x 200g chicken breasts (skinless, boneless)
• Olive oil
• 1 lemon
• 2 sprigs oregano
• Salt & pepper

For the Slaw

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• ½ tsp wholegrain mustard
• ½ tsp Dijon mustard
• ½ tsp English mustard
• (Optional) soft herbs: parsley, dill, tarragon — whatever you’ve got
• 150g chard or spinach
• 150g baby carrots
• 2 golden beets
• 150g red or white cabbage
• 1 bunch spring onions

For the Yoghurt Ripple

• 4 heaped tbsp Greek yoghurt
• 1 heaped tbsp tahini
• 1 tsp rose harissa

To Serve

• 4 tortilla wraps
• 40g feta, crumbled
• (Optional) chilli sauce or harissa oil

How to Make It

Mix up your slaw base:

In a wide bowl, whisk together olive oil, vinegar, all three mustards, and black pepper. Add herbs if you’ve got them — it’s a “use what’s in the fridge” moment.

Slice and shred the veg rainbow:

Roll up the spinach/chard and slice it thin. Grate, slice, or matchstick the carrots and golden beets. Speed-peel the cabbage, and finely chop the spring onions. Chuck it all into the slaw bowl — but don’t toss yet.

Bash and marinate the chicken:

Smack the chicken flat (about 1cm thick) between greaseproof paper. In a shallow bowl, drizzle with olive oil, lemon juice, salt, pepper, and torn oregano. Let it marinate for at least 10 minutes, or overnight if you’ve got time.

Swirl that yoghurt sauce:

Spoon the yoghurt into a bowl, drizzle over the tahini and rose harissa, then use a spoon to gently swirl — don’t overmix. You want pretty ripples.

Cook the chicken hot and fast:

Heat a non-stick pan until very hot. Cook the chicken 2 mins per side, until golden. Rest for a minute, then slice into strips.

Toast your wraps (worth it):

If you’ve got a gas burner, toast the tortillas directly over the flame with tongs — a few seconds each side. Otherwise, warm them in a dry pan.

Build and wrap:

Toss the slaw at the last minute so it stays crunchy. Spread the yoghurt ripple on the wrap, add slaw, sliced chicken, a crumble of feta, and a drizzle of chilli sauce or harissa oil. Wrap it up tight and dive in.

Common Mistakes and How to Dodge Them

Chicken’s dry?
Flatten it evenly before cooking. Don’t overdo it — 2 minutes per side is enough if the pan’s hot.

Wrap falling apart?
Warm them first! Cold wraps crack. Also don’t overload (I always do though).

Slaw turned soggy.
Only toss it when you’re ready to eat. The dressing breaks down the veg fast.

Yoghurt sauce too spicy?
Dial back the harissa. Or just swirl less so you can dodge the heat while eating.

Storage and Reheating

Fridge:
Store everything separately. Chicken and slaw keep 2–3 days. Wraps keep better in a zip bag.

Freezer:
You can freeze the cooked chicken. Everything else? Nah.

Reheat:
Reheat the chicken gently in a pan or microwave. Wraps can be warmed in a pan or over flame.

Frequently Asked Questions

Can I swap the chicken?
Sure — grilled halloumi, tofu, or chickpeas all work. Just season well.

No golden beets?
Use regular beets or extra carrots. Just keep it crunchy.

Can I prep ahead?
Yes. Marinate the chicken and pre-chop the slaw ingredients, but don’t toss with dressing until you’re ready to eat.

What’s the deal with the three mustards?
It’s a flavour layering thing — but honestly, use whatever mustard you’ve got and call it a day.

Nutrition Facts (Per Serving):

• Calories: ~460
• Fat: 20g
• Carbs: 34g
• Protein: 35g
• Sodium: 550mg
• Sugar: 7g