Jamie Oliver

Jamie Oliver Rainbow Salad Wrap

Jamie Oliver Rainbow Salad Wrap

This delicious and vibrant Rainbow Salad Wrap by Jamie Oliver is a quick and nutritious meal packed with tender marinated chicken, crunchy slaw, creamy feta, and a spicy yoghurt ripple. Perfect for lunch or dinner, it’s easy to make and full of fresh flavors. Swap in your favorite veggies or add extra spice for a custom twist!

Jump to Recipe Jump to Video Print Recipe

Ingredients Needed

  • 2 x 200g (7oz) higher-welfare skinless chicken breasts
  • 1 tbsp olive oil
  • 1 lemon (juice only)
  • 2 sprigs fresh oregano
  • 4 tortilla wraps
  • 40g (1.5oz) feta cheese, crumbled
  • Optional: chilli sauce

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: 3 sprigs of fresh herbs (flat-leaf parsley, tarragon, dill)
  • 150g (5.3oz) chard or spinach
  • 150g (5.3oz) baby carrots
  • 2 golden beetroots
  • 150g (5.3oz) red or white cabbage
  • 1 bunch spring onions

Yoghurt Ripple

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

How To Make Rainbow Salad Wrap

  1. Prepare the Slaw: Drizzle extra virgin olive oil and red wine vinegar into a large shallow bowl. Add the mustards and a pinch of black pepper, then mix well. Pick and stir in the fresh herb leaves if using.
  2. Prep the Vegetables: Trim the chard or spinach, discard tough stalks, then finely slice and add to the bowl. Scrub the carrots and beets, then finely slice, matchstick, or coarsely grate them. Speed-peel the cabbage into thin strips, then trim and finely chop the spring onions. Set aside.
  3. Marinate the Chicken: Place the chicken breasts between two sheets of greaseproof paper and pound them to 1cm (⅓ inch) thickness. Transfer to a shallow bowl, drizzle with olive oil, squeeze over lemon juice, season with salt and pepper, and tear in the oregano. Coat well and let marinate for at least 10 minutes (or overnight for best results).
  4. Make the Yoghurt Ripple: In a bowl, swirl together the Greek yoghurt, tahini, and harissa to create a rippled effect.
  5. Cook the Chicken: Heat a large non-stick frying pan over high heat. Once hot, cook the chicken for about 2 minutes per side, until golden and cooked through. Transfer to a board and slice into 1cm (⅓ inch) strips.
  6. Toast the Tortillas: If using a gas hob, toast the tortillas directly over the flame, turning with tongs until lightly charred. Alternatively, warm them in a dry pan.
  7. Assemble the Wraps: Spread a spoonful of the spicy yoghurt ripple onto each tortilla, add a generous handful of slaw, top with sliced chicken, and crumble over the feta.
  8. Serve & Enjoy: Drizzle with chilli sauce or a bit of harissa oil if desired, roll up, and enjoy immediately!
Jamie Oliver Rainbow Salad Wrap
Jamie Oliver Rainbow Salad Wrap

Recipe Tips

  • Marinate for More Flavor: Let the chicken marinate for at least 10 minutes, but if you have time, overnight is best for extra tenderness and taste.
  • Toast the Tortillas: Lightly toast the wraps over a gas flame or in a dry pan for a smoky flavor and a softer texture that won’t break when rolling.
  • Don’t Overcrowd the Wrap: Add just enough filling to roll the wrap without tearing it—too much filling can make it hard to eat and messy!
  • Dress the Slaw Last Minute: Mix the dressing into the slaw just before serving to keep the veggies crisp and fresh.

How To Store Leftovers?

Let the leftover Rainbow Salad Wrap cool to room temperature. Store the chicken and slaw separately in airtight containers in the fridge for up to 3 days. Keep the tortillas wrapped tightly to prevent drying out. Assemble fresh when ready to eat.

Nutrition Facts

Serving Size: 1 wrap (serves 4)

  • Calories: 501
  • Total Fat: 23g
  • Saturated Fat: 6g
  • Total Carbohydrate: 39.4g
  • Dietary Fiber: 5.3g
  • Sugars: 8g
  • Protein: 33.6g

Try More Jamie Oliver Recipes:

Jamie Oliver Rainbow Salad Wrap
pinit
Print Recipe

Jamie Oliver Rainbow Salad Wrap

Author: Imen Dridi Cooking Method:Pan-frying Cuisine:British Courses:Salads, Dinner Recipe Keys: R Rainbow Salad Wrap
Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 10 minutesTotal time: 35 minutesServings:4 servingsCalories:501 kcal Best Season:Suitable throughout the year

Description

This delicious and vibrant Rainbow Salad Wrap by Jamie Oliver is a quick and nutritious meal packed with tender marinated chicken, crunchy slaw, creamy feta, and a spicy yoghurt ripple. Perfect for lunch or dinner, it’s easy to make and full of fresh flavors. Swap in your favorite veggies or add extra spice for a custom twist!

Ingredients

    • Slaw

    • Yoghurt Ripple

Instructions

  1. Prepare the Slaw: Drizzle extra virgin olive oil and red wine vinegar into a large shallow bowl. Add the mustards and a pinch of black pepper, then mix well. Pick and stir in the fresh herb leaves if using.
  2. Prep the Vegetables: Trim the chard or spinach, discard tough stalks, then finely slice and add to the bowl. Scrub the carrots and beets, then finely slice, matchstick, or coarsely grate them. Speed-peel the cabbage into thin strips, then trim and finely chop the spring onions. Set aside.
  3. Marinate the Chicken: Place the chicken breasts between two sheets of greaseproof paper and pound them to 1cm (⅓ inch) thickness. Transfer to a shallow bowl, drizzle with olive oil, squeeze over lemon juice, season with salt and pepper, and tear in the oregano. Coat well and let marinate for at least 10 minutes (or overnight for best results).
  4. Make the Yoghurt Ripple: In a bowl, swirl together the Greek yoghurt, tahini, and harissa to create a rippled effect.
  5. Cook the Chicken: Heat a large non-stick frying pan over high heat. Once hot, cook the chicken for about 2 minutes per side, until golden and cooked through. Transfer to a board and slice into 1cm (⅓ inch) strips.
  6. Toast the Tortillas: If using a gas hob, toast the tortillas directly over the flame, turning with tongs until lightly charred. Alternatively, warm them in a dry pan.
  7. Assemble the Wraps: Spread a spoonful of the spicy yoghurt ripple onto each tortilla, add a generous handful of slaw, top with sliced chicken, and crumble over the feta.
  8. Serve & Enjoy: Drizzle with chilli sauce or a bit of harissa oil if desired, roll up, and enjoy immediately!

Notes

  • Marinate for More Flavor: Let the chicken marinate for at least 10 minutes, but if you have time, overnight is best for extra tenderness and taste.
  • Toast the Tortillas: Lightly toast the wraps over a gas flame or in a dry pan for a smoky flavor and a softer texture that won’t break when rolling.
  • Don’t Overcrowd the Wrap: Add just enough filling to roll the wrap without tearing it—too much filling can make it hard to eat and messy!
  • Dress the Slaw Last Minute: Mix the dressing into the slaw just before serving to keep the veggies crisp and fresh.
Keywords:Jamie Oliver Rainbow Salad Wrap