Warm Chicken Wraps – Low FODMAP

Warm Chicken Wraps – Low FODMAP

Total Time 35 minutes
Servings 4


  • 4 tbsp Wholegrain mustard
  • 2 tbsp Lime juice
  • 1 tbsp Ginger grated
  • 16 grams Coriander (one bunch)
  • 500 grams Chicken 4 thigh fillets, skin removed, cut into strips
  • 76 grams Tortillas 4 corn tortillas
  • 2 cups Iceberg lettuce
  • 250 grams Cucumber sliced into thin strips
  • 170 grams Carrot grated
  • 8 grams Spring onion tops, only green part chopped


  • Combine mustard, lime, ginger and coriander leaves in a large bowl to form a marinade.
  • Mix marinade with chicken and leave to sit for 1-2 hours or preferably overnight.
  • In a large non-stick frying pan, cook chicken in batches. Once cooked, place on a plate and cover with aluminium foil to keep warm. Discard left over marinade.
  • Warm corn tortillas in the microwave, oven or a sandwich press.
  • Top tortillas with lettuce, cucumber, carrot, spring onion tops and finally the cooked chicken. Fold wrap aroundfilling and enjoy!


Carbohydrates: 12gProtein: 26gFat: 10gSaturated Fat: 3gFiber: 5gSugar: 5g
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