These colorful chicken wraps are perfect for a crowd. Marinated radishes, onions, and carrots add a salty crunch-and a sneaky serving of vegetables!

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018


Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine carrots, radishes, onion, vinegar, sugar and salt in a sealable plastic bag. Turn to coat. Set the bag in a shallow dish and marinate in the refrigerator for 1 hour.

  • Stir mayonnaise and Sriracha in a small bowl. Drain the pickled vegetables (discard marinade).

  • Spread 1 Tbsp. of the mayonnaise mixture on each tortilla. Top with lettuce, chicken and pickled vegetables and roll up. Wrap and refrigerate for up to 24 hours. Serve drizzled with more Sriracha, if desired.


Sugar substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts

248 calories; protein 23g 46% DV; carbohydrates 27g 9% DV; dietary fiber 15g 60% DV; sugars 5g; fat 10g 15% DV; saturated fat 1g 5% DV; cholesterol 45mg 15% DV; sodium 601mg 24% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I would like a little more flavor. Overall it was easy to make and filling. Read More
Rating: 5 stars
Absolutely delicious. Simple sandwich but the quick pickled veggies make it! Once you've prepped the veggies and chicken you can make many sandwiches either all at once or over a period of time. Read More