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Chicken and Carrot Rollups

 Chicken and Carrot Rollups


1/4 cup spreadable cream cheese

2 tsp sweet chilli sauce

4 rye mountain bread wraps

2 medium carrots (240g), peeled and grated

2 tablespoons chopped fresh mint

200g (11/3 cups) chopped cooked chicken breast

1 large Lebanese cucumber (200g), cut into 1 cm thick sticks

600g grapes, to serve


  1. Mix cream cheese and chilli sauce together in a small bowl, Spread evenly over wraps.
  2. Toss carrot and mint together in a large bowl.
  3. Layer carrot mixture and chopped chicken evenly over wraps.
  4. Arrange a row of cucumber sticks along one edge of each wrap. Lift edge of wraps over cucumber sticks then continue to roll up firmly. Wrap individually in plastic wrap. Refrigerate for at least 30 minutes.
  5. Unwrap. Cut each roll into 6 even-sized pieces. Serve with grapes.

Tasks for kids:

Mix cream cheese and sweet chilli and spread over wraps (Step 1).

Mix carrot and mint (Step 2).

Layer fillng ingredients on wraps and roll up (Steps 3 and 4).

Note: Replace mint with coriander or parsley, if preferred. Chopped, cooked chicken is available from the deli section in major supermarkets.

Nutrients Per Serve

Energy 695kJ
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 1g
Protein 10g
Carbohydrate 24g
Fibre 4g
Sodium 200mg
Serves 8
Preparation Time 20 minutes
Cooking Time