Cabbage & Apple Slaw Wraps – Fresh, Crunchy, and Satisfying
These Cabbage & Apple Slaw Wraps are light, crisp, and surprisingly filling. They bring together sweet apples, crunchy cabbage, and a tangy, creamy dressing—all tucked into a soft tortilla or lettuce leaf. It’s the kind of meal you can throw together on a busy weeknight and still feel great about.
The textures are lively, the flavors are clean, and the prep is minimal. If you like meals that feel fresh but don’t require a lot of effort, this one’s a keeper.
Ingredients
Method
- Prep the produce: Thinly shred the cabbage using a sharp knife or mandoline. Core the apples and cut into matchsticks or thin slices. Grate or julienne the carrot, and slice the red onion as thinly as you can.
- Mix the dressing: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon, honey, salt, and pepper. Taste and adjust with more vinegar, honey, or salt as needed.
- Toss the slaw: In a large bowl, combine cabbage, apples, carrot, onion, and herbs. Pour the dressing over and toss until everything is lightly coated. Sprinkle in the toasted nuts or seeds and give it a gentle mix.
- Rest briefly: Let the slaw sit for 5–10 minutes so the flavors meld and the cabbage softens slightly. This helps the wrap hold together better.
- Warm the wraps (optional): Heat tortillas in a dry skillet for 15–30 seconds per side to make them more pliable. If using lettuce, pat leaves dry to prevent soggy wraps.
- Assemble: Lay a tortilla flat and spoon a generous amount of slaw down the center. Add protein if using. Fold the sides inward and roll tightly from the bottom up.
- Serve: Slice in half for easier handling. Add an extra drizzle of dressing or a squeeze of lemon if you like it zippy.
Why This Recipe Works
The combination of cabbage and apple gives the slaw a great crunch and a natural sweetness. A simple, tangy dressing ties everything together without overpowering the ingredients.
Using tortillas or lettuce wraps makes the meal versatile, portable, and easy to customize. Plus, the slaw improves as it sits, so it’s perfect for meal prep or make-ahead lunches. Most of the ingredients are budget-friendly and easy to find year-round.
What You’ll Need
- Green cabbage (about 4 cups, thinly shredded)
- Red cabbage (optional, 1–2 cups for color and extra crunch)
- Apples (2 medium, crisp varieties like Honeycrisp, Pink Lady, or Granny Smith)
- Carrot (1 large, julienned or grated)
- Red onion (1/4 small, very thinly sliced)
- Fresh herbs (a small handful of parsley or cilantro, chopped)
- Toasted nuts or seeds (1/3 cup, such as sliced almonds, pepitas, or sunflower seeds)
- Whole-grain or flour tortillas (8-inch size) or large lettuce leaves for a lighter wrap
- Optional protein (cooked chicken, turkey, tofu, or chickpeas)
For the dressing:
- Greek yogurt (1/3 cup) or mayonnaise for a classic slaw feel
- Olive oil (2 tablespoons)
- Apple cider vinegar (2 tablespoons)
- Dijon mustard (1 teaspoon)
- Honey or maple syrup (1–2 teaspoons, to taste)
- Salt (3/4 teaspoon, or to taste)
- Black pepper (1/2 teaspoon)
- Optional: a squeeze of lemon for brightness, a pinch of celery seed, or a dash of hot sauce
Step-by-Step Instructions
- Prep the produce: Thinly shred the cabbage using a sharp knife or mandoline.
Core the apples and cut into matchsticks or thin slices. Grate or julienne the carrot, and slice the red onion as thinly as you can.
- Mix the dressing: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon, honey, salt, and pepper. Taste and adjust with more vinegar, honey, or salt as needed.
- Toss the slaw: In a large bowl, combine cabbage, apples, carrot, onion, and herbs.
Pour the dressing over and toss until everything is lightly coated. Sprinkle in the toasted nuts or seeds and give it a gentle mix.
- Rest briefly: Let the slaw sit for 5–10 minutes so the flavors meld and the cabbage softens slightly. This helps the wrap hold together better.
- Warm the wraps (optional): Heat tortillas in a dry skillet for 15–30 seconds per side to make them more pliable.
If using lettuce, pat leaves dry to prevent soggy wraps.
- Assemble: Lay a tortilla flat and spoon a generous amount of slaw down the center. Add protein if using. Fold the sides inward and roll tightly from the bottom up.
- Serve: Slice in half for easier handling.
Add an extra drizzle of dressing or a squeeze of lemon if you like it zippy.
Storage Instructions
- Slaw: Store the dressed slaw in an airtight container in the fridge for up to 3 days. It will soften over time but still taste great.
- Make-ahead tip: Keep the dressing separate and toss with the slaw up to 1 day before serving for maximum crunch.
- Wraps: Assemble wraps just before eating. If packing for lunch, store slaw and tortillas separately and assemble on the spot.
- Freezing: Not recommended.
The texture won’t hold up after thawing.
Why This is Good for You
Cabbage is loaded with fiber, vitamin C, and antioxidants, which support digestion and immune health. Apples add natural sweetness along with pectin, a fiber that helps you feel full. Using Greek yogurt in the dressing keeps things creamy while boosting protein and cutting down on saturated fat.
The nuts or seeds bring healthy fats and a satisfying crunch. Overall, it’s a balanced, feel-good meal that won’t weigh you down.
Pitfalls to Watch Out For
- Overdressing the slaw: Cabbage releases moisture as it sits. Start with less dressing, then add more if needed.
- Thick apple slices: If the apples are too chunky, the wrap won’t roll neatly.
Go for thin matchsticks.
- Wet lettuce leaves: If using lettuce wraps, dry the leaves thoroughly to avoid sogginess.
- Skipping the rest time: A brief rest helps the flavors blend and the cabbage soften just enough to wrap cleanly.
- Too much filling: Overstuffing makes the wrap tear. Keep it moderate for a clean roll.
Recipe Variations
- Crunch upgrade: Add thinly sliced fennel or celery for extra snap.
- Sweet-heat twist: Stir in a little sriracha or chili crisp to the dressing, and add a handful of raisins or diced dried apricots.
- Creamy classic: Swap the yogurt for mayo, and add a pinch of celery seed for deli-style slaw vibes.
- Protein power: Add grilled chicken, smoked turkey, baked tofu, or a scoop of chickpeas for staying power.
- Herb swap: Try dill and chives for a fresh, garden flavor, or basil and mint for a brighter twist.
- Grain wrap: Roll the slaw with a scoop of quinoa or farro for a heartier lunch.
- Vegan version: Use a plant-based yogurt or vegan mayo and maple syrup instead of honey.
FAQ
Can I make the slaw ahead of time?
Yes. You can prep the slaw and dressing up to a day ahead and store them separately, then toss before serving.
If you dress it in advance, it will soften slightly but still taste great for up to 3 days.
What apples work best?
Crisp, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and balance the creamy dressing. Avoid mealy varieties, which can turn mushy.
How do I keep the apples from browning?
Toss them with a little lemon juice as you slice. The acid slows oxidation and adds brightness to the slaw.
Can I use pre-shredded coleslaw mix?
Absolutely.
It’s a time-saver and works well here. Just check the mix for freshness and slice any larger pieces thinner for better wrapability.
What’s the best tortilla for these wraps?
Whole-wheat or flour tortillas in the 8-inch range roll nicely and hold together. For a lighter option, use sturdy lettuce leaves like romaine or butter lettuce.
Is there a nut-free option?
Yes.
Use pepitas or sunflower seeds for crunch without nuts. Toast them lightly for better flavor.
How can I make the dressing dairy-free?
Swap Greek yogurt with a thick, unsweetened plant-based yogurt or vegan mayo. Adjust salt and acidity to taste.
What proteins pair well with these wraps?
Shredded rotisserie chicken, sliced turkey, baked tofu, or chickpeas all work well.
Keep the seasoning simple so the slaw shines.
Can I add cheese?
Sure. A little crumbled feta or sharp cheddar adds richness and tang. Use lightly so the wrap doesn’t get heavy.
In Conclusion
Cabbage & Apple Slaw Wraps deliver crunch, color, and clean flavor with minimal effort.
They’re easy to customize, pack well for lunch, and feel fresh any time of year. Make the slaw once, keep it in the fridge, and build quick wraps whenever hunger strikes. Simple, satisfying, and smart—this is an everyday recipe you’ll reach for again and again.
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