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Cabbage & Apple Slaw Wraps - Fresh, Crunchy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Slice in half for easier handling. Add an extra drizzle of dressing or a squeeze of lemon if you like it zippy.