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Chef Megan Mitchell

Online Cookbook

Spicy Harissa Chicken Wraps with Shredded Slaw

  • Serves: 6
  • Complexity: very easy
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Spicy Harissa Chicken Wraps with Shredded Slaw


  • 1 cup Whole Foods Organic Spicy Harissa Mayo
  • 2 tbsp. dijon
  • 3 tbsp. rice wine vinegar, divided
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 small rotisserie chicken, shredded into medium chunks (about 4 heaping cups)
  • 4 large celery stalks, thinly sliced (about 2 cups sliced)
  • 3-4 green onions, thinly sliced, plus more for garnish
  • 1/4 cup parsley leaves, plus more for garnish
  • 3 cups finely shredded green cabbage
  • 6 soft pita


  1. To a large bowl add the harissa mayo, dijon, 1 tbsp. vinegar and a large pinch of salt and pepper. Whisk together then add in the shredded chicken, celery, green onions and parsley. Mix together until combined.

  2. To a medium bowl add the shredded cabbage, 2 tbsp. of vinegar and a pinch of salt and pepper. Toss together then let sit for 5 minutes.

  3. When ready to assemble place 1 pita on a plate then heap some of the chicken salad on top followed by some of the shredded slaw. Garnish with a sprinkle of green onions and parsley. Serve.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Whole Foods and The Organic Center

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