Lemon Chicken & Soft Vegetable Wraps (18m+)
Lemon Chicken &
Soft Vegetable Wraps
A little lemon, finely chopped chicken and soft courgette bring a change of pace to lunch. A thin cream cheese spread holds the filling together, while a loose fold keeps the tortilla easy to tear into small pieces.
For toddlers who already manage soft bread and chopped meat. The 18m+ label is a cautious guide; adjust the texture to your child's skills.
Ingredients
- 1 pack Baby Food Collection - New Zealand Hormone-Free Chicken Thigh (50g), with any skin or bone removed
- 40g courgette, finely chopped
- 1 small soft wheat tortilla (25–30g)
- 1 teaspoon pasteurised full-fat cream cheese (5g)
- 1 teaspoon lemon juice
- ½ teaspoon olive oil
Approximately one toddler lunch serving. Offer a small amount first and follow appetite. Times are estimates and exclude refrigerator defrosting; doneness and softness determine when the food is ready.
Five simple steps
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Prepare
Defrost the chicken in the refrigerator before starting. Heat the oven to 200°C. Remove any skin or bone, cut into thin strips and toss with the lemon juice and oil. Keep raw chicken and its utensils separate from the tortilla and cream cheese.
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Cook the chicken fully
Roast for approximately 15–20 minutes, until completely cooked through, with no pink and clear juices. Check that the thickest part reaches at least 74°C with a food thermometer. The clock alone cannot tell you it is cooked.
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Soften and chop
Meanwhile, steam or simmer the chopped courgette for approximately 5–8 minutes until easily squashed with a fork, then drain. Warm the tortilla briefly so it stays soft, without crisp edges. Finely chop the fully cooked chicken across the fibres.
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Fill loosely
Spread the cream cheese thinly. Add a modest layer of chicken and courgette, then fold loosely rather than rolling tightly. Let the filling cool to a comfortable eating temperature.
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Adapt and serve
Cut or tear into small, soft pieces suited to your child's chewing skills. Avoid dense pinwheel rounds or a tightly packed whole wrap. If bread is difficult to manage, offer the filling separately with small soft torn tortilla pieces. Keep your child seated upright and supervise continuously.
Tips for parents
Doneness comes first. Chicken must be completely cooked through, with no pink and clear juices; check at least 74°C in the thickest part. If it needs longer, continue cooking before chopping or filling the wrap.
Softness matters as much as size. Use easily squashed courgette and finely chopped chicken. A tortilla that has become crisp or leathery is unsuitable for this preparation. Stay beside your seated child throughout the meal.
Check the allergens. The tortilla contains wheat/gluten and the cream cheese contains milk. Read labels for additional allergens, including egg, soya or sesame. Use ingredients already tolerated; introduce new allergens separately rather than combining two new ones here. Follow your clinician's advice for a suspected or diagnosed allergy.
Share the lunch. Multiply the ingredients for family portions. Use a thin spread of cream cheese and leave out added salt; adults can season their own portions at the table.
Recipe notes & resources
An iBuddies editorial adaptation of the NHS chicken wrap, with cooked courgette replacing raw salad. The adapted recipe has not been kitchen-tested. The 18m+ label applies the guidance below to this texture; it is not a guarantee of readiness for every child.
- NHS: Zesty chicken wrap — the original recipe is labelled 12 months+.
- Hong Kong Department of Health, Family Health Service: Ready to go (12–24 months) — developing family-meal skills and seated eating.
- CDC: Choking hazards — adapt food shape, size and texture and supervise meals.
- FoodSafety.gov: Safe minimum internal temperatures — poultry at 74°C.
- NHS: Food allergies in babies and young children — introduce allergens separately.
Last reviewed: 14 October 2026.
