Chicken Wrap
Overview
Marinated chicken breast, salad vegetables and a sauce, rolled in a tortilla and toasted in a pan to seal it. No country is claimed and none applies. The recipe offers two sauces and the choice between them tells you what it is for. One is built on Greek yoghurt with sriracha, pickles and lemon, and the source labels it for the fitness-minded; the other is mayonnaise and ketchup with the same additions. They do the same job in different registers, and swapping one for the other changes the character of the wrap considerably. The one technique worth taking from this is the last step. Rolling the wrap and then returning it to a dry pan to toast does two things: it seals the seam so the wrap does not unravel, and it crisps the outside, which changes the texture from a cold sandwich to something closer to a quesadilla. It takes about a minute a side and it is what separates a good wrap from a limp one. Marinating the chicken in yoghurt with paprika, ginger and garlic is a sound approach, though the source lists the marinade ingredients only in its method and not in its ingredient list. Those have been brought together below. The source is written in an emphatic, all-capitals style throughout, which has not been carried across.
Ingredients
Directions
- 1
Put the diced chicken breast into a clean bowl.
- 2
Mix through the plain yoghurt, paprika, ginger and garlic, onion powder, salt and pepper, and leave it to marinate while you prepare everything else.
- 3
Slice the tomatoes, cucumber, lettuce and onion.
- 4
Grill or fry the chicken over low heat in a good olive oil, cooking it on all sides until browned and cooked through.
- 5
Transfer to a board and cut into bite-sized pieces if the dice were large.
- 6
Make one of the two sauces by combining its ingredients and mixing well.
- 7
Lay out the tortilla, spread the sauce over it, then layer on the chicken and the cut vegetables. Be generous with the sauce.
- 8
Roll the wrap up tightly and put it seam side down into a dry frying pan for about a minute a side, to seal the seam and crisp the outside.
- 9
Cut in half and serve.
Africook’s Notes
Personal notes from Sarah- Toast the finished wrap in a dry pan. It seals the seam and crisps the outside, and it is the difference between a wrap and a cold sandwich rolled up.
- Dry the vegetables after slicing. Wet lettuce and cucumber make the tortilla soggy from the inside within minutes.
- Do not overfill. An overloaded wrap will not close and splits as soon as you pick it up.
- Warm the tortilla briefly before filling it. A cold tortilla cracks along the fold.
- Marinate the chicken for as long as you have. Even twenty minutes in yoghurt makes a noticeable difference to the texture.
- The two sauces are genuinely different in character. Yoghurt gives something sharp and light; mayonnaise and ketchup gives something richer and sweeter.
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