- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“Practical wrap sandwich made with juicy strips of chicken breast grilled in olive oil, placed in soft tortillas with fresh lettuce, tomato cubes, red onion, and creamy yogurt sauce. A balanced and refreshing meal, ideal for immediate consumption or packed lunches.”
What you need to know
- The cooking of the chicken strips in a hot skillet browns the exterior while keeping the interior soft and hydrated.
- Quickly heating the tortillas in a dry skillet makes the dough pliable, preventing it from tearing when rolling.
- The seasoned yogurt sauce adds creamy moisture and fresh acidity that balances the crispy texture of the lettuce and onion.
Ingredients
Main
- 500g of chicken breast cut into strips
- 4 large tortillas
- 1 cup chopped lettuce
- 1 tomato cut into cubes
- 1/2 sliced red onion
- 1/2 cup of yogurt sauce
- Salt and pepper to taste
- Olive oil for grilling
Instructions
Principal
- Season the chicken with salt and pepper to taste.
- Heat a skillet with a drizzle of olive oil over medium heat.
- Add the chicken strips and grill until golden and cooked through, about 10-15 minutes.
- Meanwhile, prepare the tortillas by heating them in a dry skillet for 1-2 minutes on each side.
- In each tortilla, distribute a layer of lettuce, tomato, and onion.
- Place the grilled chicken strips on top of the vegetables.
- Drizzle with the yogurt sauce to taste.
- Roll the tortilla into a wrap, tucking in the sides tightly.
- Serve immediately or refrigerate to consume later.
Chef's tips
- Cut the chicken breast into strips of uniform thickness so they all grill evenly in the time of 10 to 12 minutes.
- Remove the seeds from the tomato before chopping to prevent liquid from pooling at the bottom of the wrap and making the tortilla soggy.
- Fold the bottom edge over the filling first and then close the sides firmly so that the sandwich does not fall apart when biting.
Variations
- Add slices of mozzarella cheese or prato cheese over the chicken while still in the hot skillet to melt before assembling.
- Add strips of raw grated carrot and cooked corn kernels to add crunch and color to the filling.
- Season the chicken strips with smoked paprika, cumin powder, and drops of hot sauce for a striking Tex-Mex touch.
Substitutions
- Traditional wheat tortillas can be substituted with lavash bread sheets, whole wheat tortillas, or large blanched collard green leaves.
- The chicken breast can be replaced by leftover shredded roast chicken, pork loin in strips, or desalted dried meat.
- The yogurt sauce can be swapped for homemade mayonnaise with lemon, dry curd, or creamy guacamole.
How to store
If preparing to take away, wrap the wrap tightly in aluminum foil or parchment paper and store in the refrigerator for up to 24 hours. To keep the dough dry, place the lettuce leaves in contact with the tortilla, isolating the sauce.
Can it be frozen?
It is not indicated to freeze the wrap already assembled with raw salad and yogurt sauce, as the vegetables wilt and release water. You can freeze only the already grilled chicken strips in portions for up to 3 months.
What to serve with
Serve accompanied by rustic roasted potatoes with rosemary, crispy fried cassava chips, or mixed green salad with citrus dressing.
Frequently asked questions
How to make a simple yogurt sauce for the recipe?
Mix half a cup of whole natural yogurt with a tablespoon of olive oil, drops of lemon, a pinch of salt, and chopped fresh mint.
Can I consume the wrap cold or does it need to be hot?
The wrap can be eaten hot right after grilling the chicken or cold straight from the fridge, making it an excellent option for meal prep.
How to prevent the wrap from getting damp and soggy inside?
Dry the lettuce leaves well after washing and distribute the yogurt sauce over the meat, avoiding direct contact with the tortilla dough.
How to roll the tortilla so the wrap doesn't open?
Heat the dough for 30 seconds until pliable, position the filling on the lower third, fold the bottom up, and roll, pressing the sides.
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