Warm Chicken Wrap

Tender pieces of warm chicken are combined with crisp lettuce, diced red pepper, juicy tomatoes and a creamy spicy mayonnaise dressing, all wrapped in a soft tortilla. This simple five-ingredient meal is ideal for a quick lunch or an easy family dinner.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

2 large tortilla wraps
200 g chicken breast boneless skinless
2 leaves lettuce shredded
1 small red pepper deseeded and diced
1 medium tomato diced

Larder Essentials:

3 tbsp spicy mayonnaise
Olive oil or vegetable oil for cooking the chicken
Salt to taste
Ground black pepper to taste
Garlic powder optional, for extra flavour
Paprika optional, for a little warmth and colour

Instructions

Cut the chicken breast into small, even bite-sized pieces. Place them in a bowl and season with a little salt, black pepper, garlic powder and paprika, if using. Toss well so the chicken is evenly coated.
200 g chicken breast, Salt, Ground black pepper, Garlic powder, Paprika
Heat a small amount of oil in a frying pan over a medium heat. Add the seasoned chicken pieces and cook for approximately 8–10 minutes, stirring regularly, until golden in places and cooked all the way through. The centre should reach 75°C. Remove from the heat and allow to rest briefly.
Olive oil
While the chicken cooks, wash and shred the lettuce, dice the red pepper and cut the tomato into small pieces. If the tomato is particularly juicy, remove some of the excess seeds and liquid to help prevent the wraps from becoming soggy.
2 leaves lettuce, 1 small red pepper, 1 medium tomato
Place the tortillas in a clean, dry frying pan over a low heat for about 20–30 seconds on each side, or follow the packet instructions. They should be soft and flexible rather than crisp, making them easier to fold.
2 large tortilla wraps
Spread the spicy mayonnaise over the centre of each warm tortilla. Divide the shredded lettuce, diced red pepper and tomato between the wraps. Add the warm chicken pieces on top, distributing the filling evenly.
3 tbsp spicy mayonnaise
Fold the sides of each tortilla inwards, then roll firmly from the bottom to enclose the filling. Cut each wrap in half diagonally and serve immediately while the chicken is warm and the vegetables remain crisp.

Equipment

Chopping Board
Sharp Knife
Frying Pan
Spatula or wooden spoon
Small bowl
Tablespoon

Notes

Hints/Tips:

Keep the chicken tender: Cut it into evenly sized pieces and avoid overcooking.

Control the heat: Use more or less spicy mayonnaise depending on your family's preference.

Prevent soggy wraps: Drain excess liquid from the diced tomatoes and assemble just before serving.

Make lunch more filling: Serve with potato wedges, sweet potato fries or a simple side salad.

For children: Use a milder mayonnaise and keep the spicy dressing on the side if preferred.

Storage:

These wraps are best assembled and eaten straight away. If preparing ahead, refrigerate the cooked chicken promptly in a covered container and use within 48 hours. Keep the vegetables and mayonnaise separate until serving, and reheat the chicken thoroughly until steaming hot. Avoid reheating a fully assembled wrap containing lettuce and fresh tomato.

Nutrition