Grilled Chicken Wraps

Pan-seared chicken strips wrapped in a soft tortilla with crisp iceberg lettuce. The contrast between the hot meat and fresh raw vegetables provides a balanced bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 542
• Protein: 30 g
• Carbs: 36 g
• Fat: 29 g

Ingredients

• 400 g Chicken cutlet ( cut into strips )
• 4 piece Soft tortilla (for filling), made from corn
• 100 g Iceberg lettuce ( shredded )
• 2 piece Round tomato ( diced )
• 0.5 piece Red onion ( finely sliced )
• 60 g Cheddar cheese ( shredded )
• 4 tbsp Japanese mayo
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Searing the chicken

   Heat sunflower oil in a pan. Sear the chicken strips over high heat. The meat should brown and turn golden while remaining juicy inside. Season with salt, pepper, and smoked paprika at the end.

2. Preparing the vegetables

   Shred the iceberg lettuce. Dice the tomatoes and finely slice the red onion. The mixture must be fresh and well-drained to avoid making the tortilla soggy.

3. Warming the tortillas

   Warm the tortillas for a few seconds in a dry pan or microwave. They should become soft and pliable without drying out.

4. Assembly and rolling

   Spread Japanese mayonnaise in the center of each tortilla. Add chicken, vegetables, and cheddar. Fold the sides and roll tightly so the wrap stays firm.

Chef's tips

• Do not overfill the tortilla, or it will tear when rolling.
• Pat the tomatoes dry after dicing to prevent the juice from making the wrap soggy.
• For a tighter wrap, roll it in parchment paper before slicing.

Storage

Eat immediately. The raw vegetables do not store well once assembled.