Wraps Recipe

In a medium bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard and honey until smooth.

Stir in minced garlic, salt and black pepper. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made up to 24 hours ahead).

If using precooked chicken

Place the shredded or sliced cooked chicken in a bowl. Toss with smoked paprika, ground cumin and 1/4 tsp salt. If you like warmed chicken, heat 1/2 tablespoon olive oil in a skillet over medium heat and warm the chicken 2–3 minutes, stirring, until heated through.

If cooking raw chicken breasts

Pat 500 g chicken breasts dry and season both sides with 1/2 tsp salt, 1/2 tsp smoked paprika and 1/4 tsp ground cumin. Heat 1 tablespoon olive oil in a skillet over medium-high. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Transfer to a plate to rest 5 minutes, then slice or shred.

Prepare vegetables: chop Romaine, dice tomatoes, thinly slice cucumber and red onion, and slice avocado. Place vegetables in separate bowls for easy assembly.

Warm the tortillas: heat a dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until pliable and slightly toasted (alternatively microwave 15–20 seconds wrapped in a damp paper towel).

Lay a warm tortilla flat. Spread about 2 tablespoons of the dressing down the center of the tortilla, leaving 2–3 cm (1 inch) border on the edges.

Layer 1 cup chopped Romaine, about 120 g seasoned chicken, 1/4 cup shredded cheddar, a few slices of tomato, cucumber and red onion, and 2–3 slices of avocado onto each tortilla. Add 1/2 tablespoon pickled jalapeños if using, and sprinkle 1/2 tablespoon chopped cilantro or parsley.

Fold the bottom edge of the tortilla up over the filling, fold in the left and right sides, then roll tightly toward the top to form a secure wrap. Place seam-side down on a plate.

Optional: For a warm, sealed finish, place assembled wraps seam-side down in a skillet over medium heat and press gently with a spatula for 1–2 minutes per side until lightly golden. Cut each wrap in half on a bias.

Serve immediately while warm (or chilled if preferred) with extra dressing on the side. Each full wrap is one serving; cut halves count as two servings.

Store leftover components separately (dressing refrigerated up to 5 days; cut vegetables and cooked chicken refrigerated up to 3 days). Assembled wraps keep best for a few hours; if making ahead wrap tightly in plastic wrap and refrigerate up to 24 hours to avoid sogginess.