Sandwich Recipe

Prepare chicken (if not already cooked)

If you don't have cooked chicken: poach or roast a boneless chicken breast (about 10–12 minutes poaching or 20–25 minutes roast at 200°C/400°F until internal temp 74°C/165°F). Let rest, then shred or slice thinly. Use about 2 cups cooked.

In a bowl, combine the shredded cooked chicken, mayonnaise (3 tbs), plain yogurt (2 tbs), Dijon mustard (1 tsp), lemon juice (1 tsp), salt (1 tsp), black pepper (1 tsp), garlic powder (1 tsp), and chopped parsley (2 tbs). Mix thoroughly until evenly coated. Taste and adjust seasoning — add more salt, pepper, or lemon as desired.

Wash and dry the lettuce leaves. Thinly slice the tomato and red onion. If using pickles, slice them if not pre-sliced.

If you prefer a warm sandwich, you can quickly sauté the onion slices in 1 tsp olive oil over medium heat for 1–2 minutes until slightly softened and sweeter. Let cool slightly before assembling.

Warm a skillet over medium heat. Lightly butter or brush one side of each tortilla or pita with the butter/olive oil (1 tbs total). Place tortillas buttered-side down on the skillet and warm 30–60 seconds until pliable and lightly toasted; flip and warm the other side briefly. Remove from heat.

Lay each warmed tortilla flat. Place a lettuce leaf down the center, then distribute half of the chicken mixture (about 1 cup) onto each tortilla. Top with a slice of cheese, tomato slices, a few red onion rings, and pickles if using. Fold or roll the tortilla tightly to enclose the filling. If using pita, open the pocket and stuff with lettuce first, then chicken mix and extras.

Optional — for a crisp exterior: return the assembled rolled tortillas to the skillet seam-side down and press gently with a spatula for 1–2 minutes per side until golden and the cheese has softened/melted.

Slice each sandwich in half on the bias and serve immediately.