Premium Wrap Platter Recipe

Heat and slice chicken

If using pre-cooked chargrilled chicken, warm gently in a 180°C (350°F) oven for 8–10 minutes or in a skillet over medium heat with 1 tbs olive oil until heated through. Slice into 1/4-inch strips. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Warm turkey

For smoked turkey slices, arrange in a single layer and warm for 2–3 minutes in a low oven or briefly in a skillet until just warmed. Keep covered to retain moisture.

Reheat falafel (if chilled)

If falafel are chilled, reheat in a 180°C (350°F) oven for 6–8 minutes or in an air fryer until crisp. Keep warm.

Warm tortillas

Stack tortillas, cover with a damp towel, and warm in the oven at 120–150°C (250–300°F) for 5–8 minutes or microwave 2–3 at a time for 15–20 seconds wrapped in a damp paper towel to make them pliable.

General assembly notes

Plan the three wrap types so the platter has variety. Below are three suggested builds: Chicken Caesar-style, Turkey Club, and Mediterranean Falafel. Assemble 3 of each to make nine total. Lay each warm tortilla flat and spread sauces first to prevent sogginess and for even flavor.

Chicken (3 wraps)

Spread 2 tbs smoked paprika mayo along the center of 3 tortillas. Divide 600 g chargrilled chicken so each of the three receives about 200 g (or slice evenly). Place about 1/2 cup mixed salad greens, 1/4 cup shredded red cabbage, 1/4 cup grated carrot, and 1 sliced tomato divided among the three. Top with one slice cheddar cheese per wrap and a sprinkle of 1/4 tsp salt across them. Fold: fold bottom edge up, then both sides in, roll tightly. Secure with toothpicks. Cut each wrap in half on the diagonal if desired for presentation.

Turkey Club (3 wraps)

Spread 1 tbs ranch dressing and 1 tbs smoked paprika mayo across the center of 3 tortillas. Layer 3–4 slices smoked turkey per wrap (about 150 g total across three). Add 1/2 cup mixed greens (divided), 1/3 cup sliced cucumber (divided), 1/4 cup sliced red onion (divided), 3 slices cheddar (one per wrap), and optional avocado slices if using. Season lightly with 1/4 tsp salt distributed among the three. Fold the same way as chicken, secure with toothpicks and slice diagonally for serving.

Mediterranean Falafel (3 wraps)

Spread 2 tbs hummus and a spoonful (about 2 tbs) tzatziki on each of the remaining 3 tortillas. Place 6 falafel (2 per wrap) down the center, add 1/2 cup shredded red cabbage (divided), 1/2 cup sliced cucumber (divided), 1/3 cup crumbled feta (divided) and a drizzle of lemon juice (about 2 tsp per wrap). Add a few parsley leaves. Fold and secure as above.

Arrange the nine secured wraps on a large platter in groups by variety (3 + 3 + 3) or in an alternating pattern for color contrast. Tuck parsley sprigs around the edges and place small bowls (3–4 oz) with remaining sauces: hummus, ranch, tzatziki, and smoked paprika mayo for dipping.

Garnish: scatter any remaining grated carrot and sliced cucumber around the platter for color. Insert one parsley sprig on top of each cut half (if halved) and remove toothpicks for guests who prefer not to eat them after cutting, or leave them in for stability—note to guests if left in.

Serve: keep refrigerated until 30 minutes prior to service. Estimated serving temperature: slightly warm to room temperature. Provide napkins and plates; platter serves 6–9 people depending on appetite (see servings).