Various Wrap Recipe

Warm tortillas

Brush both sides of each flour tortilla lightly with olive oil (about 1/2 tbs per tortilla total) and sprinkle a little salt. Warm in a large nonstick skillet or griddle over medium heat 30–45 seconds per side until pliable and lightly golden. Stack on a plate and cover with a clean towel to keep warm while you assemble fillings.

If your chicken isn't cooked: season two 200 g breasts with salt and pepper and sear 4–5 minutes per side in 1 tbs olive oil over medium-high heat until internal temperature reaches 74°C (165°F). Let rest, then slice thinly. In a bowl combine sliced chicken, chopped Romaine, grated Parmesan, Caesar dressing, lemon juice and black pepper. Toss gently to coat. Taste and adjust seasoning.

To assemble: place a warmed tortilla on a work surface, spoon about 3/4 cup of the chicken Caesar mixture down the center, fold sides in and roll tightly. Repeat for remaining tortillas. If desired, grill assembled wraps seam-side down in a skillet 1–2 minutes per side to seal and crisp.

In a mixing bowl combine drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, crumbled feta, halved olives and chopped parsley. Drizzle with 2 tbs olive oil and 1 tbs red wine vinegar. Add dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Toss until evenly coated. Taste and adjust acid or salt as needed.

To assemble: spoon about 3/4 cup of the Mediterranean mixture onto a warmed tortilla. Fold sides in and roll tightly. Optionally add extra parsley or a squeeze of lemon. Repeat for remaining wraps.

If ground turkey is not cooked: cook 400 g ground turkey in a skillet over medium-high heat with 1 tbs olive oil, breaking up meat, until no longer pink, about 7–9 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Drain any excess liquid.

In a bowl mash the avocado with sour cream/Greek yogurt, minced chipotle, lime juice and a pinch of salt until slightly chunky and spreadable. Fold the cooked ground turkey into the avocado mixture or spread the avocado mixture on the tortilla and top with about 3/4 cup of turkey. Sprinkle shredded cheddar and chopped cilantro over the top.

To assemble: fold sides of the tortilla in and roll tightly. Add pickled jalapeños or hot sauce to taste before rolling if you want extra heat. Optionally toast assembled wraps seam-side down 1–2 minutes per side in a skillet to melt cheese.

Serve wraps immediately while warm, or wrap tightly in foil and refrigerate up to 24 hours. For best texture, store fillings separately and assemble before serving. Provide extra lemon wedges, hot sauce and pickled jalapeños on the side.

To reheat: unwrap foil, place wrap seam-side down in a skillet over medium heat and heat 2–3 minutes per side until warmed through and crisped. If refrigerated, let stand 10 minutes at room temperature before reheating.