Wrap (4) Recipe

Prepare chicken (if not already cooked)

If your chicken is uncooked, preheat oven to 200°C (400°F). Toss two boneless skinless chicken breasts with 1/2 tbs olive oil, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Roast on a baking sheet 18–22 minutes until 74°C (165°F) internal. Let rest 5 minutes, then slice or shred.

Make dressing

In a small bowl combine mayonnaise or Greek yogurt (1/2 cup), lemon juice (1 tbs), remaining olive oil (1/2 tbs), remaining salt (1/2 tsp), remaining pepper (1/4 tsp), garlic powder (remaining 1/4 tsp) and hot sauce (optional 1 tsp). Whisk until smooth.

Toss vegetables

In a large bowl combine chopped romaine (4 cups), diced tomato (1 cup), sliced cucumber (1 cup), sliced red onion (1/4 cup) and chopped cilantro (1/4 cup). Drizzle with 1 tbs olive oil and toss gently to combine. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Warm tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or microwave stacked wrapped in a damp paper towel for 20–30 seconds.

Assemble wraps

Lay a warmed tortilla flat. Spread about 2 tbsp of the dressing across the center of the tortilla. Place about 125 g (approximately 1/4 of the total) shredded or sliced chicken on top of the dressing. Add 1 cup chopped lettuce, 1/4 cup of the tomato, 1/4 cup cucumber slices, a few avocado slices (about 1/4 of the avocado), a sprinkle of shredded cheddar (approx 1/4 cup), and a few slices of red onion. Spoon a little extra dressing over the filling if desired.

Roll and serve

Fold the sides of the tortilla in slightly, then tightly roll from the bottom up to enclose the filling. If needed, secure with a toothpick and slice in half on the diagonal. Repeat for remaining tortillas. Serve immediately or wrap tightly in foil/plastic wrap and refrigerate for up to 24 hours.