Servings: 4 wraps
Prep Time: 20 min
Cook Time: 15 min
Ingredients
For the chicken filling:
- 500g boneless chicken breast, cut into small strips • 1 tbsp olive oil • 1 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • 1/2 tsp cumin • 1/2 tsp turmeric • 1/2 tsp chili powder or cayenne, optional • Salt and black pepper to taste • Juice of 1/2 lemon
For the veggies: - 1 medium onion, thinly sliced • 1 carrot, julienned • 1 bell pepper, thinly sliced, optional • 2 tbsp chopped fresh parsley or cilantro
For assembly: - 4 large flour tortillas or Arabic flatbread • 4 tbsp mayonnaise or garlic sauce • 2 tbsp hot sauce, optional • Butter or oil for grilling Instructions
- Marinate the chicken:
- In a bowl, mix chicken strips with olive oil, paprika, garlic powder, onion powder, cumin, turmeric, chili powder, salt, pepper, and lemon juice. 2. Let it marinate for at least 15 min. If you have time, 1 hour in the fridge is better.
- Cook the filling:
- Heat a large pan or skillet over medium-high heat. 2. Cook the marinated chicken for 6-8 min until golden and cooked through. 3. Add the sliced onion and carrot to the same pan. Sauté for 3-4 min until slightly soft but still with a bit of crunch. 4. Turn off the heat and stir in the chopped parsley.
- Assemble the wraps:
- Warm the tortillas in a dry pan for 30 sec on each side so they’re flexible. 2. Spread 1 tbsp mayonnaise or garlic sauce on each tortilla. Add hot sauce if you like it spicy. 3. Place a generous amount of the chicken and veggie mix in the center of each tortilla. 4. Fold the sides in, then roll tightly from the bottom to form a wrap.
- Grill the wraps:
- Brush the outside of each wrap lightly with butter or oil. 2. Grill on a pan or griddle over medium heat for 2-3 min per side, until golden brown and crispy. 3. Press down lightly with a spatula to get nice grill marks.
- Serve:
Cut each wrap in half diagonally and serve hot. Goes great with extra garlic sauce, fries, or pickles on the side.
Tips:
- For extra flavor: Add a slice of cheese inside before grilling. • Meal prep: The filling keeps in the fridge for 3 days. Just reheat and assemble when needed. • Healthier option: Use whole wheat tortillas and grill with minimal oil.
