Claire Thompson
Chicken wraps are a delicious and easy meal to make at home. They are fun to eat and can be made with a variety of fillings and tortillas. The key to a well-wrapped chicken tortilla is to ensure that the tortilla is soft and warmed before filling and folding it. This will make it easier to wrap without tearing. The filling should be placed in the centre, with enough space left around the edges to fold the tortilla over and seal it. The wrap can then be grilled, toasted, or cooked in a frying pan or sandwich press.
| Characteristics | Values |
|---|---|
| Tortilla type | Flour tortillas, corn tortillas, whole wheat tortillas, large soft flatbreads, or lavash bread |
| Tortilla preparation | Warm the tortilla before use to ensure it is soft and malleable |
| Fillings | Chicken, cheese, lettuce, avocado, salsa, corn chips, spinach, sour cream, ranch dressing, hot sauce, carrots, buffalo sauce, etc. |
| Folding technique | Cut the tortilla from the centre to the edge, fill the four quarters with different fillings, and fold each quarter on top of the next in a specific order. Finally, seal the tortilla by pressing down on the seam |
| Cooking method | Place the folded tortilla in a hot sandwich press, grill, or frying pan until golden brown and the cheese has melted |
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What You'll Learn
Choose the right tortilla
When it comes to choosing the right tortilla for a chicken wrap, there are a few things to consider. Firstly, decide on the type of tortilla you want. Flour tortillas are a popular choice and can be found easily. Corn tortillas are another option, offering a gluten-free alternative with a different flavour profile. You can also find whole wheat tortillas, which provide added nutritional benefits. If you want to get creative, consider using a colourful tortilla with herbs or sun-dried tomatoes. These not only add flavour but also make your wrap visually appealing.
Size is another important factor. Bigger tortillas are usually preferred as they provide more space for fillings and are easier to fold. Smaller tortillas can be more challenging to work with, especially if you want to include a generous amount of ingredients.
To make the wrapping process smoother, opt for soft and stretchy tortillas. Warming the tortilla slightly, about 10 seconds on a grill, can help make it more pliable. This is especially useful if you're working with gluten-free tortillas, which tend to be less flexible.
Finally, consider the flavour and texture of your tortilla. Traditional tortillas have a simple flavour that pairs well with various fillings. However, if you want to enhance the taste, look for tortillas with added ingredients such as herbs or sun-dried tomatoes. You can even find tortillas with a crispy coating, adding a unique texture to your wrap.
Remember, the right tortilla for your chicken wrap ultimately depends on your personal preferences and the specific ingredients you plan to use. Don't be afraid to experiment with different types of tortillas to find the one that best suits your taste and the overall theme of your meal.
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Prepare the fillings
When preparing the fillings for your chicken wrap, you can get creative and choose from a wide variety of ingredients. Here are some ideas to get you started:
Chicken
You can grill or fry boneless and skinless chicken breasts or use pre-cooked, leftover, or rotisserie chicken. Cut the chicken into strips or shred it, and season with smoked paprika, chili powder, garlic granules, salt, and pepper, or your favourite seasoning. For a Buffalo chicken wrap, marinate the chicken strips in olive oil, hot sauce, paprika, garlic powder, and salt.
Vegetables
Add some crunch to your wrap with vegetables such as lettuce (iceberg, romaine, or spinach), tomatoes, cucumbers, onions, bell peppers, carrots, or avocado. You can also include pickled vegetables, such as pickles or pickled onions, for added flavour and acidity.
Cheese
Choose from a variety of cheeses such as cheddar, mozzarella, Swiss cheese, provolone, Monterey Jack, Pepper Jack, blue cheese, or cream cheese. If you're pan-frying the wrap, mozzarella works well for a gooey texture.
Sauces and Dressings
Sauces and dressings can enhance the flavour of your wrap. Options include ranch dressing, barbecue sauce, hot sauce, honey mustard, hummus, tzatziki, or a garlic tahini yoghurt sauce. You can also make your own sauce, such as a simple mixture of cream cheese, sour cream, and mustard.
Beans and Grains
Include some beans or grains for extra protein and texture. Try black beans, chickpeas, or rice (white, garlic, or coconut rice).
Extras
For some extra flavour and crunch, consider adding bacon, sweetcorn, or crispy fried breaded chicken. You can also experiment with different types of tortillas, such as spinach or tomato tortillas, or use a gluten-free option.
Once you have prepared your fillings, it's time to assemble your wrap. Spread your fillings evenly across your tortilla, leaving some space at the edges to allow for folding and rolling. Don't overfill your wrap, but feel free to add extra fillings on the side if you have any leftovers.
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Assemble the wrap
To assemble a chicken wrap, start by placing your tortilla on a flat surface. You can use any kind of tortilla, but bigger ones are better as they can be difficult to fold if they're too small. If your tortilla is straight out of the fridge, warm it up in the microwave or in a dry skillet to make it softer and easier to fold.
Next, add your fillings. You can put your fillings in separate segments of the wrap, making a cut to the centre and then filling the four quarters. Or, you can add your fillings in a line, leaving more than half of the tortilla free on the top and a couple of inches at the bottom. Remember not to overfill your wrap, as this will make it hard to fold. You can include fillings such as:
- Chicken (cooked or grilled)
- Lettuce
- Cheese (cheddar or mozzarella)
- Avocado
- Sour cream
- Salsa
- Corn chips
- Spinach
- Carrots
- Hot sauce
- Ranch dressing
Once you've added your fillings, it's time to fold. If you've added fillings to separate segments, start by folding the wrap so that the avocado quarter is on top of the salsa and corn chips. Then, fold over to the chicken quarter, and finally onto the cheese quarter. This will ensure the cheese melts and the chicken gets warmed through. If you've added fillings in a line, fold the sides of the tortilla inward over the fillings, then tuck in the bottom of the tortilla up and over. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down on the seam where the tortilla edges meet, so it stays closed.
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Fold the tortilla
To fold a tortilla for a chicken wrap, start with a soft tortilla that is at least 10 inches in diameter. Warming the tortilla in the microwave or in a dry skillet can help ensure that it is malleable enough to fold without tearing. Place the tortilla on a flat surface and cut it from the centre to the edge, dividing it into four quarters.
Add your desired fillings to each of the four quarters. One suggested combination is to fill the first quarter with avocado and spinach, the second with sour cream and cooked chicken, the third with salsa and corn chips, and the fourth with grated cheese. However, you can get creative and use your favourite fillings.
Once the quarters are filled, it's time to start folding. Begin by folding the avocado quarter onto the salsa and corn chips quarter. Then, fold over to the chicken quarter. Finally, fold everything onto the cheese quarter. This sequence will help ensure that the cheese melts and the chicken is warmed through.
After folding, you can place the wrap in a hot sandwich press or frying pan to cook until the cheese melts and the outside is golden. Alternatively, you can wrap the tortilla tightly, like a burrito, and grill it or cook it on a lightly oiled grill pan for a couple of minutes on each side.
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Cook the wrap
Once you've assembled your chicken wrap, it's time to cook it. There are several ways to do this, depending on the equipment you have available.
If you have a sandwich press, place the folded wrap inside and cook until the cheese starts to melt and the outside is golden. If you don't have a sandwich press, you can use a frying pan. Add a teaspoon of oil to a large skillet over medium heat. Place the wrap in the skillet and cook for 1 to 2 minutes on each side until golden brown. You can also grill your chicken wrap. Place the assembled wrap on a grill or lightly oiled grill pan and cook for 1 to 2 minutes on both sides until grill marks are visible.
If you're making multiple wraps, you can keep the first batch warm by placing them in a 200-degree Fahrenheit oven while you cook the remaining wraps.
Finally, serve your chicken wraps immediately. They go well with sour cream, spicy mayo, or hot sauce on the side.
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Frequently asked questions
To wrap a tortilla for a chicken wrap, first, place your desired fillings in separate segments of the wrap. Then, make a cut from the centre to the edge of the tortilla. When all four quarters are full, start with the bottom left quadrant and fold it onto the quadrant to its right. Then, fold over to the quadrant above and finally, fold onto the last quadrant.
To keep your tortilla wrap from unwrapping, make sure to not overfill it. You can also try to warm your tortilla in the microwave or on a skillet before filling it so that it is soft and malleable. When wrapping, tuck in the sides and finish by pressing down on the seam where the tortilla edges meet.
To grill a tortilla wrap, seal the tortilla by tucking in the sides and pressing down on the seam. Place the wrap on a lightly oiled grill pan and cook for about a minute or two on both sides. You can also use a sandwich press or frying pan to cook your wrap.
