Chicken wrap

Cool the cooked chicken before assembling, pat salad leaves dry and spread dressing thinly rather than pouring it over the filling. Put a layer of lettuce or cheese between juicy ingredients and the tortilla, and wrap it tightly.

Yes, but they keep their texture best if you store the chicken, salad and dressing separately and assemble the wrap shortly before eating. If you make one in advance, leave out watery tomato and cucumber or scoop out their seeds.

Heat it in a dry frying pan over a medium heat for about 20–30 seconds on each side, until soft and pliable. Keep warmed tortillas under a clean tea towel while you fill them so they do not dry out.

Use boneless chicken breast or thigh, cut into strips so it cooks evenly and is easy to bite through. Cook the strips in a hot frying pan until browned and the centre reaches 75 °C; let them cool slightly before adding them to the wrap.

Try crunchy lettuce, sliced peppers, cucumber and grated cheese with yoghurt, garlic and lemon dressing. For a fajita-style filling, add fried peppers and onions with cumin and paprika; for a Caesar-style wrap, use lettuce, Parmesan and a little Caesar dressing.

Per 100 g, a chicken kebab wrap has 161 kcal and 12.5 g of protein, compared with 222 kcal and 9.6 g of protein in a chicken wrap. The fillings and sauces can change both substantially.

Refrigerate it promptly in a sealed container and eat it within 2 days. For a packed lunch, keep it chilled in an insulated bag with an ice pack until you are ready to eat.