Spicy chicken wrap

Ingredients

• 400 gchicken breast
• 1 tspground cumin
• 1 tspchilli powder
• 4 mediumwholemeal wraps
• 1avocado
• 1mango
• 1 headromaine lettuce
• 4 tbspGreek yoghurt
• 2 tbspsriracha
• to tasteolive oil

Instructions

1. 1

   Slice the chicken

   Cut the chicken breast into strips.

2. 2

   Cook the chicken

   Heat a frying pan with a little olive oil and cook the chicken strips until done.

3. 3

   Season the chicken

   Season the cooked chicken with the ground cumin and chilli powder.

4. 4

   Prepare the fillings

   Meanwhile, mash the avocado and cut the mango and lettuce into strips.

5. 5

   Mix the sauce

   Stir the yoghurt and sriracha together, then season to taste.

6. 6

   Warm the wraps

   Heat the wraps in a dry, hot frying pan for about 10 seconds on each side.

7. 7

   Fill the wraps

   Spread the mashed avocado over the wraps, then add the chicken strips, mango and lettuce.

8. 8

   Fold and serve

   Drizzle with the sriracha yoghurt sauce and fold each spicy chicken wrap closed.

What are spicy chicken wraps?

A wrap is a flatbread folded around a filling, a convenient format used in many modern lunch and takeaway dishes. This version pairs seasoned chicken with fruit, salad and a creamy, spicy sauce.

The recipe works because the ingredients bring contrasting flavours and textures: warm, savoury chicken, soft avocado, sweet mango and crunchy lettuce. Wholemeal wraps make a sturdy base for the generous filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 29g protein, 47g carbs, 13g fat.

The wholemeal wraps provide much of the carbohydrate, while chicken breast supplies most of the protein. Avocado, yoghurt and the olive oil used for cooking contribute fat; mango adds sweetness and some carbohydrate. Add extra salad or other vegetables on the side to round out the plate.

Seasoning the chicken

Cumin and chilli: These give the chicken earthy warmth and heat without needing a long marinade. Toss the strips with the spices once cooked so they coat the meat evenly.

Getting the chicken cooked

Even strips: Cut the chicken into pieces of similar thickness so they cook at roughly the same rate. Cook them through in the hot pan, turning as needed; the method does not specify a cooking time.

Pan space: If the strips are crowded, they may release moisture and steam instead of browning. Cook in batches if your pan is small.

Balancing the fillings

Avocado and mango: Mash the avocado so it spreads across the wrap, and slice the mango into manageable strips. Their soft, creamy and sweet qualities complement the savoury, spiced chicken.

Romaine lettuce: Cut it into strips and add it just before serving to preserve its crunch. Remove any tough outer leaves first.

Warming the wraps

Brief heat: Warm each wrap in a dry, hot pan for about 10 seconds per side, as directed. This makes the bread more pliable for folding without adding extra oil.

Keep an eye on the pan, since thin wraps can toast quickly. Stack the warmed wraps under a clean tea towel while you assemble the rest.

Making the sauce and serving

Sriracha yoghurt: Mixing the two ingredients gives you a creamy sauce with a chilli kick. Taste it and adjust the seasoning to suit your preference.

Serve the wraps soon after filling so the lettuce stays crisp and the bread does not become soggy. They pair well with a simple side salad or extra crunchy vegetables.

Recipe notes & tips

• Cut the chicken into evenly sized strips for more consistent cooking.
• Use just enough olive oil to lightly coat the pan.
• Taste the sriracha yoghurt before serving and adjust the seasoning.
• Warm the wraps briefly so they stay flexible rather than crisping.
• Prepare the fillings while the chicken cooks to keep the meal within the stated 15 minutes.

Variations

• Extra heat: Add more sriracha to the yoghurt sauce to taste.
• Milder sauce: Use less sriracha and add a little more yoghurt.
• Fresh herbs: Add chopped coriander to the filling for a fresh, aromatic note.
• Crisp vegetables: Add thinly sliced cucumber for extra crunch.
• Lime finish: Squeeze a little lime over the filling just before folding.

Common mistakes to avoid

• Uneven chicken strips: Cut them to a similar thickness so they finish cooking at about the same time.
• Crowded pan: Cook the chicken in batches if needed to avoid steaming the strips.
• Overheating the wraps: Warm them for about 10 seconds per side and watch closely.
• Soggy lettuce: Add the lettuce shortly before serving and avoid assembling the wraps too far ahead.
• Overfilling: Leave room around the edges so each wrap can be folded closed.

How to store

Store the cooked chicken, sauce and prepared fillings separately in covered containers in the fridge and use within 2 days. Reheat the chicken until piping hot, then assemble with the lettuce and other fillings; assembled wraps are best eaten straight away.

Frequently asked questions