Special Sauce Chicken Wraps

Ingredients

• 1 kgchicken tenderloins
• 1 tablespoonItalian herbs
• 1 tablespoonchicken spice of your choice
• 1/2 teaspoonground paprika
• to tastesalt and pepper
• enough to coatolive oil
• as neededcos or iceberg lettuce, shredded
• 1 largeLebanese cucumber, diced
• 2tomatoes, diced
• 1/2 teaspoondried mint
• to tasteolive oil
• to tastelemon juice
• to tastesalt
• as neededbutter
• as neededfresh Lebanese bread
• as neededColes Special Burger Sauce

Instructions

1. 1

   Marinate chicken

   Coat the chicken tenderloins with the Italian herbs, chicken spice, paprika, salt, pepper and olive oil. Set aside to marinate.

2. 2

   Prepare salad

   Combine the shredded lettuce, diced cucumber and tomatoes with the dried mint. Dress with olive oil, lemon juice and salt to taste, then set aside.

3. 3

   Cook chicken

   Heat a dash of olive oil and a little butter in a pan. Cook the tenderloins for a few minutes on each side, until cooked through.

4. 4

   Assemble wraps

   Fill the Lebanese bread with chicken and salad, add the special burger sauce, and serve.

What are special sauce chicken wraps?

A chicken wrap brings seasoned meat and fresh fillings together in flatbread, making a meal that can be folded and eaten by hand. This version combines herbed chicken with a chopped salad and a creamy burger sauce.

The recipe does not specify a particular regional origin for this combination. Its appeal is the contrast between warm, savoury chicken, cool vegetables and tangy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 63g protein, 46g carbs, 17g fat.

The chicken supplies most of the protein, while the Lebanese bread contributes much of the carbohydrate. Olive oil, butter and burger sauce provide much of the fat; balance the plate with a generous amount of the lettuce, cucumber and tomato salad.

Seasoning the chicken

Herbs and spice: Italian herbs, chicken seasoning and paprika give the tenderloins their flavour. The chicken spice is flexible, so choose one you enjoy and check its saltiness before adding extra salt.

Oil coating: A light coating helps the seasonings cling to the chicken. The recipe does not give a marinating time, so set the chicken aside while you prepare the salad.

Keeping the salad crisp

Chopped vegetables: Shredded cos or iceberg lettuce, cucumber and tomatoes provide a crisp, juicy filling. Cut the pieces small enough to fit neatly inside the Lebanese bread.

Dressing: Add olive oil, lemon juice and salt to taste, along with dried mint. Dress the salad shortly before assembling if you want the lettuce to stay especially crisp.

Cooking the tenderloins

Pan heat: Warm a dash of olive oil with a little butter before adding the chicken. Cook in batches if needed so the pieces have room in the pan.

Doneness: The method gives only an approximate time of a few minutes per side; thickness and pan heat affect how long the chicken takes. Check that the thickest part is cooked through before taking it off the heat.

Building a balanced wrap

Layering: Add chicken and salad to the bread, then finish with the special burger sauce. Avoid overfilling so the bread can fold around the fillings without tearing.

Serving: Assemble just before eating to preserve the salad's crunch. Extra lemon juice or sauce can be offered at the table for anyone who wants a sharper or creamier finish.

What to serve alongside

These wraps can be served on their own as a complete lunch or dinner. For a larger spread, add a simple side salad or sliced vegetables rather than another rich filling.

Recipe notes & tips

• Taste the chicken seasoning before adding much salt, especially if your chosen chicken spice is already salty.
• Cut the cucumber and tomatoes into small, even pieces so they are easy to tuck into the bread.
• Use a hot pan and give the chicken space to brown rather than crowding the tenderloins.
• Keep the salad dressing light at first and add more lemon juice or oil to taste.
• Warm the Lebanese bread briefly before filling if you prefer it more pliable.

Variations

• Use chicken thighs: Cut them into strips and cook until cooked through for a richer filling.
• Add red onion: Slice it finely for a sharper crunch in the salad.
• Change the herbs: Use a different seasoning blend in place of the Italian herbs.
• Make it tangier: Add extra lemon juice to the salad dressing.
• Add heat: Choose a spicy chicken seasoning or serve with chilli sauce.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; cook it in batches if needed.
• Guessing the doneness: Tenderloins vary in thickness; check the thickest piece is cooked through.
• Overdressing the salad: Too much oil or lemon can make the bread soggy; add the dressing gradually.
• Overfilling the bread: Keep the filling manageable so the wrap folds without splitting.
• Adding sauce too early: Assemble close to serving time to keep the bread and salad in better condition.

How to store

Store cooked chicken and undressed salad separately in covered containers in the fridge and use within 3 days. Reheat the chicken until piping hot, then assemble fresh wraps; dressed salad and assembled wraps are best eaten straight away.

Frequently asked questions