Wraps with chicken

Ingredients

• 2gluten-free wraps
• 300 gchicken breast
• 1/2onion
• 1red pepper
• 1avocado
• 1 headiceberg lettuce
• 1 clovegarlic
• to tastecherry tomatoes
• 50 g (optional)goat’s cheese
• about 1 teaspoonpaprika
• to tastesalt and pepper

Instructions

1. 1

   Prepare the filling

   Finely chop the onion and garlic. Dice the pepper and chicken into small pieces so the wraps can be folded without difficulty. Slice the avocado and tear the iceberg lettuce.

2. 2

   Cook the chicken

   Brown the onion and garlic in a frying pan. Add the chicken with salt, pepper and about 1 teaspoon of paprika, and fry until slightly browned. Stir in the diced pepper.

3. 3

   Fill the wraps

   Lay a wrap in a baking dish. Add some goat’s cheese, avocado and the chicken-and-pepper mixture. Use enough filling to make a substantial wrap, but leave it possible to fold closed. For a warm oven-baked version, serve the lettuce on the plate; for a wrap served without baking, add lettuce inside.

4. 4

   Bake until golden

   Fold each wrap closed and secure it with a toothpick. If baking, sprinkle with a little goat’s cheese and bake at 180°C for 10–15 minutes, until golden brown.

What are chicken wraps?

A wrap is a filled flatbread folded around its ingredients, a convenient format often associated with Mexican-inspired cooking. This version brings together pan-cooked chicken and pepper with cool avocado and crisp iceberg lettuce.

Warm them in the oven with goat’s cheese for a crisp outside and creamy filling, or leave out the baking and keep the lettuce in the wrap for a fresh, quick lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 48g protein, 53g carbs, 31g fat.

The wraps and vegetables contribute most of the carbohydrates, while the chicken provides much of the protein. Avocado and optional goat’s cheese account for a substantial share of the fat. To balance the plate, serve with extra lettuce and tomatoes rather than adding another rich side.

Keep the filling easy to fold

Small pieces: Dice the chicken and pepper fairly finely. Large chunks can make the wrap awkward to close and more likely to split.

Fresh additions: Slice the avocado and tear the lettuce before assembling, so the filling is ready to layer while the chicken is hot.

Build flavour in the pan

Aromatic base: Brown the onion and garlic first to start the filling with savoury flavour.

Chicken and pepper: Season the chicken with paprika, salt and pepper, then add the pepper once the chicken has begun to brown. This follows the recipe’s order and keeps the pepper from cooking for longer than needed.

Choose warm or cold

Oven-baked: Put goat’s cheese beneath the other filling and add a little more on top before baking. The wraps are ready when they are golden after 10–15 minutes at 180°C.

Unbaked: Fold the wraps without putting them in the oven and add iceberg lettuce inside. This is the cooler option for a quick lunch.

Fold without overfilling

Leave room: Add a generous amount of filling, but keep it manageable so the edges meet. Secure the folded wrap with a toothpick as directed.

Keep lettuce out of the oven: For the baked version, serve the lettuce on the plate rather than inside the wrap, as the recipe specifies.

What to serve alongside

Fresh side: Serve with extra iceberg lettuce and cherry tomatoes for a crisp contrast to the warm filling.

Simple plate: The wraps contain chicken, vegetables and avocado, so a straightforward salad is an easy accompaniment without making the meal feel too heavy.

Recipe notes & tips

• Dice the chicken and pepper small enough to make folding straightforward.
• Have the avocado and lettuce ready before you start assembling the wraps.
• Use about 1 teaspoon of paprika, as specified in the method.
• For the oven-baked option, keep the lettuce for the plate rather than putting it inside.
• Check the wraps during the 10–15-minute bake and take them out when golden.

Variations

• Skip the cheese: Leave out the goat’s cheese for a version without it.
• Serve cold: Skip baking and put iceberg lettuce inside the folded wraps.
• Add tomatoes: Include cherry tomatoes with the fresh filling.
• Adjust the seasoning: Use more or less paprika, salt and pepper to suit your taste.

Common mistakes to avoid

• Large filling pieces: They make the wraps hard to close, so dice the chicken and pepper finely.
• Overfilling: The wrap may not fold shut; leave enough room for the edges to meet.
• Baking with lettuce inside: It does not suit the warm version described here, so serve lettuce on the plate.
• Skipping the toothpick: Secure each folded wrap with one before baking.
• Baking too briefly: Give the wraps 10–15 minutes at 180°C and look for a golden surface.

How to store

Store leftover filling or assembled, unbaked wraps in an airtight container in the fridge and eat within 2 days. Reheat the filling until hot before assembling; baked wraps can be warmed in the oven until heated through. Keep lettuce separate until serving.

Frequently asked questions