Chicken Wrap-style flame-grilled wrap

Ingredients

Chicken

• 2 chicken breast fillets
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp lemon juice
• ½ tsp salt

Wrap

• 4 large soft tortilla wraps
• Shredded iceberg lettuce
• 2 tomatoes, sliced
• 4 tbsp mayonnaise
• 1 lime, cut into wedges

Method

1. Marinate. Toss chicken with olive oil, paprika, lemon, salt. Rest 15 minutes.
2. Cook. Heat a grill or pan over medium-high. Cook chicken 4–5 minutes per side until charred and cooked through. Rest 5 minutes, then slice into strips.
3. Toast wraps. Heat a dry pan. Toast wraps 15 seconds per side until just warm.
4. Assemble. Lay wrap flat. Spread mayo. Pile lettuce, tomato, chicken strips. Squeeze of lime.
5. Roll. Fold the sides in, then roll up tightly. Cut in half.

Tips

• Mild peri-peri is the move for wraps. Save the hot stuff for the chicken.
• Toast the wrap in a dry pan. Crispy outside, juicy inside.
• Don’t over-fill or the wrap will burst when you toast it.