Classic chicken wrap

 

Ingredients

• 2 large tortilla wraps (plain, wholemeal, or seeded)
• 150g cooked chicken breast, shredded or sliced
• 2 large eggs, hard-boiled and cooled
• 1 cup iceberg lettuce, shredded
• 1 medium tomato, diced (remove the watery seeds so the wrap doesn't get soggy)
• 3 tbsp mayonnaise (or garlic sauce)
• 1 tsp lemon juice (optional, for brightness)
• 3 tbsp Sriracha sauce 
• Salt and freshly ground black pepper, to taste 

Step-by-Step Instructions

1. Prepare the Sauce: In a small bowl, mix the mayonnaise (or garlic sauce) with the lemon juice (if using) and sriracha sauce. Season the sauce with a pinch of salt and a generous amount of black pepper.
2. Chop the Proteins: Peel your hard-boiled eggs and chop them roughly. Slice or shred your cooked chicken into bite-sized pieces.
3. Warm the Tortillas: Heat your tortilla wraps in a dry frying pan over medium heat for 10 to 15 seconds on each side. This makes them pliable and prevents them from tearing when rolling.
4. Assemble the Layers: Lay the wraps flat on a clean surface. Spread half of the seasoned mayonnaise down the centre of each tortilla, leaving a 2-inch border at the bottom.
5. Layer the Fillings: Divide the shredded iceberg lettuce evenly over the sauce. Top with the chicken pieces, chopped eggs, and diced tomatoes. Season the filling with an extra pinch of salt and pepper. 
6. Drizzle the sweet chilli sauce over it
7. Roll the Wrap: Fold the bottom edge of the tortilla up over the filling. Fold the left and right sides tightly toward the centre, then roll forward from the bottom to seal it completely. Cut diagonally and serve immediately.

---