Chicken Tortilla Wrap (Left Over Chicken)
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 6 (3 whole wraps cut in half)
This Roasted Chicken Tortilla Wrap is the perfect way to use leftover chicken and turn it into a fresh, filling, and restaurant style meal at home. Seasoned pan sauteed chicken, crisp romaine lettuce, cucumber, white onion, and melted cheese are wrapped inside a soft tortilla with a creamy homemade dressing made from mayo, all purpose cream, vinegar, and a touch of sugar. It is easy to eat on the go, great as baon, and comes together in under 20 minutes.
What makes this wrap stand out is the toasting step at the end. After rolling it up, the wrap is heated in a pan until both sides are warm and slightly crisp, sealing everything inside and giving you that satisfying warm bite. Cut it in the middle and serve it right away for a quick and satisfying meal any time of day.
Roasted Chicken Tortilla Wrap Ingredients
- 3 Pieces Tortilla Wrap
- 370 grams Leftover Chicken, chopped into cubes or strips
- Romaine Lettuce
- 1 Piece White Onion, sliced
- 1 Piece Cucumber, sliced
- Cheese, sliced
- 80 ml Mayonnaise
- 1 Tablespoon All Purpose Cream
- 1 teaspoon Sugar
- 1 teaspoon Vinegar
- Garlic Granulated to taste
- White Pepper to taste
- Black Pepper to taste
- Salt to taste
- Oil for sauteing
How to Make Roasted Chicken Tortilla Wrap
Step 1: Saute the Chicken
-Chop the leftover chicken into cubes or strips. In a pan, add oil and saute the chicken. Season with salt, black pepper, and garlic granulated. Stir until fully combined and heated through. Remove from pan and set aside.
Step 2: Make the Dressing
-In a bowl, add 80 ml mayonnaise, 1 teaspoon sugar, 1 teaspoon vinegar, a dash of garlic granulated, white pepper, and 1 tablespoon all purpose cream. Mix until fully combined and smooth.
Step 3: Warm the Tortilla
-Warm each tortilla in a dry pan for 10 to 15 seconds before filling. A warm tortilla is more flexible and easier to roll without cracking.
Step 4: Layer the Fillings
-Place the romaine lettuce on the bottom of the tortilla. Add the sauteed chicken on top of the lettuce. Then add the sliced cucumber and white onion.
Step 5: Add the Dressing and Cheese
-Drizzle the dressing over the fillings and add half a slice of cheese on top.
Step 6: Roll the Wrap
-Fold the sides of the tortilla inward then roll it tightly from the bottom up until everything is sealed inside. Repeat for all 3 wraps.
Step 7: Toast the Wrap
-Place the rolled wrap seam side down in the pan over medium heat. Press lightly with a spatula to seal. Cook for 1 minute then flip and cook the other side for another minute until both sides are warm and slightly crisp.
Step 8: Cut and Serve
-Remove from the pan and cut each wrap in half diagonally. Serve immediately while warm.
Tips on Making Roasted Chicken Tortilla Wrap
Tip 1: Place the wrap seam side down in the pan first – This seals the wrap closed from the heat so it does not unroll while toasting. Keep it there for about 1 minute before flipping.
Tip 2: Do not overfill the wrap – Too much filling makes it hard to roll and close properly. Spread the ingredients evenly and leave enough space on the edges to fold and seal.
Tip 3: Heat the tortilla slightly before filling – A warm tortilla is more flexible and easier to roll without cracking or tearing. Warm it in the pan for 10 to 15 seconds before adding the fillings.
Beginner Troubleshooting Guide
Problem 1: The wrap keeps unrolling when toasted
Solution: Place the wrap seam side down in the pan first and press it lightly with a spatula. The heat will seal it closed before you flip it.
What caused it: The wrap was placed seam side up first or was not pressed down enough to seal.
Problem 2: The tortilla is cracking when rolled
Solution: Warm the tortilla in the pan for 10 to 15 seconds before adding any filling. A cold or stiff tortilla will crack when rolled.
What caused it: The tortilla was cold and stiff when rolling was attempted.
Alternative Ingredients
-Romaine lettuce can be replaced with any lettuce available.
-Mayonnaise can be replaced with any brand you have at home.
-All purpose cream can be omitted if not available. The dressing will still work with just mayo, vinegar, and sugar.
-Any brand of tortilla wrap or fita bread can be used.
-Cheese can be any type of sliced or grated cheese you have at home.
-You can use tuna, shrimp, or any leftover cooked meat instead of chicken.
FAQs
Question 1: Can I use other proteins besides leftover chicken?
Yes, you can use tuna, shrimp, or any leftover cooked meat you have at home. The dressing and fillings work well with any protein.
Question 2: Can I serve this cold without toasting?
Yes, the wrap can be served cold right after rolling. Toasting is optional but recommended for a warmer and more satisfying bite.
Question 3: What other vegetables can I add?
Tomato, corn, or carrots all work well. Just make sure any wet ingredients are drained or dried before adding to avoid making the wrap soggy.
Question 4: Can I make the dressing ahead of time?
Yes, the dressing can be made ahead and stored in the fridge for up to 1 day. Just stir it again before using since it may separate slightly after sitting.
Question 5: How do I keep the wrap from getting soggy?
Assemble and toast the wrap right before serving. Do not let the assembled wrap sit too long before toasting as the dressing will soften the tortilla over time.
Storage
Refrigerator: Best eaten fresh right after toasting. If you have leftovers, store untoasted assembled wraps in the fridge wrapped in foil for up to 1 day. Toast before serving.
Serving Suggestions
Serve the wraps cut in half diagonally and arranged on a plate. Best eaten warm right after toasting while the tortilla is still slightly crisp and the cheese is melted. Great as baon, a quick lunch, or a light dinner on its own.
Chicken Tortilla Wrap (Left Over Chicken)
Ingredients
- 3 Pieces Tortilla Wrap
- 370 grams Leftover Chicken chopped into cubes or strips
- Romaine Lettuce
- 1 Piece White Onion sliced
- 1 Piece Cucumber sliced
- Cheese sliced
- 80 ml Mayonnaise
- 1 Tablespoon All Purpose Cream
- 1 teaspoon Sugar
- 1 teaspoon Vinegar
- Garlic Granulated to taste
- White Pepper to taste
- Black Pepper to taste
- Salt to taste
- Oil for sauteing
Instructions
- Chop the leftover chicken into cubes or strips. In a pan, add oil and saute the chicken. Season with salt, black pepper, and garlic granulated. Stir until fully combined and heated through. Remove from pan and set aside.
- In a bowl, add 80 ml mayonnaise, 1 teaspoon sugar, 1 teaspoon vinegar, a dash of garlic granulated, white pepper, and 1 tablespoon all purpose cream. Mix until fully combined and smooth.
- Warm each tortilla in a dry pan for 10 to 15 seconds before filling. A warm tortilla is more flexible and easier to roll without cracking.
- Place the romaine lettuce on the bottom of the tortilla. Add the sauteed chicken on top of the lettuce. Then add the sliced cucumber and white onion.
- Drizzle the dressing over the fillings and add half a slice of cheese on top.
- Fold the sides of the tortilla inward then roll it tightly from the bottom up until everything is sealed inside. Repeat for all 3 wraps.
- Place the rolled wrap seam side down in the pan over medium heat. Press lightly with a spatula to seal. Cook for 1 minute then flip and cook the other side for another minute until both sides are warm and slightly crisp.
- Remove from the pan and cut each wrap in half diagonally. Serve immediately while warm.