By Josephine Agbonkhese

There is something wonderfully satisfying about a meal that looks impressive, tastes delicious and does not require hours in the kitchen. Chicken wraps are one of those easy wins. They are colourful, filling and versatile enough to work for lunch, a quick dinner, a family meal or even a relaxed weekend treat.

The best part is that you do not need complicated ingredients or special cooking skills to make them. With some chicken, fresh vegetables, a few seasonings and soft tortilla wraps, you can create a tasty meal right in your kitchen.

The chicken is the star of the wrap, so getting the seasoning right is important. Boneless chicken breast or chicken thighs both work well. Chicken thighs tend to be juicier, while chicken breast gives you leaner, tender strips when cooked properly. Slice the chicken into thin strips so that it cooks quickly and absorbs the seasoning.

The Marinade
A good marinade is what gives the chicken its depth of flavour. You do not need a long list of ingredients. A combination of garlic, ginger, paprika, curry powder, black pepper, a little oil to coat the chicken, a splash of lemon, and a little chilli creates a delicious balance of warmth and spice. Add a little oil to help coat the chicken and keep it moist as it cooks.

Ingredients

For the chicken:

500g boneless chicken breast or thighs
1 tablespoon vegetable oil
1 teaspoon paprika
½ teaspoon curry powder
1 teaspoon garlic powder or 2 cloves fresh garlic, minced
½ teaspoon ground ginger or 1 teaspoon fresh ginger, grated
½ teaspoon black pepper
Salt to taste
½ teaspoon chilli powder or pepper, optional
1 tablespoon lemon juice, optional

For the wrap:

4 large tortilla wraps
1 cup shredded lettuce
1 large tomato, thinly sliced
1 cucumber, thinly sliced
1 medium carrot, grated
½ small onion, thinly sliced
½ cup sliced bell peppers, optional
Sweet corn, optional

For the sauce:

3 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon chilli sauce, optional
A squeeze of lemon juice

Method

Start by preparing the chicken. Cut it into thin, even strips and place in a bowl. Add the oil, paprika, curry powder, garlic, ginger, black pepper, salt, chilli powder and lemon juice. Mix thoroughly until every piece of chicken is well coated.

Cover and allow the chicken to marinate for 15 to 30 minutes or more if you have the time.

While the chicken is marinating, prepare the vegetables. Wash and slice the lettuce, tomato, cucumber, carrot, onion and bell pepper. Keep them aside until you are ready to assemble the wraps.

Next, heat a frying pan over medium-high heat and add a small amount of oil. Add the marinated chicken in a single layer. Cook for about 6–8 minutes, turning occasionally, until the chicken is golden on the outside and completely cooked through. Avoid overcrowding the pan, as this can cause the chicken to steam rather than brown.
Remove the chicken from the heat and allow it to rest briefly.

For the sauce, combine the mayonnaise and ketchup in a small bowl. Add chilli sauce and a little lemon juice if you want a spicy, tangy flavour. Stir until smooth.

Warm each tortilla in a dry frying pan for a few seconds on both sides. This makes the wraps softer and easier to fold.

Place some lettuce in the centre of each tortilla, followed by the sliced vegetables and cooked chicken. Drizzle over the sauce, taking care not to overfill the wrap.

Fold the bottom of the tortilla over the filling, fold in both sides and roll it firmly towards the top. Cut in half and serve immediately.

Serving Idea

Chicken wraps are delicious on their own, but they can also be served with crispy potato wedges, sweet potato fries, plantain chips or a simple side salad. For a family meal, arrange the chicken, vegetables, sauce and wraps separately and let everyone assemble their own.