Chicken Wraps
These flavourful Chicken Wraps offer a quick, filling option for either dinner or a robust picnic meal. Prepared in just 10 minutes, they combine tender chicken with creamy and tangy components, delivering a well-balanced and satisfying bite every time.
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Ingredients
- 125 g 4.5 oz grated mozzarella or cheddar, see notes
- 1 tbsp sunflower oil optional for pan-frying
- 4 large tortilla wraps
- 100 g 3.5 oz cream cheese
- Salt and freshly ground black pepper to taste
- 1/2 red onion finely diced
- 325 g 11 oz tinned sweetcorn, drained
- 4 cooked chicken breasts approximately 600 g / 1.5 lb, shredded
- 2 tbsp barbecue sauce
Instructions
- Shred the cooked chicken breasts using two forks or a stand mixer until finely pulled apart.
- Transfer the shredded chicken to a large mixing bowl. Add the sweetcorn, chopped red onion, cream cheese, barbecue sauce, grated cheese, and season with salt and pepper. Stir thoroughly until the ingredients are evenly combined into a cohesive filling.
- Spoon the filling into the centre of each wrap, distributing it evenly among the four tortillas.
- Fold in the sides of each wrap, then roll tightly from the bottom upwards to enclose the filling.
Optional:
- To serve cold, wrap tightly in foil or parchment and refrigerate for later use—ideal for packed lunches or picnics.
Alternatively:
- Warm a sauté pan over medium-low heat and add a small amount of sunflower oil. Place the wraps seam-side down into the pan. Cook gently for 4–5 minutes on each side until the exterior is golden and crisp, and the cheese inside has melted thoroughly. Serve hot.
Notes
Chicken: Pre-cooked or leftover roast chicken can be used for convenience. If preferred, roast raw chicken breasts until fully cooked and shred while warm.
Cheese: Mozzarella gives a soft, melty texture when heated, ideal for pan-fried versions. For wraps served cold, cheddar offers a stronger, more pronounced flavour. Any melting cheese may be used based on personal preference.