Serves 4 to 5

Preptime: 1 hour



4 Tortillas

2 Chicken breasts

3 tsp. Coriander powder

2 tsp. Cumin powder

1 tbsp. Paprika powder

1/2 Lemon,  Juice

2 tbsp. garlic, minced

2 tsp. Salt

1/4 cup sunflower oil

1 Onion, sliced

1/2 Red and Green Bell Peppers, sliced thin

Iceberg lettuce , a few leaves

Ingredients for sauce

1/4 cup honey

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 tbsp. white vinegar

1 teaspoon cayenne pepper


To make filling:

1- To begin cut chicken breasts into thin strips with a knife. In a mixing bowl, marinate it with coriander powder, cumin powder, smoked paprika, juice of half lemon and salt. Let chicken rest in marinade for 30 minutes.

2- Once the chicken is marinated with all the spices, heat a shallow fry pan with a little sunflower oil. Add minced garlic fry until brown then add chicken pieces and cook until the pieces are lightly cooked browned and juicy, sauteeing to avoid sticking or charring.

3- Once the chicken is cooked juicy, remove the chicken pieces from the pan and keep aside.

4- Into the same pan, add remaining olive oil. Once the oil is hot enough, add thin onion slices and bell peppers and toss until the veggies turn softer, but retain their crunch.

5- Add a pinch of salt to the veggies, toss till the salt combines well, and remove from pan. Slightly warm the tortillas on a flat skillet.

To make honey mustard sauce :

6- Whisk all ingredients in a small dish until smooth.

To Assemble

7- To assemble, Spoon 3 to 4 table spoon of sauce onto a tortilla and spread lengthwise, place a good amount of chicken to the center of the tortillas. Then place a spoonful of sauteed onions and bell peppers over it, a few lettuce leaves over it.

8- Fold from one edge towards up, keep it secured with a finger, and then fold in the edge into the center and then roll the tortillas as tight as possible without tearing it and keep its open edge down, so that the roll is secure. You can even use a aluminum foil to keep the wrap in place or prick a tooth pick in center.

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