Spring Chicken Wraps

These home-made wraps with spiced paprika or tandoori chicken are a perfect light meal.

As spring is now here the warming soups of winter might need to be replaced at least in part with a lighter option.

The purchased commercial wraps are quite expensive, especially when feeding a hungry family that includes teenagers.  However, I will often end up with a couple or few left over that may well get forgotten and go mouldy before I get to use them.  The following recipe is really easy and the wraps far nicer than their “store-bought” equivalent.  Any left over freeze really well as they are much moister than the commercial equivalent.

With the wraps, try using half spelt flour and half plain – spelt has a lovely nutty flavour and some people find it is easily digested.  As for the filling, add any other vegetables as you like – for example, diced cucumber, red capsicum and so on.

For the wraps
2 cups plain flour
2 eggs
2¼ cups water
½ teaspoon salt
Pinch baking powder
Pinch dried yeast, optional

For the paprika spiced chicken
1 tablespon sweet paprika
3 teaspoons sugar
2 teaspoons salt
1 teaspoons chicken stock powder
1 teaspoon ground pepper
2 tablespoons oil
700g diced chicken breast or thigh fillet

Tandoori Spice Mix
1 tablespoon ground turmeric
6 teaspoons paprika
5 teaspoons garam masala
1 teaspoon chilli powder (or to taste)
3 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons salt
2 teaspoons ground cardamom
600g diced chicken breast or thigh fillet

2 scant tablespoons good quality mayonnaise
2 tablespoons sour cream
1 tablespoon sweet chilli sauce

To serve
A few lettuce leaves, shredded (or cos lettuce leaves can be left whole)
2 tomatoes, diced
1 small red onion, very finely diced, optional
½ cup grated tasty cheese, approximately

For the wraps

Place all ingredients in a bowl and whisk until smooth.  Heat a frying pan over medium heat and spray with cooking oil spray (best to move the pan away from the stove to do this).

Pour about 2 tablespoons of mixture into the pan and spread out with the back of a spoon to make a thin wrap.  Cook for approximately 2 minutes until cooked but not browned, then flip over and cook for one minute on the other side.  Remove to a plate then repeat with remaining mixture – you will have about 8 wraps.

To make the paprika spiced chicken, mix together the paprika, sugar, stock powder, salt and pepper then toss the chicken in this.  Heat the oil in a frying pan and sauté the chicken until tender, stirring often.

To make the Tandoori Chicken mix all spices together and toss the chicken in this until well coated.  Heat the oil and sauté the chicken for a few minutes until tender, stirring often.

To make the dressing, mix all ingredients together.

To serve, spread some of the dressing in a strip 3cm wide down the middle of each wrap.  Sprinkle with the lettuce, tomato and onion (if using) and then the chicken and grated cheese.  Fold up 5cm at the bottom, then wrap around the sides to enclose the filling.