Ingredients:

  • 2 large Chicken Breasts, boneless, skinless (approx. 540 g)
  • 1 tbsp Olive Oil (15 ml)
  • 1 Lemon, zest and juice (for marinade)
  • 1 tsp Dried Oregano (5 ml)
  • ½ tsp Dried Thyme (2.5 ml)
  • ½ tsp Garlic Powder (2.5 ml)
  • ½ tsp Salt (2.5 ml)
  • ¼ tsp Freshly Ground Black Pepper (1 ml)
  • ½ cup Mayonnaise (120 ml)
  • 1 tsp Smoked Paprika (5 ml)
  • ½ tsp Dijon Mustard (2.5 ml)
  • 1 clove Garlic, minced or grated very finely
  • 1 tbsp Lemon Juice (15 ml)
  • Pinch of Salt and Pepper
  • 8 Large Tortilla Wraps (about 25 cm diameter)
  • 4 oz Romaine Lettuce, shredded (approx. 115 g)
  • 1 large Cucumber, sliced into thin strips
  • 2 medium Tomatoes, diced finely
  • ¼ cup Red Onion, thinly sliced (optional, about 30 g)

Instructions:

  1. Pat the chicken breasts dry. Slice them horizontally into thin cutlets (about ½ inch or 1 cm thick). In a bowl, toss the sliced chicken with 1 tbsp olive oil, lemon zest, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Set aside to marinate for at least 15 minutes.
  2. Make the Aioli: While the chicken marinates, combine the mayonnaise, smoked paprika, Dijon mustard, minced garlic, lemon juice, salt, and pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning if necessary, then set aside.
  3. Heat your skillet or griddle pan over medium-high heat until hot. Cook the marinated chicken pieces in batches for 3–4 minutes per side, until deeply golden brown and cooked through. Remove the cooked chicken, place it on a cutting board, and let it rest for 5 minutes before slicing it into thin strips.
  4. Prepare all vegetables: shred the lettuce, slice the cucumber, dice the tomatoes, and slice the red onion. Lightly warm the tortillas in a dry skillet for 10–15 seconds per side, or briefly microwave them, to make them pliable.
  5. Assemble the wraps: Lay one warm tortilla flat. Spread a generous tablespoon of the Smoked Paprika Aioli down the centre. Layer the ingredients: a scattering of shredded lettuce, a portion of the sliced chicken, cucumber strips, tomato, and red onion (if using).
  6. Fold the sides of the wrap inwards about 1 inch, then tightly roll the bottom edge up over the filling towards the top. Slice in half diagonally. Repeat for remaining wraps and serve immediately.