For the Wrap:

  • 2 skinned chicken breasts
  • 1 tbsp sunflower oil, for frying
  • 4 large flour tortillas
  • 4 tomatoes, seeded & cut into strips
  • a handful of shredded iceberg lettuce, shredded
  • 4 tbsp mayonnaise
  • salt & freshly ground black pepper, to season

For the Marinade

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, lightly crushed
  • 1 tbsp dark soy sauce
  • 1 tbsp clear honey
  • 1/2 tbsp brown sugar
  • 2 tbsp sunflower oil


  1. Score the chicken breasts a few times with a sharp knife and season with a little salt and freshly ground black pepper.
  2. Mix together all the ingredients for the marinade and marinate the chicken for about 30 minutes.
  3. Brush a griddle pan with oil, remove the chicken from the marinade and, when the griddle is hot, griddle the chicken for 3 minutes each side, or until cooked through.
  4. Then cut into strips and set aside.
  5. Heat each tortilla for 10 seconds in a microwave or in a hot dry frying pan for 15 seconds, one at a time.
  6. Spread each one with 1 tablespoon of mayonnaise and arrange the chicken strips in a line down on side of the tortilla, about 4 cm from the edge of the tortilla, with parallel lines of shredded lettuce down one side and tomato strips down the other.
  7. Roll up and cut each tortilla in half and wrap in foil to serve.
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