Quick Chicken Wrap with Pita, Lettuce & Tomato

Ingredients

• 4 medium pita breads (pita pockets)
• 300 g shredded cooked chicken (chicken breast) — about 10.5 oz
• 1 cup (approx. 80 g) lettuce, cut into thin strips
• 1 medium tomato, chopped (about 150 g / 5 oz)
• 3 tablespoons (45 ml) mayonnaise
• 1 tablespoon (15 ml) olive oil
• 1/4 small onion, finely chopped (optional)
• 1 small garlic clove, crushed
• 1 tablespoon (15 ml) lemon juice
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 50 g sliced mozzarella cheese (optional) — about 1.8 oz

Instructions

1. In a small bowl, mix the mayonnaise, lemon juice, crushed garlic, 1/2 teaspoon salt, and the black pepper; set the sauce aside.
2. Heat a skillet over medium heat with 1 tablespoon olive oil; sauté the onion for 1–2 minutes until translucent.
3. Add the shredded chicken to the skillet just to warm and pick up flavor (2–3 minutes); adjust salt and pepper if needed.
4. Quickly warm each pita for 10–20 seconds in the microwave or 30–40 seconds in a dry skillet so it becomes pliable.
5. Spread 1 tablespoon of the sauce on each pita, add the warmed chicken, then the chopped tomato, lettuce, and mozzarella slices (if using).
6. Roll tightly like a wrap, cut in half on the diagonal, and serve immediately while the pita is soft and the filling is warm.

Tips

• Use leftover shredded chicken to speed things up: the wrap can be ready in under 10 minutes.
• For a crispier wrap, toast the assembled wrap for 1–2 minutes in a skillet with a little butter or olive oil.
• For a lighter version, replace half the mayonnaise with plain yogurt.

Variations

• Spicy version: add chopped fresh red chili or hot sauce to the mayonnaise dressing.
• Mediterranean version: swap the mayonnaise for hummus and add cucumber slices and olives.
• Grilled version: after rolling, press the wrap in a sandwich press or panini maker to heat and brown.

FAQ