Main dishes
Chicken and mushroom wraps with cheese
Make chicken and mushroom wraps with peppers, cheese and lettuce. A juicy filling in soft flour tortillas, with clear steps for rolling them neatly.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Fusion
Ingredients
For assembly
For the filling
Method
Clean and cut the vegetables
Wipe the 200 g mushrooms with a damp cloth or rinse briefly, dry and slice 4–5 mm thick. Chop the onion and garlic; cut the pepper, if using, into thin strips. Wash the lettuce, dry thoroughly and shred. Keep the lettuce separate for assembly.
Cut and season the chicken
On a separate board, cut the 400 g chicken breast into roughly 1.5 cm cubes. Season with 2 g of the salt and all the pepper. Do not wash raw chicken. Wash your hands, knife and board afterwards, and keep it away from the clean lettuce.
Soften the onion and pepper
Heat the 20 g oil in a wide frying pan over medium heat. Add the onion and optional pepper with the remaining 1 g salt. Cook for 4–5 minutes, stirring, until softened. Add the garlic and cook for another 30 seconds without burning it.
Sauté the mushrooms
Add the mushrooms and increase to medium-high heat. Sauté for about 5 minutes, stirring occasionally, until tender and the visible liquid has evaporated. The filling should be juicy without a pool of liquid that would soak the tortilla.
Cook the chicken with the vegetables
Add the chicken cubes and spread them through the pan. Cook over medium-high heat for about 7–9 minutes, stirring to cook all sides. Check with a thermometer that several of the largest cubes reach 74°C / 165°F in the centre; timing is approximate. Remove from the heat once cooked and excess liquid has evaporated.
Warm the tortillas
In another dry frying pan over medium heat, warm each tortilla for 15–20 seconds per side, just until flexible. Stack under a clean cloth so they stay soft while you assemble the wraps. Do not make them crisp.
Divide the filling
Lay out a tortilla and place one quarter of the chicken mixture in the centre, slightly towards the lower half. Add 25 g grated cheese and 15 g lettuce. Leave about 4 cm clear at both sides and the bottom so the wrap can close without spilling.
Fold and roll the wraps
Fold both sides towards the centre. Lift the lower edge over the filling and roll upwards with gentle firmness, keeping the sides tucked in. Set seam side down. Repeat the filling and rolling with the other three tortillas.
Cut and serve
Cut each wrap diagonally in half with a sharp knife, holding it without crushing. Serve immediately, one whole wrap per person, to keep the contrast between warm filling and crisp lettuce.
The step photos are illustrative.
Notes
Tips
- Dry the lettuce thoroughly and evaporate the mushroom liquid. Use large, flexible tortillas; with smaller ones, divide the filling between more wraps. Internal temperature, rather than colour alone, tells you when the chicken is cooked.
Substitutions
- The pepper is optional and is included in the nutrition estimate. Replace cheddar with another melting cheese or use wholemeal tortillas if desired; nutrition will change. To use cooked chicken, add it after the mushrooms and reheat to 74°C / 165°F.
Storage
For advance preparation, store cooked filling and lettuce separately. Refrigerate the filling promptly, within 2 hours, in a shallow container at 4°C / 40°F or below; eat within 3–4 days. Reheat only the portion needed to 74°C / 165°F and add fresh lettuce. Assembled wraps lose texture and are best eaten the same day.
Sources: USDA FoodData Central; FoodSafety.gov — Safe cooking temperatures; FoodSafety.gov — Cold food storage.
AI-generated illustrative photographs for this recipe.
Nutrition facts
1 large wrap (1/4 of the recipe)
- Protein
- 36 g
- Carbohydrates
- 38 g
- Fat
- 21 g
- Saturated fat
- 7 g
- Fiber
- 4 g
Estimate per wrap including optional pepper, cheddar and all the oil. Tortilla and cheese brands vary.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These wraps keep the original chicken, mushroom, onion and garlic filling, finished with grated cheese and lettuce. Red pepper adds sweetness and colour, but you can leave it out. Let the mushrooms' liquid evaporate before adding the chicken, cook the meat thoroughly and warm the tortillas so they fold without tearing. The quantities make four large wraps, one per person. Everything is prepared in frying pans and served freshly assembled, with no need to turn on the oven.
Frequently asked questions
How do I stop the tortilla tearing?
Warm it until flexible, choose a large tortilla and leave clear edges. Remove some filling if it cannot close without forcing.
Do I need the oven?
No. Cook the filling in a frying pan and warm the tortillas in a separate dry pan. Serve freshly assembled, without a final cooking stage.
Can I pack it for lunch?
Yes, but cool and refrigerate the filling before assembly and transport the wrap in an insulated bag with ice packs. Do not leave it at room temperature for hours.
