Crunch wraps are having a moment, and this recipe adds a special oyster sauce twist on the traditional Chicken Caesar. The chicken is cooked in a sticky oyster sauce glaze and layered in a tortilla wrap with crisp fresh veg, plus the crunch element of course - tortilla chips. It’s salty, savoury, creamy and crunchy all in one bite - the ultimate wrap upgrade.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
chicken breast 400 g (sliced)
oyster sauce 1 tbsp
little gem lettuce 2 (sliced)
cherry tomatoes 100 g (chopped)
plain tortilla wraps 4
Parmesan 40 g (shaved)
tortilla chips 60 g
mini tortilla wraps 4
mayonnaise 100 g
Dijon mustard 1 tsp
white wine vinegar splash
Method
Cook the chicken
Thinly slice the chicken.
Heat a dash of oil in a frying pan over a medium-high heat. Add the chicken and cook for 5 - 6 minutes. Stir in the oyster sauce and cook for another 1 - 2 minutes, until glossy and coated (if needed add a splash of water to the pan).
Make the yoghurt dressing
In a small bowl, mix together the mayonnaise, and Dijon mustard. Season to taste with a splash of white wine vinegar, salt and pepper. This is your dressing.
Prep the rest of the crunch wrap filling
Thinly slice the little gem lettuce and chop the cherry tomatoes.
Build & cook your wraps
In the centre of each largetortilla wrap, spread 1 tablespoon of the sauce, then top with some chicken, Parmesan, lettuce and cherry tomatoes.
Drizzle over another tablespoon of the sauce.
Place around 5 tortilla chips over the filling in the centre, then pop one of the mini wraps on top.
Fold the edges of the larger wrap over the small wrap. Repeat until all the wraps are assembled.
Toast the finished wraps, seam-side down first, in a dry pan for 2 - 3 minutes on each side, until golden.
Plate Up
Plate up - slice the Oyster Chicken Crunch Wraps in half and serve straight away - enjoy!
