French · Lunch
Herb Roast Chicken Wrap
Shredded roast chicken thigh wrapped in a flour tortilla with Dijon mustard, garlic-herb butter, arugula, and cucumber slices. Roasting the chicken with thyme, rosemary, and lemon builds a French-inflected herb flavour, while the mustard-butter spread and peppery greens keep the wrap fresh, savoury, and light enough for a quick lunch.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
556Calories
42.3gProtein
27.9gFat
34.8gCarbs
2.9gSugar
2.6gFiber
1046mgSodium
231mgChol
10.1gSat Fat
580mgPotassium
95mgCalcium
3.4mgIron
0.7mcgVitamin B12
9mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Pat the chicken thigh dry and rub with olive oil, thyme, rosemary, minced garlic, salt, and pepper until evenly coated.
2
Roast
Place the chicken on a tray and roast at 200°C (400°F) for 22–25 minutes until the skin is golden and juices run clear when pierced.
3
Rest
Let the roasted chicken sit for 5 minutes, then shred it into bite-sized strips with two forks.
4
Build
Lay the tortilla flat and spread the softened butter mixed with minced garlic and parsley, then add Dijon mustard, arugula, cucumber, and chicken. Squeeze lemon juice over, fold in sides, and roll tightly.
5
Plate
Slice the wrap diagonally in half and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless skinless chicken thigh
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp fresh thyme
- 1 tsp1 tsp fresh rosemary
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp28g butter, softened
- 1 clove1 clove garlic
- a pinch parsley
- 22 large (128g) flour tortilla
- 2 tsp2 tsp Dijon mustard
- a small handful (15g) arugula
- 88 thin cucumber slices (40g)
- 1 tsp1 tsp lemon juice
