Chicken Mediterranean Wrap Recipe | Chef Vic Cuisine

Slice half of a red onion from root to tip into thin slices, separating the pieces for even cooking.

Cut the red bell pepper into long thin matchstick slices after removing the seeds and stem.

Repeat the process with the yellow bell pepper, cutting it into matchstick slices.

Cut the zucchini in half lengthwise, then slice each half into 4-5 evenly thick slices, and then cut those into smaller pieces.

Do the same with the yellow squash, cutting off the stem and root, slicing it lengthwise, and then dicing it into smaller pieces.

Slice the two red hot chili peppers into thin slices, removing most of the seeds if you want less heat.

Add all the sliced vegetables into an oven-safe pan lined with parchment paper and toss them to distribute evenly.

Drizzle 1/2 tablespoon of olive oil over the vegetables, then season with 1/2 teaspoon each of garlic powder, onion powder, black pepper, and a pinch of salt. Toss again to coat.

Drizzle the remaining 1/2 tablespoon of olive oil over the vegetables and season again with the remaining 1/2 teaspoon of garlic powder, onion powder, black pepper, and another pinch of salt. Toss to coat.

Bake the vegetables in the oven at 350°F (176°C) for 30-40 minutes, aiming for 30 minutes to retain some liquid.

Season the diced chicken breast with salt and pepper on both sides, pressing the seasoning in.

Slice the chicken breast into bite-sized pieces suitable for filling a wrap.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat (375°F or 190°C). Add the diced chicken and cook until cooked through, flipping intermittently for even cooking until golden caramelization appears.

In a medium bowl, combine 2 tablespoons of tahini, juice from 1/2 lemon, paprika, cumin, and 1 teaspoon of salt. Whisk until combined.

Add the cooked chicken to the bowl and toss until coated with the tahini mixture.

Remove the roasted vegetables from the oven, noting their reduced size and soft texture.

To assemble the wraps, take one soft tortilla and spread about 1 tablespoon of garlic chili hot sauce in the center.

Add a portion of the chicken down the center of the tortilla, followed by a portion of roasted vegetables and a handful of baby spinach.

Close both ends of the wrap together and secure with a large toothpick.

Equipment Needed

Spice Level:

Dietary

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