Summer 2023. Charleville, County Cork, Ireland. A small town we stopped at during our trip, on the road from Cork to Galway. Obviously, the reason for our stop was hunger. And the destination had to be a typical Irish pub. It was also quite easy to find one, and so we stopped at Geary’s. Never a better choice. Classic dark wood furniture, Victorian style, huge counter with countless beer taps, big screens scattered throughout all the rooms and, of course, a menu full of tasty dishes. It was there that Linda ate the chicken wraps, and from that day she had been asking me to make them at home, as she liked them so much. Of course, I couldn’t refuse her request, also because I like them a lot too.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 35 Minutes
- Portions: 4 wraps
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 cup water (warm)
- 10 1/2 oz chicken breast
- as needed flour
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon rosemary powder
- 1/2 teaspoon spicy paprika (or sweet, according to taste)
- 1 1/2 cups breadcrumbs
- as needed lettuce
- 1 beefsteak tomato
- 1 cucumber
- 1/2 onion
- 1 2/3 cups frying oil
- 2 tablespoons mayonnaise
- 3 tablespoons Japanese sweet and sour sauce
Steps
Mix the two flours with baking powder and salt and make a well on the work surface (you can also mix with spiral whisks if you prefer). Pour the oil and part of the water into the center and start kneading. Gradually add the remaining water and work until you get a smooth and soft dough, but not sticky.
Divide into 4 portions, form a ball with each piece and let rest covered for about 15-20 minutes.
After the resting time, preheat a non-stick pan.
Roll each ball with a rolling pin until you form a disk about 9 1/2 inches in diameter.
Cook one at a time in the hot pan, about 1 minute per side, until small darker spots form.
Remove from the pan and immediately seal in a ziplock bag, so that the moisture stays inside and the tortillas remain soft.
For the chicken wrap filling, cut the breast into strips about 3/4 inch thick and 2 1/2 to 2 3/4 inches long. Then pass the meat in flour so that all sides are covered.
Put the egg in a deep plate with the salt, oregano, rosemary powder, and paprika and beat everything with a fork. Add the floured chicken, mix well so that all the pieces of chicken are covered with the beaten egg, cover with plastic wrap and set aside to flavor while the tortilla dough rests.
Meanwhile, wash and dry the lettuce and cut it into strips. Wash the tomato and cucumber and cut them into thin slices. Slice the onion as well. Set all the vegetables aside.
Heat the oil in a pan or pot suitable for frying. Meanwhile, put the breadcrumbs in a deep plate and, a few at a time, roll the chicken strips in the breadcrumbs on all sides.
When the oil has reached a temperature of 340 degrees Fahrenheit (if you don’t have a thermometer, insert the handle of a wooden spoon into the oil; as soon as bubbles rise around the sides, the oil will be ready), immerse the chicken strips (a few at a time) and let them fry until golden brown. Remove from the oil with a slotted spoon and place on kitchen paper to absorb excess oil while frying the remaining chicken.
Mix the mayonnaise with the sweet and sour sauce.
Place a tortilla on a plate, spread some sauce in the center, then fill with lettuce, sliced tomato and cucumber, as well as onion and a few fried chicken strips. Fold in about 1-1 1/4 inches, the right and left sides of the tortilla. Then, starting from the side facing you, roll everything up to the other end. Do the same for the remaining wraps.
Serve your chicken wraps immediately cut in half or wrap them completely with plastic wrap or aluminum foil to enjoy them, for example, during a picnic or as an office lunch.
