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Not so much a recipe, more a clever technique for folding wraps by separating your filling ingredients into four sections. If you want to toast your chicken caprese tortilla wraps in a pan, make sure to put the cheese in the third or fourth section, as these will sit on the outside of the folded wrap.
THE VERDICT: 4/5
Simple and effective, though don’t be tempted to put too much filling in your chicken caprese tortilla wraps as it will fall out. We also found toasting the wraps a bit fiddly, with plenty of filling ending up in the pan during the process.
Chicken caprese tortilla wraps recipe:
TAKES 10 MINUTES, PLUS 2-3 MINUTES IF TOASTING
200g cooked and shredded chicken
2 tbsp mayonnaise
1⁄2 lemon, juiced
Small handful (about 10) basil leaves, finely shredded
4 large flour tortillas
2-3 tomatoes, sliced
1 mozzarella ball, sliced
1⁄2 red onion, finely sliced (optional)
1 avocado, sliced
STEP 1 Mix the chicken with the mayonnaise, lemon juice, basil and season. Have all the other ingredients prepared.
STEP 2 Lay out a tortilla wrap on a board and use a knife to cut halfway up to the centre of the wrap. Visually divide the surface area into four sections and arrange the chicken in one section, the tomato in another, the mozzarella and red onion, if using, in the third and the avocado in the last. Season everything with a little salt and pepper.
STEP 3 Starting from the left side of your cut, fold up the wrap section by section until you have a completely folded tortilla. Serve. If toasting, heat a dry frying pan over a medium heat. When hot, add the wrap and press down lightly with a spatula, cooking for 1-2 minutes until lightly golden. Turn and cook for another 1-2 minutes on the other side, then transfer to a plate and serve.
Compiled by Eleanor Maidment. Food styling: Katie Marshall. Styling: Charlie Phillips.
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