Chicken Tortilla Roll

Cooking instructions

• 1.

  Marinate the chicken: Place the thigh fillet in a bowl and add the smoked paprika, coriander, garlic powder, black pepper, and salt. Pour in the lemon juice, then add the yogurt and olive oil. Mix well until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.

  
• 2.

  Remove the marinated chicken from the fridge and preheat the oven to 180°C (350°F). While the oven heats, spread the chicken evenly on a baking sheet.

  
• 3.

  Bake for 25–30 minutes, until golden on the outside and juicy inside.

  
• 4.

  Prepare the vegetables: finely shred the iceberg lettuce, wash and peel the carrot, then cut it into thin matchsticks. Slice the pickled cucumbers thinly.

• 5.

  Let the baked chicken cool slightly, then cut it into bite-sized pieces.

  
• 6.

  Heat a non-stick pan over medium heat. Place a slice of cheese on the pan, then lay a tortilla on top. Warm gently until the cheese starts to melt and the tortilla becomes soft and flexible — about 30–40 seconds is enough.

• 7.

  Remove the tortilla from the pan. Add the lettuce and carrot, and drizzle with mayonnaise to taste.

  
• 8.

  Add the chopped chicken, drizzle with sriracha or another favorite sauce to taste. Top with pickled cucumbers and roll it up tightly.

  
• 9.

  Set the pan over low heat. If there’s a bit of fat left from the melted cheese, place the roll directly on it — it’s enough to lightly brown the tortilla. If the surface is dry, add a small splash of oil. Lay the roll seam side down and warm gently, turning occasionally, until the filling is heated through without burning the tortilla.

• 10.

  Remove from the pan and serve warm while it’s still soft and aromatic.