Chicken Tortilla Roll
Tender baked chicken in a creamy yogurt marinade combines a delicate texture, a touch of tanginess, and the warmth of aromatic spices. The blend of Greek yogurt, lemon juice, and spices keeps the chicken juicy inside and beautifully golden on the outside. It’s delicious on its own or makes a perfect base for wraps, salads, or light meals. Paired with fresh vegetables, melted cheese, and spicy sriracha, it turns into a balanced, hearty, and flavorful roll that’s quick to prepare.
Ingredients
Marinade (for 1 kg chicken thigh fillet)
- 150 gGreek yogurt
- 1,5 tsp.Ground coriander
- 1,5 tsp.Smoked paprika
- 1 tsp.Garlic powder
- 0,5 tsp.Black pepper
- 1,5 tsp.Salt
- 1 tbspLemon juice
- 2 tbspOlive oil
For marinating
- 1 kgChicken thigh fillet
Ingredients for 1 roll
- 1 pcsTortilla
- 50 gIceberg lettuce
- 20 gCarrot
- 120 gBaked marinated chicken
- to tasteMayonnaise
- to tasteSriracha sauce
- 1 pcsPickled cucumbers
- 1 sliceHard cheese
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.
Tips
- Store the baked chicken in an airtight container in the fridge for 3–4 days. For a quick breakfast or lunch, assemble different tortilla rolls in 10–15 minutes: swap the sauces (sriracha/yogurt/garlic), vary the veggies (cucumber, tomato, red cabbage), or use a different cheese. Warm the roll briefly in a dry pan or sandwich press so the tortilla softens and the filling is heated through — fast, flavorful, and fuss-free.
- For convenience, wrap the finished roll in parchment or foil — easy to take on the go or to work.
- If you’re using tortillas straight from the fridge, warm them for a few seconds in the microwave or in a dry pan so they don’t crack when rolling.
- You can also serve the baked chicken as a standalone dish — with rice or couscous, in a bowl with vegetables and sauce, or toss it into salads as the protein.