Chicken and tomato salsa wrap

Chicken and tomato salsa wrap

From Pasta to Pancakes
Claire Peters

In Newcastle there is a great deli, ‘Dene’s Deli’, where a lot of the students go if they cannot be bothered to make lunch, and I have had the same wrap ever since I have been there. It’s a whopper wrap with chicken, bacon, avocado, mozzarella, lettuce, mayonnaise and pesto. This wrap recipe, however, is a little simpler and inspired by a true student classic – the fajita!


Quantity Ingredient
1 teaspoon vegetable oil
1 chicken breast, sliced
1 garlic clove, peeled and chopped finely
1/2 red pepper, deseeded and chopped finely
1 medium tomato, chopped
1/2 teaspoon olive oil
pinch sugar
2 plain tortilla wraps
handful lettuce, shredded
handful cheddar cheese, grated


  1. Heat the oil in a frying pan, then add the chicken and garlic and lower the heat to medium.
  2. Fry the chicken for 2 minutes, then add the peppers.
  3. Cook for a further 3 minutes and check that your chicken is cooked by cutting it open with a knife to make sure there are no traces of pink flesh.
  4. Mix the chopped tomato, olive oil and sugar together in a bowl.
  5. Take a wrap and spoon the tomato salsa down the centre. Repeat with the other wrap.
  6. Then add the chicken and red pepper mix.
  7. Add the lettuce and grated Cheddar cheese.
  8. Roll each wrap tightly around the filling.


  • Use some foil to hold the wraps together.

Optional extras:

  • Grated cheese, lettuce, soured cream, chillies.

Serving suggestions:

  • Wrap this in foil and take it into uni for lunch. Perfect.


  • Keep the cooked chicken mix covered in the fridge for up to 2 days. To reheat it, place it in the oven set to 110°C for 15 minutes. The tomato salsa will keep in an airtight container in the fridge for 2 days.
student cooking
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