Chicken TikTok wraps recipe
 This easy chicken wrap recipe was inspired by the TikTok sensation. Simply fill each quarter with a different filling and fold up for instant layers. You could use ready-made tortilla wraps for this recipe to make it quicker. 6 chicken mini fillets (about 250g/9oz), halved1 tbsp rapeseed or sunflower oil1 tsp ground turmeric1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to servesalt and freshly ground black pepper 6 chicken mini fillets (about 250g/9oz), halved 1 tbsp rapeseed or sunflower oil 1 tsp ground turmeric 1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to serve salt and freshly ground black pepper 65g/2½oz plain white flour65g/2½oz self-raising flour1 tsp dried fenugreek leaves (methi) or dried oregano1-2 tsp rapeseed or sunflower oil, for rolling½ tsp fine sea salt 65g/2½oz plain white flour 65g/2½oz self-raising flour 1 tsp dried fenugreek leaves (methi) or dried oregano 1-2 tsp rapeseed or sunflower oil, for rolling ½ tsp fine sea salt 4 tbsp salad cream or mayonnaise½ tsp smoked paprika 4 tbsp salad cream or mayonnaise ½ tsp smoked paprika ½ small red onion, thinly sliced1 Little Gem lettuce, trimmed, leaves separated and finely shredded2 large, ripe tomatoes, roughly chopped ½ small red onion, thinly sliced 1 Little Gem lettuce, trimmed, leaves separated and finely shredded 2 large, ripe tomatoes, roughly chopped Method Toss the chicken with the other ingredients in a bowl and set aside to marinate.To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes.Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect.Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm.Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through.Mix the salad cream or mayonnaise with the smoked paprika and set aside.Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Toss the chicken with the other ingredients in a bowl and set aside to marinate. Toss the chicken with the other ingredients in a bowl and set aside to marinate. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm.