Paprika Chicken Flatbread Wraps

What You Need

Ingredients

2 servings

FAQ

Frequently Asked Questions

The brief boil is part of the source method. Drain the chicken before cooking it with paprika and oil in the skillet.

Add hot water to the skillet a ladle at a time as the paprika chicken cooks. Let each addition reduce before adding more.

Yes. Spoon the chicken and vegetables into crisp bread and serve it as a sandwich; use soft flatbread when you want a roll.

Lightly brush or dip one side of the flatbread so it is moistened and reddish, but not fully saturated or soggy, before adding your fillings.

Add the chopped tomato during assembly, after the chicken is cooked, so it stays fresh.

Yes. Keep the cooked chicken chilled separately from the bread and vegetables, then reheat it thoroughly before assembling.

Yes, but the sauce softens the flatbread and adds paprika flavor. If you use it, brush on just enough to moisten the bread.

Warm the chicken gently in a skillet over medium-low heat. Add one or two tablespoons of water to rehydrate the pan sauce so the meat doesn't dry out.

Step By Step

Instructions

Prep work
Chop and prep your components
Cut the chicken breast into neat, uniform bite-sized cubes so they cook at the same rate. Finely chop your onion, parsley, and tomato, then keep them handy on the side for putting everything together at the end.
1 1/8 lb chicken breast1 medium onion1/2 bunch parsley1 medium tomatoCutting boardChef's knife
Stovetop cooking
Give the chicken a quick parboil
Get 500 ml of water going at a steady rolling boil. Drop in the diced chicken breast and let it bubble away for 5 minutes. Pour the chicken right into a strainer and tip out the cooking water.
1 1/8 lb chicken breastSmall saucepanStrainer
Build the glaze in your skillet
Warm 4 tablespoons of olive oil in a wide skillet set over medium-high heat. Toss in the drained chicken along with 2 teaspoons of sweet paprika, salt, and black pepper. Keep everything moving as you splash in about 300 ml of hot water a single ladle at a time as each addition absorbs. Do this ladle routine 5 to 6 times until the chicken is tender all the way through and draped in a glossy, rich red sauce.
1/4 cup olive oil1 1/8 lb chicken breastsaltblack pepperWide skilletLadle
Finishing touches
Whisk together the flatbread sauce
Grab a separate small saucepan and heat up 4 tablespoons of olive oil. Stir in 1 teaspoon of sweet paprika for just a few seconds, then splash in 240 ml of hot water right away. Pull the pan straight off the burner so that delicate paprika doesn't scorch or turn bitter.
1/4 cup olive oilSmall saucepan
Roll up your wraps
Give your soft flatbreads a gentle brush or dip with the warm paprika sauce so they soften up nicely. Spoon the cooked chicken evenly across the breads, pile on a healthy amount of the fresh onion, parsley, and tomato, roll them up snug, and dig in right away.
4 flatbreads1 1/8 lb chicken breast1 medium onion1/2 bunch parsley1 medium tomato

The secret here is giving the chicken a quick boil before it ever hits the paprika pan. Give those chicken cubes five minutes, strain them well, and then sizzle them in olive oil and sweet paprika while spooning in hot water one ladle at a time. That liquid slowly simmers down, keeping the meat incredibly tender and juicy instead of dried out.

Keep in mind, that extra paprika sauce you make is meant for the flatbreads, not the skillet. Just brush or swipe one side of each piece of bread with a bit of sauce before piling on the chicken, onion, parsley, and tomato. You want just enough moisture to make the bread pliable and tasty without turning your wrap limp.