Grilled chicken and Comte cheese wraps


Work has been crazy hectic for me with late nights and early morning runs to the kitchen, churning out hundreds of macarons and delivering to Selfridges where we have a stand at the moment as part of the ‘Meet the Makers’ campaign that runs till the end of August. If you do want to pick up some printed macarons, do drop by 🙂

Anyways, coming to the recipe. I have trouble sorting out the lunch scene in between all the chaotic baking. I almost always never eat lunch on time and its around 4 or so in the evening that i manage to grab a bite and by then I’m famished. On days i wake up early enough, i manage to make something for lunch, and by make i mean pack the leftovers from last night or make a sandwich. This wrap happened on one of those days I was sick of eating rubbish sandwiches from the nearby supermarket. I had grilled the chicken a day before and so it was really easy to put together. I chucked it into the microwave for a couple of minutes and it tasted so so so much better than the store bought ones.

Comte cheese has turned out to be a favourite of ours and i keep adding them to almost all of our pasta and sandwich dishes. I was sent a 24 month aged Comte and I’ve been very stingy with it. I used it in this sandwich and its been nicely wrapped and put in the freezer for future use. The nutty flavour of Comte is perfect in this wrap and i love it even more a bit melted. This recipe was passed on from Comte as part of the Bastille Day Celebrations and its a fabulous one to take to picnics and such as Comte is a hard cheese and doesn’t melt that quickly in this hot weather, which btw has gotten to me so much, i actually want the cold to come back. Its so muggy and stuffy during the night, and the days are even worse. I know, I know, i complain when it cold, i complain when its hot as well 🙂

Serves 4


Tortilla wraps- 4

Boneless chicken thighs- 2, around 250 gms

Paprika- 1 tsp (optional)

Salt and pepper- to taste

Oil- 1 tbsp

Yoghurt- 3 tbsp

Mayonnaise- 1 tbsp

Lemon juice- a splash

Carrots- 150 gms, grated

Red pepper- 1, small

Lettuce- 1 small head

Comte cheese- 100 gms, grated


Wash, pat dry the chicken and cut into bite size cubes.

Season with enough salt and pepper and the paprika. Keep aside for half an hour.

When ready to cook, preheat oven grill and line a baking tray with aluminium foil.

Arrange the chicken pieces on the tray and grill in the oven for about 15 to 20 minutes, flipping each of them after about 10 to 12 minutes.

Once cooked, keep it wrapped in the foil itself.

Make the sauce by whisking together the yoghurt, mayonnaise and lemon juice. Season with salt and pepper.

Grate the carrots, dice the red pepper into long strips and tear the lettuce into big slices. 

Lightly heat a tortilla, either in the microwave or in a frying pan. Place on a serving plate.

Generously spread the yoghurt sauce on to the tortilla leaving about an inch from the edges.

Place the lettuce, peppers, carrots and chicken slices on the wrap and top with freshly grated Comte cheese.

Roll the wrap tightly and gently heat in the microwave for a couple of minutes, just to get the cheese melting. Of course, this step is purely optional, but i like it this way.

Cut the wrap diagonally and serve warm.

Do the same with all other remaining tortillas.


Notes: Feel free to use chicken breasts instead and you can even pan fry it in about 2 tbsp of oil.

Original recipe called for corn as well, but i didn’t have any at home so omitted it

With thanks to Comte cheese for the samples.

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