Sourdough Chicken Tortilla Wraps

Mon, 04 May 2026 00:00:00 +0000

Instructions Link to heading

Prepare the sourdough tortillas Link to heading

Prepare a simple sourdough flatbread dough from flour, water, sourdough starter, a pinch of salt, and a splash of olive oil.
Let the dough rest until relaxed and easy to roll.
Divide the dough into 12-13 equal pieces and shape them into small balls.
Let the dough balls rest again before rolling.

Bake the chicken Link to heading

Coat the chicken thighs with olive oil, salt, black pepper, marjoram, and smoked paprika.
Place the chicken on a baking tray lined with parchment paper.
Roast using the oven grill function until the chicken is cooked through and has a nice dark char on the edges.
Set the chicken aside on a cutting board to rest.
Save the golden pan juices from the baking tray, this is basically your third sauce.
Shred or slice the chicken into bite-sized pieces.

Make the tomato salsa Link to heading

Add the cherry tomatoes, red onion, garlic, basil, thyme, salt, and black pepper to a bowl.
Add a squeeze of fresh orange juice.
Mix well and let the salsa sit for a few minutes so the flavors come together.

Make the cream sauce Link to heading

Mix the sour cream with chili flakes or hot sauce.
Add a small drizzle of olive oil.
Whisk until smooth.

Cook the tortillas Link to heading

Roll each dough ball on a well-floured surface until thin and round.
Heat a dry non-stick frying pan over medium-high heat.
Place one tortilla in the hot pan. It should start to bubble and puff.
Cook for 1–2 minutes per side, until lightly charred in spots.
Keep the cooked tortillas warm in a clean kitchen towel while you cook the rest.

Assemble the wraps Link to heading

Place a warm tortilla on a plate.
Add a generous handful of shredded grilled chicken.
Spoon over the fresh tomato salsa.
Drizzle with the chili sour cream.
Finish with a spoonful of the roasted chicken pan juices.
Roll it up tightly and serve immediately.

Divide the dough into 12-13 equal pieces and shape them into small balls.

Roll each dough ball on a well-floured surface until thin and round.

Cook for 1–2 minutes per side, until lightly charred in spots.

Keep the cooked tortillas warm in a clean kitchen towel while you cook the rest.

Cream sauce

Tomato salsa

hred or slice the chicken into bite-sized pieces.

Save the golden pan juices from the baking tray, this is basically your third sauce.

Notes Link to heading

For hot summer days, this is best cooked outside over real charcoal embers. But for those of us living the apartment life, a hot oven grill function does the job beautifully.

Wraps on Aleš Lončar