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Lesson 3 of 12
Chicken Wraps
What You'll Learn
- How to spread condiments evenly without tearing the tortilla
- How to layer ingredients in the right order
- How to roll a wrap tight enough that it holds together
- How to slice a finished wrap cleanly in half
Watch & Learn
Ingredients & Tools
Ingredients
- 2 flour tortillas (burrito-size)
- Deli chicken slices (or leftover shredded chicken)
- Ketchup
- Avocado slices (optional)
Tools
- Butter knife
- Kid-safe knife
- Cutting board
- Plate
Let's Cook!
- Set up your station
- Lay a tortilla flat on the cutting board
- Spread ketchup: Small squeeze in the center. Use the butter knife to spread it thin and even — leave about an inch empty at the edges
- Add chicken: Lay chicken slices in a line across the middle
- Optional avocado: Lay a few slices on top of the chicken
- Roll it up: Fold the bottom edge up over the filling. Fold the left side in, then the right side in. Roll from bottom to top, keeping it tight.
- Slice: Use your kid-safe knife to cut the wrap in half diagonally
- Repeat with the second tortilla. Serve!
Pro Tips
- Less filling = easier to roll. Don't overfill.
- If ketchup squeezes out the sides, you used too much
- Put the wrap seam-side down on the plate so it stays closed
Skills Checklist
- I spread the ketchup evenly without tearing the tortilla
- I rolled the wrap tight enough that it holds together
- I sliced it in half cleanly