Seared Montreal-seasoned chicken breast, diced and stuffed inside a steamed pita bread, along with lettuce, onions, tomatoes, cucumbers, cheese, and tzatziki sauce or other chosen sauces. The seasoning is a homemade Montreal chicken seasoning that is used to season the chicken breast before being seared, rested, and diced. This is a refreshing and flavor-loaded chicken wrap that can really be tailored to what you like. Use whatever salad vegetables you want, choice of cheese, and sauces. Even double up on the Montreal chicken using one breast per serving for a meat-loaded Montreal chicken wrap.
Ingredients for Montreal Chicken Wrap
Chicken Breast, Homemade Montreal Chicken Seasoning, Pita Bread, Lettuce, Onion, Tomato, Cucumber, Cheese, and Tzatziki Sauce.
Montreal Chicken Breast
Two chicken breasts are used for 4 servings. Each chicken breast is sliced in half to create 4 chicken fillets. Season the chicken with the desired amount of Montreal chicken seasoning and set aside so the seasoning can rehydrate before searing.
Salad
The vegetables that make up the salad aspect of the Montreal Chicken wrap are iceberg lettuce, onion, tomatoes, and cucumbers. Additionally, you can add sauteed onions & peppers.
Sauce
Tzatziki sauce is the sauce used and always spread on the flap of the steamed pita bread. However, you can opt for other sauces drizzled over all the vegetables after stuffing them into the pita bread or into the bowl of vegetables to make a salad before stuffing.
Caesar dressing, ranch dressing, or even Italian salad vinaigrette or just straight-up mayo or flavored mayonnaise can be used. It’s really whatever you like or may be in the mood for at a particular time.
Hot sauce can be drizzled over the filling and flap to increase the heat. This is added at the very end.
Montreal Chicken Wrap with mayonnaise
Instead of tzatziki sauce, Hellmann’s mayonnaise is spread on the flap. Everything else is the same.
Bread Wrap
Pita bread is steamed and opened along the edge about 40% and opened up to create a pocket so that it’s ready for stuffing. You can also use store-bought or homemade naan, Greek pita bread, or really any flatbread and just place everything on top. You can also slice thicker flatbread in half and open them up to create a pocket for stuffing.
Steamed Wrap
If using pita bread, then you will want to steam it and open it up to create a pocket for stuffing. You can also steam other flat breads to soften them and place everything on top.
Toasted Wrap
Toasted wraps are good when using tortillas, naan, or Greek pita bread. Set a pan over medium heat and wait for it to get hot, then toast the flatbread a few seconds on each side.
Seared Montreal Chicken Fillets
Seared Montreal Chicken Breast are chicken breasts that are sliced in half to create thinner fillets. Seasoned with Montreal Steak Spice or the Montreal Chicken Seasoning and seared in a pan.
Heat a pan with oil over medium heat and wait for it to get hot. Then sear each chicken fillet for 3 minutes per side. Set aside and allow to rest about 5 minutes. After resting, dice the chicken fillets to use for the Montreal chicken wrap.
How to make a Pita Pocket Wrap
Visit How to make a pita pocket wrap for more information that includes steaming the pita bread, opening up the pocket, and the order of ingredients that go into the assembly. This guide is practically used for all pita wraps, including this recipe.
Ingredients
- 2 Chicken Breast - Filleted
- As Desired Montreal Chicken Seasoning
- As Desired Tzatziki - made in advance or use other sauce of choice
- As Desired Old Fort White Cheddar Cheese
Salad
- As Desired Iceberg Lettuce - shredded
- 1 Small Onion - sliced or diced (white, red or yellow onion)
- 1 Whole Roma Tomato - diced
- 8 Slices Cucumber - thick slices and diced
Instructions
- Montreal Chicken Breast: Fillet the chicken breast into 4 fillets and season them with Montreal chicken seasoning; set aside for 20-30 minutes while you prepare everything else (vegetables and sauce).
- Seared Montreal Chicken Fillets: Heat a pan up over medium heat with a bit of fat until hot. Then sear the chicken breast for 3 minutes per side. Set aside and let rest for about 5 minutes before dicing.
- Steamed Pita Bread: Meanwhile, steam the pita bread just a few seconds on each side and use tongs to handle the pita bread. After steaming, immediately open it along the edges about 40%. Repeat for each pita bread.
- Pita Wrap: Stuff the opened pita bread with the vegetables, followed by cheese, and spread tzatziki sauce on the flap. Place diced meat on top. Tuck it all in and roll tightly to serve right away or wrap in tinfoil or waxed paper to let the flavors meld and serve later.