Angostura Chicken Wrap
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  • 4 Boneless, skinless Chicken Breasts
  • 1 tbsp Olive oil
  • 1 medium Onion, sliced
  • 1 Cucumber, seeded and cut into strips
  • 4 Large Flour Tortilla Wraps
  • Lettuce leaves
  • Sliced tomatoes


  • ¼ cup olive oil
  • 4 cloves Minced garlic
  • 1 tbsp Lime juice
  • 1 tsp cayenne [optional]
  • 1 tsp ANGOSTURA® aromatic bitters
  • Salt and pepper to taste


  • 1 cup Mayo
  • 1 tsp ground Geera
  • 1 tsp Lime juice
  • ½ tsp finely minced Shandon bene
  • Salt to taste


For the marinade:

  • Combine the ingredients in a bottle and shake well.
  • Wash and pat dry the chicken breast, cut into strips and place into a bowl.
  • Add the marinade and refrigerate for at least 30 mins.

For the Dressing:

In a bowl add all the ingredients and mix well; set aside until ready to assemble.

For the Chicken:

  • Heat a heavy based skillet, add the oil and the chicken strips [remove the strips from the marinade and drain well before adding to the skillet]
  • Sauté for approximately 3 minutes
  • Add the onions and sauté until lightly brown.

To Assemble:

  • Place a flour tortilla on a cutting board and spread approximately 1 ½ tbsp of the seasoned dressing evenly over the surface
  • At the “base” (leave about a 1-inch space from the base) add a couple of lettuce leaves topped with a couple slices of tomatoes, cucumber strips and then the chicken strips
  • Take the inch portion of the tortilla and turn it towards the filling and slowly start to roll away from you
  • Try to keep the roll as tight as possible
  • To serve: Cut in half and serve with fries or chips
Angostura Aromatic Bitters