Mexican Chicken Wrap | Sadia Singapore

Mexican Chicken Wrap

cooking-timeNOT AVAILABLE cooking-servings5 SERVINGS



  • Olive Oil 50gm
  • Cajun Spice 30gm
  • Paprika 10gm
  • Fresh Thyme, 3 stalks
  • Garlic, sliced 20gm
  • Salt 20gm

For the wrap:

  • Mozzarella Cheese 50gm
  • Lettuce Slice 30gm
  • Tomato Slice 50gm
  • Chicken Breast 500gm
  • Mayonnaise 80gm
  • 5 Tortilla Wraps


  1. Pan sear chicken breast (skin first) on a pan, bake in oven for 25 mins at 100°C. Cut into slices.
  2. Place tortilla wrap on a hot pan, add in cheese and remove from pan after cheese has melted
  3. Place sliced chicken, lettuce, tomato & mayonnaise on the wrap and roll tightly
  4. Cut into 4 parts each. Ready to serve.

One by One Chicken Breast (Skinless)

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.