Mini Chicken Wraps with Carrots, Chard, and Shallots

Mini chicken wrap with rice, carrots, chard, shallots, and radishes

I like to pretend that eating these mini chicken wraps with carrots, chard, and shallots is the same as eating a salad. They have the same ingredients, and the carrots go “crunch,” so yeah. It’s totally the same, right? 


Mini Chicken Wraps with Carrots, Chard, and Shallots


  • 1 boneless skinless chicken thigh

  • 1/4 tsp fine sea salt

  • 1 shallot, halved, and thinly sliced widthwise

  • 2-3 tbsp. aged sherry vinegar

  • 1 radish, julienned

  • 1 large swiss chard leaf, cut into half-inch ribbons

  • 1/2 large carrot, julienned into two-inch pieces

  • 2/3 cup cooked rice

  • 3 six-inch tortillas

  • Extra virgin olive oil

  • Fine sea salt


  • Flatten the chicken thigh with a heavy skillet or rolling pin until it is at an even thickness. Sprinkle the chicken thigh with 1/4 teaspoon of fine sea salt and place it in an airtight container in the fridge for at least eight hours or overnight.

  • Remove the chicken from the fridge and pat dry with a paper towel.

  • Place a ten-inch skillet over medium to medium-high heat and add just enough olive oil to coat the bottom of the pan. When the oil is hot (you may see it begin to shimmer), carefully place the chicken into the pan and sear on both sides until cooked through, about five minutes on each side, or until it reaches an internal temperature of 165 F or 74 C.

  • Place the chicken on a plate and set aside to cool, then tear or cut into strips.

  • Place the shallot in a small bowl and cover with the aged sherry vinegar for fifteen minutes.

  • Meanwhile, prepare your vegetables. Cut up the radish, sprinkle with a small amount of fine sea salt, and set aside. Then chop the carrots and set them aside.

  • Place an eight-inch skillet over medium-low heat and add the chard with just a sprinkle of salt. Cook until just barely wilted. Remove from heat and set aside.

  • Place the eight-inch skillet back over medium-low heat. Once hot, add one teaspoon of olive oil and the rice and heat through. Add salt to taste and remove from the pan. Place the rice in a small bowl and set it aside.

  • Gather all of your ingredients to build your wrap. Layer in the center of the tortilla in this order. Rice, chard, carrots, radishes, chicken, and shallots. Roll up like a burrito and optionally toast in a hot skillet for thirty to forty-five seconds on each side.



    • You can use the rice from the Simple Stovetop Rice here on the blog or use a recipe of your own.
    • Macerating the shallot in the vinegar removes their pungent taste and adds a bit of acidity to the wrap.
    • You can replace the shallots with one-quarter of a small yellow onion. 
    • Sprinkling the radishes with salt helps draw out more of their flavor while reducing any peppery bite they sometimes have. Salting the radishes causes them to release a lot of water so you can pat them dry, but I usually don’t bother.
    • Optionally replace the radishes with more carrots if you prefer.

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