In a saucepan, heat the extra virgin olive oil with the chilies for 2 minutes. Use chili flakes or whole chilies finely cut, but definitely the spiciest you can find. We recommend ‘ghost chilies’ or ‘California reaper’ as excellent choices.

Next, add the garlic cloves and sizzle for 1 minute or until the garlic is golden but not burnt. You can crush the garlic or thinly slice it. As soon as you start smelling a delicious garlicky scent, then it's ready.

Wash and cut the mushrooms into medium chunks and add them to the saucepan with the chili oil. Cook on medium heat for 5 minutes.

Next, add the chicken breast diced into cubes and stir. Pour the white wine and cook at medium/high heat for 2 minutes to crisp the chicken and allow the wine to evaporate. Then, continue cooking with the lid on at medium heat for 7 minutes.

When the mushrooms are soft and the chicken is thoroughly cooked, let the pan sit on the heat without the lid for 3 to 5 minutes to allow the juices evaporating and forming a creamy sauce. At this point, remove any garlic bits that you won’t like to end in your wrap. 

In the meantime, mix the hummus with the paprika in a small mixing bowl. If needed, add more paprika to get a nice and bright orange-colored hummus.

If you want to make this wrap more flavorful you should definitely make your own hummus at home. It's so simple and quick with our step-by-step hummus recipe.

Heat the wholemeal tortilla wrap in the oven, microwave or in a clean flat pan until it's soft and warm. Avoid making it hard and crispy or it will crack as you fold it.

Spread two tablespoons of paprika hummus for each wrap leaving more than half of the tortilla free and a couple of inches free on the edges. This way you prevent the filling from leaking when folding the wrap.

Divide the mushrooms and chicken among the wraps with the help of a spoon piling the filling on top of the hummus.

Next, wrap the burrito following these simple steps. Line the wrap so that the half side with filling lies horizontally in front of you. Then fold in the sides of the tortilla almost to touch each other and keep them pulled as you bring up the bottom flap on the side of the filling. Roll the bottom of the tortilla tightly and keep rolling one or two times until it is closed and secured.

Your creamy and spicy chicken mushroom wrap is ready!

Cut it in half if desired or wrap in foil. Enjoy this delicious burrito hot or cold, at home or at work with a side salad 😃.