Recipe for: Tortilla with grilled chicken, pickled cucumber, and dill cottage cheese - photo 1
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Recipe for: Tortilla with grilled chicken, pickled cucumber, and dill cottage cheese

Spicy Main dishes Grilling 35 min Easy 1 views ~28.46 PLN * - (0)
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Description

A light, summer tortilla combining the aroma of grilled chicken with the tanginess of pickled cucumber and the freshness of dill cottage cheese. This dish is inspired by the Polish approach to grilling — instead of classic toppings, I suggest a creamy dill cottage cheese that softens the acidity of the cucumber and highlights the juiciness of the meat. We fill the tortillas with fresh vegetables, making it a quick lunch or a picnic idea. The visual contrast of the green lettuce and dill with the pink interior of the meat creates an appetizing composition. Serve immediately after assembling or wrap it for takeout.

Ingredients Used

Ingredients (17)

Servings:
4
  • Tortilla 240 g
  • Chicken breast 500 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • Pickled cucumber 200 g
  • Semi-fat cottage cheese 200 g
  • 18% cream 50 ml
  • Red onion 100 g
  • Iceberg lettuce 200 g
  • Tomato 1.7 pcs (~200 g)
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 4 g
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Cheese 50 g
  • Mustard 15 g
💰 Estimated dish cost: ~28.46 PLN (7.12 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade and meat preparation

1

Prepare the marinade: in a bowl, mix canola oil (30 g), sweet paprika (4 g), black pepper (2 g), salt (2 g from the total), and crushed garlic (10 g). If you are using mustard (optional), add it now (15 g). Cut the chicken breast into strips about 1.5–2 cm wide, place them in the bowl with the marinade, and mix well so that each piece is coated. Set aside for at least 10 minutes (you can also marinate for up to 2 hours in the refrigerator).

Ingredients: Chicken breast, Rapeseed oil, sweet paprika, Black pepper, Salt, Garlic, Mustard
Use a large bowl and a wooden spoon or silicone spatula. If you're short on time, cut the meat thinner (it will marinate and grill faster). Avoid marinating too long with lemon juice (it can 'cook' the meat).
2

Preheat the grill or grill pan over medium-high heat (it should be hot but not smoking). If using a pan, lightly grease it with oil (about 1 teaspoon). Arrange the chicken strips in a single layer, do not overcrowd them. Grill for 3–4 minutes on each side until the meat is golden and juicy inside. Check: the meat is done when the juices run clear and the internal temperature reaches about 74°C.

Ingredients: Chicken breast, Rapeseed oil
The best is a grill pan 26–28 cm or a home electric grill. Use kitchen tongs to turn; do not pierce with a fork (the juice will run out). If the pieces are thick, cut one in the middle to check.

Dill Cottage Cheese

3

In a bowl, place semi-fat cottage cheese (200 g). Add cream 18% (50 g) and the juice of half a lemon (about 30 g). Finely chop dill (a whole bunch, 30 g) and add it to the cottage cheese. Season with salt (remaining 2 g) and pepper to taste. Stir with a spoon until the mixture is smooth; if it is too thick, add 1–2 teaspoons more cream.

Ingredients: Semi-fat cottage cheese, 18% cream, Dill, Lemon, Salt, Black pepper
Use a fork or a silicone spatula to thoroughly beat the cottage cheese to eliminate lumps. If you don't like a lumpy texture, pass it through a sieve or blend it in short bursts with an immersion blender.

Preparing the vegetables

4

Wash and dry the iceberg lettuce (200 g) — tear it into wide leaves. Cut the tomato (200 g) into thin slices or cubes. Drain the pickled cucumber (200 g) from the brine and cut it into thin slices or sticks. Slice the red onion (100 g) into thin wedges; if you want to mellow the sharpness, soak it in cold water for 5 minutes and dry.

Ingredients: Iceberg lettuce, Tomato, pickled cucumber, Red onion
Use a cutting board and a sharp knife. Dry the lettuce and vegetables in a salad spinner or with a paper towel — moisture will soften the tortilla.

Heating the tortillas

5

Heat the tortillas (240 g — 4 pieces) for 20–30 seconds on each side in a dry, heated skillet or in the microwave for 20–30 seconds on a plate covered with a damp towel; they should be flexible and warm, not dry.

Ingredients: tortilla
Use a 26 cm pan or microwave. Heating for too long will make the tortillas hard and brittle — heat briefly and check for flexibility.

Assembling the tortilla

6

In the center of a heated tortilla, place lettuce leaves, then 2–3 tablespoons of dill cottage cheese, slices of tomato, slices of pickled cucumber, and a few strips of grilled chicken. If you are using cheese (optional), sprinkle a small amount on top. Roll it up: fold the sides inwards, then the bottom part over the filling, and roll firmly upwards to create a tight wrap.

Ingredients: Iceberg lettuce, Semi-fat cottage cheese, Tomato, pickled cucumber, Chicken breast, Cheese
It's easiest to assemble on a board — keep the ingredients roughly in the center, don't overdo it with the filling so that the tortilla can be rolled up nicely. You can use wrap paper to maintain the shape.

Finishing and serving

7

Cut the tortilla diagonally in half with a sharp knife to reveal the layers. Serve immediately, optionally with an extra portion of dill cottage cheese as a dip. Drizzle with a light touch of olive oil or lemon juice before serving if you want to add freshness.

Ingredients: tortilla, Semi-fat cottage cheese, Lemon
Use a sharp knife and a cutting board. Serve the tortilla immediately — it will become less flexible when cold, and the vegetables may release juice.

Optional variations

8

If you want to enhance the flavor: add a teaspoon of hot sauce to the chicken before grilling or sprinkle grated yellow cheese while assembling. Additionally, you can add fresh mint or arugula leaves for a different flavor profile.

Ingredients: Cheese, Mustard
Optional ingredients are listed. Be careful not to overload the wrap, as it will make rolling difficult.

Fun Fact

💡

Wraps and tortillas became popular in Poland due to their quick preparation and the ability to use local ingredients; adding pickled cucumber is a Polish touch that combines tradition with modernity.

Best for

letni obiad piknik szybki obiad w ciągu tygodnia

Tips

🍽️ Serving

Serve the tortilla immediately after folding, while it is still warm and flexible. Serve with extra tablespoons of dill cottage cheese and lemon slices. For a picnic, wrap it in parchment paper and keep it in an insulated bag.

🥡 Storage

Store ingredients separately in the fridge for up to 24 hours (cooked meat and cottage cheese in an airtight container). It's best to eat the folded tortilla immediately; if you need to store it, wrap it tightly and eat within 6–8 hours. Heat briefly in a pan or in the oven for 5–7 minutes to restore the tortilla's flexibility.

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