Chicken Wrap Recipe
American · Main course · 25 min total
A quick and easy chicken wrap with seasoned chicken, fresh veggies, and a creamy sauce, perfect for a satisfying lunch or dinner.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas (10-inch)
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
Instructions
- Season chicken breasts with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice into strips.
- In a small bowl, mix yogurt, mayonnaise, and lemon juice to make the sauce.
- Warm tortillas in a dry skillet or microwave for 10 seconds to make pliable.
- Lay tortillas flat. Divide lettuce, tomato, chicken strips, and cheese among them. Drizzle with sauce.
- Fold in sides, then roll tightly from bottom to top. Cut in half diagonally and serve.
Tips
- For extra flavor, add sliced avocado or bell peppers.
- Store wrapped in foil in the fridge for up to 2 days; reheat in a skillet.
AI estimate may be inaccurate · Terms