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Juicy Chicken Wraps Formula

Three delicious chicken wraps filled with seasoned chicken, lettuce, tomato, and sauce on a white plate.
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A versatile formula for making delicious and portable chicken wraps with juicy chicken, crisp vegetables, and a creamy, zesty sauce, perfect for work or school lunches.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 8 large tortillas (whole wheat, spinach, or white) or large lettuce leaves (romaine or butter lettuce)
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomatoes
  • 1/2 cup sliced cucumbers
  • 1/4 cup thinly sliced red onion
  • Optional: shredded carrots, bell peppers, avocado
  • For the Creamy Zesty Sauce:
  • 1/2 cup Greek yogurt or mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken: Cut chicken into bite-sized pieces. Toss with olive oil, salt, pepper, garlic powder, and paprika.
  2. Cook the chicken: Heat a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Alternatively, grill or bake the chicken until done. Let cool slightly, then shred or dice.
  3. Make the sauce: In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, dill, garlic powder, salt, and pepper until smooth.
  4. Assemble the wraps: If using tortillas, warm them slightly. Spread a generous amount of sauce on each tortilla or lettuce leaf.
  5. Layer the fillings: Top with shredded lettuce, tomatoes, cucumbers, red onion, and the cooked chicken. Add any optional vegetables.
  6. Wrap it up: Fold in the sides of the tortilla and roll it up tightly. If using lettuce leaves, simply roll them up.
  7. Store or serve: For make-ahead lunches, wrap each assembled wrap tightly in plastic wrap or foil.

Notes

  • For a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce.
  • Experiment with different vegetables based on your preference and what you have on hand.
  • To keep wraps from getting soggy, pack the sauce separately and add it just before eating, or use sturdier vegetables like shredded cabbage as a barrier.
  • These wraps can be stored in the refrigerator for up to 3 days.
  • Consider using rotisserie chicken for an even quicker meal prep option.

Nutrition

Find it online: https://devourdish.com/chicken-wraps-recipe/