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Chicken wraps - Image 3

Classic Chicken Wraps

These easy chicken wraps feature juicy, seasoned chicken breast, crisp fresh vegetables, and a creamy, tangy sauce, all wrapped in a soft tortilla. Perfect for a quick lunch, healthy dinner, or meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice or lime juice
  • 1 tbsp chopped fresh dill or 1 tsp dried
  • 4 large flour tortillas 10-inch, or whole wheat/grain wraps
  • 2 cups shredded romaine lettuce
  • 1 large tomato diced
  • 1 medium avocado sliced
  • 1/2 cup shredded cheddar cheese optional

Equipment

  • Large skillet or grill pan
  • Cutting board and sharp knife
  • Mixing bowls
  • Measuring spoons and cups
  • Tongs

Method
 

  1. In a medium bowl, toss the chicken strips with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper until evenly coated. Let it sit for 5 minutes while you heat your pan.
  2. Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer and cook without moving for 5-6 minutes, until you get a nice sear. Flip and cook for another 5-6 minutes, or until the chicken is cooked through and registers 165°F internally. Transfer to a plate and let rest.
  3. While the chicken cooks, make the creamy sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and chopped dill. Season with a pinch of salt and pepper. Set aside.
  4. Warm the tortillas according to package directions—about 20 seconds in the microwave wrapped in a damp paper towel, or 30 seconds per side in a dry skillet. This makes them pliable and prevents cracking.
  5. Assemble the wraps. Spread about 2 tablespoons of the creamy sauce down the center of each warm tortilla. Top with shredded lettuce, diced tomato, sliced avocado, and the rested chicken strips. Sprinkle with cheese if using.
  6. To fold, fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly. Roll away from you to create a secure, burrito-style wrap. Slice in half on a diagonal and serve immediately.

Notes

Chef's Tips:
• Letting the chicken rest after cooking is non-negotiable for juicy meat.
• Don't overfill the wrap—it will be impossible to fold neatly.
• Serve with extra sauce on the side for dipping.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before serving.
• Refrigerate leftovers within 2 hours of preparation.