Chicken Broccoli Wrap Recipe

Trim and cube chicken

Pat the chicken breasts dry and cut into 1/2-inch cubes. Season the cubes with 1/2 tsp salt, 1/4 tsp black pepper, and the dried oregano. Set aside.

Steam or blanch broccoli

Bring a small pot of water to a boil. Add the chopped broccoli florets and blanch 1 minute until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

Cook chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the diced onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the seasoned chicken cubes in a single layer. Cook 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned (internal temperature 165°F / 74°C). If the pan becomes dry, add up to 1 tbs water to prevent sticking.

Combine chicken and broccoli

Reduce heat to medium-low. Add the blanched broccoli to the skillet with the cooked chicken, stir to combine and warm through for 1–2 minutes. Taste and adjust seasoning with the remaining 1/4 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Remove from heat.

In a medium bowl, whisk together Greek yogurt and mayonnaise until smooth. Add lemon juice, Dijon mustard, grated Parmesan, chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed. If you prefer a thinner sauce, stir in 1–2 tbs water or milk to reach desired consistency.

Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds so they are pliable. Lay one tortilla flat on a work surface.

Spread about 2 tbs of the sauce across the center of the tortilla, leaving a 1-inch border at each end. Add 1/2 cup mixed greens, a few slices of tomato if using, then divide the chicken-and-broccoli mixture evenly among the 4 tortillas (about 1/2 cup filling per wrap). Sprinkle 2 tbs shredded mozzarella or cheddar over the filling.

Fold the bottom edge up over the filling, fold the two sides in, then roll tightly to close into a wrap. Repeat with remaining tortillas.

Optional — toast the wraps: heat a large skillet over medium heat and add a little butter or spray. Place wraps seam-side down and cook 1–2 minutes per side until golden and the cheese melts. Press gently with a spatula while cooking.

Slice each wrap in half on the diagonal. Serve immediately with extra sauce on the side.