Wraps Recipe

Prepare and season chicken

Pound each chicken breast to even thickness (about 1/2 inch) or slice horizontally to make cutlets. In a bowl, combine olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Add chicken and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook chicken

Heat a skillet or grill pan over medium-high heat. Add a small drizzle of oil if using a skillet. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and rest 5 minutes, then slice into thin strips about 1/2-inch wide.

In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, lime juice, and minced garlic until smooth. Season with salt and black pepper. Taste and adjust acidity or sweetness as desired. Refrigerate until ready to assemble.

Wash and dry salad greens. Dice tomato into 1/2-inch pieces to yield about 1 cup. Peel (if desired) and thinly slice cucumber. Thinly slice red onion into half-moons and, if you prefer milder onion, soak sliced onion in cold water for 5 minutes then drain. Slice avocado just before assembling to avoid browning; toss with a little lemon or lime juice if you need to hold it for a short time. Shred cheese if not pre-shredded.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Lay one warmed tortilla flat. Spread about 1–2 tablespoons of the sauce down the center of the tortilla, leaving 1–2 inches clear at the edges. Layer 1 cup mixed greens, 1/4 cup diced tomato, 1/4 cup cucumber slices, a few red onion slices (to taste), 1/4 sliced avocado, and 1/4 cup shredded cheese. Top with 4–5 slices of the grilled chicken and a sprinkle of cilantro or parsley if using. Season lightly with salt and pepper (use the amounts listed in the ingredients across the wraps as needed).

Roll the wrap: fold the short edge up over the filling, fold the two sides in, and continue rolling tightly to form a snug wrap. If desired, grill the assembled wrap seam-side down in a skillet or panini press 1–2 minutes per side to seal and add crispness.

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