California Chicken Wrap Recipe

Prepare and Season Chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to even thickness (~1/2 inch) for even cooking. Combine flour, smoked paprika, garlic powder, kosher salt and black pepper in a small bowl and rub evenly over both sides of the chicken breasts.

Grill or Sear Chicken

Heat a grill or large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, place the chicken on the grill or skillet. Cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is golden with some char. Remove chicken to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

While the chicken rests, whisk together mayonnaise, Greek yogurt, ketchup, Dijon mustard, honey, apple cider vinegar, minced garlic and hot sauce (if using) in a small bowl. Season with salt and black pepper to taste. Adjust sweetness or acidity with extra honey or vinegar as desired. Set aside.

Prepare the produce: slice the avocado in half, remove pit, scoop flesh and slice into thin slices or mash lightly if preferred. Slice the roma tomatoes into 1/4-inch rounds. Rinse and dry the lettuce and tear or chop into roughly 1–2 inch pieces. If using lime, cut into wedges for a squeeze over avocado or chicken.

Warm the tortillas: heat a dry skillet over medium heat and warm each flour tortilla 20–30 seconds per side until pliable (or microwave covered with a damp paper towel for 15–20 seconds). If you like, lightly butter the tortillas in the skillet for extra flavor.

Assemble: lay a warm tortilla flat. Spread about 1 tablespoon of house sauce down the center. Sprinkle about 1/4 cup shredded cheese over the sauce. Layer 1/2 cup torn lettuce, 3–4 slices of tomato, several slices of avocado, and 1/2 of the sliced grilled chicken (approx. 1 breast worth divided among two tortillas). Drizzle another teaspoon of sauce on top.

Fold and Toast (optional): fold in the sides and roll tightly to form the wrap. For a sealed, lightly toasted finish, place the wrap seam-side down in a skillet over medium heat and toast 1–2 minutes per side until golden and cheese melts.

Cut each wrap in half on the bias and serve immediately with extra house sauce on the side and lime wedges if using. Store any leftover sauce in an airtight container in the refrigerator up to 3–4 days.