Grilled Chicken Wrap Recipe

Make the sauce

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice. Season with 1/2 tsp black pepper and 1/2 tsp salt. Adjust to taste and refrigerate until ready to assemble.

Warm the tortillas just before assembling: heat a dry skillet over medium for 20–30 seconds per side or wrap in a damp paper towel and microwave 20 seconds so they are pliable.

To assemble each wrap: lay a warm tortilla flat, spread about 2 tablespoons of the prepared sauce down the center, leaving a 1-inch border on the edges. Layer greens (about 3/4 cup), sliced tomato (3–4 slices), 2–3 slices cucumber, a few thin slices of red onion, shredded cheese (about 2 tablespoons) and optional avocado slices.

Add sliced grilled chicken (about 4 oz per wrap). Fold the bottom edge up over filling, then fold the sides in and roll tightly. If desired, grill the wrapped seam-side down in a skillet for 1–2 minutes per side to seal and warm.

Prep the chicken

If chicken breasts are thick, slice each horizontally to make two thinner cutlets (~1/2" thick) or pound between plastic wrap to even thickness. This helps them cook quickly and evenly.

Pat chicken dry with paper towels. Drizzle 1 tablespoon olive oil over the chicken and rub to coat. In a small bowl combine 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt and 1/4 tsp black pepper. Sprinkle the spice mix evenly over both sides of the chicken and press gently to adhere.

Grill or sear the chicken

Preheat a grill or heavy skillet (cast-iron) to medium-high heat. When hot, place the chicken and cook 3–5 minutes per side depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcooking to keep chicken moist. Remove from heat and rest on a cutting board for 5 minutes.

Slice the rested chicken thinly against the grain into strips about 1/4"–1/2" thick. Keep warm while preparing tortillas and toppings.

Wash and dry the salad greens and place in a bowl. Core and slice the tomato into 3–4 thin rounds. Peel and thinly slice half an English cucumber into rounds. Thinly slice 1/4 medium red onion into half-moons. If using avocado, slice it just before assembling to avoid browning.

Portion vegetables so each wrap receives approximately 3/4 cup greens, 3–4 tomato slices, 2–3 cucumber slices, several rings of red onion, and 2 tablespoons shredded cheese. Arrange for quick assembly.