Grilled Chicken Wrap Recipe

Prepare and marinate chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) if needed so they cook uniformly. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp chili flakes, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture all over the chicken breasts, cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 375–400°F / 190–200°C) or heat a heavy skillet or grill pan over medium-high heat. Brush the grill grates or pan with 1 tsp butter or oil to prevent sticking.

Grill the chicken

Remove excess marinade from the chicken and place on the hot grill or pan. Cook for 4–6 minutes per side, depending on thickness, until an internal temperature of 165°F (74°C) is reached and juices run clear. Do not overcook. Transfer to a cutting board and let rest for 5 minutes, then slice into thin strips for the wraps.

While the chicken rests, combine 1/2 cup plain Greek yogurt and 2 tbs mayonnaise in a small bowl. Add 1/2 tsp lemon zest, 1/2 tsp lemon juice, 1/4 tsp smoked paprika, 1/2 tsp hot sauce or chili paste (optional for extra heat), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning or acidity with more lemon or salt if needed.

Warm the tortillas briefly on the grill or in a dry skillet for 10–20 seconds per side until pliable (this prevents tearing).

Spread about 1 tbs of chilli jam down the center of each warm tortilla. Then spread about 1.5 tbs of the yogurt-mayo over the chilli jam (you can adjust amounts to taste).

Arrange 2 pieces of washed lettuce leaves lengthwise on each tortilla. Add sliced grilled chicken (about half the sliced breast per wrap), then top with 2–3 tomato slices and a few thin rings of red onion if using. Sprinkle with chopped cilantro or parsley if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom up to form a wrap. If desired, place the assembled wrap seam-side down on the hot pan or grill for 30–60 seconds per side to seal and lightly crisp the exterior.

Slice each wrap in half on the diagonal and serve immediately with a lime or lemon wedge on the side to squeeze over the chicken. Offer extra chilli jam and yogurt-mayo for dipping.