Naked Wrap Recipe

Prepare ingredients

Remove chicken from refrigerator and pat dry. Rinse and dry lettuce, slice tomato, cucumber, red onion, and avocado. Lay tortillas flat on a clean surface and warm briefly in a dry skillet or microwave (10–15 seconds) so they are more pliable.

In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, chopped parsley, salt and black pepper until smooth. Taste and adjust seasoning. If you prefer a thinner dressing, add 1–2 teaspoons of water or more lemon juice.

Season chicken

Cut chicken breast in half lengthwise if thick to create even pieces. In a bowl, toss chicken with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, coating evenly.

Pan-sear

Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. When hot, add chicken and cook undisturbed 4–5 minutes until a golden crust forms. Flip and cook another 4–5 minutes, or until an instant-read thermometer registers 165°F (74°C). Total time depends on thickness.

Rest & slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/4-inch strips against the grain.

Spread about 1–2 tablespoons of the Naked sauce down the center of each warmed tortilla.

Layer shredded romaine (about 3/4 cup per wrap), tomato slices (about 1/4 cup), cucumber (about 1/4 cup), red onion (a tablespoon), and 3–4 slices of avocado onto each tortilla.

Top the vegetables with sliced chicken (about 4 oz per wrap) and optional add-ins like 1 tablespoon crumbled feta or a few jalapeño slices if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If desired, place seam-side down in a hot skillet for 1 minute per side to seal and warm the wrap.

Cut each wrap in half on the bias. Serve immediately with extra Naked sauce on the side for dipping. Store any leftover components separately in airtight containers in the refrigerator for up to 3 days.