Chicken Wrap Recipe

Prep the chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or heavy skillet. Pat dry with paper towels.

In a small bowl, combine olive oil, garlic powder, smoked paprika, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper to make a rub. Rub evenly over both sides of the chicken breasts.

Heat a large skillet over medium-high heat. When hot, add 1 teaspoon of oil (or use nonstick spray). Add chicken and cook 4–5 minutes per side, until golden and internal temperature reaches 165°F (74°C). Avoid overcrowding; cook in batches if needed.

Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips about 1/4-inch thick.

While the chicken rests, whisk Greek yogurt, lemon juice, chopped parsley, 1/4 tsp salt and a pinch of black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Warm tortillas for pliability: wrap in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet 15–20 seconds per side.

In a small bowl, mix mayonnaise and Dijon mustard. Spread about 1 tablespoon of mayo-mustard onto the center of each warmed tortilla, leaving a 1-inch border.

Divide chopped romaine evenly among the 4 tortillas, placing it down the center in a line.

Top lettuce with sliced chicken (about 4 ounces per wrap), then layer tomato slices, a few rings of red onion (if using), and 1/4 cup shredded cheddar per wrap.

Drizzle about 1 tablespoon of the creamy herb sauce over the fillings if using, or add additional mayo-mustard to taste. Season each assembled wrap lightly with the remaining salt and black pepper if desired.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly away from you to form a sealed wrap. If needed, secure with toothpicks and trim ends for a neat presentation.

Cut each wrap in half on a diagonal and serve immediately, or wrap tightly in foil or plastic wrap and refrigerate up to 24 hours.