📝 About This Recipe
This isn't your average fast-food wrap; it is a masterclass in balancing smoky charred poultry with crisp, vibrant garden vegetables. We marinate tender chicken breast in a bright citrus and garlic infusion before grilling to juicy perfection and tucking it into a toasted flour tortilla. Finished with a creamy, house-made herb aioli, this wrap offers a sophisticated, wholesome upgrade to a quick-service classic.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (boneless, skinless, sliced into thin strips)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 lemon Lemon Juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika
The Creamy Herb Aioli
- 1/2 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Greek Yogurt (plain, unsweetened)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Dijon Mustard
Wrap Assembly
- 4 large Flour Tortillas (10-12 inch diameter)
- 2 cups Romaine Lettuce (shredded)
- 1 cup Cherry Tomatoes (quartered)
- 1/4 cup Red Onion (very thinly sliced)
- 1/2 cup Cucumber (diced small)
- 1/4 cup Feta Cheese (crumbled)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
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2
Add the chicken strips to the marinade, tossing thoroughly to ensure every piece is coated. Cover and refrigerate for at least 20 minutes.
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3
While the chicken marinades, prepare the aioli by mixing the mayonnaise, Greek yogurt, chopped parsley, and Dijon mustard in a small ramekin. Set aside in the fridge.
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4
Prep your vegetables: shred the romaine, quarter the tomatoes, dice the cucumber, and slice the red onion into paper-thin half-moons.
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5
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
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6
Place the chicken strips on the grill. Cook for 4-5 minutes per side until they develop deep golden grill marks and reach an internal temperature of 165°F (74°C).
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7
Remove the chicken from the heat and let it rest on a cutting board for 3 minutes to retain its juices before assembly.
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8
Warm the flour tortillas for 15-20 seconds in a dry pan or microwave to make them pliable and prevent cracking.
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9
Lay a tortilla flat and spread a generous tablespoon of the herb aioli down the center, leaving a 2-inch border at the edges.
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10
Layer a handful of shredded romaine over the sauce, followed by a portion of grilled chicken, tomatoes, cucumbers, and red onions.
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11
Sprinkle a tablespoon of crumbled feta cheese over the top for a salty, tangy finish.
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12
Fold the bottom edge of the tortilla up over the filling, tuck in the sides, and roll tightly from the bottom to the top.
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13
Optional: Place the assembled wrap back on the grill pan for 30 seconds per side to seal the seam and add a light crunch.
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14
Slice diagonally in the center and serve immediately while the chicken is still warm.
💡 Chef's Tips
For the juiciest chicken, avoid overcooking; use a meat thermometer to hit exactly 165°F. To prevent a soggy wrap, ensure your lettuce and cucumbers are patted completely dry after washing. If you prefer a spicy kick, add a teaspoon of sriracha or chopped jalapeños to the aioli. Use high-quality, 'burrito-sized' flour tortillas; smaller ones will overflow and be difficult to roll. If prepping ahead, keep the chicken and vegetables in separate containers and assemble just before eating.
🍽️ Serving Suggestions
Pair with crispy sweet potato fries and a side of extra aioli for dipping. Serve alongside a chilled glass of sparkling lemon water or a crisp Sauvignon Blanc. Accompany with a small side of Mediterranean couscous salad for a fuller meal. Add a handful of kettle-cooked potato chips for a satisfying textural contrast.