Grilled Lemon-Herb Chicken Wrap

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30 minTotal time
easyDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • chicken breast Boneless, skinless chicken thigh; allow a little extra grilling time if thicker.
  • dried oregano Dried Italian seasoning in an equal amount.
  • mixed greens Baby spinach in the same amount.
  • large tortilla A large whole-wheat tortilla of similar size.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein35 g
Carbohydrates39 g
Fat16 g

Fiber 5 g · Sugar 4 g · Sodium 800 mg

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This Grilled Lemon-Herb Chicken Wrap is a delightful fusion of zesty flavors and tender chicken, wrapped in a soft tortilla for a perfect on-the-go meal. Enjoy the freshness of herbs and the brightness of lemon in every bite.

Steps

  1. In a bowl, combine olive oil, lemon juice, oregano, thyme, salt, and pepper.
  2. Add the chicken breast to the marinade, ensuring it's well-coated. Let it marinate for at least 15 minutes.
  3. Preheat the grill or a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked.
  4. Remove the chicken from the grill and let it rest for a few minutes before slicing.
  5. Spread hummus or yogurt sauce over the tortilla, then layer with mixed greens, sliced cucumbers, and bell peppers.
  6. Add the sliced grilled chicken on top, then wrap the tortilla tightly.
  7. Slice in half and enjoy your delicious wrap!

Tips for Grilled Lemon-Herb Chicken Wrap

  • For even cooking, gently flatten the thicker end of the chicken breast so it is closer in thickness to the rest.
  • The chicken is ready when the center is opaque and the juices run clear; avoid cutting it repeatedly while it grills.
  • Keep the greens and vegetables dry so the tortilla stays intact and does not turn soggy.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its bright citrus and herbal notes complement the lemon, herbs, and fresh vegetables without weighing down the wrap.

0% option: Sparkling water with a squeeze of lemon

Storage

For best texture, store sliced chicken separately from the tortilla and vegetables in airtight containers. Refrigerate within 2 hours and use within 3–4 days; reheat chicken until steaming hot before assembling.

Frequently asked questions

Can I prepare the chicken ahead?
Yes. Marinate it in the refrigerator, then grill and refrigerate the cooked chicken separately. Use within 3–4 days.

How can I keep the wrap from getting soggy?
Pat the vegetables dry and assemble just before serving. If packing ahead, keep the chicken and vegetables separate from the tortilla until mealtime.

Can I cook the chicken without an outdoor grill?
Yes. A grill pan works well; a regular skillet can also cook the chicken, though it will not have the same charred grill marks.
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