Creamy Garlic Chicken Wrap
27 min
|
easy
Recipe by Eunice
Introduction
No bland chicken on my watch: juicy strips get hit with paprika, garlic, and Italian seasoning, then tucked into tortillas with a tangy-creamy garlic sauce of mayo, Greek yogurt, Dijon, lemon, and a little honey.
Perfect for lunch on the go, busy weeknights, or meal prep, this wrap is bold, saucy, and fresh with spinach, so every bite actually satisfies.
Ingredients (2 servings)
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Ingredients for the Chicken
- 2 boneless, skinless chicken breasts, sliced into strips boneless, skinless chicken breast 1.33 lb
- 1 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp paprika sweet paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp Italian seasoning Italian seasoning 0.02 oz
Ingredients for the Creamy Garlic Sauce
- ¼ cup mayonnaise mayonnaise 2 fl oz
- 2 Tbsp Greek yogurt plain whole-milk Greek yogurt 0.07 lb
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- 1 tsp lemon, juiced lemons 1 tsp
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp black pepper black peppercorns (for black pepper)
- ½ tsp honey honey 0.12 oz
Ingredients for the Wrap
- 2 large flour tortillas large flour tortillas 2 ct
- ½ cup fresh spinach fresh spinach 0.53 oz
How to Make Creamy Garlic Chicken Wrap
-
Season the chicken
Toss the chicken strips with olive oil, salt, black pepper, paprika, garlic powder, and Italian seasoning until every piece is glossy and well coated.
Let it sit while you prep the sauce so the seasoning hydrates and sticks tight.
-
Sear the chicken
Heat a large skillet over medium-high until hot, then add the chicken in a single layer without crowding.
Cook 3 to 4 minutes per side until deeply browned at the edges and the center hits 165 F, then transfer to a plate to rest for 2 minutes.
-
Mix the creamy garlic sauce
Stir together mayonnaise, Greek yogurt, Dijon, lemon juice, garlic powder, black pepper, and honey until smooth and glossy.
Taste and adjust salt or lemon to balance the richness with a clean tang.
-
Warm the tortillas
Warm each flour tortilla in a dry skillet 15 to 20 seconds per side until pliable and steamy, or briefly over a low gas flame if you like a few toasty spots.
-
Assemble the wraps
Spread a generous line of creamy garlic sauce down the center of each tortilla.
Layer in fresh spinach and the hot chicken, then drizzle a little extra sauce on top.
Fold the sides in, roll tightly from the bottom, and set seam side down.
-
Serve
Slice in half if you want that deli look, and serve immediately while the chicken is still juicy and the tortillas are warm.
Substitutions
- Chicken breasts -> Boneless skinless chicken thighs
- Thighs are naturally juicier and a touch more forgiving on heat, giving you a richer bite with the same seasoning profile; add 1 to 2 minutes of cook time.
- Mayonnaise -> Mashed avocado
- Avocado brings buttery richness and a fresh green note while keeping the sauce creamy and dairy-free, though it will be slightly less tangy so keep the lemon as written.
- Flour tortillas -> Large romaine or butter lettuce leaves
- Crisp lettuce turns this into a lighter, gluten-free wrap with a refreshing crunch that plays nicely against the garlicky sauce.
Tips
- Cut for even cooking
- Aim for chicken strips about 3/4 inch wide so they sear fast without drying.
- Get the pan properly hot
- A hot skillet gives you that flavorful browning in under 4 minutes per side, which keeps the chicken juicy.
- Rest the chicken
- Two minutes on a plate lets juices redistribute so the wrap does not weep and the meat stays tender.
- Balance the sauce like a pro
- If the sauce tastes flat, add a pinch of salt and a few drops more lemon until it pops; if it is too sharp, a touch more honey rounds it out.
- Warm tortillas are nonnegotiable
- Heating makes them flexible so they will not crack and it wakes up the wheat flavor.
- Tight roll technique
- Keep the filling in a compact line, fold the sides in snugly, then roll while pulling back gently for tension so nothing spills.
Nutrition Facts *
| Energy | 685 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 37 | g |
| Carbohydrates | 48 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from drying out?
- Use high heat for a quick sear, do not crowd the pan, and pull the strips when they hit 165 F with a thermometer, then rest for 2 minutes.
- My sauce is too thin, what now?
- Whisk in an extra spoon of Greek yogurt to thicken or chill it for 10 minutes so it firms up; both stabilize the texture.
- The tortillas keep tearing when I roll them, how do I fix that?
- Warm them until pliable, do not overfill, and keep the saucy ingredients off the edges so the seam can seal cleanly.
- Can I air fry the chicken?
- Yes, cook the seasoned strips at 400 F for 8 to 10 minutes, shaking halfway, until they reach 165 F with browned edges.
- Can I make this ahead for lunch?
- Keep chicken, sauce, and greens separate, then assemble just before eating so the tortillas stay fresh and the spinach stays crisp.
Serving Suggestions
For a little New York swagger, add quick-pickled red onions and a swipe of hot sauce to wake everything up without drowning the garlic vibe.
Serve with a crunchy cucumber salad or kettle chips, and if you want extra luxury, griddle the filled wraps 1 minute per side for a toasty crust and melty, warm center.
More pairings:
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