Description
This Healthy Chicken Wrap combines tender grilled chicken breasts with fresh vegetables and a creamy Greek yogurt-dill dressing, all wrapped in whole wheat tortillas. It’s a nutritious, flavorful meal perfect for lunch or a light dinner, offering a balance of lean protein, fiber-rich veggies, and wholesome carbs.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dressing
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
Wrap and Fillings
- 4 whole wheat wraps or tortillas
- 1 cup fresh spinach leaves
- 1 large tomato, sliced
- 1 medium cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons hummus
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken evenly and to achieve nice grill marks.
- Prepare Marinade: In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a flavorful marinade for the chicken.
- Grill Chicken: Brush the chicken breasts with the marinade mixture. Place them on the grill and cook for 6-7 minutes on each side until fully cooked through and nicely charred. Remove from heat and allow the chicken to rest for a few minutes before slicing thinly to retain juices.
- Make Dressing: In a separate bowl, combine Greek yogurt, lemon juice, and chopped fresh dill. Stir well until the dressing is creamy and evenly mixed.
- Warm Wraps: Slightly warm the whole wheat wraps in a dry pan or microwave. This step makes them pliable and easier to roll without tearing.
- Spread Hummus: Spread a thin, even layer of hummus on each warmed wrap to add creaminess and extra flavor.
- Add Vegetables and Cheese: Distribute fresh spinach leaves, tomato slices, cucumber, red onion, shredded carrots, and feta cheese (if using) evenly over each wrap.
- Top with Chicken: Place the thinly sliced grilled chicken on top of the layered vegetables for protein and heartiness.
- Drizzle Dressing: Spoon the Greek yogurt-dill dressing evenly over the chicken and vegetables to add tangy moisture.
- Roll Wrap: Fold in the sides of each wrap carefully and then roll tightly from the bottom upwards. Slice each wrap in half before serving to make it easy to handle and eat.
Notes
- Make sure the grill is properly preheated to avoid sticking and to get perfect grill marks.
- Letting the chicken rest after grilling helps keep it juicy.
- Feel free to substitute the whole wheat wraps with gluten-free wraps if needed.
- Omit feta cheese to make this recipe vegetarian-friendly (with chicken removed) or to avoid dairy.
- For an extra kick, add some sliced jalapeños or a sprinkle of chili flakes to the fillings.
