Description
These Chicken Wraps with a flavorful Garlic Cream Sauce are a quick and delicious meal perfect for lunch or dinner. Grilled chicken breasts are paired with fresh vegetables and a creamy, tangy sauce, all wrapped in soft flour tortillas for an easy-to-eat, satisfying wrap.
Ingredients
Scale
Chicken and Wraps
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large flour tortillas
Vegetables
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1 cucumber, sliced (optional)
- 1 small red onion, thinly sliced (optional)
Garlic Cream Sauce
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium heat to get it ready for cooking the chicken breasts.
- Season the Chicken: Coat the chicken breasts on both sides with olive oil, then season generously with salt and pepper to taste for flavor.
- Grill the Chicken: Place the chicken on the hot grill and cook for about 6-7 minutes on each side until fully cooked through and the internal temperature reaches 165°F (75°C).
- Prepare Garlic Cream Sauce: While the chicken grills, combine sour cream, mayonnaise, lemon juice, minced garlic, dried parsley, salt, and pepper in a small bowl. Stir until the sauce is smooth and well mixed.
- Rest and Slice Chicken: Once cooked, allow the chicken breasts to rest for a few minutes to retain juices, then slice them into strips for easy wrapping.
- Assemble Wraps: Lay a flour tortilla flat, add shredded lettuce, diced tomato, sliced cucumber, and red onion if using, then place grilled chicken strips on top of the vegetables.
- Add Sauce and Roll: Drizzle the garlic cream sauce over the chicken and veggies, then fold in the sides of the tortilla and roll tightly to form a wrap.
- Serve or Pack: Serve the wraps immediately for best freshness or wrap in foil to pack for a convenient lunch on the go.
Notes
- You can substitute the flour tortillas with whole wheat or gluten-free tortillas for a healthier or diet-specific option.
- Optional vegetables like cucumber and red onion add crunch and flavor but can be omitted if preferred.
- The garlic cream sauce can be made ahead and stored in the refrigerator for up to 2 days.
- To make this recipe dairy-free, substitute sour cream and mayonnaise with vegan alternatives.
- Ensure chicken is cooked to a safe internal temperature of 165°F (75°C) using a meat thermometer.
