INGREDIENTS
For the Chicken Marinade:
• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon smoked paprika, optional
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon salt
For the Wrap:
• 4 large flour (white or wheat) tortillas
• 1 cup romaine or iceberg lettuce, chopped
• 1 medium tomato, diced
• 1 small cucumber, sliced thinly
• 1 small red onion, thinly sliced
• 1 avocado, sliced
• 1⁄2 cup shredded cheddar or mozzarella cheese
• Fresh cilantro or parsley for garnish, optional
For the Creamy Garlic Sauce:
• 1⁄2 cup Greek yogurt or mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard, optional
• Salt and pepper to taste
INSTRUCTIONS
• Add the olive oil, lemon juice, minced garlic, paprika, cumin, oregano, smoked paprika (if using), salt, and pepper. Mix to combine.
• Add the chicken breasts and coat them thoroughly in the marinade. Let the chicken marinate for at least 30 minutes (up to 2 hours) in the refrigerator for extra flavor.
• Preheat your grill (or grill pan) over medium-high heat. Lightly oil the grill grates. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°Fahrenheit and the chicken has grill marks. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
• Add the Greek yogurt, lemon juice, olive oil, minced garlic, and mustard (if using) to a small bowl. Season with salt and pepper. Mix to combine. Adjust the flavors to your liking.
• Lay a tortilla flat and spread a tablespoon (or more) of the creamy garlic sauce in the center. Add a handful of chopped lettuce, diced tomatoes, sliced cucumbers, and onions. Layer a few slices of avocado. Top with the grilled chicken slices and sprinkle some shredded cheese. Garnish with fresh cilantro or parsley if desired.
• Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top. Tuck in the filling as you go. Slice the wrap in half diagonally for easy serving. Serve it immediately, or wrap it in foil to keep warm for later.
