Cheesy Chicken Wraps - Sofia Foodie Recipes

Ingredients

- Chicken Marinade:
• Chicken breast: 450 g (1 lb), cut into strips
• Dried garlic: ½ tsp (2.5 mL)
• Dried onion: ½ tsp (2.5 mL)
• Black pepper: ⅔ tsp (1.5 mL)
• Smoked paprika: ½ tsp (2.5 mL)
• Olive oil: 1 tbsp (15 mL)
• Mayonnaise: 1 tbsp (15 mL)
• Plain yogurt: 1 tbsp (15 mL)
• Salt: to taste
- Filling:
• Iceberg lettuce: ⅓ small head, roughly chopped
• Bell pepper: 1 medium (any color, I used mixed colors), diced
• Cucumber: 1 small, diced
• Tomato: 1 medium, diced
• Red onion: ½ small, finely diced
• Fresh parsley: small bunch, finely chopped
• Cheddar cheese: 90 g (¾ cup), grated
- Yogurt Sauce:
• Plain yogurt: 6 tbsp (90 mL)
• Dried garlic: 1 tsp (5 mL)
• Fresh dill: small bunch, finely chopped
• Salt and black pepper: to taste
• Paprika: ⅓ tsp (1.5 mL)
• Chipotle sauce: ½ tsp (2.5 mL)
- Wraps:
• 3 large tortillas or flatbreads

Cooking Instructions

Marinate the Chicken:

In a bowl, combine chicken strips with all marinade ingredients. Mix well and let sit for 15-30 minutes (or up to 2 hours in the fridge for extra flavor).

Cook the Chicken:

Heat a skillet over medium-high heat. Add a drizzle of olive oil and cook the marinated chicken for 5-7 minutes, until golden and cooked through. Set aside.

Prepare the Sauce:

In a small bowl, mix all sauce ingredients until smooth. Adjust seasoning to taste.

Assemble the Wraps:

• Lay a tortilla flat and add a layer of iceberg lettuce.

• Top with sliced cooked chicken, diced bell pepper, cucumber, tomato, red onion, and parsley.

• Drizzle with the yogurt sauce and sprinkle with grated cheddar.

• Fold the tortilla tightly to form a wrap.

Grill (Optional):

For a crispy finish, heat a grill pan or skillet over medium heat.

Lightly brush the wraps with olive oil and grill for 2-3 minutes per side until golden and toasty.

Chef's Note

Enjoy!