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A delicious and easy-to-make garlic chicken wrap, perfect for a quick and satisfying lunch.

Ultimate Garlic Chicken Wraps

These Garlic Chicken Wraps are a quick and easy lunch or dinner option, packed with flavor from a delicious garlic marinade. The recipe is versatile, customizable, and perfect for meal prepping, offering a healthy and satisfying balance of protein, veggies, and healthy fats.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 4-5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 large burrito-size tortillas
  • Crisp lettuce leaves romaine or butter
  • 1 tomato, sliced
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced optional
  • 1 avocado, sliced or mashed
  • 1/4 cup hummus or tzatziki sauce

Equipment

  • Medium bowl
  • whisk
  • large skillet
  • Grill (optional)
  • baking sheet
  • Parchment paper (optional)
  • Meat thermometer
  • cutting board
  • knife
  • Two forks (optional, for shredding)
  • Dry skillet or microwave (for warming tortillas)
  • Toothpicks (optional, for securing wraps)

Method
 

  1. In a medium bowl, whisk together the minced garlic, olive oil, lemon juice, soy sauce, honey, oregano, salt, and pepper.
  2. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade) and cook for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Alternatively, grill the chicken over medium heat for 5-7 minutes per side, or bake at 400°F (200°C) for 20-25 minutes.
  4. Let the chicken rest for a few minutes before slicing or shredding it.
  5. Warm the tortillas in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds.
  6. Lay a tortilla flat on a clean surface. Spread a thin layer of hummus or tzatziki sauce over the tortilla.
  7. Add a layer of lettuce, followed by the sliced or shredded chicken, tomato slices, cucumber slices, red onion (if using), and avocado slices.
  8. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
  9. Secure the wrap with a toothpick if needed.
  10. Slice the wrap in half (optional) and serve immediately.

Notes

For best results, marinate the chicken for at least 30 minutes to allow the flavors to fully develop. To prevent soggy wraps, don't overfill and assemble them just before serving. Store cooked chicken separately from the other ingredients for optimal freshness. For a spicy kick, add a pinch of red pepper flakes to the marinade or drizzle with hot sauce. Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days. Assembled wraps are best eaten immediately but can be stored in the refrigerator for up to 24 hours, wrapped tightly in plastic wrap.