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Looking for a quick and satisfying lunch option that packs a punch of flavor? These Easy Grilled Chicken Wraps with Fresh Veggies are the answer! Juicy grilled chicken, crisp vegetables, and a creamy yogurt sauce all wrapped up in a whole wheat tortilla make for a delicious meal that’s as visually appealing as it is tasty. Perfect for meal prep or a speedy lunch, these wraps are sure to become a go-to in your kitchen.
Why You’ll Love This Recipe
These wraps are a delightful blend of flavors and textures, making every bite a treat. Plus, they’re incredibly easy to prepare, customizable, and perfect for lunch on the go.
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- Quick and easy: Ready in under 30 minutes!
- Healthy ingredients: Packed with protein and fresh veggies.
- Customizable: Tailor each wrap to your taste preferences.
- Portable: Perfect for lunch at home or on the go.
- Deliciously satisfying: A crave-worthy meal that hits the spot!
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat tortillas (10 inches)
- 2 cups fresh spinach leaves
- 1 medium tomato, diced
- 1 cucumber, sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dried dill (optional)
How to Make Grilled Chicken Wraps
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture all over the chicken breasts.
- Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
- While the chicken is resting, prepare the yogurt sauce by combining Greek yogurt, lemon juice, honey, and dill (if using) in a small bowl. Mix well and set aside.
- To assemble the wraps, lay a tortilla flat and layer with a handful of spinach, a few slices of cucumber, diced tomatoes, and sliced grilled chicken.
- Drizzle the yogurt sauce over the top, then fold the sides of the tortilla inward and roll it up tightly from the bottom.
- Repeat with the remaining tortillas and ingredients. Serve immediately or wrap in foil for later!
Tips for the Best Results
- Make sure to let the chicken rest before slicing to keep it juicy.
- Feel free to marinate the chicken in the seasoning mixture for a few hours for more intense flavor.
- If you’re short on time, use pre-cooked grilled chicken strips to speed up prep.
Easy Variations
- Swap out chicken for grilled shrimp or tofu for a different protein.
- Add sliced bell peppers, shredded carrots, or avocado for extra crunch and flavor.
- Use a different sauce like ranch or a spicy aioli if yogurt isn’t your thing.
What to Serve With It
- Sweet potato fries for a satisfying side.
- A fresh garden salad to complement the wraps.
- Hummus and pita chips for a light snack.
- Fresh fruit salad for a refreshing dessert.
Storage and Reheating
These wraps are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, unwrap and place in the microwave for 30 seconds to 1 minute, or enjoy cold!
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 whole wheat tortillas (10 inches)
- 2 cups fresh spinach leaves
- 1 medium tomato, diced
- 1 cucumber, sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dried dill (optional)
Instructions:
1. Preheat your grill or grill pan over medium-high heat.
2. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture all over the chicken breasts.
3. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
4. While the chicken is resting, prepare the yogurt sauce by combining Greek yogurt, lemon juice, honey, and dill (if using) in a small bowl. Mix well and set aside.
5. To assemble the wraps, lay a tortilla flat and layer with spinach, cucumber, diced tomatoes, and sliced grilled chicken.
6. Drizzle the yogurt sauce over the top, then fold the sides of the tortilla inward and roll it up tightly from the bottom.
7. Repeat with the remaining tortillas and ingredients. Serve immediately or wrap in foil for later!
Notes: These wraps are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
