Chicken Wrap
Juicy chicken, fresh vegetables, and a creamy sauce come together in one warm wrap that works just as well for a quick lunch as it does for an easy dinner.
Servings: 3
Ingredients:
For the chicken
- 1 lb chicken breast, thinly sliced
- 2 tbsp olive oil
- 3 garlic cloves, pressed
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
For the wraps
- 3 large lavash or tortillas
- 2 Roma tomatoes, thinly sliced
- 2 mini cucumbers, thinly sliced
- 1 red onion, small, julienned
- 1 cup lettuce, thinly sliced
- Sauce of choice, try creamy feta or tahini yogurt
Method:
Start Cooking- In a bowl, combine the chicken with olive oil, garlic, thyme, oregano, paprika, lemon juice, salt, and black pepper. Toss well to coat. Let it sit while you prep the vegetables and wraps.
- Heat a skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on one side, then flip and cook for another 4–5 minutes, until fully cooked and lightly golden.
- Warm the lavash or tortillas if needed. Spread your favorite sauce over each wrap, then layer with lettuce, tomatoes, cucumbers, red onion, and warm chicken.
- Roll up tightly, slice if desired.
- For extra crispness, you can press the assembled wraps in a panini grill or warm them in a skillet until lightly golden.
- Serve right away. Bon appétit.
Notes:
From the kitchen
- Thinly slicing the chicken helps it cook quickly and stay tender.
- Don’t overcrowd the pan. Cook in batches if needed so the chicken browns instead of steaming.
- Let the cooked chicken rest for a few minutes before assembling the wraps to keep the juices inside.
- Use chicken thighs instead of breast for a richer flavor.
- Add chili flakes or a pinch of cayenne for heat.
- Swap lettuce for arugula or spinach.
- Add crumbled feta for extra saltiness.
- Turn it into a bowl with rice or quinoa instead of wrapping.
- Try it with creamy feta sauce or tahini yogurt sauce, and add sumac onion for a bright, tangy finish.
- Serve warm with extra sauce and pickles on the side, alongside crispy fries.
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Nutrition:
Calories: 513 kcal | Carbohydrates: 52 g | Protein: 42 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.02 g | Cholesterol: 98 mg | Sodium: 543 mg | Potassium: 1056 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 828 IU | Vitamin C: 19 mg | Calcium: 65 mg | Iron: 5 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chicken wrap
WHY WE LOVE IT
They’re quick to make and offer a balanced mix of nutrients, with every bite bringing a little of everything.
A LITTLE STORY
While wraps as we know them are modern, the idea of wrapping grilled meats in flatbread goes back centuries across Mediterranean and Middle Eastern kitchens, where warm breads like lavash were traditionally used to cradle seasoned meats and fresh vegetables.
DID YOU KNOW?
With lean protein, fresh vegetables, and flatbread, chicken wraps naturally offer a balanced, all-in-one meal.
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