Description
This Healthy Chicken Wrap recipe features tender grilled chicken breasts seasoned with a flavorful blend of spices, wrapped in whole wheat tortillas along with fresh spinach, tomatoes, cucumbers, red onions, shredded carrots, and optional feta cheese. A creamy Greek yogurt and dill dressing, paired with hummus, adds a tangy and rich finish to a nutritious and satisfying meal perfect for lunch or a light dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dressing
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
Wrap and Fillings
- 4 whole wheat wraps or tortillas
- 1 cup fresh spinach leaves
- 1 large tomato, sliced
- 1 medium cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons hummus
Instructions
- Preheat Grill: Preheat your grill or stovetop grill pan to medium-high heat to prepare for cooking the chicken.
- Prepare Marinade: In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a seasoning mixture.
- Cook Chicken: Brush the chicken breasts with the olive oil mixture and grill them for 6-7 minutes on each side until fully cooked with grill marks. Remove and let rest before slicing thinly.
- Make Dressing: In a separate bowl, mix Greek yogurt, lemon juice, and fresh dill until well blended to create a creamy dressing.
- Warm Wraps: Slightly warm the whole wheat wraps in a dry pan or microwave to make them pliable for rolling.
- Spread Hummus: Spread a thin layer of hummus evenly on each wrap to add flavor and moisture.
- Add Vegetables: Distribute spinach, tomato slices, cucumber, red onion, shredded carrots, and crumbled feta cheese (if using) evenly across the wraps.
- Add Chicken: Place the sliced grilled chicken on top of the layered vegetables on each wrap.
- Drizzle Dressing: Pour the prepared yogurt-dill dressing over the chicken and vegetables for added creaminess and zing.
- Assemble Wraps: Fold the sides of the wrap carefully, then roll tightly from the bottom. Slice each wrap in half before serving for easy handling.
Notes
- You can substitute the whole wheat wraps for gluten-free tortillas if needed.
- Feta cheese is optional and can be omitted for a lower-fat version.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken for 30 minutes before grilling.
- Serve with a side salad or fresh fruit for a complete meal.
