Description
These Savory Chicken Wraps with a Garlic Cream Sauce offer a quick and delicious meal perfect for lunch or dinner. Juicy grilled chicken breasts are complemented by a creamy garlic sauce and fresh vegetables, all wrapped in a soft flour tortilla for easy eating.
Ingredients
Scale
Chicken and Wraps
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1 cucumber, sliced (optional)
- 1 small red onion, thinly sliced (optional)
Garlic Cream Sauce
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium heat to ensure it’s ready for perfectly cooked chicken.
- Season the Chicken: Brush both sides of the chicken breasts with olive oil and season with salt and pepper to taste, enhancing their natural flavor.
- Grill the Chicken: Cook the chicken breasts on the grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C), ensuring juicy, safe-to-eat meat.
- Prepare Garlic Cream Sauce: While the chicken grills, combine sour cream, mayonnaise, lemon juice, minced garlic, dried parsley, salt, and black pepper in a small bowl. Stir until the sauce is smooth and well blended.
- Rest and Slice Chicken: After grilling, let the chicken rest for a few minutes to retain juices, then slice into strips for easy wrapping.
- Assemble the Wraps: Lay a tortilla flat and layer with shredded lettuce, diced tomato, sliced cucumber, and thinly sliced red onion if desired.
- Add Chicken and Sauce: Place several strips of grilled chicken on top of the vegetables and drizzle generously with the garlic cream sauce to add rich flavor.
- Roll the Wrap: Fold the sides of the tortilla inward and tightly roll to enclose the filling securely for convenient eating.
- Serve or Pack: Serve the wraps immediately or wrap them in foil for an easy packed lunch option.
Notes
- For a low-carb option, substitute the flour tortillas with lettuce wraps.
- The garlic cream sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Customize the veggies by adding bell peppers or shredded carrots if preferred.
- Ensure the chicken reaches the proper internal temperature to avoid undercooking.
- Leftover chicken can be stored in the fridge for up to 3 days and used in salads or sandwiches.
