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Whip up these awesome chicken wraps — they're speedy and pack a punch. You'll get grilled chicken, bright veggies, creamy avocado, and gooey cheese all bundled together. The basil mayo ties everything together for extra flavor.
Reasons You'll Love These Wraps
If you're in a rush but still want something tasty, these wraps are the answer. The chicken turns out moist, veggies are crunchy, and everything stays fresh. Mix and match with whatever you have on hand. They're awesome for meals on the go, lunchboxes, or an easy dinner.
Stuff You'll Need
- Olive Oil: For getting the chicken nice and golden
- Black Pepper: Fresh cracked is best, but use what you have
- Salt: Table salt does the trick
- Garlic Powder: Just a pinch wakes up the flavors
- Oregano: Reaching for dried is totally fine
- Mayo: Use the classic, full-fat kind
- Green Onions: Take just the tops and slice thin
- Basil: Grab some fresh and chop it up
- Lime: Squeeze the juice from a whole one
- Garlic: Mince one clove small as you can
- Tomato: The firmer, the better so they don't get mushy
- Avocado: Ripe, but it'll hold its shape
- Lettuce: Make sure it's snappy fresh
- Cheese: Cheddar or mozzarella, shredded how you like
- Chicken Breast: Slice them nice and thin for quick cooking
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Simple Steps to Make It
- Finish it off:
- Bite into your wrap while the cheese is gooey. Slice it in half, corner to corner, after letting it cool off for about a minute.
- Get the outside crunchy:
- Throw your wrap back in the warm pan without oil, press down, cook for another couple minutes until it's golden. Flip carefully and do the same on the other side.
- Roll up tightly:
- Bring the bottom flap up two inches, fold both sides in, and roll it snug so nothing slips out — if it does, just poke it back in.
- Build your wrap:
- Heat your tortilla in the skillet for half a minute. Lay cheese on first so it melts, then toss on chicken, lettuce, tomatoes, and avocado slices. Drizzle the herby mayo, then sprinkle your green onions over everything.
- Slice chicken:
- Slice up the grilled chicken into strips as wide as your finger — smaller strips keep stuff from falling out.
- Cut the veggies:
- While chicken is resting, cut up the tomatoes, tear lettuce into ribbons, cut up the green onions, slice avocado last to avoid browning.
- Grill the chicken:
- Get a frying pan screaming hot, pour in a healthy glug of oil, add the seasoned chicken, and leave it alone for 3-4 minutes until browned. Flip and cook another few minutes until there's no pink. Rest it for 5 minutes on the board.
- Prep the chicken:
- Butterfly your chicken breasts so they're flat, season both sides with garlic powder, oregano, salt, and pepper, and press it all in with your fingers.
- Mix the sauce:
- In a bowl, combine basil, mayo, lime juice, chopped garlic, salt, and pepper. Give it a good stir, taste it, and tweak if needed.
Why These Totally Hit the Spot
Only takes about 20 minutes from start to finish, which is a lifesaver when you're hungry. Warm chicken helps the cheese get gooey and delicious. Crisp lettuce and tomatoes keep things light. The basil mayo wakes up all the flavors. They're fun for kids — mess-free and no utensils necessary.
Seasoning Like a Pro
Go heavy when you're rubbing on the chicken seasonings. Mix the salt, pepper, garlic powder, and oregano together in a little dish first for even coverage. Dry off your chicken first or seasonings won’t stick much. If you have a few extra minutes, let the seasoned chicken sit so the flavors really soak in.
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Choose the Best Stuff
Look for chicken breasts that are the same thickness all over for even cooking. Give avocados a gentle press — they should be a little soft, not mushy. Tomatoes should smell sweet and weigh more than they look. Crunchy, heavy lettuce is what you want — skip limp heads. Cheese you shred yourself always melts better, but pre-shredded is super convenient when you're in a hurry.
Tweak It Your Way
For lighter wraps, swap in Greek yogurt for mayo. Love heat? Toss in fresh jalapenos or add hot sauce. If you don't have avocado, hummus is an awesome switch-up. Try different cheeses — go for pepper jack if you want a kick, or provolone for extra gooeyness. Make extra basil mayo for dunking if you like extra sauce.
Never Mess Up Your Wrap
Stick to fewer fillings so they roll up tight. Warm the tortillas or they'll crack when you fold. Keep your fixings a couple inches away from the sides. Press wraps in the pan so it all sticks together. If your wrap pops open, pop in a toothpick to hold things firm. Cut at a slant just after cooking so it's easier to pick up and munch.
Frequently Asked Questions
- → Can I use gluten-free wraps?
Absolutely! Try corn or rice wraps from the diet section at the store.
Popular brands include Siete Foods, Mission Gluten-Free, and BFree. Watch out for hidden wheat in some sauces—mix ranch powder with sour cream for a quick gluten-free option.
Warm wraps up to avoid cracking, or build a lettuce bowl instead if you can't find good wraps!
- → What's the key to keeping chicken tender?
Let it rest! After grilling, cover the chicken with foil for 5-10 minutes before slicing—it locks in the juices.
Stick to slicing about 1/2 inch thick for the best texture. Keep the chicken whole if prepping ahead, and only slice when you're ready to eat.
If you use a thermometer, 165°F is the sweet spot. Brining it in salted water for an hour works wonders for moisture too!
- → Can I eat them chilled?
Great for on-the-go! Prep them the night before but keep wet toppings (cucumbers, tomatoes) separate.
Wrap them first in a paper towel before foil to stop sogginess. Or, bring the fillings and wrap separately and roll fresh when it's time to eat.
For multiple-day prep, store ingredients like chicken and veggies in separate boxes and assemble fresh daily. They stay crisp and fresh this way!
- → What protein options work without meat?
Lots of options! Grill thick tofu after pressing out the moisture, or try spiced portobello mushrooms for a meaty feel.
Chick'n strips from brands like Gardein or Morning Star are also great substitutes.
Whichever you use, make sure they're not too wet to avoid soggy wraps. Amp it up with avocado or a scoop of hummus for extra flavor!
- → Can I freeze these?
Freeze the grilled chicken only—store in sealed bags and it'll last for 3 months.
Thaw portions in the fridge overnight when ready. Use fresh veggies, lettuce, and sauce for wrapping since freezing makes them mushy.
This way, you're prepped with ready-to-go chicken while keeping your wraps crisp and fresh. Perfect for busy weeks!
Conclusion
Looking for more ideas? Check these:
- Chicken Caesar Salad: Crispy greens with juicy chicken.
- Avocado Chicken Roll: Creamy guac and chicken wrapped up!
- Melted Cheese Chicken Sandwich: A warm, gooey delight.