Fast and easy to make, the Chicken Wraps will be your go to dinner ideas, when you are in a hurry.
Start by marinating the chicken thighs. In a zip food storage bag or in a bowl, mix together the ingredients for the marinade.
Add the chicken thighs and toss well, to coat the chicken completely on all sides.
Allow to marinate for at least 30 minutes at room temperature. If time allows you can place it in the fridge for a few hours to marinate.
Heat up oil in a frying pan over medium heat. Add the chicken and fry until golden brown on both sides. Around 10 minutes per side.
While the chicken is frying, prepare the vegetables.Wash and cut the tomatoes, cucumber, horse radishes, bell pepper.
Arrange the cut vegetables on a large plate, ready for assembly.
Pickle the red onions. For the pickling recipe, see the notes below.
Wash and towel dry the salad leaves.
Prepare the yogurt sauce. In a medium bowl combine Greek yogurt, olive oil and lemon juice. Mix until full combined. Transfer to a serving bowl.
Once the chicken is cooked, transfer to a chopping board and cut into strips. Transfer to a serving dish.
Heat up a flat frying pan or crepe pan, big enough to fit the tortilla wrap, over low – medium heat. Do not add any oil or anything like. Just dry pan.
Place tortilla wrap on the pan, and allow to warm up, just 10 – 20 seconds or so, flip to the other side for another 10 seconds.
Transfer to a serving plate.
Warm up the remainder of the tortilla wraps and serve immediately.
Allow each person to assemble their own wraps to their liking.
Tip: For a cleaner experience, wrap the wrap in an aluminium foil, will make it easier to eat.
Enjoy!
Chicken Wraps
Ingredients
For the chicken marinade:
- 6 skinless, boneless chicken thighs or breasts
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive or vegetable oil, plus more for frying
- ½ tablespoon paprika
- 1 tablespoon poultry spice mix
- 3 cloves garlic, minced
Wrap filling:
- 2 medium tomatoes
- ½ – 1 medium cucumber
- 1 cup fresh green leafy salad
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive or vegetable oil
- 1 medium red or yellow bell pepper
- 4 medium horse radishes
- 1 – 2 pickled red onions (optional)
- 6 tortilla wraps
Instructions
- Start by marinating the chicken thighs.In a zip food storage bag or in a bowl, mix together the ingredients for the marinade.Add the chicken thighs and toss well, to coat the chicken completely on all sides.Allow to marinate for at least 30 minutes at room temperature. If time allows you can place it in the fridge for a few hours to marinate.
- Heat up oil in a frying pan over medium heat.Add the chicken and fry until golden brown on both sides. Around 10 minutes per side.
- While the chicken is frying, prepare the vegetables.Wash and cut the tomatoes, cucumber, horse radishes, bell pepper. Arrange the cut vegetables on a large plate, ready for assembly.
- Prepare the yogurt sauce. In a medium bowl combine Greek yogurt, olive oil and lemon juice. Mix until full combined. Transfer to a serving bowl.
- Wash and towel dry the salad leaves.
- Pickle the red onions. For the pickling recipe, see the notes below.
- Once the chicken is cooked, transfer to a chopping board and cut into strips. Transfer to a serving dish.
- Heat up a flat frying pan or crepe pan, big enough to fit the tortilla wrap, over low – medium heat. Do not add any oil or anything like. Just dry pan.Place tortilla wrap on the pan, and allow to warm up, just 10 – 20 seconds or so, flip to the other side for another 10 seconds.Transfer to a serving plate.Warm up the remainder of the tortilla wraps and serve immediately.
- Allow each person to assemble their own wraps to their liking.
- Tip: For a cleaner experience, wrap the wrap in an aluminium foil, will make it easier to eat.
- Enjoy!
Notes
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