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Herb-Marinated Grilled Chicken Wraps

Herb-Marinated Grilled Chicken Wraps

Lunch
Prep Time
15min
Cook Time
15min
Servings
8
Calories
556
Chef's Note

For a time-saving tip, you can marinate the chicken overnight and grill it the next day. The chicken can also be cooked in batches and refrigerated for up to 3 days, making these wraps perfect for meal prep. For extra flavor, try grilling the red onions alongside the chicken.

Tags
lunch
high-protein
chicken
wraps
grilled
meal-prep
herb-marinated
weekday-friendly
Ingredients

  • 2.5 pounds boneless skinless chicken breasts

  • 1/4 cup olive oil

  • 3 tablespoons lemon juice

  • 4 cloves, minced garlic

  • 2 teaspoons dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 each large flour tortillas

  • 8 cups, chopped romaine lettuce

  • 4 medium, diced tomatoes

  • 1 large, diced cucumber

  • 1 medium, thinly sliced red onion

  • 2 large, sliced avocado

  • 1/2 cup olive oil mayonnaise

  • 1 tablespoon honey

  • 2 tablespoons Dijon mustard

Instructions
  • 1

    In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 2

    Slice 2.5 pounds of chicken breasts into even strips, about 1-inch thick. Add to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

  • 3

    Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 4-5 minutes per side, or until internal temperature reaches 165°F (75°C) and grill marks appear.

  • 4

    Let chicken rest for 5 minutes, then slice into thin strips.

  • 5

    In a small bowl, mix together 1/2 cup olive oil mayonnaise, 1 tablespoon honey, and 2 tablespoons Dijon mustard to make the sauce.

  • 6

    Warm the 8 flour tortillas slightly in the microwave or on a dry skillet for about 10 seconds each.

  • 7

    To assemble each wrap, spread about 1 tablespoon of the honey-mustard sauce on each tortilla, then layer with 1 cup chopped romaine lettuce, grilled chicken strips (about 1/8 of the total), diced tomatoes, cucumber, red onion slices, and avocado slices.

  • 8

    Fold in the sides of each tortilla and roll up tightly. Cut in half diagonally if desired and serve immediately.

Nutrition Information (per serving)
556
Calories
35g
Protein
62g
Carbs
19g
Fat
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