These chicken wraps are a quick, irresistibly juicy choice for lunch or dinner. Tender paprika- and oregano-seasoned chicken breast, crisp lettuce, sweet corn and fresh vegetables come together in a warm tortilla with a bright creamy-zesty sauce made with sour cream, a spoonful of ketchup and a splash of pickle brine.
Ingredients
Chicken
- Chicken breast — 1.1 lb | 500 g
- Olive oil — 3 tbsp | 45 ml
- Garlic — 1 clove
- Salt — to taste
- Black pepper — to taste
- Sweet paprika — to taste
- Oregano — to taste
Sauce
- Sour cream — 7 oz | 200 g
- Ketchup — 1 tbsp | 15 ml
- Mayonnaise — 1 tbsp | 15 ml
- Pickle brine — a little, to taste
- Garlic — 1 clove
- Parsley — 1 bunch
- Salt — a pinch
For assembling
- Flour tortillas — 4
- Mini romaine lettuce — 1 small head
- Cucumber — 1/4
- Tomato — 1
- Canned corn — 1 small can
Step-by-Step Recipe
- Prepare the chicken: slice the breast into strips. Toss with olive oil, minced garlic, salt, pepper, sweet paprika and oregano. Let stand for 10 minutes.
- Cook: heat a dry skillet over medium heat. Add the chicken in a single layer and cook for 6–8 minutes, stirring, until golden and cooked through. Remove from the heat and rest for 2 minutes.
- Make the sauce: in a bowl, combine sour cream, ketchup and mayonnaise. Add finely grated garlic, chopped parsley, a pinch of salt and a little pickle brine for a lively tang. Mix until smooth.
- Prepare the vegetables: wash and dry the romaine leaves. Slice the cucumber and tomato into thin wedges. Drain the corn well.
- Warm the tortillas: heat each one for 15–20 seconds per side in a dry skillet so they become soft and pliable.
- Assemble the wraps: spread the tortilla with sauce, then layer on lettuce, chicken, cucumber, tomato and corn. Add a little more sauce on top.
- Roll tightly: fold in the sides and roll up. If you like, toast the wrap seam-side down in a dry skillet for 1–2 minutes for a light crust.
- Serve immediately, sliced on the diagonal.
Nutrition
| Per serving (1 wrap) | Amount |
|---|---|
| Calories | ≈ 640 kcal |
| Protein | ≈ 46 g |
| Fat | ≈ 30 g |
| Carbohydrates | ≈ 44 g |
| Fiber | ≈ 6 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For even juicier chicken, add 1 tsp | 5 ml of lemon juice or yogurt to the marinade — it helps relax the fibers.
- No tortillas on hand? Use thin lavash; wrap in 2 layers so the roll holds its shape.
- Adjust the heat to taste: add a pinch of chili flakes or a little chili sauce to the sauce.
- Make ahead: store the cooked chicken and sauce separately in the refrigerator for up to 2 days; assemble just before serving so the lettuce stays crisp.
FAQ
How do I make chicken breast as juicy as possible?
Do not overcook it: fry over medium heat until just done, then let the meat rest for 2–3 minutes. An acidic marinade such as lemon juice or yogurt also helps keep it juicy.
What can I use instead of tortillas if I don’t have any?
Thin lavash works well. Wrap it in 2 layers and toast seam-side down so the roll does not unwind.
Can I make the wraps ahead of time?
It’s best to keep the components separate: refrigerate the chicken and sauce, and slice the vegetables just before assembling. Finished wraps are best eaten within a few hours.