These juicy chicken wraps, filled with crisp vegetables and a lively garlic sauce, come together in just half an hour. They stay light yet satisfying, making them perfect for a quick lunch, an easy supper or a meal on the go. Crunchy vegetables, tender chicken and a silky sauce create a balanced bite that is hard to resist.
Ingredients
- Thin lavash or tortillas — 4 pcs.
- Chicken breast fillet — 500g (1 lb 2 oz)
- Cucumber — 1 pc.
- Tomato — 1 pc.
- Red cabbage — 150g (5.3 oz)
- Lettuce leaves — 80g (2.8 oz)
- Red onion — 1/2 pc.
- Fresh dill, chopped — 2 tbsp
- Vegetable oil — 1 tbsp
- Sweet paprika — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sour cream — 150g (5.3 oz)
- Plain yogurt — 2 tbsp
- Mayonnaise — 2 tbsp
- Garlic — 3 cloves
- Lemon juice — 1 tbsp
Step-by-Step Recipe
- Prep the vegetables: shred the red cabbage, cut the cucumber and tomato into thin strips, slice the onion into delicate feathers, then wash and dry the lettuce leaves.
- Cut the chicken breast into strips, season with salt, pepper and paprika, add the vegetable oil, toss well and leave to marinate for 10–15 minutes.
- Make the garlic sauce: combine the sour cream, yogurt and mayonnaise, stir in the pressed garlic, lemon juice, chopped dill and a pinch of salt, then mix and chill.
- Cook the chicken in a well-heated skillet for 6–8 minutes, until golden and fully cooked through.
- Warm the lavash or tortillas in a dry skillet for 10–15 seconds per side so they become pliable.
- To assemble, place lettuce leaves along one edge of each wrap, then add some chicken, cabbage, cucumber, tomato and onion.
- Drizzle generously with garlic sauce.
- Roll tightly, folding in the sides so the filling stays secure.
- If you like, toast the wrapped rolls on a grill pan or dry skillet for 1–2 minutes for a light crust.
- Serve immediately, with the remaining sauce on the side.
Nutrition
| Item | Per serving |
|---|---|
| Calories | 430 kcal |
| Protein | 30g (1.1 oz) |
| Fat | 18g (0.6 oz) |
| Carbohydrates | 38g (1.3 oz) |
| Fiber | 3g (0.1 oz) |
| Sugar | 5g (0.2 oz) |
| Sodium | 950 mg |
Nutrition values are approximate and will vary depending on the ingredients used.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For a lighter version, replace the mayonnaise in the sauce with extra yogurt.
- Add heat with chili flakes or a little sriracha.
- Turkey, shrimp or pan-fried hummus work well in place of the chicken for a plant-forward version.
- Store the finished wraps in parchment in the refrigerator for up to 12 hours. Keep the sauce separate so the tortillas do not soften.
- Pack these wraps for a picnic: keep the sauce in a container and add it just before serving.
Frequently Asked Questions
Can I use tortillas instead of lavash?
Yes, soft flour or corn tortillas work beautifully. Warm them before assembling so they become more flexible.
What can I use instead of mayonnaise in the sauce?
Use thick Greek yogurt or full-fat sour cream. For extra tang, add a pinch of Dijon mustard.
How do I cook the chicken without a skillet?
Bake the fillet in the oven at 200°C (392°F) for 15–18 minutes, or cook it on a grill, brushing the rack with oil. In both cases, check for doneness by the juices and the internal temperature.