Chicken and Portabella Wraps with Yogurt Sauce
Savor the perfect mix of hearty and fresh with these Chicken and Portabella Wraps with Yogurt Sauce. Juicy grilled chicken and tender portabella mushrooms are seasoned with a smoky blend of garlic powder, paprika, and olive oil, then wrapped up in wholesome whole wheat tortillas. Each bite bursts with crunch from crisp lettuce, diced cucumber, and vibrant tomato, balanced by a bright and creamy homemade Greek yogurt sauce featuring fresh dill and a zesty hint of lemon. These wraps are quick to make, taking just 35 minutes from start to finish, and are perfect for a healthy lunch or dinner on-the-go. Take your taste buds on a flavorful journey while enjoying a dish packed with protein, fiber, and refreshing Mediterranean-inspired flavors!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Greek yogurt
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Lemon juice
- 0.5 cup Cucumber, diced
- 4 pieces Whole wheat tortillas
- 4 large Lettuce leaves
- 1 medium Tomato, thinly sliced
- 0.25 medium Red onion, thinly sliced
Directions
Step 1
Preheat a grill pan or skillet over medium-high heat.
Step 2
Rub the chicken breasts and portabella mushroom caps with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper.
Step 3
Grill the chicken breasts for 6-8 minutes per side, or until fully cooked and juices run clear. Remove and let rest for 5 minutes before slicing into thin strips.
Step 4
Grill the portabella mushrooms for 3-4 minutes per side, or until tender. Slice into thin strips once cooled slightly.
Step 5
In a small bowl, whisk together Greek yogurt, fresh dill, lemon juice, and a pinch of salt. Set aside the yogurt sauce.
Step 6
To assemble the wraps, lay down a tortilla on a flat surface. Place one lettuce leaf in the center of the tortilla.
Step 7
Top the lettuce with sliced chicken, sliced portabella mushrooms, diced cucumber, tomato slices, and red onion slices.
Step 8
Drizzle the yogurt sauce generously over the filling.
Step 9
Fold in the sides of the tortilla and roll tightly to form a wrap.
Step 10
Repeat the process for the remaining tortillas.
Step 11
Serve immediately, or wrap in parchment paper for an on-the-go meal option.
Nutrition Facts
| Serving size | (1406.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1683.6 |
| Total Fat 55.4g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 303.8mg | 0% |
| Sodium 4028.0mg | 0% |
| Total Carbohydrate 133.7g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 22.7g | |
| Protein 149.0g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 461.6mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 3213.9mg | 0% |
Source of Calories