Grilled Chicken and Veggie Wrap

Take your lunch or dinner game to the next level with these irresistible Grilled Chicken and Veggie Wraps! Packed with tender, smoky chicken marinated in olive oil, lemon juice, and a blend of paprika and garlic powder, this recipe guarantees bold, vibrant flavors in every bite. Grilled red bell peppers, zucchini, and red onion add a burst of natural sweetness and texture, while fresh baby spinach offers a refreshing crunch. Wrapped in warm, toasted tortillas and drizzled with a creamy, tangy sauce made from Greek yogurt, mayonnaise, and Dijon mustard, these wraps are both satisfying and wholesome. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or meal preps. Serve warm for that ideal balance of crispy, smoky, and savory goodness!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 piece chicken breast
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 large tortilla wraps
• 0.5 piece red bell pepper
• 0.5 piece zucchini
• 0.25 piece red onion
• 1 cup baby spinach
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1 teaspoon dijon mustard

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

In a mixing bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Add chicken strips and toss to coat. Let it marinate for at least 10 minutes.

Step 3

While chicken is marinating, cut the red bell pepper and zucchini into thin strips. Slice the red onion thinly.

Step 4

In a small bowl, mix mayonnaise, Greek yogurt, and dijon mustard to create the sauce. Set aside.

Step 5

Heat a grill pan over medium-high heat. Add marinated chicken strips and cook for about 4-5 minutes on each side until fully cooked and nicely charred.

Step 6

Remove chicken from the pan and set aside. In the same pan, grill the red bell pepper, zucchini, and red onion until they are tender, about 5-7 minutes.

Step 7

Lay tortilla wraps flat and spread the prepared sauce evenly on each wrap.

Step 8

Layer grilled chicken and vegetables on each wrap, followed by a handful of baby spinach.

Step 9

Fold in the sides of the wrap and then tightly roll them up.

Step 10

Place the rolled wraps onto the heated grill pan seam-side down. Grill for 1-2 minutes on each side until the wraps are crispy and golden brown.

Step 11

Remove from heat, cut the wraps in half, and serve warm.

Nutrition Facts

Serving size	(559.9g)

Amount per serving	% Daily Value*
Calories	1022.9

Total Fat 62.2g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 134.2mg	0%
Sodium 3231.5mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 6.1g	0%
Total Sugars 14.2g
Protein 46.2g	0%

Vitamin D 0IU	0%
Calcium 189.6mg	0%
Iron 5.8mg	0%
Potassium 943.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 18.1%

Carbs: 27.2%