Baked Lemon Chicken Wraps with Spicy Garlic Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CHICKEN + WRAPS:1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces2 tablespoons olive oil3 cloves garlic (about 1 1/2 teaspoons or so), finely minced or pressed through a garlic press1 tablespoon fresh lemon zest (from about 1-2 lemons)3 tablespoons fresh lemon juice1 teaspoon salt1/4 teaspoon black pepper1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon paprika4 to 6 flatbread or pita bread wraps (storebought or homemade)2 to 3 cups spring lettuce mix (or baby spinach)Sliced tomatoesSPICY GARLIC SAUCE:1/2 cup light mayonnaise1/2 cup light sour cream2 to 3 cloves garlic (a heaping teaspoon), finely minced or pressed through a garlic press1 teaspoon hot sauce (more or less to taste)1/2 teaspoon saltPinch black pepperSqueeze of fresh lemon juice (a couple teaspoons)
For the chicken, place the cubed chicken in a flat dish or in a gallon ziploc bag.
Whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin and paprika. Pour over the chicken, toss to coat, and cover the dish (or seal the bag) and place in the refrigerator to marinate for at least an hour or up to 8 hours.
Spread chicken out on foil-lined sheet pan and bake at 350 degrees F for 15-20 minutes. Pour any remaining marinade over top of chicken before baking.
Let the chicken rest for 5 minutes before serving.
For the garlic sauce, combine all the ingredients in a blender and process until smooth (you can also whisk together in a bowl). I like to pour the mixed sauce into a squeeze bottle for easy serving. Refrigerate until ready to serve; the sauce can be made a week ahead of time.
To serve, place lettuce greens down the center of each wrap, followed by slices of tomato, grilled chicken and a healthy drizzle of spicy garlic sauce.
Serving Size: makes 6 wraps
Whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin and paprika. Pour over the chicken, toss to coat, and cover the dish (or seal the bag) and place in the refrigerator to marinate for at least an hour or up to 8 hours.
Spread chicken out on foil-lined sheet pan and bake at 350 degrees F for 15-20 minutes. Pour any remaining marinade over top of chicken before baking.
Let the chicken rest for 5 minutes before serving.
For the garlic sauce, combine all the ingredients in a blender and process until smooth (you can also whisk together in a bowl). I like to pour the mixed sauce into a squeeze bottle for easy serving. Refrigerate until ready to serve; the sauce can be made a week ahead of time.
To serve, place lettuce greens down the center of each wrap, followed by slices of tomato, grilled chicken and a healthy drizzle of spicy garlic sauce.
Serving Size: makes 6 wraps
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 10.1 g
- Cholesterol: 113.3 mg
- Sodium: 483.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.5 g
- Protein: 37.2 g
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