Baked Lemon Chicken Wraps with Spicy Garlic Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Baked Lemon Chicken Wraps with Spicy Garlic Sauce calories by ingredient
Introduction
adapted from Mel's Kitchen Cafe blog. Note wrap is not included in this calorie count. See my Homemade Flatbread (Greek Pocketless Pita) recipe to add. adapted from Mel's Kitchen Cafe blog. Note wrap is not included in this calorie count. See my Homemade Flatbread (Greek Pocketless Pita) recipe to add.Number of Servings: 6
Ingredients
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CHICKEN + WRAPS:
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
3 cloves garlic (about 1 1/2 teaspoons or so), finely minced or pressed through a garlic press
1 tablespoon fresh lemon zest (from about 1-2 lemons)
3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
4 to 6 flatbread or pita bread wraps (storebought or homemade)
2 to 3 cups spring lettuce mix (or baby spinach)
Sliced tomatoes
SPICY GARLIC SAUCE:
1/2 cup light mayonnaise
1/2 cup light sour cream
2 to 3 cloves garlic (a heaping teaspoon), finely minced or pressed through a garlic press
1 teaspoon hot sauce (more or less to taste)
1/2 teaspoon salt
Pinch black pepper
Squeeze of fresh lemon juice (a couple teaspoons)
Tips
Note - wrap is not included in calorie count
Directions
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