Grilled Lemon Chicken Flatbread Wraps are a delicious and satisfying dish that consists of marinated and grilled chicken wrapped in soft, warm flatbread with a variety of fresh and flavorful ingredients.
How To Make:
To make the wraps, chicken breasts are marinated in a lemon and herb mixture for several hours, then grilled until tender and juicy. The flatbread is heated up on a griddle or in the oven, then filled with sliced grilled chicken, crisp lettuce, ripe tomatoes, thinly sliced red onions, and crumbled feta cheese. A drizzle of tangy lemon vinaigrette ties all the flavors together.
The combination of grilled chicken and fresh veggies, all wrapped up in a soft and chewy flatbread, makes for a satisfying and healthy meal that's perfect for lunch, dinner, or even a quick snack. The wraps are easy to customize to your taste, and you can add or subtract ingredients based on your preferences. Whether you're a seasoned cook or a beginner, this recipe is sure to impress and delight!
Here are some tips and variations for making Grilled Lemon Chicken Flatbread Wraps:
Tips:
To make the chicken extra tender and juicy, pound the chicken breasts to an even thickness before marinating and grilling.
Don't overcook the chicken, as it can quickly become dry and tough. Aim for an internal temperature of 165°F (75°C) when cooking.
You can prepare the chicken and vegetables ahead of time and assemble the wraps when you're ready to eat. This makes for an easy and convenient meal.
Variations:
Add avocado slices or guacamole for a creamy and delicious addition to the wraps.
Use whole wheat or gluten-free flatbreads for a healthier option.
Add some heat by including sliced jalapeños or a sprinkle of chili flakes to the wraps.
Swap out the feta cheese for goat cheese, blue cheese, or shredded cheddar.
Add some fresh herbs to the wraps, such as cilantro, parsley, or basil, for a burst of flavor.
Serve the wraps with a side of sweet potato fries or a fresh salad for a complete meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 large flatbreads
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chopped lettuce
- 2 cups chopped tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Place the chicken breasts in a large ziplock bag, pour the marinade over the chicken, and massage to coat evenly. Refrigerate for at least 2 hours, or overnight.
heat a caff or caff visage to medium-high heat. Grill the funk guts for 6- 8 twinkles per side, or until the internal temperature reaches 165 °F( 75 °C). Let the funk rest for 5 twinkles, and also slice thinly. In a small coliseum, whisk together the constituents for the bomb vinaigrette.
Heat the flatbreads on a griddle or in the oven, according to package instructions.
To assemble the wraps, place a handful of lettuce on each flatbread. Top with sliced chicken, chopped tomatoes, sliced red onion, and crumbled feta cheese. Drizzle with the lemon vinaigrette.
Roll up the flatbreads and cut them in half, if desired. Serve immediately.
Enjoy your delicious and healthy Grilled Lemon Chicken Flatbread Wraps!