Two wraps, cut in half to reveal a filling of grilled chicken, lettuce, grated cheese, and tomatoes, are served on a white plate with a side of french fries in a glass bowl and a dipping sauce. A blurred background features a green potted plant and wooden salt and pepper shakers.

Main courses

Grilled Chicken Wraps with Zesty Mayo

4 wraps

15 minutes

This wrap is light and colourful, and ready in a flash! It’s a perfect hot weather recipe to make for an express lunch, picnic, or break by the pool. Ready in 15 minutes!

INGREDIENTS

For the wraps:

4 Mejicano tortillas, 10”
2 chicken breasts, sliced into strips
1 tbsp (15 ml) olive oil
Paprika, garlic powder, dried shallots, salt and pepper, to taste
1 cup romaine lettuce, chopped
½ cup cherry tomatoes, halved
¼ cup red onion, finely sliced
¾ cup grated cheese (cheddar or mozzarella)

For the zesty mayo:

½ cup (125 ml) mayonnaise
1 tbsp (15 ml) Sriracha sauce
1 tsp (5 ml) lime juice
A pinch of garlic powder
A touch of honey

STEPS

Mix all the mayo ingredients until smooth. Set aside.
Season the chicken with the spices and oil. Grill on the stovetop or BBQ.
Meanwhile, prepare your fresh garden lettuce, tomatoes and red onion. Cut everything into small pieces and remove excess water to avoid making the tortillas soggy.
Fill each tortilla with the lettuce, vegetables, grilled chicken, a bit of cheese and the zesty mayo.
Roll up tightly and… dig in!

Here’s a trick: If you have a panini maker, you can use it to melt the cheese and make the wrap crispy.