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Grilled Chicken Wraps

Grilled Chicken Wraps Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper
  • 3 cups shredded green cabbage
  • 1 medium carrot, peeled and grated
  • ¼ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 4 large flour tortillas (8-inch)
  • Optional: sliced jalapeños, fresh cilantro, or avocado

Method
 

  1. Preheat the grill to 400°F (medium-high). Stir together the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Rub all over the chicken and let it sit while the grill heats, about 10 minutes.
  2. Grill the chicken for 5 to 7 minutes per side, until grill marks form and the internal temperature reaches 165°F. Rest on a cutting board for 5 minutes.
  3. Toss the cabbage and carrot with the Greek yogurt, mayonnaise, vinegar, and a pinch of salt. Let the slaw sit for 5 minutes.
  4. Warm each tortilla in a dry skillet over medium heat for about 30 seconds per side until soft and lightly spotted.
  5. Slice the chicken against the grain. Spoon slaw and chicken onto each tortilla, add any extras, fold in the sides, and roll up tightly. Cut in half and serve right away.

Notes

The slaw dressing can be mixed a day ahead and kept in the fridge, just toss it with the cabbage a few minutes before assembling so it stays crisp.