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Sun-Dried Tomato Grilled Chicken Wrap

Grilled chicken wrap with sun dried tomato spread on rustic wooden board
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This recipe features juicy grilled chicken marinated in a sun-dried tomato paste, wrapped with a creamy sun-dried tomato spread, fresh spinach, cucumber, and red onion. It is a flavorful and convenient handheld meal perfect for lunch or a light dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1/2 cup sun-dried tomatoes in oil, divided, oil reserved
  • 3 tbsp reserved sun-dried tomato oil or olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup plain Greek yogurt or mayonnaise
  • 1 tbsp fresh parsley or basil
  • 1 tsp lemon zest
  • 4 large flour tortillas or spinach wraps
  • 2 cups fresh spinach or arugula
  • 1 cup sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 1/3 cup crumbled feta cheese, optional

Instructions

  1. Marinate the chicken. In a blender, combine 1/4 cup sun-dried tomatoes, 3 tbsp reserved oil, garlic, lemon juice, oregano, and paprika. Blend into a coarse paste. Coat chicken with marinade in a dish, cover, and refrigerate for at least 30 minutes.
  2. Make the spread. Clean blender, then add Greek yogurt, remaining 1/4 cup sun-dried tomatoes, parsley, and lemon zest. Blend until smooth and creamy. Set aside.
  3. Grill the chicken. Preheat grill or skillet over medium-high heat. Grill chicken for 5-6 minutes per side until cooked through. Let rest 5 minutes, then slice thinly against the grain.
  4. Assemble the wraps. Warm tortillas briefly. Spread a generous layer of the sun-dried tomato spread on each tortilla. Layer with spinach, sliced chicken, cucumber, red onion, and optional feta.
  5. Roll the wraps. Fold in the sides of each tortilla, then roll tightly from the bottom up, tucking in ingredients. Slice in half diagonally and serve immediately.

Notes

For best results, do not skip resting the chicken before slicing. Avoid overfilling the tortillas to prevent tearing. Warm tortillas before assembling for easier rolling. Components can be prepped ahead and stored separately for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/sun-dried-tomato-grilled-chicken-wrap/