Description
These Raspberry Chicken Wraps are an easy and quick meal with simple ingredients and the best mix of savory chicken and sweet berry flavor. They are healthy enough for meal prep and fun enough for a party or potluck. Use them for weeknight dinner ideas when you want something fresh and filling without much fuss. Soft tortillas wrap juicy chicken and creamy raspberry dressing into a bright handheld meal.
Ingredients
- 2 medium breasts Boneless skinless chicken breasts
- 4 tortillas Large flour tortillas
- 1 cup Fresh raspberries
- 1/2 cup Plain Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 cups chopped Romaine lettuce
- 1 cup Shredded mozzarella cheese
- 1/4 cup Thinly sliced red onion
Instructions
- Pat the 2 chicken breasts dry and coat them with olive oil and garlic powder and salt and black pepper. Sear the chicken until the outside turns golden in uneven patches and the edges look firm while the inside stays juicy.
- Move the rested chicken onto a cutting board and slice both breasts into uneven strips. The golden edges and juicy pale centers should show clearly so the filling looks homemade and hearty.
- Combine Greek yogurt and mayonnaise and honey and Dijon mustard and lemon juice with most of the raspberries. Mash until the mixture turns creamy pink with visible berry streaks and a few soft raspberry pieces left for texture.
- Add the sliced chicken to the creamy raspberry dressing and fold until the pieces are partly coated. The chicken should show pink streaks in some places while golden edges still peek through.
- Lay out the 4 tortillas and scatter chopped romaine across each one. Spoon the raspberry chicken over the lettuce and add mozzarella and red onion and reserved raspberries in loose uneven lines.
- Fold the 4 tortillas around the filling and place them seam side down. Toast until the tortillas show light brown patches and the mozzarella softens unevenly inside the wraps.
- Slice one toasted wrap in half and set the single portion on a white plate. The cut side should reveal juicy chicken and pink dressing and romaine and melted mozzarella with uneven layers and a few berry streaks.
Notes
Pro Tips:
- Use ripe raspberries that are sweet and slightly tart because they make the dressing brighter without needing extra sugar.
- Do not overfill the tortillas because too much filling makes the wraps split and pushes the raspberry dressing out.
- Toast the wraps only until lightly browned because a soft flexible tortilla is easier to slice and eat neatly.
- Save a few whole raspberries for the filling because they add fresh pops of flavor inside the creamy chicken.
Storage: Store the raspberry chicken filling in an airtight container in the refrigerator for up to 3 days. Keep the tortillas and lettuce separate so the wraps do not become soggy. Fully assembled wraps are best eaten the same day. If you need to store them then wrap each one tightly and chill for up to 24 hours. To refresh a chilled wrap place it in a skillet until the tortilla becomes warm and lightly crisp. Avoid overheating because the creamy dressing can thin out. Do not freeze the assembled wraps because the lettuce and yogurt dressing can turn watery after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 410
- Sugar: 8g
- Sodium: 560mg
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 78mg