Instructions
Step 1: In a small bowl, combine paprika, garlic powder, cumin, black pepper, and salt. Rub this spice mixture over the sliced chicken breasts until fully coated.
Step 2: Heat olive oil in a skillet or on your grill over medium-high heat. Once hot, add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through.
Step 3: While the chicken cooks, make the creamy sauce by whisking together mayonnaise, ketchup, garlic powder, lemon juice, and paprika in a small bowl.
Step 4: Warm your flour tortillas in a dry skillet for about 30 seconds per side to make them pliable and easier to wrap.
Step 5: Lay each tortilla flat and spread a generous amount of creamy garlic sauce across the center. Layer with shredded lettuce, then top with the grilled chicken slices.
Step 6: Add diced tomatoes and red onion on top of the chicken, then drizzle with extra sauce if desired.
Step 7: Roll the tortilla tightly, tucking in the sides as you go. Optionally, you can grill the wrapped tortilla seam-side down for 1-2 minutes to create beautiful char marks.
Step 8: Serve immediately with extra creamy garlic sauce on the side for dipping.
Storage and Reheating Tips
Store assembled wraps in an airtight container in the refrigerator for up to 2 days. For best results, keep the sauce separate and assemble fresh when ready to eat.
You can also prepare the grilled chicken and store it separately for up to 3 days, making assembly quick and easy on busy mornings.
To reheat, warm the chicken gently in a skillet over medium heat for 2-3 minutes, then assemble your wrap with fresh ingredients and sauce.
The creamy garlic sauce keeps for up to 5 days in the fridge, making it perfect for meal prep or serving alongside other grilled meats.
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