Grilled Chicken Wraps with Creamy Garlic Sauce
constituents
For the Chicken
2 large funk guts
2 tbsp olive oil painting
1 tsp garlic greasepaint
1 tsp paprika
tsp swab
tsp black pepper
For the Creamy Garlic Sauce
mug mayonnaise
mug Greek yogurt
2 cloves garlic, diced
1 tbsp bomb juice
2 tbsp diced fresh parsley
swab and pepper to taste
For the Wraps
4 large flour tortillas
1 mug tattered mozzarella or cheddar rubbish
Fresh parsley, diced, for garnish
Instructions
- Prepare the Chicken In a coliseum, blend olive oil painting, garlic greasepaint, paprika, swab, and pepper. Rub the admixture over the funk guts. Grill orpan-sear the funk over medium heat for 5- 7 twinkles on each side until completely cooked. Let rest for 5 twinkles, also slice into strips.
- Make the Garlic Sauce In a small coliseum, whisk together mayonnaise, Greek yogurt, diced garlic, bomb juice, parsley, swab, and pepper. Acclimate seasoning to taste.
- Assemble the Wraps Place a tortilla on a flat face. Spread 1- 2 tbsp of the delicate garlic sauce over it. Add sliced funk, tattered rubbish, and a sprinkle of fresh parsley. Fold in the sides and roll tightly.
- Grill the Wraps toast a caff
visage or skillet over medium heat. Place the wraps confluence- side down and cook for 2- 3 twinkles on each side until golden and the rubbish is melted. - Serve Cut the wraps in half, trim with redundant parsley, and serve with fresh delicate garlic sauce on the side. Enjoy! These Grilled funk Wraps are packed with flavor and perfect for a quick lunch or regale.