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Fresh Lemon Dill Chicken Wraps

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These Fresh Lemon Dill Chicken Wraps are packed with juicy marinated chicken, crunchy veggies, and a creamy lemon-dill sauce, all wrapped in a soft tortilla. Perfect for a quick, healthy lunch or light dinner, they’re bursting with bright, tangy flavors and satisfying textures.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice (plus more for serving)
  • 1 teaspoon lemon zest (finely grated)
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup English cucumber, thinly sliced
  • 1/2 cup red bell pepper, thinly sliced
  • 1/3 cup shredded carrot
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup shredded romaine lettuce
  • 1/2 cup plain Greek yogurt (can use dairy-free yogurt)
  • 1 tablespoon mayonnaise (optional, skip for lighter version)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon honey (optional)
  • Salt and pepper, to taste
  • 4 large whole wheat or white tortillas (10-inch)

Instructions

  1. Pat chicken breasts dry with paper towels, then slice into thin strips (about 1/2-inch thick). Place in a mixing bowl.
  2. Add olive oil, lemon juice, lemon zest, chopped dill, garlic powder, salt, and pepper to the bowl. Toss until the chicken is evenly coated. Let marinate for at least 10 minutes (up to 30 minutes if you have time).
  3. Heat a large nonstick skillet or grill pan over medium-high heat. Add chicken strips in a single layer. Cook 2-3 minutes per side, until golden and cooked through (internal temp should be 165°F). Cook in batches if needed.
  4. While the chicken cooks, slice cucumber, bell pepper, carrot, onion, and lettuce. Keep slices thin for best crunch and easier rolling. Blot with paper towels if needed.
  5. In a small bowl, stir together Greek yogurt, mayonnaise, lemon juice, dill, honey, and a pinch of salt and pepper. Taste and adjust seasoning.
  6. Warm tortillas on a dry skillet over low heat for 10-15 seconds per side, or microwave for 20 seconds wrapped in a damp paper towel.
  7. Lay out tortillas. Spread 2 tablespoons of sauce down the center of each. Top with lettuce, chicken strips, and veggies. Do not overfill.
  8. Fold in the sides, then roll the tortilla tightly from bottom to top. Secure with a toothpick if needed. Cut in half on the diagonal.
  9. Serve immediately with extra sauce and lemon wedges on the side.

Notes

For gluten-free wraps, use gluten-free tortillas or large lettuce leaves. The chicken and sauce can be prepped a day ahead; assemble wraps just before serving for best texture. Don’t overfill wraps to prevent tearing. Adjust veggies and sauce to taste. For a vegetarian version, use chickpeas or tofu instead of chicken.

Nutrition

Keywords: lemon dill chicken wrap, healthy lunch, easy chicken wrap, Greek yogurt sauce, crunchy veggie wrap, meal prep, picnic, family-friendly, high protein, quick lunch

Find it online: https://leilameals.com/fresh-lemon-dill-chicken-wraps-recipe-easy-crunchy-veggie-lunch/