Oven-Grilled Chicken Wraps

Ingredients

For the Chicken Marinade

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup plain yogurt
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon curry powder
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried oregano
1 tablespoon salt

For the Creamy Garlic Sauce

4 garlic cloves, minced
1/4 cup olive oil
1/2 cup mayonnaise
3 tablespoons ketchup
1 shallot, finely chopped
1/2 lemon juice, from 1/2 lemon
1 teaspoon salt

For Assembly

4 large flour tortillas
1 cup lettuce, shredded, as needed
1 tomato, sliced, as needed

Instructions

1
In a large bowl, combine the plain yogurt, 3 tablespoons of olive oil, soy sauce, curry powder, paprika, garlic powder, onion powder, dried oregano, and 1 tablespoon of salt. Mix thoroughly until all ingredients are well combined to form a smooth marinade.
⏱️ 5 min
2
Add the 1 1/2 pounds of cut chicken breasts to the marinade. Ensure the chicken is fully coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min
3
While the chicken marinates, prepare the creamy garlic sauce. In a small pan or skillet, heat 1/4 cup of olive oil over medium heat. Add the 4 minced garlic cloves and fry until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic. Remove from heat and let cool slightly.
⏱️ 5 min
4
In a separate medium bowl, combine the mayonnaise, ketchup, finely chopped shallot, and lemon juice. Add the fried garlic cloves and the oil they were fried in to the mayonnaise mixture. Season with 1 teaspoon of salt. Mix all sauce ingredients well until creamy and thoroughly combined. Set aside.
⏱️ 10 min
5
Preheat your oven to 400°F (200°C). If your oven has a grill or broiler setting, you can use that for the last few minutes for extra char, but baking at 400°F will cook the chicken through.
⏱️ 5 min•🌡️ 400
6
Arrange the marinated chicken pieces in a single layer on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through and lightly browned. If desired, broil for the last 2-3 minutes to get a nice char, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 400
7
Once cooked, remove the chicken from the oven. You can leave the pieces as they are or shred them slightly for easier wrapping.
⏱️ 5 min
8
To assemble the wraps, warm the large flour tortillas according to package instructions (microwave for 15-30 seconds or briefly heat in a dry skillet). Spread a generous amount of the creamy garlic sauce onto each warm tortilla. Add a portion of the oven-grilled chicken, shredded lettuce, and sliced tomato.
⏱️ 5 min
9
Roll up the wrap tightly, tucking in the sides as you go. Serve the oven-grilled chicken wraps immediately.
⏱️ 5 min