Ingredients
Scale
Here’s what you’ll need to create these delightful mini wraps:
- For the Chicken & Marinade:
- 1 lb Boneless, Skinless Chicken Breasts or Thighs: Cut into small, bite-sized pieces. Chicken thighs offer more flavor and moisture, while breasts are leaner.
- 2 Tablespoons Olive Oil: Extra virgin for best flavor, used for cooking the chicken.
- 1 Teaspoon Smoked Paprika: Adds a lovely smoky depth.
- 1/2 Teaspoon Garlic Powder: For that essential savory kick.
- 1/2 Teaspoon Onion Powder: Complements the garlic and adds complexity.
- 1/4 Teaspoon Dried Oregano: A classic herb that pairs well with chicken.
- Salt and Freshly Ground Black Pepper: To taste, essential for seasoning.
- For the Veggie Filling:
- 1 Red Bell Pepper: Cored, seeded, and finely diced. Adds sweetness and vibrant color.
- 1 Yellow or Orange Bell Pepper: Cored, seeded, and finely diced. For more color and mild sweetness.
- 1/2 Large Cucumber: Peeled (optional), seeded, and finely diced. Provides a refreshing crunch.
- 1 Cup Shredded Carrots: Adds sweetness, color, and a good dose of vitamins.
- 1/2 Cup Corn Kernels: Fresh, frozen (thawed), or canned (drained). For a pop of sweetness.
- 1/4 Red Onion: Very finely minced or thinly sliced. Adds a pungent bite (optional, adjust to taste).
- 1/2 Cup Shredded Lettuce or Spinach: Romaine, iceberg, or baby spinach work well for a fresh crunch.
- For the Creamy Dressing:
- 1/2 Cup Plain Greek Yogurt or Mayonnaise: Greek yogurt for a healthier, tangy option; mayonnaise for a richer, classic taste.
- 2 Tablespoons Lemon Juice: Freshly squeezed for brightness.
- 1 Tablespoon Dijon Mustard: Adds a tangy, zesty element.
- 1 Clove Garlic: Minced or pressed. For fresh garlic flavor.
- 1 Tablespoon Fresh Dill or Parsley: Finely chopped, adds freshness.
- Salt and Pepper: To taste.
- For the Wraps:
- 8–10 Small (6-8 inch) Flour Tortillas or Whole Wheat Tortillas: Choose your preference. Smaller “street taco” size works perfectly for mini wraps. You can also use lettuce cups for a low-carb option.
Instructions
Follow these simple steps to assemble your delicious mini chicken and veggie wraps:
- Prepare the Chicken:
- In a medium bowl, combine the bite-sized chicken pieces with smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Toss well to ensure the chicken is evenly coated.
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the seasoned chicken to the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Once cooked, remove the chicken from the skillet and set it aside to cool slightly. You can chop it into even smaller pieces if desired once cooled.
- Prepare the Vegetables:
- While the chicken is cooking or cooling, prepare all your vegetables. Finely dice the bell peppers and cucumber. Shred the carrots if not already shredded. Mince the red onion. Wash and shred the lettuce or spinach.
- In a large mixing bowl, combine the diced red bell pepper, yellow/orange bell pepper, cucumber, shredded carrots, corn kernels, and minced red onion.
- Make the Creamy Dressing:
- In a small bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, Dijon mustard, minced garlic, and fresh dill (or parsley).
- Season with salt and pepper to taste. Mix until well combined and smooth.
- Combine Filling Ingredients:
- Add the cooked and slightly cooled chicken pieces to the large bowl with the mixed vegetables.
- Pour the prepared creamy dressing over the chicken and vegetable mixture.
- Gently stir everything together until the chicken and vegetables are evenly coated with the dressing. Taste and adjust seasoning if necessary.
- Assemble the Mini Wraps:
- Warm the tortillas slightly if desired (this makes them more pliable and easier to roll). You can do this in a dry skillet for a few seconds per side, or in the microwave wrapped in a damp paper towel for about 10-15 seconds.
- Lay a tortilla flat. Spoon a portion of the chicken and veggie mixture (about 2-3 tablespoons, depending on tortilla size) onto the center of the tortilla, leaving a small border around the edges.
- If using, place a small amount of shredded lettuce or spinach on top of the filling.
- To roll: Fold in the sides of the tortilla slightly, then tightly roll from the bottom up to create a compact mini wrap.
- If making truly “mini” wraps from larger tortillas, you can spread the filling, roll it up tightly like a cigar, and then slice the log into 1.5-2 inch mini wrap pinwheels. For this method, ensure the filling is not too chunky. Alternatively, use small “street taco” sized tortillas which are naturally mini.
- Serve:
- Arrange the mini chicken and veggie wraps on a platter. If you’ve made pinwheels, you can secure them with toothpicks if needed, especially for parties.
- Serve immediately or chill for later.
Nutrition
- Serving Size: one normal portion
- Calories: 200