Marinated Chicken Wraps
Recipe by Bianca Osbourne
Ingredients
15
Time
1h
Serves
2
There is nothing juicier or more tender than perfectly cooked chicken thighs. Made on hearty chickpea tortilla, these wraps will still provide the crisp texture and hearty flavour, perfect for anyone eating grain-free.
High Protein
Lunch
Gluten-Free
Ingredients
4
Boneless Chicken Thighs
4
Chickpea Tortillas
1 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Full Fat Greek Yogurt
1/4 tsp
Maple Syrup
3 med
Tomato
1/2 med
Yellow Onion
1/2
Jalapeno Pepper
1/2 cup
Cilantro
1
Lime
1 Tbsp
Chili Powder
1 Tbsp
Oregano
1 tsp
Sea Salt
1/2 tsp
Kosher Salt
1/8 tsp
Black Pepper
Instructions
1
Combine the chili powder, oregano, lemon zest and juice, sea salt, yogurt and maple syrup in a bowl and add the chicken thighs. Marinate for 30 min.
2
Meanwhile, in a bowl combine your tomato, onion, jalapeno, cilantro, lime juice, kosher salt and pepper. Set aside. This can be made ahead and stored in the refrigerator for for up to 7 days.
3
Heat the olive oil in a non-stick on medium high heat. Remove the chicken and remove any excess marinade. Grill the chicken for 4 minutes on both sides. Remove from the pan and rest for 5 minutes.
4
To serve, warm the tortillas according to package directions. Layer 1 leaf of romaine lettuce on the prepared tortilla, place 1 chicken thigh and garnish with tomato salsa.
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More Recipes by Bianca Osbourne
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
