Oven-Grilled Chicken Wraps

Ingredients

• 600 g Chicken breast (Cut into strips or bite-size pieces; inferred because the source does not provide a quantity.)
• 0.5 cup Plain yogurt (For the chicken marinade.)
• 3 tbsp Olive oil (For the chicken marinade.)
• 2 tbsp Soy sauce (For the chicken marinade.)
• 1 tsp Curry powder (For the chicken marinade.)
• 1 tbsp Paprika (For the chicken marinade.)
• 1 tsp Garlic powder (For the chicken marinade.)
• 1 tsp Onion powder (For the chicken marinade.)
• 1 tbsp Dried oregano (For the chicken marinade.)
• 1 tbsp Salt (For the chicken marinade.)
• 4 Garlic (Fried in the olive oil for the sauce.)
• 0.25 cup Olive oil (Used to fry the garlic for the sauce.)
• 0.5 cup Mayonnaise (For the sauce.)
• 3 tbsp Ketchup (For the sauce.)
• 1 Shallot (Finely chopped; the source describes one small shallot onion.)
• 0.5 Lemon juice (Juice of half a lemon.)
• 1 tsp Salt (For the sauce.)
• 4 Large flour wraps (Inferred from the dish title; use flatbreads or tortillas suitable for wrapping.)

Steps

1. 1

   Cut the chicken into evenly sized strips or bite-size pieces so it cooks uniformly. Place it in a large bowl.

2. 2

   Add the yogurt, 3 tablespoons olive oil, soy sauce, curry powder, paprika, garlic powder, onion powder, oregano, and 1 tablespoon salt to the chicken. Mix thoroughly until every piece is coated. Cover and marinate for at least 20 minutes, or refrigerate for several hours for deeper flavor.

3. 3

   Preheat the oven to 220°C/425°F. Arrange the marinated chicken in a single layer on a lightly oiled baking tray or grill pan, leaving space between pieces.

4. 4

   Bake or oven-grill the chicken for about 20–25 minutes, turning once, until browned at the edges and cooked through to an internal temperature of 74°C/165°F. Do not serve chicken that remains pink in the center.

5. 5

   While the chicken cooks, gently fry the garlic cloves in ¼ cup olive oil over low to medium heat until lightly golden and fragrant. Watch carefully because garlic can burn quickly. Remove from the heat and allow the garlic oil to cool slightly.

6. 6

   Add the fried garlic, mayonnaise, ketchup, finely chopped shallot, lemon juice, and 1 teaspoon salt to a bowl. Mash or whisk until combined into a creamy sauce. Taste and adjust only if needed.

7. 7

   Warm the wraps briefly in a dry skillet, microwave, or oven until pliable. Place cooked chicken down the center of each wrap and spoon over the garlic sauce.

8. 8

   Fold in the sides and roll each wrap tightly. Serve immediately while the chicken is hot and the wrap is soft.

Notes

The source lists the marinade and sauce ingredients but does not specify the chicken quantity, wrap quantity, marinating time, oven temperature, or cooking method details beyond the title. These items and directions are practical estimates. Refrigerate leftovers promptly and use within 3–4 days; reheat the chicken until steaming hot and assemble fresh wraps.

Nutrition per serving

• main
• chicken
• wraps
• oven-grilled
• Middle Eastern-inspired
• quick meal
• high-protein