Lemon Garlic Chicken Wraps

Name: Lemon Garlic Chicken Wraps
Prep time: 15 min
Cook time: 20 min
Yield: 6 mini

roubashahin.com.au

Lemon garlic chicken, soft tacos, spicy mayo, avocado and herbs. A delicious wrap idea you’ll come back to again and again!

PREP TIME

15 minutes (plus marinating time)

COOK TIME

15-20 minutes

SERVES

6 mini

About this recipe

Sometimes, the simplest dishes turn into your best recipes. I originally planned to marinate some chicken and serve it with salad—but then one idea led to another, and next thing you know, I had these wraps ready to go. These lemon garlic chicken wraps are now one of my favourite go-to meals when I want something quick, satisfying, and full of flavour.

This recipe is perfect for midweek dinners. The chicken is tossed in a zesty garlic, lemon, and oregano marinade with a little chilli kick, cooked until golden and juicy, then wrapped in warm soft tacos with sliced avocado, coriander, and a drizzle of spicy mayo. The flavours are fresh and bold— just like my lemon herb chicken one-pan meal or my crispy cauliflower wrap that’s inspired by my childhood.

These lemon garlic chicken wraps are a great way to turn something simple into a complete meal. They’re fast, easy, and always a hit. You can even skip the wraps and serve the chicken with a side of batata harra or my creamy avocado dip—whatever works for you.

Ingredients

For the Chicken and Marinade

500 grams boneless, skinless chicken breasts, cut into bite-sized pieces
6 tablespoons (1⁄4 cup + 2 tablespoons) olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (about 3–4 tablespoons)
1 teaspoon dried oregano
1 teaspoon minced or crushed chilli
Salt and pepper

To Serve

6 soft mini wraps or round taco-style flatbreads
Olive oil, for brushing
1-2 avocado, sliced
Fresh coriander

Spicy mayo sauce

4 tablespoons mayonnaise
2 tablespoons hot chilli sauce
Salt and black pepper, to taste

Notes from Rouba

If you don’t have fresh coriander, use parsley.
These wraps pair beautifully with my avocado dip or batata harra for a more filling meal.
I love using mini wraps, but large tortillas work just as well.
You can cook the chicken ahead of time and reheat before assembling.

Method

Step 1. Make and Marinate the Chicken

In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, oregano, chilli, salt and pepper. Add the chicken pieces and toss well until everything is evenly coated. If you’re unsure about cooking chicken or worried about it drying out, you can set aside a small amount of the marinade in a separate bowl before mixing it with the chicken—this can be brushed over the chicken while cooking to keep it juicy and flavourful. Cover the bowl and marinate the chicken for at least 30 minutes, or up to 1 hour if you have time.

Step 2. Cook the Chicken & Toast the Wraps

Heat a large skillet over medium-high heat. Once hot, cook the chicken in a single layer, without overcrowding the pan. You may need to cook in two batches depending on the size of your pan. Cook for 5–6 minutes, turning halfway, until golden and cooked through. Remove from pan.

Lightly brush both sides of the wraps with olive oil. Toast each one in a hot, dry pan for about 30– 40 seconds per side until lightly golden.

Step 3. Assemble the Wraps

In a small bowl, stir together the mayonnaise and the hot chilli sauce. Add a little salt and pepper to taste.

Lay out each wrap. Top with a few pieces of chicken, sliced avocado, and some coriander. Drizzle the spicy mayo over the top and wrap it up.

A Few Things You’ll Want to Know

Can I use chicken thigh fillets instead?Absolutely. Just make sure they’re skinless—and trim any excess fat if you prefer a cleaner bite. They stay beautifully juicy and are actually a little more forgiving to cook.

Do I really need to marinate it for an Hour?
Look, the longer it sits, the deeper the flavour—but even just 10 to 15 minutes while you prep everything else is still delicious. This recipe works hard with very little effort.

Why did you reserve a bit of the marinade?
That part’s totally optional. You can absolutely just marinate the chicken and cook it as-is. But for those who aren’t super confident cooking chicken breast fillet—or worry it might dry out—a little extra marinade on the side can help. You can brush it on while cooking to keep things juicy and add more flavour as it sizzles. Just make sure it hasn’t touched raw chicken if you plan to use it after cooking.

What kind of bread should I use?
I use those soft, mini round tortillas you find on the shelves. But any soft wrap or flatbread will work. Just don’t go for anything too thick or bready—it’ll overpower the filling.

Can I make it ahead of time?
Yes! You can cook the chicken earlier and gently reheat it in a pan. Toast the wraps fresh, slice the avo last minute, and keep everything separate until ready to assemble.

Can I skip the wrap and serve it another way?
Definitely. This chicken is beautiful over a salad or even alongside crispy potatoes. Try it with my avocado dip or a spoon of batata harra on the side.