Burst Tomato and Spicy Lemon Chicken Wraps
These Burst Tomato and Spicy Lemon Chicken Wraps are a delicious, flavor-packed dinner. The chicken and tomatoes get saucy, spicy and bright in a quick marinade, then get all wrapped up with a garlicky guacamole and cooling greek yogurt!
We’ve been making these in our house for years now. The OG recipe comes from one of my first blog obsessions year ago: The Londoner.
They are super easy to make and crazy flavorful! While they require a small amount of time to marinate, they’re 100% worth it for a weeknight dinner.
You can either prep them in the marinade the night before or before heading out the door in the AM. Or right when you get home between running out to yoga or soccer practice. Then they’ll be all ready to brown up when it’s time for dinner.
Plus, they make the best leftovers.
How to Make Burst Tomato and Spicy Lemon Chicken Wraps:
- Marinate your chicken in a mixture of hot sauce, lemon juice and olive oil.
- Brown the chicken strips until they’re juicy, slightly blackened and totally saucy.
- Toss in the tomatoes and stir ’em around until they start to pop and burst.
- Mix up a quick and simple garlicky guacamole.
- Serve ’em up! Warm tortillas, slather on some guac, add chicken + tomatoes, a handful of lettuce and a dollop of yogurt. Dig in!
There’s just something completely comforting about the combination of the bright saucy chicken and tomatoes with the garlicky guacamole and the bright tang of the greek yogurt. I promise you’ll fall in love at first bite.
We love to eat them with a side of Roasted Broccoli or a handful of chips.
- 1 lb (about 2) chicken breasts sliced
- 1 lemon, juiced
- 4 tbsp hot sauce of your choice
- 2 tbsp honey
- 2 tbsp olive oil
- 2 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 pint cherry tomatoes
- 1 ripe avocado
- 1 clove garlic
- 1 pinch sea salt
- 1 squeeze lemon
- 1/4 cup Greek yogurt
- 4-8 Tortillas, small or medium
- 1/2 head Lettuce, chopped
Place the sliced chicken in a bowl and add the fresh lemon juice, hot sauce, honey, olive oil, paprika, red pepper flakes and salt. Stir and set in the fridge to marinate for at least 2 hours.
Once chicken has marinated, heat a pan over medium-high heat. Add in the chicken, leaving behind most of the extra marinade.Cook undisturbed for 7 minutes, then flip and cook for another 5-7 minutes undisturbed.
Add about 3 tablespoons of water to the pan with the chicken, scraping the bottom to release the browned bits (or fond). Let the liquid bubble and thicken for a few minutes, stirring often. Once sauce is thicken and chicken is well coated and nicely browned, remove the chicken to a large bowl.
Add 1/2 cup water to the pan and wait for it to boil. Add in your cherry tomatoes and wait until they start to pop, stirring occasionally. This usually takes about 8-10 minutes. Let the tomatoes cook down to a nice saucy consistency, then pour them over the chicken.
Mix up a quick guacamole. Crush the avocado with a fork, then add in the minced garlic, pinch of salt and squeeze of lemon.
Heat your tortillas a bit, then it's time to build! Add a good smear of guacamole to the middle of the tortilla, then top with the chicken/tomato mixture, sprinkle on some lettuce, then add a dollop of greek yogurt. Wrap it up and enjoy!