Grilled chicken marinated in pickle juice, wrapped with crisp veggies and creamy sauce for a bold, satisfying meal.
# Ingredients:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 1 tablespoon olive oil
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon black pepper
06 - ½ teaspoon garlic powder
→ Wraps & Fillings
07 - 4 large flour tortillas (10-inch)
08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, thinly sliced
10 - ½ small red onion, thinly sliced
11 - ½ cup shredded cheddar cheese
12 - ¼ cup dill pickles, sliced
→ Sauce
13 - ¼ cup mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1 teaspoon fresh lemon juice
17 - Salt and pepper, to taste
# Instructions:
01 - Slice chicken breasts in half horizontally to create 4 even cutlets.
02 - Combine chicken with pickle juice in a bowl or zip-top bag. Refrigerate for at least 1 hour, or up to 4 hours for intensified flavor.
03 - Remove chicken from marinade, pat dry, and discard marinade. Rub chicken with olive oil, smoked paprika, black pepper, and garlic powder.
04 - Preheat grill or grill pan over medium-high heat. Grill chicken for approximately 4–5 minutes per side, until thoroughly cooked and exhibiting char marks. Allow chicken to rest for 5 minutes before slicing into strips.
05 - In a small bowl, vigorously whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper until well combined.
06 - Gently warm tortillas in a dry skillet or microwave until they become pliable and easy to roll.
07 - To construct each wrap, spread a generous spoonful of sauce onto a tortilla. Layer with shredded lettuce, tomato slices, red onion, cheddar cheese, sliced pickles, and the grilled chicken strips.
08 - Roll each wrap up tightly. Slice in half and serve immediately.
