Grilled Lemon Chicken Wraps with Spicy Garlic Sauce

Grilled Lemon Chicken Flatbread Wrap taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Grilled Lemon Chicken Wraps with Spicy Garlic Sauce

This grilled lemon chicken wrap recipe features tender chicken breasts marinated in a zesty lemon-garlic sauce, pressure cooked to perfection, then grilled for a smoky char. Wrapped in warm flatbread with fresh greens and a creamy spicy garlic sauce, it’s a quick, flavorful meal perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Calories 420 kcal

Equipment

1 pressure cooker with sealing ring
1 grill preheated to medium-high heat
as needed bamboo or metal skewers

Ingredients

2 pounds boneless skinless chicken breasts cut into 1-inch pieces
2 tablespoons olive oil for marinade base
3 cloves garlic finely minced or pressed
1 tablespoon fresh lemon zest from about 1-2 lemons
3 tablespoons fresh lemon juice
1 teaspoon salt
0.25 teaspoon black pepper adding gentle heat
1 teaspoon dried oregano for herby touch
1 teaspoon ground cumin for warmth and earthiness
0.5 teaspoon paprika for smoky color and gentle spice
4 to 6 flatbreads or pita breads
as needed bamboo or metal skewers
to taste spring lettuce mix or baby spinach
to taste sliced tomatoes
to taste spicy garlic sauce made with mayonnaise, Greek yogurt, garlic, sriracha, salt, pepper, lemon juice
2 tablespoons mayonnaise for sauce
2 tablespoons plain Greek yogurt for sauce
1 clove garlic for sauce
1 teaspoon sriracha for sauce
to taste salt for sauce
to taste black pepper for sauce

Instructions

First up you mix olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, and paprika in a large bowl. This marinade is the base for your juicy chicken.
Add the chicken pieces and toss them around nice so they get evenly coated. Toss that bowl in the fridge for 30 minutes if you can. It’s worth the wait.
While the chicken marinates, get your pressure cooker ready with the sealing ring in place. When you add the chicken, make sure the float valve is down so you can lock in that pressure properly.
Close the lid, set the valve to sealing, and let it do its thing. Watch for that float valve popping up — that’s your green light the pressure’s built.
Cook it on high pressure for about 8 minutes. Then let the pressure release naturally for 5, giving chicken time to relax and stay juicy.
As chicken finishes, preheat your grill to medium-high heat. Thread the chicken pieces onto skewers or lay ’em direct on the grill surface.
Grill for around 4-5 minutes each side until they’re nicely charred and cooked through. Then pull ’em off and let rest before getting all wrapped up with greens, tomatoes, and zesty spicy garlic sauce.

Notes

Marinate chicken the night before for best flavor. Use pre-minced garlic for convenience. Substitute grill with grill pan if needed. Double the marinade to have extra sauce for drizzling. Store leftovers wrapped tightly, refrigerate up to 3-4 days, or freeze for longer storage.