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Chicken tortilla wraps stacked on a plate, filled with seasoned chicken, lettuce, tomatoes, cucumber, and creamy dill sauce.
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Chicken Tortilla Wraps with Easy Creamy Dill Sauce

These golden chicken tortilla wraps are filled with mustard-seasoned chicken, crunchy fresh vegetables, and a creamy dill sauce. An easy, satisfying recipe for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 10.6 oz (300 g) boneless, skinless chicken breast, cut into strips
  • 2 tbsp (30 g) prepared mustard
  • Salt, to taste
  • Black pepper, to taste
  • All-purpose seasoning mix, to taste
  • Garlic powder, to taste
  • 3 tbsp (45 ml) cooking oil
For the Wraps
  • 4 large flour tortillas
  • 2 medium tomatoes, cut into thin strips
  • ½ cucumber, cut into thin strips
  • 1 bell pepper, seeded and cut into thin strips
  • 1 iceberg lettuce, thinly sliced, using as much as needed to fill the wraps
For the Creamy Dill Sauce
  • ½ cup (120 g) sour cream
  • ¼ cup (60 g) mayonnaise
  • 1 tsp dried dill

Equipment

  • Large skillet
  • Mixing bowls
  • Sharp knife
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Prepare the vegetables. Wash and thoroughly dry the vegetables. Slice the lettuce, tomatoes, cucumber, and bell pepper into thin strips. Drain excess tomato juices to help prevent soggy wraps.
  2. Season the chicken. Place the chicken strips in a bowl. Add the mustard, salt, black pepper, seasoning mix, and garlic powder. Mix until evenly coated.
  3. Cook the chicken. Heat the oil in a large skillet over medium heat. Arrange the chicken strips in a single layer, working in batches if necessary. Cook on one side, then turn and cook the other side until golden and cooked through. Check that the thickest pieces reach an internal temperature of 165°F (74°C).
  4. Mix the sauce. Stir together the sour cream, mayonnaise, and dried dill in a small bowl until smooth.
  5. Assemble the wraps. Lay one tortilla on a clean work surface. Spread a portion of the sauce over the center, leaving the edges clear. Add a portion of the vegetables and chicken, taking care not to overfill.
  6. Fold the tortillas. Fold both sides inward, then roll tightly from the bottom to enclose the filling. Repeat with the remaining tortillas.
  7. Toast the wraps. Heat a clean, dry skillet over medium-low heat. Place the wraps seam-side down and toast until golden. Carefully turn and toast the other side, pressing gently with a spatula.
  8. Serve. Slice the chicken tortilla wraps in half and serve immediately.

Notes

  • Seasoning: If your seasoning mix contains salt, add extra salt sparingly.
  • Filling: The amount of lettuce needed depends on the size of the head and tortillas. Save any extra vegetables for a side salad.
  • Timing: Cooking time varies with chicken thickness and the number of batches.
  • Make ahead: Refrigerate the cooked chicken, sauce, and vegetables separately. Assemble and toast just before serving.
  • Storage: Refrigerate promptly within 2 hours. Use cooked chicken within 3-4 days; assembled wraps are best eaten within 24 hours for texture.
  • Freezing: Freeze the cooked chicken separately for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Add fresh vegetables and sauce when assembling.
  • Nutrition: Estimates assume all the sauce and cooking oil are used. Actual values vary with tortilla size, the amount of vegetables used, and oil left in the pan.
 
 

Nutrition per Serving

Calories: 600 kcal
Protein: 25 g
Carbohydrates: 50 g
Fat: 34 g
Saturated Fat: 7 g
Fiber: 5 g
Sugar: 7 g