Grilled Chicken and Portobello Wraps with Garlic Mayo
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • for chicken and mushroom filling:
  • 4-6 portobello mushroom caps
  • 1 large onion
  • 4 chicken breasts (1½ - 2 pounds total)
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • for garlic mayo:
  • ½ cup (lite) mayo
  • 1 teaspoon garlic powder
  • 1 Tablespoon lemon juice
  • 1-2 teaspoons sugar or splenda, optional
  • to assemble:
  • 4-6 wraps (I use whole wheat)
  • lettuce
  1. To make filling:
  2. Place the top rack of your oven on the highest notch. Turn on the broiler to high.
  3. Clean mushrooms and cut into thin strips. Place in a large bowl.
  4. Peel the onions and cut into half-rings. Add to bowl.
  5. Cut the chicken into thin strips and add to bowl as well.
  6. Add the oil and spices. Toss gently (to make sure you don't break the mushroom slices) to coat everything evenly.
  7. Spread the mixture on a cookie sheet lined with parchment paper and place in the oven under the broiler.
  8. Broil on high for 15-20 minutes, until everything is cooked through. Stir every 5 minutes or it will burn on top!
  9. To make the garlic mayo:
  10. combine all ingredients until smooth.
  11. To assemble:
  12. Spread some of the garlic mayo in the center of a wrap. Top with some lettuce.
  13. Place some of the chicken/mushroom mixture on top of the lettuce.
  14. Roll the wrap up to seal. (See pictures below.)
  15. Slice in half and enjoy!
Recipe by Overtime Cook at