Grilled Chicken and Portobello Wraps with Garlic Mayo are a healthy supper that’s easy to make and delicious to eat!
So you might have guessed, based on the (in)frequency of posts lately that I’ve been crazy busy.
Nothing new for me, you say? Well sadly, I’ve found myself the kind of busy where I am cooking less frequently than usual. And that means…eating or ordering out. Not the best option when you’re dieting, but one of the more diet friendly options you can usually find is a grilled chicken wrap.
Problem is, no matter how healthy they say it is, you just know there’s gonna be hidden calories all over the place, right?
Second problem, it’s painful to pay a restaurant to make me a wrap when I can make one myself…that’s so much better…for so much cheaper! Oh, did I mention it takes minutes to whip these up?
Here’s my favorite way to make wraps – grilled chicken and portobello wraps – but you can totally switch it up. Change the mushrooms for other vegetables – like slices of pepper, zucchini, red onion, or whatever else you have on hand. Switch the garlic mayo (recipe follows) for honey mustard dressing (recipe here), creamy basil dressing (recipe here) or even roasted jalapeno dressing (recipe here) if you’re into hot and spicy! And as a bonus, instead of grilling chicken, you can use slices of leftover chicken. Now how’s that for a dream supper?
Does it get better? Yep. This makes an awesome do-ahead lunch too!
- 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
- To make filling:
- Place the top rack of your oven on the highest notch. Turn on the broiler to high.
- Clean mushrooms and cut into thin strips. Place in a large bowl.
- Peel the onions and cut into half-rings. Add to bowl.
- Cut the chicken into thin strips and add to bowl as well.
- Add the oil and spices. Toss gently (to make sure you don't break the mushroom slices) to coat everything evenly.
- Spread the mixture on a cookie sheet lined with parchment paper and place in the oven under the broiler.
- Broil on high for 15-20 minutes, until everything is cooked through. Stir every 5 minutes or it will burn on top!
- To make the garlic mayo:
- combine all ingredients until smooth.
- To assemble:
- Spread some of the garlic mayo in the center of a wrap. Top with some lettuce.
- Place some of the chicken/mushroom mixture on top of the lettuce.
- Roll the wrap up to seal. (See pictures below.)
- Slice in half and enjoy!
Here’s a picture diagram to help you roll them neatly. Excuse the lousy iPhone photos. And remember, the key to neat wraps is don’t overfill them!
Thanks for stopping by! Don’t kill me but…who’s ready for the purim recipes to start?! -Miriam
These look and sound amazing! I’ll have to treat myself to this soon! 🙂
Yay!! I don’t know what I am more excited about, the recipe or its printable format.
Thanks Miriam!!
Sounds delicious! Love all of these flavors!
Wow this sounds yummy!! And thanks for adding the print option to each recipe. I used to copy & paste in word then print. This is so much more convenient.
Also gotta tell you. I made the pastrami shells this week. They were a hit! Keep those great recipes coming.
This looks so good! I am a big fan of wraps. 🙂
These look amazing! And THANK YOU for the wrapping step-by-step!! I can’t tell you how many times I totally blank at that part of making wraps!
made this last night! your recipes are always a winner!!!!!!11 keep up the great work
Your comment made my day!
On the menu for Sunday!
Yum! I know what’s being my dinner Sunday night! Easy, healthy, and delicious, something hubby and I would most definitely enjoy! Thanks for another great recipe! (And for the rolling tips!)
Made it for supper tonight- was a huge hit! Even my 5 year old ate half a wrap! This will definitely become a regular!
Awesome! I’m so happy to hear!
Love making wraps — such an easy lunch option and can be taken to go!
Would anyone know how many weight watchers points these are? They look heavens! Would love to make them!
My husbands best supper! Thanks for the great recipes
thanks for this great recipe, made it for supper today, me, hubby and kids enjoyed it a lot. was so easy and quick to make! will def make again.
Hi, does the chicken need to skinless and boneless?
I made the grilled chicken portobello wraps last night with honey mustard dressing yum!!!
Always come here for dinner ideas! These look amazing! It’s in the oven! Always love your recipes!
Hi Miriam! I served this for guests in my succah today and it was a big hit! I made it into a grilled chicken salad by serving the chicken-mushroom filling on a bed of lettuce drizzled with the dressing. I have a question: Do you think the chicken-mushroom filling would freeze well? Thank you so much for this healthy, easy, delicious recipe!
I’m glad you liked it! I don’t think this would freeze well – luckily it’s so easy to make!
Made this last night for supper and it was a hit!! So flavorful and easy. Thank you!