Sedalia Picnic-Style Grilled Chicken Wraps with Fresh Herb Yogurt

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Juicy grilled chicken wrapped in warm flatbreads with crisp lettuce, tomatoes, and a creamy herb-infused yogurt sauce inspired by outdoor picnic vibes. This Mediterranean-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 12 oz total) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 large flour tortillas
• 4 romaine lettuce leaves
• 1/2 cup cherry tomatoes, halved

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Coat 2 boneless skinless chicken breasts evenly with this marinade and let rest for 15 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and the meat is nicely charred. Let rest 5 minutes, then slice into strips.
3. Step 3: In a small bowl, combine 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until smooth and set aside.
4. Step 4: Warm 2 large flour tortillas on the grill or skillet for 30 seconds each side until pliable.
5. Step 5: Assemble each wrap by layering 2 romaine lettuce leaves, half the grilled chicken strips, 1/4 cup halved cherry tomatoes, and 2 tbsp of the herb yogurt sauce. Fold and roll the tortillas tightly and serve immediately.