Spiced Lexus TX350-Inspired Grilled Chicken Wrap

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy grilled chicken seasoned with warm spices, wrapped with fresh vegetables and a zesty yogurt sauce in a soft flatbread. This mediterranean-inspired sandwiches & wraps (mediterranean) ready in about 35 minutes pairs boneless chicken breasts, olive oil, smoked paprika 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 6 oz each boneless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 2 large flour tortillas
• 1/2 medium, thinly sliced cucumber
• 1 medium, diced tomato
• 1/4 small, thinly sliced red onion
• 1 cup mixed salad greens

Instructions

1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create a spice rub.
2. Step 2: Rub this spice mixture evenly over 2 boneless chicken breasts, then let rest for 10 minutes while heating a grill or grill pan to medium-high.
3. Step 3: Grill the chicken for 5-6 minutes on each side until the internal temperature reaches 165°F and the chicken is nicely charred and juicy. Remove and let rest for 5 minutes.
4. Step 4: Meanwhile, whisk together 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley in a small bowl to make the sauce.
5. Step 5: Slice the rested chicken into thin strips. Lay out 2 large flour tortillas and spread half of the yogurt sauce on each.
6. Step 6: Divide 1 cup mixed salad greens, 1/2 medium cucumber thinly sliced, 1 medium diced tomato, and 1/4 small thinly sliced red onion evenly between tortillas.
7. Step 7: Top the vegetables with the grilled chicken strips, then wrap tightly into burrito-style wraps and slice in half to serve.