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    Marinated Lemon Chicken Wraps

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    Marinated Lemon Chicken Wraps

    • Preparation time: 40 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • Black bean relish
    • Salt
    • 1 tbsp white wine vinegar
    • 2 tbsp extra virgin olive oil
    • 2 cloves garlic, finely chopped
    • 400g fresh tomatoes, peeled and chopped
    • 2 x 425g tins black beans, drained
    • 2 handfuls coriander leaves, roughly chopped
    • 1 small green chilli, finely diced (optional)
    • Pepper
    • 1½ lemons
    • 3 tbsp olive oil
    • A handful of lemon thyme sprigs
    • Salt
    • Freshly ground black pepper
    • 6 chicken breasts
    • 2 romaine lettuce hearts
    • 1 bunch spring onions
    • 2 large, ripe avocados
    • 18 plain wheat tortillas
    • 565ml natural Greek yoghurt
    • 2 cloves garlic, finely chopped


    1. Finely grate and juice one lemon. Put the zest and juice into a mixing bowl with the olive oil, chopped garlic, lemon thyme and a twist of black pepper. Trim the chicken breasts of any skin, fat or blood. Pierce each one a few times with the point of a sharp knife and place in the bowl, rubbing in the marinade as you do so. Cover and chill for up to an hour and no less than 20 minutes.
    2. Meanwhile, prepare the other stuffing ingredients. Shred the lettuce. Clean the spring onions and slice into strips. Halve the avocados, then stone and peel them, before cutting into slices and tossing in the juice of the remaining lemon.
    3. Preheat an oven-top grill pan, if you have one, or your grill.
    4. Put the yoghurt in a large mixing bowl, season with salt and freshly ground black pepper and whisk in enough cold water to thin it to the consistency of double cream. Transfer into a serving bowl.
    5. Make the black bean relish by whisking together the vinegar, oil and garlic. Add the tomatoes, black beans, coriander and chilli and season to taste with salt and pepper. Transfer to a serving bowl.
    6. Remove the chicken from its marinade, season with salt and grill on each side for about 5 minutes - depending on its thickness. Test by cutting it open at its thickest part. It should be juicy but not pink. Once cooked, remove and leave to rest in a warm place for 5 minutes before slicing thinly.
    7. All is now ready to serve. Heat the tortillas according to the packet instructions and either assemble in the kitchen or allow your guests to assemble their own. In either case, lay the tortilla on a plate, fill with a mixture of chicken, lettuce, avocado and spring onion. Top with a blob of yoghurt and the black bean relish. Fold over the bottom before rolling up the sides.

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