Lemon Pepper Chicken Wraps With Yogurt Sauce

Skip the complicated meal prep and make something that tastes fresh, zesty, and satisfying. These lemon pepper chicken wraps come together quickly and deliver big flavor with minimal effort. A tangy yogurt sauce cools the peppery chicken and keeps everything juicy.

Pack them for lunch, serve them for dinner, or slice into halves for game-day snacks. It’s a simple idea that feels special without being fussy.

What Makes This Special

These wraps lean on simple pantry spices and a lemon to create clean, bright flavor. The yogurt sauce is creamy but light, with a hint of garlic and fresh herbs.

You get crunch from crisp veggies, warmth from toasted tortillas, and a lively citrus kick in every bite. Best of all, it’s quick to make and easy to scale for a crowd.

Shopping List

• Chicken: 1 pound boneless, skinless chicken breasts or thighs
• Spices: Lemon pepper seasoning, garlic powder, onion powder, paprika, kosher salt
• Lemon: 1 large (zest and juice)
• Olive oil: For marinating and cooking
• Greek yogurt: 3/4 cup (plain, full-fat or 2%)
• Fresh herbs: Dill and/or parsley
• Garlic: 1 small clove, finely grated
• Honey or maple syrup: 1 teaspoon (optional, for balance)
• Tortillas or wraps: 4 large flour tortillas or whole-wheat wraps
• Crisp veggies: Romaine or mixed greens, sliced cucumbers, thinly sliced red onion
• Extras (optional): Tomato slices, avocado, feta, pickled peppers

Step-by-Step Instructions

1. Marinate the chicken. In a bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon pepper seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of paprika, the zest of half a lemon, and 1 tablespoon lemon juice. Add 1 teaspoon kosher salt if your lemon pepper isn’t salted.

   Toss with the chicken and let it sit 15–30 minutes (or up to 8 hours in the fridge).

2. Make the yogurt sauce. Stir together Greek yogurt, 1 tablespoon lemon juice, remaining lemon zest, grated garlic, 1–2 tablespoons chopped dill or parsley, a pinch of salt, black pepper, and honey if using. Taste and adjust. You want bright, tangy, and lightly salty.
3. Cook the chicken. Heat a large skillet over medium-high and add a drizzle of oil.

   Cook the chicken 4–6 minutes per side (thighs may take longer) until nicely browned and cooked through. Internal temp should reach 165°F (74°C).

4. Rest and slice. Let the chicken rest 5 minutes, then slice thinly or chop into bite-size pieces. Squeeze a little fresh lemon juice over the top for extra pop.
5. Warm the tortillas. Toast tortillas in a dry skillet 15–30 seconds per side until pliable.

   This prevents cracking and adds flavor.

6. Assemble the wraps. Spread a generous layer of yogurt sauce down the center. Add greens, cucumbers, and onions. Pile on the chicken and any extras like avocado or feta.
7. Roll it up. Fold the sides in, then roll tightly from the bottom up.

   Slice in half if you like.

8. Serve. Add a final sprinkle of lemon pepper or herbs and a wedge of lemon on the side. Enjoy warm or at room temperature.

Keeping It Fresh

Store cooked chicken in an airtight container for up to 4 days. Keep the yogurt sauce separate, covered, for 3–4 days.

Assemble wraps just before eating so the veggies stay crisp. For make-ahead lunches, layer greens first, then chicken, then add sauce when ready to eat to avoid soggy tortillas.

Why This is Good for You

• Lean protein from chicken supports muscle repair and keeps you full.
• Greek yogurt adds calcium and probiotics with less saturated fat than mayo-based sauces.
• Fresh vegetables contribute fiber, hydration, and micronutrients.
• Balanced meal with protein, carbs, and fats that won’t weigh you down.

Pitfalls to Watch Out For

• Over-salting: Many lemon pepper blends contain salt. Taste before adding extra.
• Dry chicken: Don’t overcook.

  Aim for 165°F and let it rest before slicing.

• Soggy wraps: Add sauce just before eating, and don’t overload wet veggies.
• Flat flavor: Use both lemon zest and juice for a bright, layered citrus taste.

Alternatives

• Protein swaps: Use turkey cutlets, shrimp, tofu, or chickpeas. For plant-based, season crispy tofu or roasted chickpeas with lemon pepper and olive oil.
• Dairy-free sauce: Swap yogurt for a thick dairy-free yogurt or blend tahini with lemon, garlic, and water.
• Low-carb option: Wrap in large lettuce leaves or low-carb tortillas.
• Extra crunch: Add shredded cabbage, radishes, or toasted almonds.
• Heat lovers: Mix a little hot sauce or crushed red pepper into the yogurt.

FAQ

Can I use rotisserie chicken?

Yes. Toss shredded rotisserie chicken with a little olive oil, lemon juice, and lemon pepper to refresh the flavor, then assemble as usual.

What if I don’t have Greek yogurt?

Use regular plain yogurt and strain it through a paper towel or coffee filter for 20–30 minutes to thicken.

Sour cream works in a pinch, too.

Can I grill the chicken?

Absolutely. Grill over medium-high heat 4–6 minutes per side. The slight char pairs nicely with the lemon and pepper.

How do I keep the wrap from tearing?

Warm the tortilla until pliable, don’t overfill, and roll tightly.

A light smear of sauce helps “glue” the wrap closed.

What sides go well with this?

Try a simple cucumber-tomato salad, roasted potatoes, quinoa, or a fruit salad for a fresh finish.

Wrapping Up

These Lemon Pepper Chicken Wraps with Yogurt Sauce check all the boxes: bright flavor, easy prep, and a satisfying, balanced meal. Keep the components on hand for quick lunches or weeknight dinners. Once you make them, you’ll find endless ways to tweak and enjoy them again and again.

Lemon Pepper Chicken Wraps With Yogurt Sauce - Bright, Fresh, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1 pound boneless, skinless chicken breasts or thighs
• Spices: Lemon pepper seasoning, garlic powder, onion powder, paprika, kosher salt
• Lemon: 1 large (zest and juice)
• Olive oil: For marinating and cooking
• Greek yogurt: 3/4 cup (plain, full-fat or 2%)
• Fresh herbs: Dill and/or parsley
• Garlic: 1 small clove, finely grated
• Honey or maple syrup: 1 teaspoon (optional, for balance)
• Tortillas or wraps: 4 large flour tortillas or whole-wheat wraps
• Crisp veggies: Romaine or mixed greens, sliced cucumbers, thinly sliced red onion
• Extras (optional): Tomato slices, avocado, feta, pickled peppers

Instructions

 

• Marinate the chicken. In a bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon pepper seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of paprika, the zest of half a lemon, and 1 tablespoon lemon juice. Add 1 teaspoon kosher salt if your lemon pepper isn’t salted.Toss with the chicken and let it sit 15–30 minutes (or up to 8 hours in the fridge).
• Make the yogurt sauce. Stir together Greek yogurt, 1 tablespoon lemon juice, remaining lemon zest, grated garlic, 1–2 tablespoons chopped dill or parsley, a pinch of salt, black pepper, and honey if using. Taste and adjust. You want bright, tangy, and lightly salty.
• Cook the chicken. Heat a large skillet over medium-high and add a drizzle of oil.Cook the chicken 4–6 minutes per side (thighs may take longer) until nicely browned and cooked through. Internal temp should reach 165°F (74°C).
• Rest and slice. Let the chicken rest 5 minutes, then slice thinly or chop into bite-size pieces. Squeeze a little fresh lemon juice over the top for extra pop.
• Warm the tortillas. Toast tortillas in a dry skillet 15–30 seconds per side until pliable.This prevents cracking and adds flavor.
• Assemble the wraps. Spread a generous layer of yogurt sauce down the center. Add greens, cucumbers, and onions. Pile on the chicken and any extras like avocado or feta.
• Roll it up. Fold the sides in, then roll tightly from the bottom up.Slice in half if you like.
• Serve. Add a final sprinkle of lemon pepper or herbs and a wedge of lemon on the side. Enjoy warm or at room temperature.