Simple Citrus Chicken Wraps are filled with juicy grilled chicken marinated in a bright citrus blend, then wrapped in a soft flour tortilla with a fresh citrus-basil slaw for an easy, flavor-packed meal.
They’re perfect for busy days when you need a meal on the go, yet just as delicious for a quick and simple lunch or dinner at home.
During the summer, I love easy lunches and dinners that come together quickly so I can spend more time by the pool with my kids instead of in the kitchen. These Simple Citrus Chicken Wraps are fresh, flavorful, and easy to make, making them perfect for busy days. They’re the kind of meal your family and guests will be asking for again and again.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
The chicken stays moist and juicy thanks to a simple marinade of olive oil, salt, and fresh kumquat zest, the unexpected ingredient that adds bright citrus flavor. In about 20 minutes, you’ll have a fresh, satisfying wrap ready to enjoy. The vibrant slaw is made with purple cabbage, basil, olive oil, and fresh kumquat zest and juice. It’s crisp, colorful, and simple, with the kumquat adding the perfect touch of sweet citrus flavor.
Tips for making the best wraps
Finding a meal that everyone in our family enjoys isn’t always easy, but wraps are one thing we can all agree on. They’re endlessly customizable, easy to make, and perfect for busy weeknights or casual lunches. Start with these Simple Citrus Chicken Wraps, then have fun creating your own favorite combinations.
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Simple Citrus Chicken Wraps
Ingredients
- 10 chicken tenders
- 1/2 cup + 2 tablespoons Bertolli Organic Extra Virgin Olive Oil
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 1-2 tablespoon fresh basil finely chopped, adjust according to taste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups finely shredded purple cabbage
Instructions
- Place chicken tenders to a large bowl or Ziplock bag add 1/2 cup of Bertolli Extra Virgin Olive Oil, salt, pepper and 1 tablespoon kumquat zest.
- Let the chicken marinate while you are heating up the grill.
- Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the chicken tender and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes to completely cook.
- Remove from grill and allow to cool.
- Meanwhile prepare the rest of the wraps.
- In a medium mixing bowl add shredded cabbage, 2 tablespoons of Bertolli Extra Virgin Olive Oil, basil, remaining kumquat zest and juice, season with salt and pepper; toss to combine.
- Place a tortilla on your work surface, add slaw on top and then top with two grilled chicken tenders, tightly rolls, cut in half and serve.
I have never used kumquat in cooking, gonna try this recipe! Thank you for sharing!