# Components:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 1 tablespoon olive oil
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon black pepper
06 - ½ teaspoon garlic powder
→ Wraps & Fillings
07 - 4 large [10-inch] flour tortillas
08 - 1 cup shredded iceberg lettuce
09 - 1 medium tomato, thinly sliced
10 - ½ small red onion, thinly sliced
11 - ½ cup shredded cheddar cheese
12 - ¼ cup dill pickles, sliced
→ Sauce
13 - ¼ cup mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon honey
16 - 1 teaspoon fresh lemon juice
17 - Salt and pepper, to taste
# Preparation Steps:
01 - Slice chicken breasts horizontally to create 4 thin cutlets. Combine chicken with pickle juice in a bowl or zip-top bag. Marinate refrigerated for at least 1 hour, or up to 4 hours for intensified flavor. Remove chicken from marinade, pat dry, and discard marinade. Rub chicken with olive oil, smoked paprika, black pepper, and garlic powder.
02 - Preheat a grill or grill pan over medium-high heat. Grill chicken cutlets for 4–5 minutes per side, until thoroughly cooked and charred. Allow chicken to rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper until well combined.
04 - Warm flour tortillas in a dry skillet or microwave until pliable and warm.
05 - To construct each wrap, spread a spoonful of the prepared sauce over a warm tortilla. Layer with shredded lettuce, sliced tomato, thinly sliced red onion, shredded cheddar cheese, sliced dill pickles, and the grilled chicken strips.
06 - Roll up each assembled wrap tightly. Slice wraps in half and serve immediately.
