Name: Asparagus & Shredded Chicken Tortilla Wraps with Lemon Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups cooked shredded chicken; 6 small flour tortillas; 1 bunch asparagus, trimmed (about 12 spears); 2 tablespoons olive oil; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper; 1/2 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/4 cup fresh cilantro, chopped

Asparagus & Shredded Chicken Tortilla Wraps with Lemon Yogurt Sauce

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These Asparagus & Shredded Chicken Tortilla Wraps are a fresh, satisfying answer to the late summer dinner dilemma. Roasting the asparagus brings out its sweet, grassy flavor, which pairs beautifully with juicy, savory chicken. The zippy lemon yogurt sauce adds brightness and tang, cutting through the richness of the chicken and tying everything together. Inspired by the principle of balancing salt, fat, acid, and heat, this recipe delivers vibrant flavor with just a handful of ingredients. Perfect for a quick weeknight meal or a light lunch, these wraps are both hearty and refreshing—ideal for a North Carolina evening.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper on a sheet pan. Roast for 8-10 minutes until tender and lightly browned.
While asparagus roasts, combine Greek yogurt, lemon juice, garlic, 1 tablespoon olive oil, and 1/4 teaspoon salt in a small bowl. Stir until smooth and chill until ready to serve.
Warm tortillas in a dry skillet or microwave until pliable.
In a bowl, toss shredded chicken with half of the lemon yogurt sauce and most of the cilantro (reserve a little for garnish). Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if desired.
To assemble each wrap, layer roasted asparagus and lemony chicken in a warm tortilla. Drizzle with extra yogurt sauce and sprinkle with reserved cilantro.
Roll up and serve immediately, or cut in half for easy sharing.