Pin This pickle juice marinated chicken wrap recipe transformed my weeknight dinner rotation with its tangy flavors and quick preparation. The pickle brine tenderizes the chicken while infusing it with a subtle zestiness that pairs perfectly with fresh vegetables and creamy sauce.
I discovered this recipe during a particularly hectic week when I needed something quick yet impressive for dinner guests. The pickle juice marinade was a game changer, and now it's requested at every casual gathering I host.
Ingredients
- Boneless skinless chicken breasts: The lean protein takes on the pickle flavor beautifully while staying tender and juicy.
- Dill pickle juice: Acts as both a tenderizer and flavor enhancer. Save the juice next time you finish a jar of pickles.
- Olive oil: Creates a protective coating that helps the chicken brown nicely on the grill without drying out.
- Smoked paprika: Adds a subtle smoky depth that complements the tangy pickle flavor perfectly.
- Black pepper and garlic powder: These classic seasonings enhance the chicken without overpowering the pickle marinade.
- Flour tortillas: Look for the 10 inch size for easy rolling. I prefer the ones labeled "burrito style" for strength.
- Fresh vegetables: The crisp lettuce, juicy tomatoes, and sharp red onion provide texture contrast to the tender chicken.
- Cheddar cheese: Adds richness and helps hold the wrap together when slightly melted by the warm chicken.
- Dill pickles: Reinforces the pickle flavor profile while adding crunch. Choose crisp refrigerated pickles for best results.
- Mayonnaise: Creates the creamy base for the sauce. Use a quality brand for best flavor.
- Dijon mustard: Adds complexity and tanginess to balance the richness of the mayo.
- Honey and lemon juice: These ingredients bring sweetness and brightness to round out the sauce.
Instructions
- Prepare the Chicken:
- Slice each chicken breast horizontally to create four thin cutlets. This ensures quick cooking and maximum flavor absorption from the marinade. The thinner cutlets also make for easier eating in wrap form.
- Marinate:
- Combine chicken with pickle juice in a bowl or ziplock bag, ensuring each piece is fully submerged. Refrigerate for at least one hour, though I find four hours yields the best flavor. The acidity in the pickle juice breaks down proteins in the chicken, resulting in incredibly tender meat.
- Season the Chicken:
- After marinating, remove chicken and thoroughly pat dry with paper towels. This crucial step ensures proper browning. Mix olive oil with smoked paprika, black pepper, and garlic powder, then rub this mixture evenly over both sides of each chicken piece, pressing gently to adhere.
- Grill the Chicken:
- Heat your grill or grill pan until it's quite hot before adding chicken. Cook each piece for exactly 4 to 5 minutes per side until you see nice grill marks and the internal temperature reaches 165°F. Allow chicken to rest for a full 5 minutes before slicing to keep juices inside. Then cut into half-inch strips against the grain.
- Make the Sauce:
- Whisk together mayonnaise, Dijon mustard, honey, and lemon juice until completely smooth. Season with salt and pepper to taste, adjusting proportions if you prefer more tang or sweetness. The sauce should be thick enough to spread but not runny.
- Prepare Tortillas:
- Warm each tortilla briefly in a dry skillet or microwave until just pliable but not crisp. This makes them easier to fold without cracking and enhances their flavor slightly.
- Assemble Wraps:
- Spread about a tablespoon of sauce evenly across each tortilla, leaving a one-inch border. Layer lettuce first to prevent the tortilla from becoming soggy, then arrange tomato, onion, cheese, and pickle slices. Place chicken strips on top, slightly off-center toward the bottom third of the tortilla.
- Roll and Serve:
- Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Continue rolling tightly away from you, tucking in the sides as you go. For neater serving, cut each wrap diagonally through the middle with a sharp knife.
Pin The pickle juice is truly the star ingredient in this recipe. What started as a way to use up leftover pickle brine turned into a revelation in my kitchen. My teenagers now specifically request these wraps whenever they see pickle jars in the refrigerator getting low.
Make Ahead Tips
The chicken can be marinated up to 24 hours in advance for deeper flavor. Grilled chicken keeps well for 3 days in the refrigerator in an airtight container. Sauce can be prepared up to 5 days ahead and stored in a sealed container.
The entire wraps do not store well once assembled as they tend to become soggy. For meal prep, store all components separately and assemble just before eating for the best texture and flavor experience.
Ingredient Substitutions
For a lower carb option, use large lettuce leaves instead of tortillas to create lettuce wraps. Greek yogurt can replace mayonnaise in the sauce for a tangier, lighter option. Any pickle variety works for the marinade including bread and butter or spicy pickles for flavor variations.
The beauty of this recipe is its adaptability. I once used spicy pickle juice when that was all I had on hand, and it created a wonderful heat level that my spice loving friends particularly enjoyed.
Serving Suggestions
These wraps pair perfectly with crispy potato chips for a casual lunch. For a lighter option, serve with a simple green salad dressed with vinaigrette. Add a side of pickle spears to reinforce the flavor profile. For entertaining, cut wraps into pinwheels and secure with toothpicks as appetizers.
When I serve these for family gatherings, I often create a wrap bar with all the components laid out so everyone can customize their own creation.
Cultural Context
While pickle brining is a technique with roots in Eastern European cuisine, these wraps represent modern American fusion cooking. The combination of marinated grilled meat in wraps draws inspiration from Mediterranean street food traditions. Pickle juice has long been a secret ingredient in Southern fried chicken recipes for tenderizing.
This recipe demonstrates how culinary techniques from different traditions can combine to create something uniquely delicious and accessible for home cooks.
Seasonal Adaptations
Summer version. Add fresh corn kernels and basil to the filling for a seasonal twist. Fall option. Include thinly sliced apples for sweetness and crunch. Winter variation. Add roasted red peppers for color and vitamin C during colder months.
This recipe transitions beautifully through the seasons with simple adjustments to the vegetables and accompaniments.
Pin These wraps are a flavorful and convenient meal option. Simply assemble and enjoy for a satisfying lunch or dinner.
Recipe Q&A
- → How long should chicken marinate in pickle juice?
Marinate chicken for at least 1 hour in pickle juice for best flavor. Up to 4 hours enhances tanginess, but avoid letting it sit overnight to prevent oversoftening.
- → Can I use a different cheese in these wraps?
Absolutely! Swap cheddar with Swiss or provolone for a different flavor profile, or use your preferred cheese variety for variation.
- → What's the best way to grill the chicken?
Use a hot grill or grill pan over medium-high heat. Grill 4–5 minutes per side until cooked through and nicely charred before slicing.
- → How can I add extra crunch to these wraps?
Include thinly sliced cucumbers, extra pickles, or even add chips inside the wrap for more crunch and texture.
- → Is there a recommended substitution for lettuce?
Baby spinach works very well instead of lettuce, offering a different nutty flavor and added nutrients.
- → How can I make the wraps spicier?
Add a spoonful of hot sauce to the creamy sauce mixture or use spicy pickles to kick up the heat.