Grilled Chicken Tortillas

Grilled Chicken Tortillas
  • 4 servings
  • 0:15 Preparation
  • 0:12 Cooking
  • 0:47 Total Time


Add all
  • marinade:

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    white wine

  • 1 tsp.
    (5 mL)

    fresh thyme

  • 1

    lemon, grated

  • 1

    garlic clove

  • Salt and freshly ground pepper to taste

  • 4

    boneless chicken breasts

  • 1/3 cup
    (80 mL)


  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 tsp.
    (10 mL)

    brown sugar

  • 8 6 in. (15 cm) tortillas

  • 1 cup
    (250 mL)

    shredded lettuce


Make marinade. In a big bowl, combine oil with wine, thyme, grated lemon zest, garlic, salt and pepper.

Marinate chicken for 20 - 30 minutes in the refrigerator.

Preheat barbecue to medium-high. Remove chicken from marinade, drain and cook 5 - 6 minutes per side or until all trace of pink has disappeared. When it's cool enough to handle, shred meat and set aside.

In a big bowl, mix mayonnaise, mustard and brown sugar together.

Stir in shredded chicken and lettuce. Season.

Spoon some chicken mixture in the centre of each tortilla and fold tortilla in half.

Brush lightly with oil.

Grill 2 - 3 minutes per side.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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