Zesty Garlic Chicken Wraps

These not only tasted great, but they also were great to prepare. It seems like when it is dinner time, the baby is fussy, toddler is crying, boys are fighting, and mom is about to scream. It goes without saying sometimes I need to have dinner well on its way to being done before all the chaos happens. These are great because I can prepare about 95 percent of these in the morning and then all I have to do is throw them in the oven in the evening. I loved the flavor of these. I was worried they would be too garlicky, but I was pleasantly surprised. This was another good one for summer!
From The Crepes of Wrath

For the marinade:

2 chicken breasts, sliced into thin 2-inch long strips
1/4 cup olive oil
1/2 teaspoon fresh or 1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
juice of 1 lemon
4 cloves garlic, minced

For the sauce:
4 cloves garlic, whole and peeled
1 teaspoon olive oil
1/4 cup low-fat sour cream
1/4 cup Parmesan cheese, grated
1 teaspoons milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

For the wraps:
4-5 large whole wheat tortillas
1 tomato, diced
1-2 handfuls of lettuce or spinach
1/2 cup pepper jack cheese, grated (or cheese of your choice – optional)

1. Slice the chicken and place the pieces in a large sealable bag or an airtight container. In a small bowl, whisk together the marinade ingredients, then pour it over the chicken. Do the best you can to submerge the chicken completely in the marinade and place in the fridge for at least 30 minutes or as long as overnight.
2. Preheat your oven to 375 degrees F. Line and/or grease a baking sheet, then brush your whole, peeled garlic cloves with the olive oil. Bake for 15 minutes or so, until golden. Set aside to cool. When cool enough to touch, mince well and with the side of your knife, grind the garlic into a bit of a paste as you mince it by pressing your knife down and dragging it along on the garlic (see photo above).
3. Place the garlic paste into a bowl and add in the rest of the sauce ingredients. Whisk together, cover, and place in the fridge until you’re ready to serve. You can also place these ingredients in an airtight container and allow to sit overnight with the chicken, if you like.
4. When you’re ready to eat, grease and/or line a baking sheet and preheat your oven to 375 degrees F. Place the chicken on the baking sheet and discard the remaining marinade. Bake for 15-20 minutes, or until cooked through.
5. Spread the sauce on a warmed tortilla and add cheese, lettuce, and tomato. Top with the hot (or cooled) chicken and roll up into a wrap. Makes 4 to 5 wraps.