In a bowl, whisk together tangerine juice, honey, minced garlic, soy sauce, and olive oil. Add the chicken breasts, ensuring they are well coated, and marinate for at least 1 hour or ideally overnight for maximum flavor.

Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C) and the chicken is beautifully charred.

After grilling, let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping your chicken juicy and tender. Once rested, slice the chicken into thin strips.

While the chicken rests, chop fresh basil and warm your whole wheat tortillas on a clean surface, making them more pliable for wrapping.

Layer the sliced chicken and fresh basil onto each tortilla. If desired, drizzle some of the leftover marinade over the top for extra flavor, then roll your wraps tightly.

Enjoy your vibrant wraps fresh with a side salad for added crunch, or savor them on their own!