Grilled Chicken Wraps
Tender grilled chicken sliced and wrapped in flour tortillas with lettuce, shredded cheese, and ranch dressing.
Servings: 4 wraps
Ingredients
Ingredients
- ?2 chicken breastsboneless and skinless sliced into cutlets, 650 g in total
- ?1 teaspoonsmoked paprika
- ?1/4 teaspoonchili powder
- ?1/2 teaspoongarlic granules
- ?1/2 teaspoonsalt
- ??teaspoonground black pepper
- ?1 tablespoonolive oilif frying
- ?4 flour tortilla wraps
- ?4 largeiceberg lettuce leaves
- ?1 cupcheddar or mozzarella cheeseshredded
- ?1/2 cupranch dressing
Instructions
Instructions
- Pat the chicken cutlets dry with paper towels (if not already cut), then season both sides with 1 teaspoon smoked paprika, 1/4 teaspoon chili powder, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, and the ground black pepper called for in the ingredient list.
- Preheat a grill to medium-high, or heat a large pan or grill pan over medium-high heat. If using a pan, add the 1 tablespoon olive oil (from the ingredient list) and heat until shimmering.
- Place the seasoned chicken cutlets on the hot grill or in the hot pan. Cook until cooked through and the internal temperature at the thickest part reaches 165°F (75°C), flipping once so both sides cook evenly.
- Remove the chicken to a plate and let it rest for 5 minutes.
- After resting, cut the chicken into bite-sized strips.
- To assemble each wrap: lay a flour tortilla flat, place one large iceberg lettuce leaf on the tortilla, add a portion of the sliced chicken, sprinkle with the shredded cheese, and drizzle with the ranch dressing. Divide the cheese and dressing evenly across the 4 wraps.
- Fold the sides of the tortilla in, roll the tortilla tightly with the seam on the bottom, then place the assembled wrap seam-side down on the preheated grill or a lightly oiled grill pan.
- Toast the wrap about 1–2 minutes per side, until the tortilla is warmed and lightly browned.
- Remove the wraps, slice each in half, and serve.
Equipment
- Grill Pan
Notes
Feel free to add more grilled or fresh vegetables to the wraps.
If you’re packing these chicken wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.
If storing in the fridge, place in a sealed container, or wrap individually in foil andstore for up to 3 days.
To assemble the wrap:Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed.
If you’re packing these chicken wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.
If storing in the fridge, place in a sealed container, or wrap individually in foil andstore for up to 3 days.
To assemble the wrap:Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed.