Grilled Chicken Wrap Recipe
These grilled chicken wraps are a quick and flavorful summer lunch option, perfect for packed lunches and picnics. Featuring seasoned grilled chicken, fresh iceberg lettuce, melted cheese, and ranch dressing wrapped in soft flour tortillas, they offer a delicious and satisfying meal ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps
- Category: Lunch
- Method: Grilling
- Cuisine: American
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (about 650g), sliced into cutlets
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic granules
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil (for frying or grilling)
Wrap Ingredients
- 4 flour tortilla wraps
- 4 large iceberg lettuce leaves
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup ranch dressing
Instructions
- Season the Chicken: In a bowl, season the chicken cutlets evenly with smoked paprika, chili powder, garlic granules, salt, and ground black pepper to infuse them with bold flavors.
- Heat the Cooking Surface: Heat olive oil in a grill pan, skillet, or preheat your outdoor grill to medium-high heat, ensuring the surface is ready for cooking the chicken.
- Grill the Chicken: Place the seasoned chicken cutlets on the heated grill or pan. Cook them for about 4-5 minutes on each side, until fully cooked through with an internal temperature of at least 165°F (75°C).
- Rest the Chicken: Remove the chicken from the heat and allow it to rest on a plate for 5 minutes to let the juices redistribute for tender, juicy meat.
- Slice the Chicken: Cut the rested chicken cutlets into strips or bite-sized pieces for easy wrapping and eating.
- Assemble the Wraps: Lay out each flour tortilla, then layer with a large lettuce leaf, sliced grilled chicken, shredded cheese, and drizzle with ranch dressing. Fold and seal each wrap securely.
- Toast the Wraps: Place the assembled wraps on the grill or lightly oiled grill pan. Cook for 1-2 minutes on each side until the tortilla is slightly crisp and the cheese begins to melt.
- Serve: Remove the wraps from the heat, slice them in half, and serve immediately for a warm, flavorful meal.
Notes
- You can substitute ranch dressing with your favorite sauce or a light vinaigrette for a different flavor profile.
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
- If you prefer a smokier flavor, consider adding a small amount of liquid smoke or grilling the chicken over charcoal.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days; reheat gently before serving.
Find it online: https://recipeplenty.com/grilled-chicken-wrap-recipe/
