Grilled Chicken Wraps
Ideal for warm-weather lunches or convenient on-the-go meals, these grilled chicken wraps offer a delightful combination of smoky flavor, creamy dressing, and crisp textures. Quick to prepare and versatile enough for picnics or lunchboxes, this dish delivers satisfying results with minimal effort.
Pin it to remember it!
Print Recipe
Servings: 4 wraps
Ingredients
- ½ cup ranch dressing
- 2 boneless skinless chicken breasts (approx. 650g), sliced into cutlets
- ½ teaspoon garlic granules
- ¼ teaspoon chili powder
- 4 iceberg lettuce leaves large
- 4 flour tortilla wraps
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil for frying or grilling
- 1 teaspoon smoked paprika
- 1 cup shredded cheddar or mozzarella cheese
Instructions
- Season the chicken cutlets thoroughly with smoked paprika, chili powder, garlic granules, salt, and ground black pepper.
- Preheat a grill pan, skillet, or outdoor grill over medium heat and add olive oil if using a pan.
- Lay the seasoned chicken onto the hot surface and grill on both sides until fully cooked through. Ensure the internal temperature reaches 165°F (75°C).
- Transfer the grilled chicken to a plate and allow it to rest for 5 minutes to retain its juices.
- Slice the rested chicken into strips suitable for wrapping.
- To assemble each wrap, place a tortilla on a clean surface. Begin by layering with a lettuce leaf, then arrange the sliced chicken on top. Sprinkle with shredded cheese and drizzle with ranch dressing.
- Fold in the sides of the tortilla, then roll it tightly from the bottom upward, sealing the edges as you go to form a compact wrap.
- Place the assembled wrap back on the grill or in a lightly oiled pan. Grill for 1–2 minutes per side until the exterior is lightly crisped and golden.
- Remove from heat, slice each wrap in half, and serve immediately.
Notes
Additional grilled or raw vegetables can be incorporated to enhance texture and nutrition.
For travel or meal prep, individually wrap each assembled wrap in foil and store with a small ice pack to maintain freshness.
To refrigerate, seal the wraps in an airtight container or wrap in foil; consume within three days.
When folding, ensure a tight seal by tucking the sides in first, then rolling the tortilla from the bottom up, pressing along the seam to secure closure.