In the summer, we eat lots of salads, sandwiches, and wraps. Basically all things that don’t require hours in the kitchen, and that are easy to pack for picnics and outings. And these wraps are a family favorite! I usually grill some chicken using my grill pan, and make enough to last us for a couple of days. For the vegetarians and vegans in the family, I’ve been making these hummus veggie wraps. But for the ones that love chicken, these grilled chicken wraps have been requested weekly in the past 2 months! The chicken Caesar wraps are also a hit in my family! So stop spending money on store-bought chicken wraps and make these tender grilled chicken wraps instead! They’re so easy and inexpensive to make, and the flavors are incredible! Plus, who doesn’t love the ranch chicken combination? I’m obsessed!
How to Make Grilled Chicken Wraps
In short, grill the chicken on a grill pan or a proper grill, and assemble the grilled chicken wraps. It’s that simple! But now let’s talk about the recipe in detail: Amy
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts – boneless and skinless chicken breasts sliced into cutlets. Seasonings – smoked paprika, chili powder, garlic granules, salt, and pepper. And a little bit of high smoke point oil for frying on the grill pan. Tortillas – Flour tortillas, corn tortillas, whole wheat tortillas, large soft flatbreads, or even lavash bread. Cheese – cheddar or mozzarella cheese shredded. Ranch dressing – I like to make my own homemade ranch dressing it’s the best ranch dressing that I have ever tasted! But you can use store-bought if you like. If you don’t have ranch, you can do sour cream, it won’t be as flavorful but it will still be good. Iceberg lettuce – you can use other types of lettuce or greens, like romaine or arugula, but iceberg lettuce is my favorite for this grilled chicken wrap recipe.
The Directions
Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper. Or, use your favorite seasoning. Heat oil in a pan or grill pan, or preheat your outdoor grill. Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (74°C). A kitchen thermometer must be used to check. Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
Cut the chicken up, and assemble the wrap. To assemble, layer lettuce leaves on tortilla bread, followed by the chicken, shredded cheese, and a drizzle of ranch dressing (extra ranch for me, please!).
Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides until it’s slightly warmed through but the grill marks are visible. Remove and slice the wraps in half, then serve.
Storing, Packing Lunch, and Making Ahead Tips.
If you’re packing these chicken ranch wraps to go, wrap them individually in foil tightly. I recommend 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 and store for up to 3 days.
Recommended Tools for This Recipe
Chef’s knife. I use this knife all the time. A sharp knife is so important, and if you want to invest in a new knife, then I recommend a high-quality chef knife. Cast Iron Grill pan. This is the Staub grill pan that you can see in my pictures. I also love my Lodge grill pan, which is cheaper but of great quality!
So get your grill pan out, quickly grill some seasoned chicken breasts, and assemble the grilled chicken wraps. Your whole family will love you for it! For more sandwiches and wraps, check out my healthy hummus veggie wraps, lentil wraps, and eggplant sandwiches. If you have a sweet tooth, try my peanut butter and jelly sandwiches. © Little Sunny Kitchen
