Grilled Chicken Wraps
These grilled chicken wraps feature tender chicken, fresh lettuce, and creamy ranch dressing wrapped in a soft tortilla, making for a satisfying and easy meal.
Ingredients
For the Chicken
- 2 pieces boneless and skinless chicken breasts, sliced into cutlets Provides a tender protein.
- 1 teaspoon smoked paprika Adds a subtle smokiness.
- ¼ teaspoon chili powder Brings a mild warmth.
- ½ teaspoon garlic granules Enhances flavor depth.
- ½ teaspoon salt Balances taste.
- ⅛ teaspoon ground black pepper Adds a hint of spice.
- 1 tablespoon olive oil Helps with browning.
For the Wraps
- 4 pieces flour tortilla wraps Soft and pliable for wrapping.
- 4 leaves large iceberg lettuce Adds a crunchy texture.
- 1 cup cheddar or mozzarella cheese, shredded Melts beautifully for creaminess.
- ½ cup ranch dressing Adds creaminess and flavor.
Instructions
Preparation
- Slice the boneless, skinless chicken breasts into cutlets, ensuring they are of even thickness.
- In a small bowl, combine the smoked paprika, chili powder, garlic granules, salt, and ground black pepper. Sprinkle this mix generously over the chicken cutlets.
Cooking
- Heat olive oil in a skillet over medium heat until it shimmers.
- Place the seasoned chicken cutlets in the skillet, avoiding overcrowding. Cook for about 5-7 minutes until golden brown.
- Flip the cutlets and cook for another 5-7 minutes until the internal temperature reaches 165°F.
- Remove from heat and let the cutlets rest for a few minutes before slicing.
Assembling the Wraps
- Warm the flour tortilla wraps in a dry skillet or microwave for ease of handling.
- On each tortilla, place a large iceberg lettuce leaf, followed by sliced chicken cutlets, sprinkled cheese, and ranch dressing.
- Fold the sides of the tortilla over the filling, then roll from the bottom to secure everything inside.
- Slice each wrap in half diagonally and serve.
Notes
These wraps can be enjoyed fresh or stored in the fridge for up to 2-3 days. For best results, do not overload the wraps and allow cooked chicken to rest.