Grilled Chicken Wraps with Lettuce, Cheese, and Ranch Recipe
These grilled chicken wraps offer a flavorful and quick summer lunch option, combining perfectly seasoned grilled chicken with fresh lettuce, melty cheese, and creamy ranch dressing, all wrapped in a soft flour tortilla. Ideal for packed lunches or picnics, they are easy to assemble and deliciously satisfying.
- 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 chicken breasts, boneless and skinless, sliced into cutlets (650g total)
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic granules
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil (if frying)
Wrap and Fillings
- 4 flour tortilla wraps
- 4 large iceberg lettuce leaves
- 1 cup cheddar or mozzarella cheese, shredded
- ½ cup ranch dressing
Instructions
- Season the Chicken: In a bowl, combine the sliced chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and black pepper, ensuring even coating of all pieces.
- Preheat the Cooking Surface: Heat a grill, grill pan, or frying pan on medium-high heat. Add olive oil if using a pan instead of a grill for cooking.
- Cook the Chicken: Place the seasoned chicken cutlets on the hot grill or pan. Cook each side until the chicken is thoroughly cooked, reaching an internal temperature of at least 165°F (75°C). This usually takes about 4-5 minutes per side depending on thickness.
- Rest the Chicken: Remove the cooked chicken from heat and let it rest on a plate for 5 minutes to retain juices and ensure tenderness.
- Cut and Prepare for Assembly: Slice the rested chicken into strips suitable for wrapping.
- Assemble the Wraps: Lay out a flour tortilla. Place one large iceberg lettuce leaf on it, followed by a generous portion of sliced chicken, shredded cheese, and a drizzle of ranch dressing.
- Seal the Wrap: Fold the sides of the tortilla inward, tuck in the fillings, then fold the bottom over and roll tightly away from you, pressing slightly on the seam to secure the wrap.
- Grill the Wrap: Place the assembled wraps on the grill or lightly oiled grill pan. Cook for 1-2 minutes on each side until the tortilla is lightly crisp and cheese starts to melt.
- Serve: Remove the wraps from heat, slice each in half, and serve immediately.
Notes
- You can add additional grilled or fresh vegetables like tomatoes, bell peppers, or cucumbers to enhance the wrap.
- For packed lunches, individually wrap the wraps tightly in foil and include a small ice pack to keep fresh.
- Store leftovers in an airtight container or individually wrapped in foil in the fridge for up to 3 days.
- To assemble wraps perfectly, fold the sides inward, then the bottom up over the fillings, roll tightly away from you, and press the seam to keep the wrap closed.
