These grilled chicken wraps are perfect for a quick summer lunch! They’re packed with flavor, really easy and quick to make and perfect for packed lunches and picnics.
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 every week in the past 2 months!
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 ranch chicken combination? Because 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:
The Ingredients
What you’ll need:
- 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. It all works!
- Cheese – cheddar or mozzarella cheese shredded.
- Ranch dressing – I like to make my own homemade ranch dressing, but you can purchase it if you prefer. If you don’t have ranch, you can use sour cream or garlic sauce, it won’t be as flavorful but it will still be good.
- Iceberg lettuce – you can use other types of lettuce or greens, but iceberg lettuce works best for wraps.
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 a 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 (75°C) use a kitchen thermometer 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, on a tortilla bread, layer lettuce leaves, 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 halves and 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 that 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
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Cast Iron Grill pan. This is the Staub grill pan that you can see in my pictures. I also love this Lodge grill pan which is cheaper but great quality!
- Kitchen tongs.
- Cutting board. To chop up the chicken, and assemble the wrap.
So get your grill pan out, quickly grill up some seasoned chicken breasts, assemble the grilled chicken wraps and your whole family will love you for it!
For more sandwiches and wraps, make sure to check out my healthy hummus veggie wraps, lentil wraps, eggplant sandwiches, and if you have a sweet tooth then try my peanut butter and jelly sandwiches.
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I hope that you love every recipe that you make! – Diana x
Grilled Chicken Wrap
Ingredients
- 2 chicken breasts 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 oil if frying
- 4 tortillas
- 4 large iceberg lettuce
- 1 cup cheddar or mozzarella cheese shredded
- ½ cup ranch dressing
Instructions
- Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
- Heat oil in a pan, or a 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 (75°C).
- 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, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.
Notes
- Feel free to add more grilled or fresh vegetables to the wraps.
- If you’re packing these chicken wraps to go, wrap them individually in foil tightly. I recommend that 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.
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