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+ servings
5 from 41 votes

Grilled Chicken Wrap

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.
Author Diana
Servings 4 wraps
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • Grill pan

Ingredients

  • 2 chicken breasts boneless and skinless, sliced into cutlets, 650g in total
  • 1 teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • 1 tablespoon olive oil if frying
  • 4 flour tortilla wraps
  • 4 large iceberg lettuce leaves
  • 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.
  • To assemble the wrap: Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed.

Nutrition

Calories: 618kcal | Carbohydrates: 41g | Protein: 41g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1209mg | Potassium: 1586mg | Fiber: 10g | Sugar: 17g | Vitamin A: 4390IU | Vitamin C: 24mg | Calcium: 386mg | Iron: 5mg