Description
A quick and delicious grilled chicken wrap recipe featuring smoky-spiced chicken cutlets, fresh iceberg lettuce, melted cheese, and creamy ranch dressing wrapped in warm flour tortillas. Perfect for a satisfying lunch or dinner in just 20 minutes.
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
For Cooking
- 1 tablespoon olive oil (if frying)
Wrap Assembly
- 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, season the sliced chicken cutlets evenly with smoked paprika, chili powder, garlic granules, salt, and ground black pepper, ensuring each piece is well coated.
- Prepare the cooking surface: Heat 1 tablespoon of olive oil in a pan or grill pan over medium heat, or preheat your outdoor grill to medium-high heat.
- Cook the chicken: Place the seasoned chicken cutlets onto the heated pan or grill. Cook each side until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (75°C), which usually takes about 4-5 minutes per side depending on thickness.
- Rest the chicken: Remove the cooked chicken cutlets from the heat and let them rest on a plate for 5 minutes to allow the juices to redistribute.
- Slice and assemble: Cut the rested chicken into strips. To assemble the wraps, lay one large iceberg lettuce leaf onto each flour tortilla, add sliced chicken, sprinkle shredded cheddar or mozzarella cheese on top, then drizzle with ranch dressing.
- Grill the wraps: Fold the tortillas to seal the fillings inside. Place the wraps onto the grill or lightly oiled grill pan and cook for 1-2 minutes on each side, until the tortilla is lightly toasted and the cheese begins to melt.
- Serve: Remove the wraps from the heat, slice them in halves, and serve immediately while warm.
Notes
- You can substitute the ranch dressing with a yogurt-based dressing for a lighter option.
- For a gluten-free version, use gluten-free tortillas.
- Adjust the chili powder to taste for more or less heat.
- Make sure the chicken reaches the safe internal temperature of 165°F (75°C) to ensure proper cooking.
- Leftover wraps can be stored in the refrigerator but are best enjoyed fresh.
