Grilled Chicken Wrap

5 from 1 vote

Grilled Chicken Wrap is easy to make and put together for a quick lunch or weeknight dinner. It is loaded with flavor and one of my family's favorite meal.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Grilled Chicken Wrap

Servings:

Calories: 448kcal

Author: Carrie Barnard

Ingredients

For the Grilled Chicken:

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper

For the Wrap:

4 large flour tortillas
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
1/2 cup ranch dressing
Optional: sliced tomatoes sliced avocado

Instructions

In a small bowl, mix olive oil, garlic powder, oregano, paprika, salt, and pepper.
Brush the chicken breasts with this seasoning mixture, coating evenly on both sides.
Preheat the grill or grill pan to medium-high heat.
Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.
Remove chicken from grill and let rest for 5 minutes before slicing thinly against the grain.

To assemble each wrap:

Warm the tortillas to make them more pliable.
Lay a tortilla flat.
Place 1/2 cup of shredded lettuce in the center.
Add 1/4 of the sliced grilled chicken.
Sprinkle 1/4 cup of shredded cheddar cheese over the chicken.
Add a few slices of tomato and avocado, if using.
Drizzle 2 tablespoons of ranch dressing on top.
Fold the bottom of the tortilla up and over the filling, then fold in the sides and roll tightly to enclose the wrap.
Slice each wrap diagonally and serve immediately.

Notes

Warming the tortillas helps make them more flexible and easier to fold without ripping. You can heat them up in a dry skillet, pop them in the microwave for 15-20 seconds, or wrap them in foil and throw them in the oven for a few minutes.

Store the leftover chicken in an airtight container for up to 5 days.

Nutrition