Description
Chicken Wraps with Lettuce, Cheese, and Creamy Dressing
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
For the Wrap Filling:
2 large flour tortillas
1 cup lettuce, shredded
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/2 cup ranch dressing (or your preferred creamy dressing)
For the Marinade (Optional):
2 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
Salt and pepper, to taste
Instructions:
Marinate the Chicken (Optional but recommended):
In a small bowl, mix olive oil, lime juice, chili powder, cumin, salt, and pepper.
Place the chicken breasts in a ziplock bag or shallow dish and pour the marinade over the chicken. Let it marinate for 15-30 minutes in the fridge.
Cook the Chicken:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Season the chicken with garlic powder, paprika, salt, and pepper.
Cook the chicken breasts for 5-7 minutes per side until they are cooked through and the internal temperature reaches 165°F (75°C).
Remove from heat and let the chicken rest for 5 minutes. Slice the chicken into strips.
Assemble the Wrap:
Warm the tortillas in the skillet for 30 seconds on each side.
Spread a generous amount of ranch dressing in the center of each tortilla.
Layer the shredded lettuce, cheese, shredded carrots, and red onion on top of the dressing.
Add the sliced chicken strips on top of the veggies.
Fold in the sides of the tortilla and roll it up tightly to form a wrap.
Serve:
Cut the wrap in half and serve with extra dressing or your favorite dipping sauce!
These chicken wraps are full of flavor with tender, seasoned chicken, crunchy veggies, and a creamy dressing. Perfect for a quick and delicious meal!
Step-by-Step Guide
Follow these detailed steps for a perfect wrap every time. First, prepare the marinade and coat the chicken, allowing it to rest in the fridge. While it marinates, shred your lettuce, carrots, and cheese. Cook the chicken in a preheated skillet until golden and fully cooked, then let it rest before slicing against the grain into thin strips. Lightly warm the tortillas to make them pliable. To assemble, spread dressing in the center, then layer lettuce, cheese, carrots, and onion. Place the warm chicken strips on top. Finally, fold the bottom flap up over the filling, then fold in the sides and roll tightly away from you to secure.
Serving Suggestions
These versatile wraps are perfect for lunch or a light dinner. Serve them with a side of sweet potato fries, a simple garden salad, or a cup of soup. For a party, slice them into pinwheels and secure with toothpicks for an easy appetizer. Pair with extra creamy dressing, salsa, or guacamole for dipping. To make a complete meal-prep box, pack the wrap alongside fresh fruit, veggie sticks, and a handful of nuts.
How-to Summary
In summary: Marinate and cook seasoned chicken breasts until done, then slice. Warm tortillas and layer with ranch dressing, shredded lettuce, a mix of cheddar and mozzarella cheeses, shredded carrots, red onion, and the sliced chicken. Fold and roll tightly to create a handheld, flavorful meal bursting with texture and creamy flavor.
Frequently Asked Questions
Can I make these wraps ahead of time?
Yes, but for best texture, assemble wraps no more than a few hours before eating and store them tightly wrapped in the fridge. The tortilla may soften slightly from the dressing.
What can I use instead of ranch dressing?
Any creamy dressing works well, such as Caesar, cilantro lime, chipotle mayo, or tzatziki. For a lighter option, try Greek yogurt with herbs.
How do I prevent my wrap from falling apart?
Do not overfill it. Ensure you fold the bottom flap up first to create a sealed pocket, then roll tightly. Warming the tortilla is crucial for flexibility.
Can I use a different protein?
Absolutely. Leftover rotisserie chicken, grilled shrimp, steak strips, or even chickpeas (for a vegetarian version) are excellent substitutes.
How should I store leftovers?
Store leftover cooked chicken and chopped veggies separately in airtight containers in the fridge for up to 3 days. Assemble fresh wraps when ready to eat.
Common Mistakes to Avoid
- Skipping the tortilla warm-up: A cold tortilla is more likely to crack and tear when folded.
- Overfilling the wrap: This makes rolling impossible and leads to a messy eating experience.
- Slicing the chicken immediately: Letting it rest for 5 minutes allows juices to redistribute, keeping the meat moist.
- Using wet ingredients: Pat lettuce and other veggies dry to prevent a soggy tortilla.
- Spreading dressing to the edges: Keep dressing centralized to avoid leakage when rolling.
Conclusion
These chicken wraps are the ultimate customizable meal, combining juicy, seasoned chicken with fresh, crunchy vegetables and creamy dressing in a portable package. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently delicious result. Perfect for busy weeknights, meal prep, or entertaining, this recipe is a guaranteed crowd-pleaser that proves simple ingredients can create extraordinary flavor.