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Description
A refreshing high-protein summer wrap featuring seasoned grilled chicken, crisp lettuce, melted cheese, and creamy ranch dressing, perfect for a quick and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into cutlets (about 650g total)
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon garlic granules
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil (if pan-frying)
- 4 large flour tortilla wraps
- 4 large iceberg lettuce leaves
- 1 cup shredded cheddar or mozzarella cheese
- ½ cup ranch dressing
Instructions
- Season the chicken cutlets generously with smoked paprika, chili powder, garlic granules, salt, and black pepper.
- Heat olive oil in a grill pan or preheat your outdoor grill. Place the seasoned chicken cutlets on the hot grill or pan. Cook on both sides until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (75°C).
- Remove the cooked chicken from the heat and let it rest on a plate for 5 minutes before slicing or dicing.
- To assemble each wrap, lay a flour tortilla flat. Place a large lettuce leaf on top, then layer with sliced grilled chicken, shredded cheese, and a generous drizzle of ranch dressing.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap. Serve immediately.
Notes
- For best results, use a meat thermometer to ensure the chicken reaches the safe internal temperature.
- Customize with additional veggies like tomatoes or onions for extra crunch.
- These wraps can be made ahead and refrigerated for up to 2 hours before serving.