Description
A smoky, handheld meal with grilled chicken, crisp veggies, and homemade ranch. Perfect for a quick, flavorful lunch with a balance of protein, texture, and tangy dressing.
Ingredients
Chicken Breasts (1 lb)
Paprika (1 tsp, smoked if available)
Chili Powder (1 tsp)
Olive Oil (1 tbsp)
Grapeseed Oil (1 tbsp, optional substitute for olive oil)
Parmesan Cheese (¼ cup, grated fresh)
Lettuce (6 cups, shredded)
Tomatoes (3, diced)
Sour Cream (2 cups)
Apple Cider Vinegar (2 tbsp)
Garlic Cloves (3, peeled)
Fresh Herbs (1 tbsp, e.g., dill and parsley)
Avocado (2, optional for extra richness)
Instructions
Trim chicken breasts and slice in half crosswise
Place in a sealable bag and flatten with a rolling pin to ¼” thickness
Season both sides with paprika, chili powder, garlic powder, oregano, salt, and pepper
Drizzle oil over the chicken and toss to coat evenly
Preheat grill to medium heat (around 375°F)
Grill chicken 3-4 minutes per side until 165°F internal temperature
Rest chicken on plate for 5 minutes before slicing against the grain
Toast tortillas 10-15 seconds on a grill pan to crisp edges
In a blender, mix sour cream, apple cider vinegar, minced garlic, fresh herbs, salt, and pepper until smooth
Thin with 1 tbsp water if desired
Layer lettuce, tomato, chicken slices, parmesan, and avocado (if using) inside the tortillas
Drizzle 1-2 tbsp dressing over the fillings and fold the tortilla tightly
Optional: Return wraps to the grill for 2 minutes per side for a charred crust
Notes
Bacon can be omitted for a halal option;
Ripen avocados for creamy texture;
Use a charcoal grill for deeper smoky flavor if preferred;
Storage: Assemble wraps just before serving for optimal freshness (grilled components can be prepped ahead).
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg