Grilled Chicken Salad Wraps Recipes

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GRILLED CHICKEN SALAD WRAPS



Grilled Chicken Salad Wraps image

Looking for something to jazz up picnics or summer luncheons? Look no further! These tropical delights will dazzle guests and have them coming back for more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
1 teaspoon olive oil
1 cup seedless red grapes, halved
2/3 cup chopped peeled mango
1/2 cup chopped walnuts, toasted
1/2 cup mayonnaise
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
4 flour tortillas (8 inches)
1 cup fresh baby spinach

Steps:

  • Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion., In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.

Nutrition Facts : Calories 599 calories, Fat 37g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 743mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.

GRILLED CHICKEN SALAD WRAPS



Grilled Chicken Salad Wraps image

Grilled chicken salad with juicy grapes served in crisp lettuce leaves.

Provided by Donya Mullins

Categories     Main Course     Salad

Number Of Ingredients 12

4 grilled chicken breasts - chopped or meat from one rotisserie chicken
1 cup red grapes - sliced
1/2 granny smith apple - diced
2 stalks celery - diced
1/2 cup of mayonnaise
1 heaping teaspoon Dijon mustard
1 tablespoon honey
Juice of one lemon
2 teaspoons salt
1 teaspoon pepper
1/3 cup sliced almonds
8 - 10 large lettuce leaves - washed and chilled

Steps:

  • Add chicken, grapes, apple and celery to a large bowl.
  • With a wire whisk, blend next 6 ingredients until smooth. Taste and adjust seasoning.
  • Pour dressing over chicken and toss gently.
  • Add almonds and toss.
  • Place lettuce leaves on plate and fill with chicken salad.
  • Garnish with chopped scallions and Chinese noodles.

GRILLED CHICKEN CAESAR SALAD WRAP



Grilled Chicken Caesar Salad Wrap image

This chicken Caesar salad wrap recipe is elevated by the irresistible smoky flavor of grilled chicken and grilled romaine. Whisk together this easy Caesar salad dressing, toss with the grilled chicken and romaine and wrap it all together for a delicious lunch or dinner.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Sandwich Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons low-fat mayonnaise
1 clove garlic, minced
½ teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 1 pound total), trimmed
⅛ teaspoon salt
2 small romaine hearts
⅓ cup finely shredded Parmesan cheese
4 8- to 9-inch spinach wraps, warmed

Steps:

  • Preheat grill to medium-high.
  • Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
  • Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
  • Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

Nutrition Facts : Calories 429 calories, Carbohydrate 39.8 g, Cholesterol 69.3 mg, Fat 16.1 g, Fiber 4.8 g, Protein 32.5 g, SaturatedFat 4.1 g, Sodium 687.5 mg, Sugar 2.6 g

SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP



Sunny's Spicy Ranch Grilled Chicken Salad Wrap image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 wraps

Number Of Ingredients 13

2 chicken breasts, butterflied
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup hot sauce
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 carrots, peeled and cut into 4 long spears
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1 tablespoon olive oil
1 head crisp leafy lettuce, rinsed and shredded
1/2 cup Hidden Valley® Original Ranch® Dressing
2 tablespoons hot sauce
4 8-inch tortillas or sandwich wraps, warmed to make flexible

Steps:

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  • Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.

CLASSIC GRILLED CHICKEN CAESAR SALAD WRAPS



Classic Grilled Chicken Caesar Salad Wraps image

Grilled Chicken Caesar Wraps are simple to make for a delicious snack or lunch. In a hurry, you can even cheat by using a pre-made dressing. Easy.

Provided by Elaine Lemm

Categories     Entree     Lunch

Time 35m

Yield 4

Number Of Ingredients 18

For the Chicken:
4 medium free-range chicken breasts
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Dressing:
1 small clove garlic, crushed
3 small anchovy fillets
1 egg yolk
1/2 teaspoon Dijon mustard
2 teaspoons lemon juice
1/2 cup extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
For the Wrap:
1 head romaine lettuce, finely shredded
2 ounces Parmesan cheese shavings
8 store-bought or homemade soft wraps

Steps:

  • Lightly flatten the chicken breasts, one at a time, with a meat mallet of the back of a meat cleaver, taking care not to rip the meat to make it an even thickness.
  • Season the olive oil with a pinch of salt and pepper then brush over each flattened breast.
  • Heat a griddle pan to hot, but not smoking, and cook the chicken for 6 minutes on each side pressing slightly with the back of a spatula to creating charred grill lines on the meat.
  • Once cooked, take from the pan and place on a plate, cover with a tea cloth and leave the meat to rest.
  • Unless using store-bought dressing, make the dressing by blending the garlic and anchovies using a hand blender, or food processor , until combined.
  • Tip the mixture into a small bowl, add the egg yolk, Dijon mustard, and lemon juice and using a hand whisk add a few drops of olive oil and whisk until combined. Continue this way, adding a few drops and whisking, until all the oil is used up and the dressing is thick and creamy. Taste and add seasoning.
  • Rip the chicken into shreds and add the shredded Romaine and Parmesan and enough sauce to combine. Mix lightly, but be gentle here as you do not want to make the salad mushy. Divide into eight portions.
  • Place a pile of chicken salad in the middle of a wrap. Fold over the bottom and roll up tightly. Continue with the remaining wraps and serve immediately.
  • The wraps can be served either warm or cold, which makes them super for a lunch box or as part of a party buffet. Any leftover salad can be served on the side. In a hurry? Swap out the Caesar dressing ingredients for 4 tablespoons of your favorite store-bought Caesar dressing and follow the remainder of the instructions!

Nutrition Facts : Calories 1530 kcal, Carbohydrate 163 g, Cholesterol 210 mg, Fiber 13 g, Protein 71 g, SaturatedFat 14 g, Sodium 2162 mg, Sugar 2 g, Fat 65 g, ServingSize Serves 4 (makes 8 wraps), UnsaturatedFat 0 g

GRILLED CHICKEN AND STRAWBERRY SALAD WRAP



Grilled Chicken and Strawberry Salad Wrap image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper
1 boneless, skinless chicken breast
8 ounces mixed salad greens
1/4 cup pecans, chopped
6 medium strawberries, hulled and quartered
1 green onion, sliced (white and light green parts)
4 ounces goat cheese, crumbled
4 large whole wheat tortillas

Steps:

  • For the balsamic vinaigrette: Whisk together the olive oil, vinegar and salt and pepper to taste in a small bowl. Measure out 1/2 cup for the chicken and set aside; refrigerate the remaining vinaigrette for another use.
  • For the chicken and wrap: Preheat a grill or grill pan.
  • Place the chicken breast in a large plastic storage bag. Seal the bag, leaving a small opening, then use a rolling pin to pound the breast to a uniform thickness. Pour in about a quarter of the reserved balsamic vinaigrette, then seal the bag and toss it around to fully coat the chicken.
  • Grill the chicken until it's cooked in the middle, about 5 minutes per side. Set aside to cool slightly. Dice up the chicken when it's cool enough to handle.
  • Add the salad greens to a large bowl. Add half of the remaining dressing and toss it to coat the greens. Add more if it needs it. Add the chicken, pecans, strawberries and green onions. Toss it gently a few times until it's all combined. Top with the crumbled goat cheese and toss a couple of times.
  • Place an equal amount of salad down the middle of each tortilla. Roll up, then slice in half.

CHICKEN SALAD WRAPS



Chicken Salad Wraps image

Great picnic or lunch sandwich, with a salsa twist. For a spicier version, add some finely chopped jalapeno chile peppers! It's a wrap!

Provided by DAWN1

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 10m

Yield 6

Number Of Ingredients 7

2 (10 ounce) cans chunk chicken, drained and flaked
¼ cup chopped onion
¼ cup mayonnaise
4 tablespoons fresh salsa
salt and pepper to taste
6 (10 inch) flour tortillas
12 lettuce leaves

Steps:

  • In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
  • Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 42.5 g, Cholesterol 61.4 mg, Fat 14.8 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 3.2 g, Sodium 933.7 mg, Sugar 1.3 g

ASIAN CHICKEN SALAD WRAPS



Asian Chicken Salad Wraps image

Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 inches), room temperature

Steps:

  • In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.

SANTA FE GRILLED CHICKEN SALAD WRAP



Santa Fe Grilled Chicken Salad Wrap image

Make and share this Santa Fe Grilled Chicken Salad Wrap recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups torn romaine lettuce
1 (6 ounce) package southwestern-seasoned chicken breast, strips or 1 (6 ounce) package grilled chicken breast strips
1 large tomatoes, chopped
1 (11 ounce) can whole kernel corn, drained
1/2 cup shredded mexican cheese
1/4 cup ranch dressing
1/4 cup chunky salsa
8 flour tortillas

Steps:

  • Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
  • Combine dressing with salsa. Pour over romaine mixture; toss to coat.
  • Spoon evenly into tortillas; roll up.

Nutrition Facts : Calories 409, Fat 18.4, SaturatedFat 5.6, Cholesterol 21.4, Sodium 1077.1, Carbohydrate 51.7, Fiber 5.3, Sugar 6.7, Protein 12.1

DELICIOUS HOMEMADE CHICKEN SALAD WRAPS



Delicious Homemade Chicken Salad Wraps image

This recipe will knock your socks off! I deperately wanted a chicken salad wrap, but didn't want to use canned chicken, so I came up with this delicious recipe!

Provided by CorinneElaina

Categories     One Dish Meal

Time 45m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
1/2 cup sweet onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup slivered almonds
2 tablespoons mayonnaise
2 teaspoons ranch dressing
4 cups water
2 teaspoons salt
4 whole wheat tortillas

Steps:

  • Place water and salt in a large, broad pan. Boil chicken breasts on medium high for 15 minutes on each side. Next, turn off heat and place lid on pan (or cover with tin foil). Let steam for about 10 minutes until the chicken is cooked through.
  • In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them).
  • In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing.
  • Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl. Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.

Nutrition Facts : Calories 301.4, Fat 11.7, SaturatedFat 1.5, Cholesterol 40.5, Sodium 1777.2, Carbohydrate 30.6, Fiber 1.2, Sugar 1.6, Protein 18.7

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Add 1/2 cup of the cooked chicken to each wrap. 4. Place 2-4 half pieces of bacon on the wraps. 5. Add 1/4 cup of fresh sliced strawberries. 6. Sprinkle as much parmesan as you want. 7. Drizzle with 1 tablespoon (or more if preferred) of the strawberry dressing.
From homefreshideas.com


GRILLED CHICKEN SALAD WRAPS RECIPE: HOW TO MAKE IT | TASTE OF HOME
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