GRILLED CHICKEN WRAP
These grilled chicken wraps are perfect for a quick summer lunch! They're packed with flavor, really easy and quick to make, and perfect for packed lunches and picnics.
Provided by Diana
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
- Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
- Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).
- Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
- Cut the chicken up, and assemble the wrap.
- To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.
Nutrition Facts : Calories 618 kcal, Carbohydrate 41 g, Protein 41 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 112 mg, Sodium 1209 mg, Fiber 10 g, Sugar 17 g, ServingSize 1 serving
GRILLED CHICKEN LETTUCE WRAPS
Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
- For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
- Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
- Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
- To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.
GRILLED CHICKEN WRAPS
My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.
Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
GRILLED CHICKEN CAESAR WRAP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
- Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
- For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
- For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
- Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
GRILLED CHICKEN WRAPS
Chicken breasts are tossed with Italian dressing, chopped tomatoes and cheese and then wrapped in tortillas in this easy recipe for the grill.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush chicken with oil. Grill 6 to 8 min. on each side or until done (165ºF); cool slightly.
- Cut chicken into strips; place in medium bowl. Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas, then roll up burrito-style.
- Place, seam sides down, on grill grate. Grill 4 to 5 min. on each side or until evenly browned.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 720 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 2 g, Protein 35 g
GRILLED CHICKEN WRAP RECIPE
Try something different this weekend with this Grilled Chicken Wrap Recipe. Our Grilled Chicken Wrap Recipe combines tangy BBQ, cheese and crisp lettuce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce the last few minutes. Cut into strips.
- Spoon remaining sauce down centers of tortillas; top with chicken, cheese and lettuce.
- Fold in opposite sides of tortillas, then roll up burrito-style.
Nutrition Facts : Calories 500, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
GRILLED CHICKEN-BACON-RANCH WRAPS
Make and share this Grilled Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by Alison J.
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat barbecue to medium heat.
- Brush chicken with oil.
- Grill 6-8 minutes per side or until chicken is cooked through.
- Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
- Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
- Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
- Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.
SOUTHWESTERN GRILLED CHICKEN WRAPS
Grilled chicken wraps with a lil' kick.
Provided by Shara Bailey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g
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