Grilled Chicken Wraps Recipes

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GRILLED CHICKEN WRAP



Grilled Chicken Wrap image

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

2 chicken breasts (sliced into cutlets)
1 teaspoon smoked paprika
¼ teaspoon chili powder
½ teaspoon garlic granules
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon oil (if frying)
4 tortillas
4 large iceberg lettuce
1 cup cheddar or mozzarella cheese (shredded)
½ cup ranch dressing

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



Grilled Chicken Lettuce Wraps image

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

1/2 cup chopped artichoke hearts
1 small red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 chicken cutlets
10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

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



Grilled Chicken Wraps image

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

1/4 cup olive oil
3 tablespoons lime juice
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
2 flour tortillas (8 inches), warmed
Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

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



Grilled Chicken Caesar Wrap image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 22

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

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



Grilled Chicken Wraps image

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

1 lb. boneless skinless chicken breast s
2 tsp. oil
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1 tomato, chopped
3 Tbsp. KRAFT Zesty Italian Dressing
2 tsp. chili powder
4 flour tortilla s (8 inch)

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



Grilled Chicken Wrap Recipe image

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

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce, divided
4 flour tortillas (10 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 cups shredded lettuce

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



Grilled Chicken-Bacon-Ranch Wraps image

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

1 boneless skinless chicken breast
1/2 teaspoon oil
1/4 cup shredded cheese, blend (I like to combine cheddar and monterey jack with jalapenos)
1/4 tomatoes, chopped
2 slices bacon, cooked and crumbled
2 tablespoons ranch dressing
1 flour tortilla

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



Southwestern Grilled Chicken Wraps image

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

4 medium skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
½ head iceberg lettuce, shredded
1 large tomato, diced
5 medium green onions, finely chopped
1 ½ cups shredded Cheddar cheese
2 tablespoons ranch dressing, or to taste
10 (8 inch) flour tortillas

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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