Description
This grilled California chicken wrap is loaded with juicy chicken, creamy avocado, crisp veggies, and melty cheese for a fresh easy meal.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into thin cutlets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded romaine lettuce
- 1 cup diced tomatoes
- 1 ripe avocado, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup thinly sliced red onion
- 1/3 cup ranch dressing
- 1 tablespoon butter
Instructions
- Preheat a grill pan or outdoor grill to medium-high heat around 400 degrees F.
- Rub the chicken cutlets with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Grill the chicken for 4 to 5 minutes per side until fully cooked and the internal temperature reaches 165 degrees F. Transfer to a cutting board and rest for 5 minutes before slicing.
- Warm the tortillas in a dry skillet for about 20 seconds per side until soft and flexible.
- Spread ranch dressing down the center of each tortilla. Layer with romaine lettuce, diced tomatoes, avocado slices, cheddar cheese, red onion, and sliced grilled chicken.
- Fold in the sides of each tortilla and roll tightly into wraps.
- Melt the butter in a large skillet over medium heat. Place the wraps seam-side down and grill for 2 to 3 minutes per side until golden brown and crisp.
- Slice the wraps in half and serve warm.
- Refrigerate leftovers within 2 hours and reheat chicken to 165 degrees F before serving again.
Notes
- Use thin chicken cutlets for quick even cooking.
- Roll the wraps tightly to keep the filling secure while grilling.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Lunch
- Method: Grilling
- Cuisine: American