Eating a wrap or even a sandwich is a great way to add vegetables to our diet without eating a salad. This grilled chicken wrap is really tasty and easy to prepare, with a golden and juicy chicken breast and delicious ranch sauce.
The Best Grilled Chicken Wrap
This grilled chicken wrap is great because it’s tasty and fresh at the same time. Sometimes we think that both things can’t be true, but I swear here it is. The grilled chicken has a marinade on it that is ready really quickly, which makes it extra tasty. This marinade also helps it become really nice and golden in the pan.
How to make a wrap
A wrap is like a sandwich, only that you use a tortilla to hold the ingredients in place. Many times it looks like a salad wrapped in a tortilla. It’s different from a burrito in the sense that burritos tend to be heavier and with fewer raw vegetables. I like a grilled chicken wrap because it’s healthy(ish) and easy to make on a daily basis.
How to cook grilled chicken
First, you always need to thin out the chicken piece before grilling or pan-frying. You can do so by using a rolling pin and pounding the breasts before cooking or butterflying the chicken breasts. I did the latter for this recipe. I cooked the chicken using a cast iron skillet grill but you can also use a regular non-stick pan. The nice thing about using a grill pan is that it leaves those lovely blackened marks on the chicken. But the best part about this chicken breast for the grilled chicken wrap is the marinade, so don’t skip it.
What tortilla should you use?
For this grilled chicken wrap you can use your favourite tortillas. I used the flour tortillas recipes I posted a couple of days ago. Freshly made tortillas are really so so good! You can also use wholewheat tortillas, corn, chickpea or whichever tortilla you like best. You can even swap the tortilla for pita bread if you like.
Ranch dressing for this grilled chicken tortilla wrap
I love and am completely obsessed with ranch sauce. It’s too tasty and easy to make. If you use commercial mayonnaise you can store this homemade ranch sauce for up to 5 days in the fridge. Therefore, I recommend that you make extra to have it at hand for all your ranch needs. I even love it with vegetable sticks as an appetizer! Of course, if you prefer, you can use other sauces or combine your favourite. The nice thing about a grilled chicken wrap is that it’s extremely versatile and you can transform it to your taste.
Grilled Chicken Wrap with Ranch Sauce
Ingredients
For the chicken
- 1 chicken breast
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper
- Vegetable oil for cooking the chicken
For the ranch sauce
- 3 tbsp mayonnaise can be light
- 3 tbsp Greek yoghurt
- 3 tbsp milk whole or skimmed
- 1/8 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Worcesteshire sauce
- 1/4 tsp dried dill
- Salt and pepper to taste
For assembling the wraps
- 4 tortillas
- 1 tomato sliced
- 1 avocado sliced
- 2 lettuce leaves
Instructions
For the chicken
- Butterfly the chicken breast by cutting it in half, and opening it up like a book. Then cut it in half down the centre so that you end up with two pieces of chicken.
- In a bowl, mix the olive oil with the spices, salt and pepper and cover the chicken with it.
- Preheat a grill skillet or regular pan over medium heat.
- Cook the chicken on one side until you see it's ¾ done. You can tell because on the side it becomes white as it cooks. Turn it over and cook for a couple more minutes.
- Remove the chicken from the pan and let it rest for 5 minutes before slicing.
For the ranch sauce
- Mix everything in a bowl and adjust the level of salt.
For assembling the wraps
- Spread a generous amount of ranch sauce on the tortilla. On top, lay the vegetables and sprinkle them with salt and pepper. On top of that, place the chicken slices.
- Close the wraps and enjoy!