Easy Chicken Lunch Wraps
I first started making these wraps during hectic school-day mornings when everyone needed something fast but filling. They became a lifesaver — easy to prepare, easy to pack, and always a hit with my kids. It’s amazing how a simple wrap can make lunchtime feel special.
Equipment
- Pan or Grill Pan
- Spatula
Ingredients
- 650 g Chicken breasts, boneless and skinless, sliced into cutlets
- 1 teaspoon Smoked paprika
- 1/4 teaspoon Chili powder
- 1/2 teaspoon Garlic granules
- 1/2 teaspoon Salt
- 1/8 teaspoon Ground black pepper
- 1 tablespoon Olive oil if frying
- 4 Flour tortilla wraps
- 4 Large iceberg lettuce leaves
- 1 cup Cheddar or mozzarella cheese shredded
- 1/2 cup Ranch dressing
Assembly
- 1 Ice pack If packing to go
Instructions
- 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 must reach 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. Fold the sides of the tortilla inward over the fillings, tucking them in. Fold the bottom of the tortilla up and over the tucked-in sides. Roll the wrap away from you, keeping the sides tucked in. Press down on the seam to close the wrap.
- Place the sealed wrap on the grill (or lightly oiled grill pan). Cook for 1 to 2 minutes on each side, then remove, slice in half, and serve.
Notes
You can add more grilled or fresh vegetables to the wraps.
If you pack these wraps to go, wrap them individually in foil tightly. Place an ice pack next to the wraps in your bag to keep them fresh.
If storing in the fridge, place them in a sealed container or wrap them individually in foil. Store for up to 3 days.
By Grace Williams, Contributor at Recipes by Betty.