Chicken Wrap
Lunches lunches lunches? You might be wondering why the question mark? Well this is usually one of the first questions I deal with every morning Monday-Friday, what to put in everyone's lunch. This chicken wrap is a great alternative to a sandwich. Well spiced flavorful chicken wrapped in a flour tortilla with crunchy lettuce, red onion, cucumber, soft sweet tomatoes, and a smooth punchy ranch dressing.
Equipment
- 1 large skillet
Ingredients
- 4-8 tablespoon Greek Yogurt Ranch Dressing see recipe link
Chicken Seasoning
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 2 teaspoon Italian Seasoning
- 1.5 teaspoon chili powder
- 1.5 teaspoon onion powder
- 1.5 teaspoon salt
- 1.5 teaspoon brown sugar
Wrap Ingredients
- 2 large Chicken Breasts
- 1 tablespoon olive oil
- 4 Flour Tortillas
- 8 6 inch strips hothouse cucumber
- 8 romaine lettuce leaves
- ½ cup diced tomatoes deseeded
- ¼ cup red onion thinly sliced
Instructions
Prepare Greek Yogurt Ranch Dressing
- You can buy or make my healthier version Greek Yogurt Ranch Dressing
Prepare Seasoning
- Add all seasonings to a small bowl and mix well to combine (2 teaspoon paprika, 2 teaspoon garlic powder, 2 teaspoon Italian Seasoning, 1.5 teaspoon chili powder, 1.5 teaspoon onion powder, 1.5 teaspoon salt, 1.5 teaspoon brown sugar)
Prepare Chicken
- Pat dry the chicken breasts and cut them into thin breasts by slicing in half along the plane parallel to the cutting board. See pictures above. (2 large Chicken Breasts)
- Season both sides of the breasts with the just prepared chicken seasoning. You may have left over seasoning depending on how much chicken you have.
- Heat a skillet over medium heat. Add the olive oil, and the chicken breasts. (1 tablespoon olive oil)
- Allow the chicken to sear for about 4 minutes to get a nice brown crust and then flip over for another 4 minutes. Continue cooking and flipping until the breasts are cooked through, roughly 10 minutes total. Set the cooked chicken aside on a plate to cool.
- Once cool enough slice the chicken into long thin slices about a ½ inch thick.
Assembling the Chicken Wraps
- To deseed tomatoes, cut them in quarters and run your finger inside to loosen the seeds and liquid in the middle of the tomato. When finished you should be left with just the parts of the tomato which are not super watery. From here you can dice them and they are ready for the wrap.
- Place a flour tortilla on the work surface. Spread about 1 tablespoon of the ranch dressing in the middle of the wrap, leaving about 2” un touched on the top and bottom of the tortilla.
- Place the clean and dry romaine lettuce in the middle then top with ¼ of the chicken, red onion, cucumber, and deseeded tomato.
- Fold the bottom and top of the tortilla over the filling.
- Rotate the tortilla 90 degrees and begin rolling from the bottom up.
- Slice in half and serve.
Notes
- Don’t put too much filling in or it will be difficult to wrap it up.
- Cutting the cucumber in long strips is easier for wrapping then disks or even chunks.
- To prevent a soggy wrap, deseed the tomatoes if you can and pat dry the lettuce after washing. Also, you can put the lettuce down on the wrap first and the dressing on top of the lettuce. This will keep the flour tortilla drier longer.
- Chicken could also be grilled on the BBQ if you prefer. I would give it a quick spray with oil before grilling.
- You could replace the chicken with rotisserie chicken or even shredded chicken. If your shredded chicken isn’t spiced you could add a bit of the spice mix to the shredded chicken to add more flavour.