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Grilled Chicken Wrap

Grilled Chicken Wrap

This Grilled Chicken Wrap has become one of my absolute favorite recipes to make, and I think you're going to love it too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 16 hours 55 minutes
Servings: 3
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 3 chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 3 extra-large flour tortillas
  • 2 cups mixed greens
  • 1 large tomato, julienne-cut
  • 1 cucumber, julienne-cut
  • 2 ripe avocados, sliced
  • ¼ red onion, thinly sliced
  • Ranch or Greek yogurt dressing (optional)

Method
 

  1. Season the chicken: Drizzle chicken breasts with olive oil. Season both sides with Italian seasoning, salt, pepper, garlic powder, and smoked paprika.
  2. Grill the chicken: Heat a grill or grill pan over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
  3. Rest the chicken: Let chicken rest for 5 minutes, then slice into thin strips.
  4. Warm the tortillas: Briefly warm each tortilla on the grill or in a dry skillet for about 15-20 seconds per side.
  5. Assemble the wraps: Lay a tortilla flat. Layer mixed greens, sliced chicken, julienne-cut tomatoes, cucumbers, sliced avocado, and red onion.
  6. Add dressing: Drizzle with ranch or Greek yogurt dressing if desired.
  7. Roll tightly: Fold the bottom up, fold in the sides, and roll tightly. Cut in half diagonally.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.