Grilled Chicken Wrap
Elevate your lunch routine with this delicious Grilled Chicken Wrap recipe, featuring tender marinated chicken breasts infused with zesty lemon juice, garlic, and oregano, grilled to perfection for smoky charred flavor. Nestled in soft, warm flour tortillas and layered with crisp lettuce, fresh tomato, cucumber, and red onion slices, these wraps are finished with creamy ranch dressing and a sprinkle of shredded cheddar cheese for a satisfying balance of textures and flavors. Quick to prepare in just 35 minutes, this easy wrap is perfect for busy weekdays, meal prepping, or a healthy lunch-on-the-go. Packed with vibrant ingredients and bold flavors, the Grilled Chicken Wrap is a wholesome handheld meal the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Large flour tortillas
- 4 pieces Lettuce leaves
- 1 medium Tomato
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Ranch dressing
- 0.5 cup Shredded cheddar cheese
Instructions
Start by marinating the chicken. In a large bowl, mix olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
Add the chicken breasts to the marinade, ensuring they are well coated. Let them sit for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Wash and dry the lettuce leaves. Slice the tomato, cucumber, and red onion thinly and set aside.
Preheat your grill to medium-high heat. Once heated, place the marinated chicken breasts on the grill.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
Lay a flour tortilla flat on a clean surface. Place a lettuce leaf in the center.
Add sliced grilled chicken followed by slices of tomato, cucumber, and red onion.
Drizzle about 2 tablespoons of ranch dressing over the top and sprinkle with shredded cheddar cheese.
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a wrap.
Repeat the process with the remaining ingredients to make three more wraps.
Serve immediately or wrap in foil for a lunch-on-the-go option.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 24.8 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 854 mg | 66% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
