Golden-crisp on the outside, molten cheese and seasoned chicken on the inside — these grilled wraps are what happens when a quesadilla meets a burrito. High in protein, endlessly customizable, and ready in 20 minutes.
Ingredients
- 1 1/2 lbs chicken breast, cut into strips
- 6 large flour tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 tablespoons olive oil, divided
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup ranch dressing or chipotle mayo
- Butter, for grilling
Instructions
- Season and cook the chicken: Toss the chicken strips with 1 tablespoon olive oil, taco seasoning, garlic powder, paprika, salt, and pepper. Sear in a hot skillet 5-6 minutes until cooked through and golden. Set aside.
- Assemble the wraps: Lay out the tortillas. Down the center of each, layer cheese, chicken, lettuce, tomatoes, and a drizzle of ranch or chipotle mayo. Fold in the sides and roll up tightly.
- Grill until crispy: Melt a little butter in the skillet over medium heat. Place the wraps seam-side down and grill 2-3 minutes per side, pressing gently, until golden-crisp and the cheese is melted.
- Serve: Slice in half on the diagonal and serve hot with extra dipping sauce.
Pro tip: Don’t overfill — an overstuffed wrap won’t seal and the filling spills out during grilling. Warm the tortillas for 10 seconds before rolling so they don’t crack.
Estimated nutrition per serving (1 wrap): 620 calories, 48g protein, 28g fat, 42g carbohydrates.
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