Description
Tender grilled chicken, crisp lettuce, and tangy ranch in warm whole wheat wraps create a smoky, handheld meal perfect for lunch or snacks. Juicy and balanced, these wraps deliver umami with a creamy-textured crunch.
Ingredients
2 boneless chicken thighs (pounded to 1/4-inch thickness)
4 whole wheat tortillas
1 cup shredded iceberg lettuce
2 tablespoons ranch dressing
Instructions
Pound chicken thighs to even thickness
Season liberally with garlic salt, black pepper, and paprika
Let chicken rest for 15 minutes after seasoning
Heat grill to 400°F (brush grates with oil)
Grill chicken skin-side up for 5-7 minutes per side until 165°F internal temperature
Heat tortillas on grill 10 seconds per side
Distribute lettuce and 1 tablespoon ranch on each tortilla
Place chicken strips and assemble wraps tightly by rolling from one edge
Notes
Use halal or plant-based chicken alternative
Substitute romaine or arugula for iceberg
Try corn, spinach, or gluten-free wraps if desired
Greek yogurt ranch is a lower-fat alternative
Use meat thermometer to ensure chicken reaches 165°F
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg