Oh, yeah, baby! If you like your grilled chicken wraps with a little KICK, serve them with this sriracha ranch sauce for a deliciously spicy and healthy lunch or light dinner.
Try these chicken shwarma wraps, too!
These grilled chicken wraps are going to rock your lunchtime world. Or roll them up for a light meal. Grilling the chicken on the barbecue means you won’t heat the house up, which is always a bonus in the summertime months. Another bonus? They’re easy to pack for an on-the-go meal for outings.
Making these sriracha ranch grilled chicken wraps
TL;DR – it’s easy! The only cooking required is the grilling of the chicken. That can be done ahead of time or just as you prepared these wraps. Let’s start by taking a look at what you’ll need.
Chicken — Use chicken tenderloins (as noted in the recipe) or boneless skinless chicken breasts. The white meat is nice and tender.
Mozzarella cheese — Start with pre shredded cheese or shred your own. When you heat the prepared wraps on the grill, that cheese is going to get wonderfully melted and stringy. Mmm.
Tortillas — Unless you’re gluten free, use flour tortillas. If you are gluten free, look for a good-sized alternative, about 8″ across. Smaller tortillas are not a good choice here.
Seasonings — The sriracha is the star here, giving the wraps a little bit of spice. Mix it with sour cream, mayo, and dry ranch seasoning and you’re off! You can make your own ranch seasoning or use a little packet.
Assembling the wraps
Start by mixing up the sauce. Make it a day or two ahead if you are a meal planner or mix it up right before you serve it.
Season the chicken with salt and paprika, then grill until cooked through. Remove the chicken from the grill, cool slightly, and dice. If you’re not into grilling, you could totally sauté them in a frying pan.
Set a tortilla on your work surface, add a handful of diced chicken and top with cheese, sauce, and a bit of cilantro. Roll the wraps up, burrito-style. When you’ve used all of the ingredients, place the wraps on the hot grill, cooking for one minute on each side.
Enjoy immediately or refrigerate.
Packing a lunch
If you’re planning to take these wraps on the road, wrap each one individually in foil and refrigerate until cold. They’ll keep in the fridge for up to 3 days. Place in a cooler with a cold pack; it’s important that the meat in the wraps is kept cold until you reheat them (or eat them).
To reheat, place foil-wrapped wraps on the grill, cooking for 2-3 minutes on each side. These grilled chicken wraps are a great take-along meal for camping.
- ½ cup sour cream
- 1/3 cup mayo
- ½ teaspoon garlic powder
- 1 teaspoon sriracha sauce
- 1 tablespoon dry ranch seasoning
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 pounds chicken tenders (or chicken breast)
- 8 flour tortillas, 8"
- 8 ounces mozzarella cheese, shredded
- ¼ cup minced cilantro
Make the sriracha sauce:
Combine sour cream, mayonnaise, garlic powder, sriracha sauce, and ranch seasoning in a small bowl. Mix well and refrigerate until ready to use.
Make the grilled chicken wraps:
Combine the salt and paprika in a small bowl.
Sprinkle seasoning mix on both sides of chicken tenderloins and place on pre-heated grill at 400ºF. Grill about 15 minutes, turning over half way through or until internal temperature is 165 degrees. Remove from heat. Leave grill turned on.
Allow chicken to cool for about 5 minutes, then dice into bite-sized chunks.
Place a handful of grilled chicken, a tablespoon of sauce, mozzarella cheese, and a little minced cilantro on each flour tortilla. Roll up tightly, burrito style.
Place wraps on the grill for one minute. Turn over and grill another minute.
Enjoy while still hot. Serve with a salad or chips and salsa!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 87mgSodium: 1768mgCarbohydrates: 52gFiber: 3gSugar: 1gProtein: 33g