Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced red onions
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch dressing
- 1 avocado, sliced
For those looking to switch things up, you can substitute the chicken with grilled tofu for a vegetarian option or use a whole wheat tortilla for added fiber. The flexibility of this recipe allows for endless creativity, letting it fit seamlessly into your culinary lifestyle.
Instructions
- Preheat your grill to medium-high heat. While it heats, pat the chicken breasts dry with paper towels and rub them with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F. The aroma might evoke memories of summer barbecues, just like it does for me.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
- Warm the flour tortillas on the grill for about 20 seconds on each side, until they are soft and pliable.
- To assemble the wrap, lay a warm tortilla flat and layer it with shredded lettuce, diced tomatoes, sliced red onions, shredded cheddar cheese, and avocado slices.
- Place the grilled chicken strips on top of the vegetables, and drizzle with ranch dressing.
- Fold in the sides of the tortilla and roll it tightly into a wrap.
- Serve immediately and enjoy the blend of flavors and textures that each bite delivers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International