Grilled Chicken Blt Wraps Recipes

CHICKEN CLUB WRAPS

Steps:

• Preheat grill to medium-high.
• Sprinkle chicken on both sides with 1/4 teaspoon pepper. Oil the grill rack (see Tip). Grill the chicken, turning once or twice, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 15 to 18 minutes. Transfer to a clean cutting board and let cool for about 5 minutes.
• Meanwhile, whisk yogurt, vinegar, onion, oil, salt and the remaining 1/4 teaspoon pepper in a large bowl. Chop the chicken into bite-size pieces and add to the bowl along with tomato, avocado and bacon; toss to combine.
• To assemble the wraps, place 2 lettuce leaves on each tortilla and top with chicken salad (about 1 cup each). Roll up like a burrito. Serve cut in half, if desired.

CHICKEN BLT WRAPS WITH AIOLI

Steps:

• In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each.
• Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits.
• Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.

GRILLED CHICKEN WRAP

Steps:

• Season the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and pepper.
• Heat oil in a pan, or a grill pan, or preheat your outdoor grill.
• Place the seasoned chicken cutlets on the grill or pan, and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must be at least 165°F (75°C).
• Remove the chicken from the grill, and allow it to rest on a plate for 5 minutes.
• Cut the chicken up, and assemble the wrap.
• To assemble, on a tortilla bread, layer lettuce leaves, followed by chicken, shredded cheese, and a drizzle of ranch dressing. Seal the tortilla and place the wrap on the grill (or lightly oiled grill pan). Cook for a minute or 2 on both sides, then remove and slice the wraps in halves and serve.

GRILLED CHICKEN WRAPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

BLT WRAPS

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.