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Introduction
Looking for a satisfying meal that’s easy to make, packed with flavor, and perfect for any occasion? This grilled chicken wrap served with crispy fries and a delectable dipping sauce is a crowd-pleaser. Whether it’s for a quick lunch, casual dinner, or party favorite, this recipe combines tender grilled chicken, fresh veggies, and creamy sauce, all wrapped in a soft tortilla. Pair it with golden fries and your favorite dipping sauce to elevate the experience.
Ingredients
For the Grilled Chicken Wrap:
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili powder (optional)
Salt and black pepper to taste
4 large flour tortillas
1 cup shredded lettuce
1 medium tomato, diced
½ cup shredded cheese (cheddar or mozzarella)
½ cup mayonnaise or Greek yogurt
1 tablespoon Dijon mustard
For the Fries:
4 medium russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt to taste
For the Dipping Sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 teaspoon garlic powder
½ teaspoon smoked paprika
Juice of half a lemon
Directions
1. Prepare the Chicken:
Preheat a grill pan or outdoor grill over medium heat.
Rub the chicken breasts with olive oil, smoked paprika, garlic powder, chili powder (if using), salt, and pepper.
Grill the chicken for about 6-8 minutes per side or until fully cooked. Let it rest for 5 minutes before slicing into strips.
2. Make the Fries:
Preheat your oven to 425°F (220°C) or heat a deep fryer to 350°F (175°C).
Cut the potatoes into thin strips and soak them in cold water for 20 minutes.
Drain and pat the potatoes dry. Toss them with olive oil, garlic powder, paprika, and salt.
Bake on a lined tray for 25-30 minutes or fry until golden brown.
3. Assemble the Wrap:
Warm the tortillas in a dry skillet or microwave for a few seconds.
Spread mayonnaise or Greek yogurt mixed with Dijon mustard on each tortilla.
Add shredded lettuce, diced tomatoes, grilled chicken strips, and cheese.
Fold and wrap tightly.
4. Prepare the Dipping Sauce:
Mix mayonnaise, ketchup, garlic powder, smoked paprika, and lemon juice in a bowl until smooth.
Serving and Storage Tips
Serve the wraps warm with fries on the side and the dipping sauce in a small bowl.
Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Wraps can be made ahead and kept in the fridge for 1 day; reheat in a skillet for a crisp texture.
Variations
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