Grilled Italian Chicken Wraps

Italian Chicken Wrap with Chips

Last week, for Mother’s Day, Jon and I took his mom and dad to one of South Carolina’s best beaches (our opinion of course). We loaded up our coolers and beach chairs and took along a picnic lunch.

Our lunch of choice was Italian Chicken Wraps. These wraps are full of grilled chicken marinated, in Italian dressing, crisp lettuce, cool tomatoes, mozzarella cheese, and all wrapped up in a tomato-basil tortilla.

This is a great wrap to make ahead of time. I like making these in the morning, and allowing them to sit in the refrigerator until lunchtime. It allows all of the yummy flavors to get all nice and settled in together! The Italian Chicken Wraps make for a great lunch or summertime meal!

 

Italian Chicken Wrap

Ingredients:
2 boneless, skinless chicken breasts
1 cup Italian dressing (we used Ken’s Italian dressing)
2 cups shredded lettuce
½ cup fresh chopped tomatoes
¼ cup shredded mozzarella cheese
Italian seasoning (a few dashes per wrap)
½ tsp apple cider vinegar (optional)
4 Tomato-Basil Tortilla wraps (large size)

 

Marinate Italian Chicken

Place the chicken breasts into a container or zip-top bag and pour in the Italian dressing. Make sure the chicken is completely coated in the dressing. Allow to marinate for at least 2 hours; overnight is best.  Discard the remaining marinade/dressing before grilling the chicken.

 

Grill marinated Italian Chicken

Grill the chicken on medium-high heat until it is cooked through.

 

Grilled Italian Chicken

Allow the chicken to cool just long enough so you can handle it.

 

Chopped Italian Chicken

Chop the chicken into small bite-sized pieces.

 

Time to assemble!

 

Assemble Wrap

Place a tomato-basil tortilla flat onto a plate or cutting board. In the center of the tortilla, layer in about ½ cup of lettuce, ¼ of the chopped chicken, 2 tbsp of the fresh tomatoes, and 1 tbsp of cheese, all in a line  Sprinkle a few dashes of Italian seasoning onto the wrap. Place the apple cider vinegar in a small bowl and dip your fingers into the apple cider finger, and sprinkle a few drops onto the wrap.

 

Fold sides of wrap in

Fold the outer two sides of the tortilla to the center.

 

Roll up Italian Chicken Wrap

Roll the wrap from the bottom towards the top. If any of the filling comes out, just push it back in as you go. Repeat the assembly for the remaining 3 wraps.

 

Italian Chicken Wrap in waxed paper

If I’m making these ahead of time, I will wrap them in waxed paper or in parchment paper and place them in the refrigerator until we’re ready to eat.

 

Italian Chicken Wrap with Chips

If you like, you can cut the wrap in-half to make it easier to eat. I like to eat mine with chips or pretzels.

 


 

 

Grilled Italian Chicken Wraps

Prep time: 

Cook time: 

Total time: 

Serves: 4 wraps

Delicious grilled chicken marinated in Italian dressing with fresh lettuce, tomatoes, and cheese in a tomato-basil wrap!
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 cup Italian dressing (we used Ken’s Italian dressing)
  • 2 cups shredded lettuce
  • ½ cup fresh chopped tomatoes
  • ¼ cup shredded mozzarella cheese
  • Italian seasoning (a few dashes per wrap)
  • ½ tsp apple cider vinegar (optional)
  • 4 Tomato-Basil Tortilla wraps (large size)
Instructions
  1. Place the chicken breasts into a container or zip-top bag and pour in the Italian dressing. Make sure the chicken is completely coated in the dressing. Allow to marinate for at least 2 hours; overnight is best. Discard any remaining marinade/dressing before cooking the chicken.
  2. Grill the chicken on medium-high heat until it is cooked through.
  3. Allow the chicken to cool just long enough so you can handle it.
  4. Chopped the chicken into small bite-sized pieces.
  5. Time to assemble!
  6. Place a tomato-basil tortilla flat onto a plate or cutting board. In the center of the tortilla, layer in about ½ cup of lettuce, ¼ of the chopped chicken, 2 tbsp of the fresh tomatoes, and 1 tbsp of cheese, all in a line.
  7. Sprinkle a few dashes of Italian seasoning onto the wrap. Place the apple cider vinegar in a small bowl and dip your fingers into the apple cider finger, and sprinkle a few drops onto the wrap.
  8. Fold the outer two sides of the tortilla to the center.
  9. Roll the wrap from the bottom towards the top. If any of the filling comes out, just push it back in as you go. Repeat the assembly for the remaining 3 wraps.
  10. If I’m making these ahead of time, I will wrap them in waxed paper or in parchment paper and place them in the refrigerator until we’re ready to eat.
  11. If you like, you can cut the wrap in-half to make it easier to eat. I like to eat mine with chips or pretzels.

 

3 comments for “Grilled Italian Chicken Wraps

  1. Williamzedo
    June 8, 2016 at 4:33 am

    Thanks so much for the post. Want more.

  2. May 17, 2016 at 12:40 pm

    Looks like lunch is a wrap! This looks so darn fresh and so darn delicious. YUM!

  3. Rebecca F.
    May 16, 2016 at 10:15 pm

    I will definitely try out these chicken wraps and the tomato basil bread too. Jon and his Mom & Dad are very lucky to have such a talented cook in the family. I hope everyone is well. Thanks for sharing your recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: