Tuesday, September 24, 2013

Grilled Chicken Wraps

Yes, it's football season.  But we're going for a healthier version of the tailgating food this year.  These are super-easy to make, and taste great no matter how you cook your chicken.  We like to smoke ours with a BBQ seasoning rub made with paprika, garlic powder, black pepper, and blackened seasoning mix.  We go low-cal on the Ranch dressing, too, making ours with buttermilk and yogurt instead of sour cream or mayo.  OK, so bacon isn't low-cal, but you can leave that out if you prefer.  This makes 6 wraps. 

Grilled chicken wraps

2 medium chicken breasts, smoked or grilled on the BBQ
6 flour tortillas
Ranch dressing
6 slices of Colby-Jack cheese
2 cups thinly sliced lettuce
1 avocado, chopped
1 red onion, thinly sliced then cut in quarters
2 plum tomatoes, diced
4 slices of bacon (fried crisp and crumbled)
2 tbl. melted butter
2 tbl. Parmesan cheese, grated

·        Slice the smoked/grilled chicken into small strips
·        Lightly coat one side of each flour tortilla with the Ranch dressing
·        Place cheese slices on each tortilla and top with strips of chicken
·        Add the lettuce, avocado, onion, tomato and bacon
·        Roll up the tortillas (burrito style) and brush with the melted butter
·        Sprinkle each tortilla lightly with Parmesan cheese
·        In a skillet or sandwich press (we use a George Foreman grill for this), grill each tortilla about 3-4 minutes, until lightly browned on both sides.

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