Grilled Chicken Salad Wrap Recipe

Ingredients

• 1 lb chicken breast, boneless & skinless
• 1 tbsp olive oil
• ¼ cup ranch dressing
• 2 tbsp Dijon mustard
• 2 lemons, zested & juiced
• 2 oz romaine lettuce , or any lettuce leaves of your choice, shredded
• 2½ oz carrot, shredded
• 3 oz red onion, minced
• 1 cup Pepper Jack cheese, grated
• 5 whole wheat flour tortillas, small, or any flour tortillas of your choice
• salt & ground black pepper, to taste
• cooking spray

To serve:

• nacho chips, or any chips of your choice
• tomato salsa

Instructions

1. Preheat the oven to 400 degrees F & grease both a roasting tray & hot griddle.
2. Place the chicken on the roasting tray and drizzle with olive oil.
3. Season with salt and pepper on all sides & brush some lemon juice over & around the chicken.
4. Bake for 20 to 30 minutes, or until done. Set aside and cool.
5. When cooled, cut up the chicken breast into strips.

To assemble:

1. Spread a thin layer of roughly 2 tablespoons of ranch dressing on top of each tortilla.
2. Place roughly 2 tablespoons of lettuce leaves on top until no parts are left unexposed.
3. Place 2 ounces of chicken on top of the lettuce and then spread ½ tablespoon of mustard.
4. Add 1 tablespoon each of onions, carrots, and cheese, & roughly ¼ lemon zest. Then fold the tortilla into a wrap.
5. Place your tortillas onto the griddle & lightly sear on all sides for 3 minutes on each side.
6. Serve immediately with 1 ounce of nacho chips & 2 tablespoons of tomato salsa per serving.