Rating: Unrated
Ratings
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A delicious, easy grilled chicken wrap that is perfect for lunch, dinner, or picnics! Serve with your favorite chips and a cold beverage!

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Recipe Summary test

prep:
30 mins
cook:
10 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 wraps
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.

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  • Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.

  • Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.

  • To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.

Cook's Note:

You can use a Vidalia(R) onion instead of red, and blue cheese dressing instead of ranch.

Nutrition Facts

821 calories; protein 40.1g; carbohydrates 44.6g; fat 53.8g; cholesterol 103.4mg; sodium 1732.3mg. Full Nutrition
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Reviews

Rating: 5 stars
09/28/2020
Very tasty! Made as written other than not mixing together all ingredients as I wanted those fresh textures to shine! Read More