chicken wraps

These fresh and tasty chicken wraps make for a tasty lunch!

Greek Goddess Chicken Lettuce Wraps.

olive oil

chicken,

garlic,

smoked paprika

fresh oregano, chopped

lemon, sliced

kosher salt and pepper

potatoes,

pitas (optional)

butter lettuce

Persian cucumbers,

avocado, sliced

kalamata olives, pitted

feta cheese, pickled red onion

pistachios

lemon juice

garlic

basil

jalapeno, halved (seed if desired)

kosher salt

In a large ziplock back, combine 2 tablespoons olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight.Preheat the oven to 425 degrees F.Dump the chicken out into a 9x13 inch baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through.During the same time, toss together the remaining 2 tablespoons olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp.To assemble, layer the lettuce inside a warm pita. Add the fries and chicken. Top with cucumber, avocado, olives, feta, onion, and greens. Serve drizzled generously with Goddess Sauce (below).

Combine all ingredients in a blender and add 1/4 cup water. Blend until combined, adding water if needed to thin. Taste and adjust salt as needed.&nbsp;

Pistachio Basil Goddess Sauce

Chicken Ranch Wraps make for a quick, easy, and delicious lunch! Complete with bacon, mozzarella cheese, ranch dressing and more, these wraps are seriously satisfying and totally hit the spot.

Chicken Ranch Wraps Recipe

garlic powder

onion powder

salt

black pepper

paprika powder

boneless, skinless chicken breasts

mozzarella cheese (shredded)

bacon

ranch dressing

iceberg lettuce

flour tortillas

In a small bowl, combine the garlic powder, onion powder, salt, pepper, and paprika together. Rub this mixture onto both sides of each chicken breast.

Cook

Heat the oil in a large skillet set over medium heat. Add the chicken breasts to the pan and cook for 7-8 minutes on both sides, or until a meat thermometer reads 165°F when inserted into the center of the chicken.

Shred

Transfer the chicken breasts to a plate to cool. Once cool, shred the chicken and add it to a large bowl.

Stir

Add the mozzarella, bacon, and ranch. Stir to combine.

Heat

Place the tortillas on a plate. Microwave the tortillas for 30 seconds, flipping them halfway through.

Roll

Add one quarter of the chicken mixture to the center of a tortilla. Fold in the outside edges, then roll it up. Repeat until all tortillas have been filled and rolled into wraps.

Serve

Push a toothpick through the opposite ends of the wrap, slice in half, and serve.

Greek-inspired wraps that are SO GOOD. Serve warm with homemade fries and plenty of extra tzatziki sauce!

Pesto Chicken Tzatziki Salad Wraps

full-fat plain Greek yogurt

extra virgin olive oil

chicken breasts

garlic, chopped

oregano

chili flakes, Kosher salt, and black pepper

lettuce

avocado

peperoncini

fresh dill, chopped

feta cheese

tortillas

basil pesto

Tzakiki sauce

1. In a bowl, combine the yogurt, olive oil, chicken, garlic, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 25 minutes, until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. Thinly slice the chicken. 3. Meanwhile, mix the lettuce, avocado, peperoncini, dill, and feta in a bowl.4. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of pesto, then add the lettuce mix and the chicken. Spoon over some of the tzatziki. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.5. Serve at room temp or wrap in foil and warm in the oven. Enjoy with extra tzatziki sauce and garlic tahini, if desired.

These Instant Pot hoisin chicken lettuce wraps are so easy to make! They are so tasty, everyone will love these lettuce wraps!

Instant Pot Hoisin Chicken Lettuce Wraps

10-12 skinless, boneless chicken thighs (fresh or frozen)

chicken broth

hoisin sauce

sweet Thai chili sauce

soy sauce

garlic cloves,

ginger, grated or minced

corn starch

water

Butter lettuce leaves

Red bell pepper, sliced thin

Carrots, grated

Green onions, chopped

Cilantro

Place the chicken in the Instant Pot.

In a small bowl, whisk together the chicken...

In a small bowl, whisk together the chicken broth, hoisin sauce, sweet Thai chili sauce, soy sauce, garlic, and ginger.

Pour the sauce over top of the chicken...

Pour the sauce over top of the chicken and stir to coat the chicken in the sauce.

Place the lid on the Instant Pot and...

Place the lid on the Instant Pot and turn it to the locking position. Make sure the vent is in the "sealing" position.

C﻿ook at high pressure for 10 minutes for...

C﻿ook at high pressure for 10 minutes for fresh chicken, or 15 minutes for frozen chicken. The Instant Pot will take 10-15 minutes to come to pressure and then will start counting down the cook time.

When the cook time is complete, q﻿uick release...

When the cook time is complete, q﻿uick release the pressure.

Shred the chicken in the Instant Pot with...

Shred the chicken in the Instant Pot with two forks.

In a small bowl, whisk together the corn...

In a small bowl, whisk together the corn starch and water and add it to the sauce in the Instant Pot.

Press the "saute" button, and cook, stirring, for...

Press the "saute" button, and cook, stirring, for 2-3 minutes until the sauce thickens.  Press "cancel" to turn off the saute function.

Serve the chicken and sauce in lettuce leaves...

Serve the chicken and sauce in lettuce leaves with red pepper strips, grated carrots, chopped green onions, and cilantro.

Healthy Cashew Chicken Wraps made with grilled chicken, cabbage, snap peas, carrots, lettuce, onions,&nbsp;and vinaigrette all wrapped in a tortilla.

Chicken Cashew Crunch Wraps

chicken (, chopped)

red cabbage (, finely chopped/shredded)

carrots (shredded)

snap peas

red bell pepper (, chopped)

cashews

creamy vinaigrette dressing

Romaine lettuce leaves

flour tortillas (, spinach, white or wheat tortillas)

To a large mixing bowl add cooked and chopped chicken, cabbage, carrot, bell pepper, cashews, and snap peas and toss together.&nbsp;

Drizzle dressing over the top and toss to combine.

Lay one romaine leaf on each tortilla.&nbsp;

Top with a big spoonful of chicken cashew mixture.&nbsp;

Roll into a wrap and secure with toothpicks, if necessary.

Crunchy, savory, and the right amount of kick! These Slow Cooker Fiesta Ranch Chicken Wraps are perfect for a busy weekday lunch or dinner recipe. Made with whole wheat wrap tortillas, crispy, fresh vegetables, homemade healthy fiesta ranch, and slow cooker ranch chicken, this recipe is INCREDIBLY delicious and easy to make!

Slow Cooker Fiesta Ranch Chicken Wraps

plain yogurt (or light sour cream)

Tablespoon avocado oil

Tablespoon warm water

parsley

dried chives (or dried onions)

chipotle chili powder

cumin

pepper

red pepper (optional)

whole wheat tortillas (or lavash flatbread)

spinach, chopped

medium bell pepper, thinly sliced

6-8 medium grape tomatoes, sliced

corn, cooked

beans, cooked

avocado,

Mix Yogurt &amp; Water

Mix together the yogurt, oil, and warm water in a medium bowl.

Add Ranch Seasoning

Mix in the parsley, onion powder, chives, chili powder, cumin, garlic, salt, pepper, and crushed red pepper (optional).

Put Chicken In Crockpot

Place the chicken breasts in the slow cooker.

Add Ranch Dressing

Spread 2-3 Tablespoons of the homemade ranch sauce over the chicken (making sure not to dip the spoon back into the bowl of ranch to prevent contamination).

Cook On High

Place the lid on the slow cooker and cook on high for 2 hours.

Lay Out Wraps

When the chicken is almost done cooking, lay out each tortilla or wrap.

Layer Wrap Ingredients

Layer the tortillas with the leftover ranch dressing, chopped spinach, sliced bell peppers, sliced tomatoes, corn, beans, and avocado slices.

Shred Chicken

Once the chicken is done cooking, use two forks to shred it into small pieces.

Add Chicken To Wraps

Roll Wraps

Roll each tortilla into a wrap and cut into halves.

Enjoy

https://www.youtube.com/watch?v=9yd2722Gn7k

Crunchy, savory, and the right amount of kick! These Slow Cooker Fiesta Ranch Chicken Wraps are perfect for a busy weekday lunch or dinner recipe. Made with whole wheat wrap tortillas, crispy, fresh vegetables, homemade healthy fiesta ranch, and slow cooker ranch chicken, this recipe is INCREDIBLY delicious and easy to make!

RECIPE: https://www.jaroflemons.com/slow-cooker-fiesta-ranch-chicken-wraps

Slow Cooker Fiesta Ranch Chicken Wraps Recipe

Making healthy and delicious lunch shouldn’t be complicated! Take a burrito size tortilla, layer it with lettuce, tomatoes, avocado, chicken, and cheddar cheese, wrap it up and it’s ready to eat! It’s perfect for a to-go snack or a picnic party!

Healthy Chicken Avocado Wraps

chicken breasts, (cooked and sliced)

lettuce, (chopped)

tomato, (diced)

avocado (diced)

sour cream

yellow sharp cheddar cheese, (grated)

Rinse and pat dry chicken breasts. Season with salt and pepper on both sides. Preheat a pan on medium/high heat and add 2 tablespoons olive oil. Place the meat on the skillet and cover with a lid. Cook for about 5-7 minutes, then flip and cook for another 5 minutes. The timing will depend on the size of the chicken. Make sure that the internal temperature will reach 165-170°F.

Cook the chicken

I like to start with prepping all the ingredients: Slice cooked or grilled chicken, chop lettuce, tomatoes, and avocado, and grate sharp cheddar.

Put a large burrito size tortilla on a plate, layer with about ½ cup chopped lettuce, ¼ cup tomatoes, avocado, a tablespoon sour cream, few slices of grilled chicken, and top with 1/4 cup grated sharp cheddar.

Wrap them like an envelope. Repeat the same with the rest of the ingredients.

Preheat a pan on medium high heat (you DON’T need to grease it with oil). Place the wraps with edges down and grill for a couple of minutes,until brown/golden color, then flip and grill on the other side.

Assemble the ingredients

Hi Veronika! I made a similar recipe last summer on my teenage boys request. So tonight I was searching for it and I found your recipe. We all LOVED your recipe! I did make one changes- I fried the chicken breast in Zatarain's Chicken Fry Mix before adding it to the wrap. I don't hardly ever fry, but I added the fry mix to my walmart online order and wanted to try it out. Since I didn't work today I had time to step up my game. It was so yummy! My 3 teen sons and husband gave more than their normal appreciation. Thanks for being part of our night-over here in the Treasure Valley-Idaho!

I like how big chunks of chicken and avocado look in this wrap. Going to try it next week!

This is such a great lunch option! I usually just get a salad at our cafeteria, which is fine, but this is a welcome change, and still super healthy! The avocado is my favorite!

Hubby and I love our wraps. They are a lower calories alternative to a heavy bun or bread. I like the idea of adding avocado to the wrap -- healthy fat is a good thing.

This is a great dinner idea. My daughter would even eat these.

These wraps sound wonderful and like the perfect midweek lunch!  I might add a little chopped bacon as well!

Dinner doesn’t get easier than these Chicken Teriyaki Wraps! Conquer those busy nights with an easy, good for you weeknight dinner that is done in no time flat.

Chicken Teriyaki Wraps

chicken

teriyaki sauce (homemade

oz vermicelli rice noodles

purple cabbage

carrots

cucumbers

red bell peppers

green onions

cilantro leaves

extra teriyaki sauce (for serving)

Combine

Combine the chicken and the teriyaki sauce and stir to combine. Set aside.

Bring a large pot of water to a boil and cook the rice noodles according to the package directions.

Microwave

To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften.

Assemble

Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken. Top with the cabbage, carrots, cucumbers, red bell peppers, green onions and cilantro.

Top 8 chicken wraps recipes from across the web

The most viewed chicken wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Goddess Chicken Lettuce Wraps...

Chicken Ranch Wraps Recipe

Pesto Chicken Tzatziki Salad Wraps

Instant Pot Hoisin Chicken Lettuce ...

Chicken Cashew Crunch Wraps

Slow Cooker Fiesta Ranch Chicken Wr...

Healthy Chicken Avocado Wraps

Chicken Teriyaki Wraps

Top 8 chicken wraps recipes from across the web

The most viewed chicken wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Goddess Chicken Lettuce Wraps...

Chicken Ranch Wraps Recipe

Pesto Chicken Tzatziki Salad Wraps

Instant Pot Hoisin Chicken Lettuce ...

Chicken Cashew Crunch Wraps

Slow Cooker Fiesta Ranch Chicken Wr...

Healthy Chicken Avocado Wraps

Chicken Teriyaki Wraps

The most viewed chicken wraps recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine