Grilled Chicken Salad Wrap

Grilled Chicken Salad Wrap


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Everything you want in a wrap is in this one. Tender grilled chicken is combined with a sharp lemon taste and your favorite ranch dressing. If you want to cut back on some calories, use a whole wheat tortilla.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 lb. boneless, skinless chicken breast
  • Olive oil, for drizzling
  • Salt
  • Pepper
  • 1/4 C ranch dressing
  • 2 Tbs. Dijon mustard
  • 2 lemons, zested and juiced
  • 8 leaves of lettuce
  • 1 carrot, shredded
  • 1 small red onion, minced
  • 1 C grated mozzarella cheese
  • 4 tortillas

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Preheat the oven to 400 degrees. Place the chicken on a baking pan lined with a aluminum foil and drizzle with olive oil. Season with salt and pepper. Drizzle some lemon juice over the chicken. Cook for 20 to 30 minutes, until done. Set aside and cool.

When cool, cut up the chicken breast into bite size pieces. Season with salt and pepper if needed.

Layer the whole wrap with two leaves of lettuce, leaving no part unexposed. Spread ranch dressing so it covers the lettuce leaves. Add chicken pieces on top. Add onion, carrot and cheese, drizzle with lemon juice if needed and fold wrap into a cylinder.

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