Grilled Chicken Wrap with Herb Ranch

By Sprig Originals ✓ · cooked up in Sprig

A juicy grilled chicken wrap built to survive a few hours in a lunch bag. The chicken gets a quick lemon-garlic brine-marinade so it stays moist even cold, the tortilla is warmed until pliable so it rolls tight without cracking, and the herby buttermilk ranch travels in its own little cup so nothing turns soggy. Makes four wraps for well under the price of one deli version.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts (2 large)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, grated
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp black pepper

• 1/3 cup mayonnaise
• 1/4 cup plain whole-milk Greek yogurt or sour cream
• 2 tbsp buttermilk or whole milk
• 2 tbsp finely chopped fresh dill or parsley
• 1 tbsp finely sliced chives or green onion
• 1 tsp white wine vinegar or lemon juice
• 1/4 tsp garlic powder
• salt and black pepper, to taste

• 4 10-inch flour tortillas
• 4 cups romaine or little gem lettuce, shredded and very dry
• 1 cup shredded sharp cheddar or Monterey Jack
• 1 Persian cucumber, thinly sliced
• 1/2 cup grated carrot
• 1/4 red onion, thinly sliced (optional)
• 1 large tomato, seeded and diced (pack separately if making ahead)

Instructions

1. Butterfly the chicken: lay each breast flat and slice horizontally through the thickest side to make two thin cutlets about 1/2 inch thick. Even thickness is what keeps grilled chicken from drying out.
2. In a bowl or zip-top bag, combine the olive oil, lemon juice, grated garlic, salt, smoked paprika, onion powder, oregano, and pepper. Add the cutlets and turn to coat. Let sit 15 minutes at room temperature, or refrigerate up to 12 hours.
3. Heat a grill, grill pan, or heavy skillet over medium-high until a drop of water sizzles instantly (about 425–450°F). Lightly oil the grates or pan.
4. Grill the cutlets 3–4 minutes per side, pressing lightly for contact, until deeply marked and an instant-read thermometer in the thickest part reads 160–165°F. Transfer to a plate and rest 5 minutes, then slice across the grain into 1/4-inch strips. Cool completely before wrapping if the wraps are going into a lunchbox.
5. Make the ranch: whisk the mayonnaise, yogurt, buttermilk, dill, chives, vinegar, and garlic powder in a small bowl. Season with salt and pepper. It should coat a spoon but drizzle off — thin with another teaspoon of buttermilk if needed. Spoon into small lidded containers, one per wrap.
6. Warm the tortillas so they roll without cracking: set a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until soft and flexible with a few faint blisters. Stack them under a clean kitchen towel as you go. (Microwave option: wrap the stack in a damp paper towel and heat 30 seconds.)
7. Build each wrap while the tortilla is still warm and pliable. Leaving a 2-inch border all around, layer in a horizontal band across the lower third: shredded cheese first (it acts as a moisture barrier), then lettuce, cucumber, carrot, onion, and a quarter of the sliced chicken. Season the vegetables with a small pinch of salt.
8. Roll it tight: fold the two sides in over the ends of the filling, then bring the bottom edge up and over the filling, tucking back toward yourself to compress. Keep rolling firmly to the top edge and place seam-side down.
9. For eating now: cut in half on a sharp diagonal and serve with the ranch for dipping, or unroll the top edge and drizzle it in. For lunchboxes: wrap each roll snugly in parchment or foil, twisting the ends, and refrigerate seam-side down. Pack the ranch cup and the diced tomato alongside; add both at the table.

Chef's tips

Nutrition (per serving, estimated)

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