Grilled Chicken Mini-wraps (2) Recipe

Pound and slice

Pat the chicken breast dry. Place on a cutting board and, if thick, butterfly or gently pound to an even thickness about 1/2 inch. Slice the chicken into two long strips (one per mini-wrap).

Season and marinate

In a small bowl combine olive oil, lemon juice, garlic powder, salt, and black pepper. Brush or toss the chicken strips in the mixture and let rest 5–10 minutes while you heat the grill or pan.

Cook bacon

If bacon is not already cooked, cook 2 strips in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Drain on paper towels and cut each strip in half lengthwise (so pieces fit in the mini-wrap).

Heat a grill pan or outdoor grill to medium-high (about 400°F / medium-high). Lightly oil the grates or pan. Grill the chicken strips 3–4 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest 3 minutes, then slice into 1/4" strips if desired.

While chicken rests, warm the tortillas: heat a clean skillet over medium, add a little butter or oil and toast each tortilla 20–30 seconds per side until pliable and lightly golden. Keep tortillas covered with a clean towel to stay warm.

Place each warmed tortilla on a plate. Spread about 1.5 tablespoons ranch dressing in the center of each tortilla (reserve remaining ranch to serve alongside if desired). If using chives, sprinkle half of them over the ranch.

Layer 1 romaine leaf (or torn to fit) on top of the ranch, then place one grilled chicken strip on each tortilla. Top with one bacon piece (or half a strip, depending on fit) and sprinkle 1 tablespoon shredded cheddar over each.

Fold the bottom of the tortilla up over the filling, then fold the sides in and roll tightly to form a mini-wrap. If needed, secure with a toothpick. Repeat for the second wrap.

Slice each mini-wrap in half on the bias for easier eating and an attractive presentation. Season lightly with freshly ground black pepper to taste.

Serve warm with remaining ranch dressing on the side for dipping. Leftovers can be refrigerated up to 2 days; to reheat, warm in a skillet or microwave briefly.