Wrap Package Recipe
VEGETARIAN, GRILLED CHICKEN, OR GRILLED BUFFALO CHICKEN. CHOOSE ONE OF THE FOLLOWING: 1 Vegetarian | Lettuce, Tomato, Onion, Hummus, Banana Peppers, Cucumbers, Mushrooms. 2 Grilled Chicken | Lettuce, Tomato, Onion, Shredded Cheddar, Ranch. 3 Grilled Buffalo Chicken | Lettuce, Tomato, Onion, Buffalo Bleu Cheese Sauce
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Ingredients
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Wrap Base (for all varieties)
Vegetarian Fillings (for 1 vegetarian wrap, scale as needed)
Grilled Chicken Fillings (for 1 grilled chicken wrap, scale as needed)
Grilled Buffalo Chicken Fillings (for 1 buffalo chicken wrap, scale as needed)
Optional finishing (shared)
Method
Wrap Base (for all varieties)
Lay out the flour tortillas on a clean work surface. Distribute chopped lettuce evenly among the 4 tortillas (about 1 cup per wrap). Top each with even slices/dice of tomato and a few thin slices of red onion.
Vegetarian Fillings (for vegetarian wrap)
Prepare mushrooms
Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced mushrooms, season with 1/4 tsp salt and a pinch of black pepper. Sauté until golden and softened, 5–7 minutes. Remove from heat and let cool slightly.
Spread about 1/4 cup hummus in the center of the prepared tortilla (on top of the lettuce). Arrange 1/4 cup cucumber slices, 1/4 cup sautéed mushrooms and 2 tablespoons banana peppers over the hummus. Season with a small pinch of salt and pepper if desired. Fold sides in, roll tightly from one edge to form the wrap. Slice in half if desired and serve.
Grilled Chicken Fillings (for grilled chicken wrap)
Marinate and grill chicken
Pat the chicken slices dry. Toss with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/4 tsp kosher salt and a pinch of black pepper. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken 3–4 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the outside has light char. Rest 3 minutes, then slice thinly.
On the tortilla base with lettuce, tomato and onion, arrange the sliced grilled chicken (about 6 oz worth). Sprinkle 1/4 cup shredded cheddar evenly over the chicken. Drizzle 2 tablespoons ranch dressing over the top. Fold and roll the tortilla tightly, cut in half and serve.
Grilled Buffalo Chicken Fillings (for buffalo chicken wrap)
Marinate and cook chicken
Pat the chicken dry and toss with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/4 tsp kosher salt and a pinch of pepper. Heat a grill pan or skillet over medium-high heat. Cook chicken 3–4 minutes per side until cooked through (165°F / 74°C). Remove from heat and let rest 3 minutes.
Make buffalo sauce and toss
In a small saucepan or microwave-safe bowl, melt 1 tablespoon butter and stir in 2 tablespoons hot sauce until emulsified. Toss the cooked chicken in the buffalo sauce to coat evenly.
Place the buffalo-coated chicken on the tortilla base (lettuce, tomato, onion). Drizzle 2 tablespoons bleu cheese dressing over the chicken (or sprinkle bleu cheese crumbles and add a smaller amount of dressing). Fold and roll the tortilla tightly, slice in half and serve.
Finish & Serve
If making multiple wrap types, label or separate them to avoid mixing fillings. Optionally warm the finished wraps on a skillet or panini press for 1–2 minutes per side to meld flavors. Serve with lemon or lime wedge and additional dressing or hot sauce on the side.