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Restaurants›Lincoln Square Pancake House - Irvington›Grilled Chicken Wrap Recipe

Grilled Chicken Wrap Recipe

Name: Lincoln Square Pancake House - Irvingtons GRILLED CHICKEN WRAP Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tbs lemon juice; 1 clove garlic; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 4 slices bacon; 2 pieces large flour tortillas; 1 pieces ripe tomato; 0.25 pieces red onion; 2 cups romaine lettuce; 0.5 cups cheddar cheese, shredded; 1 tsp butter (optional, for toasting); 0.25 cups mayonnaise; 3 tbs buttermilk; 2 tbs sour cream; 2 tsp honey; 0.5 tsp dried dill; 0.5 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Lincoln Square Pancake House - Irvington

Time40m

Serves2

Tender grilled chicken breast, bacon, tomatoes, onions, lettuce, cheese & honey ranch dressing

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Ingredients

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Chicken & Marinade

2 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 clove Garlic

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

Wrap Fillings

4 slices bacon

2 pieces large flour tortillas

1 pieces ripe tomato

1/4 pieces red onion

2 cups Romaine lettuce

1/2 cups Cheddar cheese, shredded

1 tsp butter (optional, for toasting)

Honey Ranch Dressing

1/4 cups Mayonnaise

3 tbs Buttermilk

2 tbs Sour cream

2 tsp Honey

1/2 tsp Dried dill

1/2 tsp Dried parsley

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken & Marinade

Pound and Marinate

If chicken breasts are very thick, butterfly or place between plastic and gently pound to an even 1/2–3/4 inch thickness. Mince the garlic. In a bowl, whisk together 2 tbs olive oil, lemon juice, minced garlic, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over. Massage to coat, refrigerate 15–30 minutes.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/4-inch strips.

Bacon & Veggies

While chicken marinates or grills, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and crumble or leave whole. Thinly slice the tomato and red onion. Rinse and dry romaine and chop or shred into bite-size pieces.

Honey Ranch Dressing

In a small bowl, whisk together mayonnaise, buttermilk, sour cream, honey, dried dill, dried parsley, garlic powder, onion powder, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust honey or seasoning as desired. Refrigerate until ready to assemble.

Assembly & Finish

Warm the flour tortillas briefly on the grill or in a dry skillet, about 15–20 seconds per side, until pliable. If desired, lightly butter the tortilla and toast 30–45 seconds per side for extra flavor.

Place each warmed tortilla on a flat surface. Spread about 1.5–2 tbs of honey ranch dressing down the center of each tortilla. Layer half of the sliced grilled chicken, 2 slices of crumbled bacon, equal portions of tomato slices, a few rings of red onion, 1 cup romaine (per wrap is about 1 cup), and 1/4 cup shredded cheddar.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form the wrap. If desired, place the wrapped seam-side down in a hot skillet and press with a spatula for 1–2 minutes per side to seal and warm through.

Cut each wrap in half on the diagonal and serve immediately with extra honey ranch on the side.