Grilled Chicken Cool Wrap Tray Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4" thickness so they cook evenly.

In a small bowl, combine 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Rub mixture evenly over both sides of the chicken breasts.

Heat a grill pan or outdoor grill over medium-high heat (about 400°F) and lightly oil the grates or pan with cooking spray or remaining oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes.

Slice the rested chicken thinly across the grain into strips approximately 1/4" thick to make them easy to wrap.

Warm flaxseed flatbreads: briefly warm on the grill or a dry skillet 20–30 seconds per side until pliable, then stack and cover with a clean towel to keep warm.

Prepare vegetables while chicken rests: place 3 cups washed/dried lettuce on a cutting board and tear or roughly chop into bite-size pieces if leaves are large.

Thinly shred 1.5 cups red cabbage and julienne or shred 1 cup carrots. If using green onions, thinly slice 1/4 cup.

Combine shredded cabbage and carrots in a bowl and toss to distribute evenly.

Make the dressing: in a small bowl, whisk together 1/2 cup light ranch or yogurt-based dressing, 1 tsp lemon juice or vinegar, 1/8 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning as desired.

Reserve about 2–3 tbs of the dressing for drizzling inside each wrap; the rest can be served on the side for dipping or added lightly to the vegetable mix (about 2 tbs tossed with veggies is recommended) so the wraps stay crisp.

Measure out 1 cup cheese blend and have ready to sprinkle into wraps.

Lay a warmed flaxseed flatbread on a work surface. Place a thin layer of lettuce (about 1/2 cup), then a small handful (about 1/4 cup) of the cabbage/carrot mix on top.

Arrange 3–4 sliced grilled chicken strips (about 3–4 oz) lengthwise down the center of the flatbread.

Sprinkle approximately 2–3 tbs of the shredded cheese blend over the chicken, then drizzle about 1 tablespoon of the dressing over the filling. Add green onions and a sprinkle of chopped cilantro or parsley if using.

Fold the sides of the flatbread in, then roll tightly from the bottom to form a secure wrap. Repeat with remaining flatbreads and fillings. Each wrap should be compact and easy to slice.

For serving on a tray: slice each wrap in half diagonally and arrange neatly on a platter. Garnish the tray with lime wedges and small bowls of the reserved dressing for dipping. If preparing ahead, wrap halves in parchment and refrigerate up to 4 hours; to keep crisp, pack dressing separately until service.