Chicken Wrap Recipe

Make pickled onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Warm until sugar and salt dissolve (do not need to boil). Pour hot brine over onions, press down to submerge, cover and let cool to room temperature, then refrigerate at least 30 minutes. Can be made ahead and kept up to 2 weeks.

Prep chicken

Pat the chicken breasts dry. If very thick, butterfly or pound to an even thickness about 3/4 inch for even cooking. Rub each breast with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

For grilled chicken

Preheat grill or grill pan to medium-high (about 425°F/220°C). Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

For blackened chicken

Combine blackening spice: mix paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne, black pepper and 1/2 tsp salt. Pat chicken dry, brush with remaining 1 tbs olive oil, and coat both sides generously with the spice blend, pressing to adhere. Heat a heavy skillet or cast-iron pan over medium-high to high heat until smoking slightly. Add a small amount of oil, then add chicken. Cook 3–5 minutes per side until exterior is dark and spices are toasted and internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Warm the tortillas for easier rolling by wrapping them in a damp paper towel and microwaving 20–30 seconds, or warming on a skillet 15–20 seconds per side.

Prepare vegetables: chop the lettuce, slice the tomato into 1/4-inch rounds or dice if preferred, and slice the avocado thinly or mash slightly with a fork and a pinch of salt and pepper.

Assemble each wrap: lay a warmed tortilla flat. Spread about 2 tbs ranch dressing in the center of the tortilla (adjust to taste). Layer 1 cup chopped lettuce (divide evenly), then add sliced tomato (about 2–3 slices per wrap), 1/4 of the sliced avocado, 1/4 cup shredded cheddar, 1/2 cup sliced chicken, and 2–3 tbs pickled onions. Drizzle an extra teaspoon of ranch if desired.

Fold and roll: fold the bottom edge up over the filling, fold the two sides in, then roll tightly away from you to form the wrap. If desired, grill the seam-side down for 1–2 minutes on a hot pan to seal and add a light toasting.

Serve: cut each wrap in half on a diagonal and serve immediately with extra ranch and pickled onions on the side.