Description

These Grilled Chicken Wraps are a flavorful and satisfying meal perfect for lunch or dinner. Marinated chicken breast is grilled to juicy perfection, then wrapped in warm, pliable flour tortillas with crisp lettuce, shredded cheese, and zesty Cowboy sauce. The optional step to grill the assembled wraps with cheese melts the filling slightly and seals the wrap, adding a delicious smoky finish.

Ingredients

Chicken and Marinade

1 ½ pounds chicken breast or tenders
2 tablespoons Sedona Sand Fiesta Seasoning
1 tablespoon avocado oil or other neutral oil

Wrap Components

4 large flour tortillas (10-12 inches)
4 cups romaine or iceberg lettuce leaves, torn or shredded
1 cup shredded Monterey Jack or Pepper Jack cheese
½ cup Cowboy sauce, more as needed

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Instructions

Marinate the Chicken: In a bowl, toss the chicken pieces with the Sedona Sand Fiesta Seasoning and avocado oil until well coated. Let the chicken marinate for 10 to 15 minutes while you prepare the grill.
Prepare the Grill: Set up your grill for 2-zone cooking at medium heat, around 350 to 375°F. Arrange the hot coals on one side to create a hot zone and a cooler zone on the other side.
Grill the Chicken: Place the chicken over the hot side of the grill to sear for about 3 to 4 minutes on each side, developing nice grill marks. Then move the chicken to the cooler side, cover with the lid, and cook for an additional 15 to 20 minutes, maintaining the temperature, until the internal temperature reaches about 160°F. Remove from the grill and let the chicken rest.
Warm the Tortillas: Place the tortillas on the grill for approximately 30 seconds per side to warm and make them pliable for rolling. Keep wrapped in a clean towel to retain warmth.
Assemble the Wraps: Lay each tortilla flat and spread about a tablespoon of Cowboy sauce on it. Add torn lettuce leaves, sliced grilled chicken, and shredded cheese. Fold in the sides of the tortilla and roll tightly from the bottom up to form a wrap.
Optional Grilled Finish: If desired, sprinkle some cheese along the outside seam of the wrap and place it back on the grill for about 1 minute on each side. This will toast the wrap and melt the cheese to seal it closed.

Notes

Letting the chicken rest after grilling helps retain its juices and tenderness.
Adjust the seasoning and sauce amounts to taste preferences.
Use romaine for a crunchier texture or iceberg for a milder flavor in your wraps.
For a spicier kick, choose Pepper Jack cheese instead of Monterey Jack.
If you don’t have a grill, this recipe can be adapted by pan-searing the chicken and warming tortillas in a skillet.
The 2-zone grilling method helps cook the chicken evenly without burning outside.