Description
A delicious, easy grilled chicken wrap that is perfect for lunch, dinner, or picnics! Serve with your favorite chips and a cold beverage!
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 pinch salt and ground black pepper to taste
- 2 ears fresh corn
- 3 ½ cups chopped romaine lettuce
- 1 ½ cups chopped cooked bacon
- 1 ½ cups chopped avocado
- 1 cup chopped Roma tomatoes
- 1 cup chopped red onion
- 1 cup ranch dressing
- 6 (8 inch) flour tortillas
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
- Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender
- 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle
- about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
- Combine chicken
- corn
- lettuce
- bacon
- avocado
- tomatoes
- and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
- To assemble
- place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 6