Description
These Quick and Easy Kid-Friendly Chicken Wraps offer a delicious and nutritious dinner option that comes together in just 30 minutes. Tender, marinated chicken strips sautéed to perfection are paired with crisp bell peppers, fresh lettuce, shredded cheese, and creamy ranch dressing, all wrapped in warm flour tortillas. Perfect for busy weeknights, this recipe is packed with flavor and loved by kids and adults alike.
Ingredients
Scale
Chicken and Marinade
- 1 pound Boneless, Skinless Chicken Breast
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
Wrap Ingredients
- 4 large Flour Tortillas (about 8 inches in diameter)
- 1-2 Bell Peppers (red, yellow, or green, thinly sliced)
- 1 cup Lettuce (romaine or iceberg, chopped or torn)
- 1 cup Shredded Cheese (cheddar or mozzarella)
- 1/2 cup Ranch Dressing or Sauce
Instructions
- Prepare the chicken: Rinse 1 pound of boneless, skinless chicken breast under cold water and pat dry thoroughly to ensure even cooking.
- Slice the chicken: Cut the chicken breast into thin strips about 1 inch wide for quick and consistent cooking.
- Marinate the chicken: In a mixing bowl, combine the chicken strips with 1 tablespoon olive oil, salt, and pepper. Toss well to coat evenly, then let marinate for at least 15 minutes to enhance flavor.
- Prepare vegetables: While the chicken marinates, thinly slice 1-2 bell peppers and chop or tear 1 cup of lettuce to prepare fresh fillings for the wraps.
- Sauté the chicken: Heat a large skillet over medium-high heat. Add the marinated chicken strips and sauté for 5 to 7 minutes until they develop a golden brown exterior and are cooked through.
- Rest the chicken: Remove the cooked chicken from the skillet and let it rest for a minute to retain its juices.
- Warm the tortillas: Using a dry skillet over low heat, warm each flour tortilla for about 30 seconds on each side until soft and pliable.
- Assemble the wraps: Lay a warm tortilla flat and layer with cooked chicken strips, bell peppers, shredded cheese, chopped lettuce, and ranch dressing.
- Wrap and slice: Roll the tortillas tightly to enclose the fillings and cut each wrap diagonally in half for easy serving.
- Serve and enjoy: Your Quick and Easy Kid-Friendly Chicken Wraps are ready to be served and enjoyed fresh for a satisfying dinner.
Notes
- For a spicier kick, add a dash of cayenne pepper or hot sauce to the chicken marinade.
- To make this recipe gluten-free, substitute flour tortillas with corn or gluten-free wraps.
- Use low-fat ranch dressing or a yogurt-based sauce for a lighter version.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days.
- Feel free to add other veggies like shredded carrots or cucumbers for extra crunch and nutrition.
