Chick-fil-A Cool Wrap
Grilled chicken, crisp lettuce, and shredded cheese are bundled in a soft flatbread for a quick and satisfying lunch.
Ingredients
- 2 boneless skinless chicken breasts, about 1 lb / 450g total
- 1 tsp olive oil 5 mL
- 1/2 tsp salt 3g
- 1/4 tsp black pepper 1g
- 4 large flour tortillas or flatbreads 10-inch / 25 cm
- 4 large green leaf lettuce leaves
- 1 cup shredded Monterey Jack and cheddar cheese blend 4 oz / 113g
Instructions
- Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through.
- Check that the chicken has reached a safe internal temperature of 165°F (74°C) with a meat thermometer. Remove from the skillet and let it rest on a cutting board for 5 minutes.
- Once rested, slice the chicken into thin strips.
- Warm the flatbreads in a dry skillet or microwave for about 15-20 seconds to make them more pliable and easier to roll.
- Lay a warm flatbread on a clean surface. Place one lettuce leaf in the center, leaving a border around the edges.
- Top the lettuce with about 1/4 cup of the shredded cheese, followed by a quarter of the sliced chicken.
- Fold the bottom edge of the flatbread up over the filling. Fold in the left and right sides, then roll the wrap away from you to form a tight cylinder.
- Slice the wrap in half diagonally with a sharp knife and serve immediately.
Notes
Food Safety: Always cook poultry to a minimum internal temperature of 165°F (74°C) to ensure it is safe to eat.
Time-Saving Tip: To make this recipe even faster, use 1 pound of pre-cooked grilled chicken strips or shredded rotisserie chicken.
Dressing Suggestions: These wraps are great with an avocado ranch, creamy salsa, or honey mustard dressing for dipping.
Wrap Technique: Do not overfill the wraps, as this can make them difficult to roll and more likely to tear.