Grilled Chicken Wrap

These Grilled Chicken Wraps are loaded with marinated grilled chicken, black beans, grape tomatoes, blackened corn, lettuce, and homemade ranch dressing.

Course appetizer/snack, lunch

Cuisine American

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Prep Time 10

Cook Time 25

Marinating Time 30

Servings servings

Calories 606kcal

Author Beth Pierce

Ingredients

4 large boneless skinless chicken breasts
1 cup Italian dressing
1 cup frozen corn kernels thawed
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups grape tomatoes sliced in half
Salt to taste
Freshly ground black pepper to taste
1 cup ranch dressing plus more for serving
8 (10 or 12) -inch flour tortillas
3-4 cups shredded iceberg
2 cups shredded cheddar cheese

Instructions

Add the chicken breasts to a large bowl and pour the dressing over the top. Cover and chill the marinated chicken for 30 minutes to 2 hours.
Preheat the grill to medium heat or about 400 degrees. Grill the chicken breasts for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill for another 5-7 minutes or until the internal temperature reaches 165°. Let the chicken rest on a plate loosely covered with aluminum foil.
Place the corn in a large, dry, nonstick skillet over medium-high heat and toss it every few minutes until browned and charred. Add the black beans and tomatoes and stir to warm. Season with salt and black pepper to taste.
Dice the chicken into bite-sized pieces. Spread 1-2 tablespoons of ranch dressing over the tortillas.
Layer a little lettuce in the center of each tortilla, then add the chicken, black bean mixture, and cheese. Wrap tightly.

Nutrition