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Wraps are the perfect lunch or summer supper and these are super tasty with a tangy apricot glaze on grilled chicken. The kids love those chicken wraps from the drive thru and they liked these even better. The chicken is great on it’s own, and would be really good in a green salad, on pizza or with some rice pilaf. Good stuff !
Grilled Apricot Chicken Wraps
4 chicken breasts, boneless, skinless, sliced into 3 inch strips
2 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1 cup apricot preserves
1/4 teaspoon ground chipotle (or cayenne)
8 burrito size flour tortillas
3 cups romaine lettuce, coarsely chopped
1/2 cup cheddar cheese
3 green onions, chopped
1/2 cup ranch dressing or your favorite vinaigrette
Prepare grill for grilling. In a shallow dish coat chicken breasts in olive oil, salt and pepper. In a small bowl add apricot preserves and chipotle and stir until well combined, set aside. Grill chicken breasts over medium high heat, turning mid way through cooking, about 4 minutes per side. When chicken is cooked through, brush each chicken breast liberally with apricot glaze, turning to coat all sides. Leave on grill just long enough for glaze to adhere to chicken. Remove from grill and allow to rest 5 minutes. Meanwhile, heat flour tortillas in microwave for about a minute to make them pliable. Slice chicken diagonally into bite size pieces.
On the center of the tortilla, add lettuce, about a tablespoon of cheese, about a tablespoon of dressing and chicken pieces. Roll up burrito style, folding in both sides and rolling up long wise. Cut in half to serve. Repeat with remaining tortillas. Eat ’em up!