Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers

Ingredients

• 5 oz Baby spinach
• 0.75 lb Chicken breasts (Boneless and skinless)
• 0.5 English cucumber
• 2 Large flour tortillas
• 8 oz Mozzarella cheese (Grated)
• 1 Tomato (Cut into wedges)
• Balsamic vinegar (For reduction and serving)
• Black pepper (For seasoning)
• Dried dill (For ranch dressing)
• Extra-virgin olive oil (For grilling)
• Garlic powder (For ranch dressing)
• Mayonnaise (For ranch dressing)
• Onion powder (For ranch dressing)
• Parsley flakes (For ranch dressing)
• Salt (For seasoning)

Steps

1. 1

   Holding a knife parallel to the cutting board, cut the chicken breasts in half horizontally to form thin fillets. Pat the fillets dry with a paper towel, then season both sides with salt and black pepper.

2. 2

   Preheat a grill pan or regular skillet over medium-high heat.

3. 3

   When the pan is hot, drizzle it with extra-virgin olive oil and add the chicken fillets. Grill until cooked through, about 3–4 minutes per side.

4. 4

   Transfer the cooked chicken to a plate and cover it with aluminum foil. Wipe out the pan and reserve it for later use.

5. 5

   Wash and dry the cucumber and tomato. Cut the tomato into wedges and the cucumber into thin half-moons; set the vegetables aside.

6. 6

   Add the balsamic vinegar to a small saucepan and bring it to a boil over medium-high heat.

7. 7

   Once the vinegar is boiling, reduce the heat to medium-low and simmer uncovered until it has reduced by half, about 5 minutes. Remove from the heat and set aside.

8. 8

   Combine the mayonnaise and dried dill, garlic powder, onion powder, and parsley flakes in a small bowl. Whisk to make the ranch dressing.

9. 9

   Grate the mozzarella cheese.

10. 10

    Wash and dry the spinach. Skip this step if the spinach came pre-washed.

11. 11

    Thinly slice the cooked chicken into strips.

12. 12

    Lay the tortillas on a flat surface. Divide the spinach, chicken strips, grated mozzarella, and ranch dressing between the tortillas, then roll each tortilla tightly to close.

13. 13

    Return the grill pan or skillet to medium-high heat.

14. 14

    Place the wraps on the grill pan or skillet and cook, rotating every 1–2 minutes, until the tortillas are crispy and golden.

15. 15

    Cut each wrap in half.

16. 16

    Divide the wraps and the cucumber and tomato between plates. Drizzle the vegetables with the balsamic reduction and serve.

Notes

The structured recipe data does not specify quantities for the balsamic vinegar, seasonings, olive oil, mayonnaise, or ranch spices; use them according to taste and the amount needed for the stated preparations.

Nutrition per serving

• main
• wraps
• grilled
• 30-minute meal
• high-protein
• fresh vegetables