In our home, we love wraps. All wraps are welcome. We love breakfast wraps (similar to breakfast burritos), lunch wraps (ones with grilled chicken, deli meats, etc.), dinner wraps (basically the same as lunch wraps), and dessert wraps (filled with various fruits, nut spreads, honey, chocolate, etc.)
Wraps never disappoint, especially ones that are made at home.
When you make your own wraps, not only do you get to do some major ingredient-quality-control, but you also get to choose exactly the type of flavor it is that you’re craving to taste at the moment. You get to decide how sauce-y you want the wrap to be, how much protein you want it to have, how many veggies you want packed in there, etc. Making stuff at home is beneficial at so many levels – not to mention, it can save you some major cash!I love getting creative in the kitchen with wrap ingredients; it allows me to create new combinations that yield a different type of wrap every single time. It’s fun to switch things up and allow your palette to explore; keeps things exciting and fresh, you know? It can be the type of cheese you use, the protein you use, the veggies you use, the sauces you use…even the spices you use to cook your proteins will yield a new and different flavor, which will make your wrap unique.
I encourage you to experiment with wrap ingredients and prepare new creations that might surprise you in a great way. You never know when you’re going to find your new favorite combination — so go ahead and have some fun!
To get you started on this wrap-exploration journey, I am sharing one of my current favorite ways to prepare a wrap. This Spicy BBQ Chicken wrap is fan-frick’n-tastic; my husband and I inhale these whenever I prepare them for lunch or dinner at home. I think you guys will find it pretty amazing as well. Happy wrapping!
- 1 grilled chicken breast, cubed (I used my Arabian Inspired Grilled Chicken)
- ¼ cup shredded cheese (I used 4 Cheese Mexican from Sargento)
- Garden Spinach Tortilla (I bought mine at Whole Foods)
- 1 – 1 ½ cups greens (I used SuperGreens from Organic Girl)
- 2 tablespoons Ranch dressing (I used Buttermilk Ranch from Cindy’s Kitchen)
- 1 tablespoon Frank’s RedHot Buffalo Wing Sauce
- Avocado slices
- Fresh cilantro (to garnish)
- Prepare your ingredients ahead of time.
- Preheat Panini maker.
- Place tortilla on a clean and flat surface.
- In a contained line along the middle of the tortilla, add the following ingredients in this order: cheese, chicken, greens.
- To roll your wrap: position the tortilla so that the contained line stands horizontally from where you are; grab the sides of the tortilla (where the contained line ends and begins) and fold them in so they “hug” both ends of the contained line; while holding the tucked in sides, use your thumbs to grab the end of the tortilla closest to you, tilt it over the contained line and tuck it underneath the ingredients to form a pillow-like shape; keep rolling your tortilla to you’re your wrap.
- Place wrap in panini maker and allow it to toast for 5-10 minutes (or until desired toasted-ness is reach – just be careful not to burn it!)
- Remove from Panini maker, top with ranch dressing, wing sauce, avocado slices and fresh cilantro. Enjoy!
Ingredient references:
- Arabian Inspired Grilled Chicken
- 4 Cheese Mexican from Sargento
- Garden Spinach Tortilla bought at Whole Foods
- SuperGreens from Organic Girl
- Buttermilk Ranch from Cindy’s Kitchen
- Frank’s RedHot Buffalo Wing Sauce
