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Grilled Chicken Wrap with Southwestern Dipping Sauce

A lot of recipes call for using chicken breasts. I prefer to use chicken tenderloins, specially when I can find them on sale. They cook quicker and are more tender.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Author Mike

Ingredients

For the wraps

  • 1 pound chicken breasts or tenderloins grilled, cooled, chopped
  • 1 1/2 cups broccoli slaw see below
  • 2 carrots shredded
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup grape tomatoes sliced
  • 1/4 cup ranch dressing
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 4 whole wheat tortillas

For the slaw (you'll have some leftover)

For the sauce

  • 6 ounces sour cream
  • 1 clove garlic minced
  • 2 tablespoons red onion minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Instructions

For the wraps

  • Combine all ingredients and divide among the 4 wraps. Roll up and place on a hot grill for about 2 minutes per side.
  • Serve with the dipping sauce.

For the slaw

  • Combine the slaw and dressing. Refrigerate for at least 2 hours before using.

For the sauce

  • Combine all ingredients. Refrigerate for at least 2 hours before using.