This is my take on a recipe for a grilled chicken wrap with southwestern dipping sauce posted on the Kraft website. I liked the original idea, but made a few changes. I really liked the final result. Oddly, my wife did not. She thought it was a tad bland. I found it to be tasty, crispy, and even better when dipped into the sauce.
I used grilled chicken in my wrap but you don’t have to. Any good cooked chicken will do. I like the slightly smoky flavor I get from the grill. Rotisserie chicken would be great too. The more flavorful your chicken, the more flavorful your wrap will be of course!
Any Chicken Will Do
A lot of recipes like this one for grilled chicken wrap with southwestern dipping sauce call for using chicken breasts. I prefer to use chicken tenderloin, specially when I can find them on sale. They cook quicker and are more tender.
Oh, That Dipping Sauce
The dipping sauce is good for anything. Veggies. Chips. Wraps. It’s fresh and citrusy. But, if you like your sauce a little kicked up, with a little heat, you can do that. Grab your favorite hot sauce and give it a couple of good shakes and stir it into the sauce.
Broccoli Smoccoli
This recipe calls for using broccoli slaw. Don’t get hung up on that. You’re looking for a good, crunchy slaw. It really doesn’t have to be broccoli slaw. Regular ole coleslaw mix will work. Heck, for that matter, go grab some coleslaw at your grocery store’s deli counter. These wraps do not have to be complicated.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
- Makes Everything Simple : Just forget your bagged…
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Also try my delicious southwest wraps.
Grilled Chicken Wrap with Southwestern Dipping Sauce
Equipment
Ingredients
For the wraps
- 1 pound chicken breasts grilled, cooled, chopped
- 1 ½ cups broccoli slaw see below
- 2 carrots shredded
- ½ cup sharp cheddar cheese shredded
- ½ cup grape tomatoes sliced
- ¼ cup Ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 4 whole wheat tortillas
For the slaw (you’ll have some leftover)
- 12 ounces broccoli slaw mix
- 1 jar coleslaw dressing
For the sauce
- 6 ounces sour cream
- 1 clove garlic minced
- 2 tablespoons red onion minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ¼ teaspoon kosher salt
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons lime juice fresh
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.
Notes
Nutrition
Nutritional values are approximate.
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