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, Anita did not. She thought it was a tad bland. I found it to be tasty, crisp, and even better when dipped into the sauce.
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.
The dipping sauce is good for anything. Veggies. Chips. Wraps.
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.
Also try my delicious southwest wraps.
Grilled Chicken Wrap with Southwestern Dipping Sauce
For the wraps
For the slaw (you’ll have some leftover)
- 12 ounces broccoli slaw mix
- 1 jar coleslaw dressing
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.
Nutritional values are approximate.