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

Keyword chicken, dipping sauce, grilled, southwestern, wraps

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings

Calories 538kcal

Author Mike

Equipment

Mixing Bowl

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

You can substitute chicken tenderloins or even boneless skinless thighs for the breasts.

Nutrition