Go Back
+ servings
Grilled Chicken Wrap with Southwestern Dipping Sauce
Print

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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Calories 538kcal
Author Mike

Ingredients

For the wraps

  • 1 pound chicken breasts grilled, cooled, chopped (can substitute tenderloins)
  • 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.

Nutrition

Calories: 538kcal | Carbohydrates: 38g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 925mg | Potassium: 1119mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6634IU | Vitamin C: 130mg | Calcium: 328mg | Iron: 4mg