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Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers.

  • 1 (5 oz) pkg
    baby spinach
  • 1 ½ lb
    chicken breasts, boneless skinless
  • 1
    English cucumber
  • 4
    large flour tortillas
  • ½ (8 oz) block
    mozzarella cheese
  • 2
    balsamic vinegar
    black pepper
    extra virgin olive oil
    garlic powder
    onion powder
    parsley flakes
  • 1
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Pat dry with paper towel and season both sides with salt and pepper.
    1 ½ lb chicken breasts, boneless skinless
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Preheat a grill pan or regular skillet over medium-high heat.
  • 3
    When the grill pan or skillet is hot, drizzle with oil and add fillets. Grill until cooked through, about 3-4 minutes per side. When the chicken is done, set aside on a plate and cover with aluminum foil. Wipe out and reserve pan for use later.
    2 tsp extra virgin olive oil
  • 4
    Wash and dry the cucumber and tomatoes. Cut the tomatoes into wedges and the cucumber into thin, half moons; set aside.
    1 English cucumber
    2 tomatoes
  • 5
    Add vinegar to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue to simmer, uncovered, until reduced by half, 5-7 minutes; remove from heat and set aside.
    ½ cup balsamic vinegar
  • 6
    Combine mayonnaise and spices in a small bowl; whisk to combine the ranch dressing.
    ⅓ cup mayonnaise
    1 tsp dill
    ¼ tsp parsley flakes
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Grate cheese.
    ½ (8 oz) block mozzarella cheese
  • 8
    Wash and dry spinach. (Skip if it came pre-washed.)
    1 (5 oz) pkg baby spinach
  • 9
    Thinly slice the cooked chicken into strips.
  • 10
    Lay the tortillas on a flat surface and divide spinach, chicken, grated cheese, and ranch dressing between them. Roll tightly to close.
    4 large flour tortillas
  • 11
    Return grill pan or regular skillet to medium-high heat.
  • 12
    Place wraps on the grill and cook, rotating every 1-2 minutes, until tortilla is crispy and golden. Cut each wrap in half.
  • 13
    To serve, divide wraps and veggies between plates. Drizzle veggies with balsamic reduction and enjoy!