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Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers.

  • 1 (142 g) pkg
    baby spinach
  • 0.68 kg
    chicken breasts, boneless skinless
  • 1
    English cucumber
  • 4
    large flour tortillas
  • ½ (227 g) block
    mozzarella cheese
  • 2
    tomatoes
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    mayonnaise
  •  
    onion powder
  •  
    parsley flakes
  •  
    salt
  • 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.
    0.68 kg 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 (227 g) block mozzarella cheese
  • 8
    Wash and dry spinach. (Skip if it came pre-washed.)
    1 (142 g) 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!