Ang’s Chicken Wraps
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
4.9 out of 5 stars
(16)
Ingredients
4-6 wraps
- 1 1/2 cups shredded cheddar cheese
- whole wheat wraps (Joseph’s brand recommended)
- About a pound of grilled chicken or pulled rotisserie chicken meat, cut into small pieces
- 2 ears fresh sweet corn, cut off the cob
- 1 red onion, very thinly sliced (see notes)
- A head of fresh lettuce, shredded
- A couple of small fresh tomatoes, thinly sliced or chopped
- Really good ranch dressing (Hidden Valley or homemade jalapeño ranch)
- Chick-Fil-A sauce, or homemade honey mustard sauce
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Preparation
Step 1
Make your cheddar cheese crispies: place the cheese in little piles in a nonstick or cast iron pan (2 at a time). Leave it over medium heat until the cheese melts and starts to get crispy around the edge. Once crisped, gently remove from the pan and let cool to harden and get crunchy.
Step 2
Arrange your wraps: place the cheese crisp down on the wrap, align with one edge. Add chicken, cover with a squizzle of Chick-Fil-A sauce. Add corn, tomatoes, onions, lettuce, and top with ranch. Fold and enjoy!
Step 3
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Chef's notes
You can use thinly sliced red onion on the wrap, or make quick pickled onions. For pickled onions:
place thinly sliced red onions in a jar, add a pinch of salt and sugar, fill about 1/3 with white vinegar, top with water. Shake and refrigerate for an hour. Lasts 1-2 weeks.
Any dips or sauces can work. Chick-Fil-A / ranch combo is recommended this summer, but you can use any store-bought or homemade sauces.
