Grilling season is right around the corner, and with it comes outdoor gatherings and delicious food! So, I thought, why not kick things off with some mouthwatering grilled recipes? What do you all think? Shall we get started?

Let me tell you, this Mesquite Chicken Wrap was amazing! Just picture it: mesquite-flavored grilled chicken, crispy bacon, fresh salsa, melted cheese, and a drizzle of my sauce.

Oh man, this wrap was so good!

or steamed veggies. However you servouce it, it’s going to be a hit! I highly recommend trying this Mesquite Chicken Wrap—it’s a solid 10/10!

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If you decide to make my amazingly delicious Mesquite Chicken Wrap please tag me on social media.

Happy Eating!

– Sandra 🙂

4 Servings

Mesquite Chicken Wrap

Name: Mesquite Chicken Wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: AMERICAN
Ingredients: ¼ cup ranch dressing; ¼ tsp avocado oil or olive oil; ¼ ripe avocado, mashed; 1 tsp lemon juice; 2 cups chopped fresh ripe tomatoes; ¼ onion (yellow or red), chopped; 1 jalapeño, minced (seeds removed); 4 tbsp chopped fresh parsley; 2 tsp fresh lime or lemon juice; Salt to taste; 1 chicken breast, two halves; 2 slices hickory-smoked crispy bacon, per person, optional; ½ tablespoon olive oil; 2 tsp mesquite seasoning; 4 large tortilla or wrap (low-carb, if preferred); 4 slices mild cheddar cheese (or any cheese you prefer); 1 cup mixed greens (any greens will do); 1 cup homemade salsa

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Mesquite Chicken Wrap is super easy and tasty. Give this one a try—I promise it’ll be a hit at your next gathering or pack it for your kid's lunch box.

Ingredients

1 chicken breast, two halves
2 slices hickory-smoked crispy bacon, per person, optional
½ tablespoon olive oil
2 tsp mesquite seasoning
4 large tortilla or wrap (low-carb, if preferred)
4 slices mild cheddar cheese (or any cheese you prefer)
1 cup mixed greens (any greens will do)
1 cup homemade salsa

Salsa:

2 cups chopped fresh ripe tomatoes
¼ onion (yellow or red), chopped
1 jalapeño, minced (seeds removed)
4 tbsp chopped fresh parsley
2 tsp fresh lime or lemon juice
Salt to taste

Sauce:

¼ cup ranch dressing
¼ tsp avocado oil or olive oil
¼ ripe avocado, mashed
1 tsp lemon juice

Instructions

Cut the chicken into strips, rub with oil and mesquite seasoning, then grill (or pan-fry with a little oil) for about 3 minutes per side, until golden and cooked through.
Set the chicken aside and prepare the salsa by dicing all ingredients to a similar size. Store any leftover salsa in the fridge.
For the sauce, combine all ingredients and mix until smooth. Use the back of a spoon or fork to smash the avocado. This sauce can also double as a dip!
If using a grill, place the tortilla on it, add cheese and chicken, and let the cheese melt. Alternatively, use a microwave or preheated oven.
Add salsa on top of the chicken, cooked crispy bacon if using, mixed greens, drizzle with the sauce to your liking, wrap it up, and enjoy!

Notes

Feel free to use your favorite salsa! This is my go-to, but any salsa will work.
Chicken should be cooked to an internal temperature of 165°F-170°F.
This recipe also works great with pita or Italian bread.
Leftover salsa and sauce can be stored in the fridge.
The salsa and sauce yield more than one serving, so make extra chicken if you want additional wraps!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 470Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 39mgSodium: 1391mgCarbohydrates: 46gFiber: 5gSugar: 4gProtein: 20g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.