Enjoy these grilled chicken wraps with your favorite fillings for a quick, healthy, and satisfying lunch or dinner. They're even easy to make ahead for meal planning!
Preheat the grill to medium heat. Sprinkle the boneless skinless chicken pieces liberally with lemon pepper seasoning and salt.
Once the grill is hot, grill the chicken pieces for 5 minutes per side. Then move them to a cutting board and allow them to rest for at least 5 minutes. Once the chicken has cooled chop it into ½ inch cubes.
Meanwhile, trim the romaine lettuce leaves to be 3 inches shorter than the flour tortillas. Chopped the tomatoes into ½ inch cubes. Then chop the avocado into ½ inch cubes as well.
To Assemble: Lay a tortilla out on a cutting board. (If the tortillas are not pliable, briefly warm them in the micriwave for 5-10 seconds.) Place the trimmed lettuce leaves over the tortilla, side by side. Sprinkle half an ounce of alfalfa sprouts over the lettuce leaves, followed by a good drizzle of Caesar dressing, about 1 ½ tablespoons per wrap. Arrange approximately 1/4 cup of chopped chicken down the length of one lettuce leaf. Then arrange 2 tablespoons of diced tomatoes and 2 tablespoons of diced avocado over the lettuce leaves. Sprinkle 1 ounce of shredded cheese over the top of the tomatoes and avocados.
To Roll: Fold the ends of the tortilla over the short ends of the lettuce leaves. Then starting on one long edge, roll the wrap like a burrito tucking in the ends as you roll. The final product should be one equally portioned cylinder with the ends completely tucked inward. Repeat with the remaining ingredients. Cut each wrap down the center, at an angle. Either wrap in plastic and refrigerate for later, or serve immediately.
Notes
This recipe is perfect to make in advance as part of your weekly meal plan. Grill up a large batch of chicken and use it to prep 4-5 days worth of meal prepping. Prep all of the fresh veggies and store them in a separate container for up to a week.Wrap the finished wraps up individually with plastic wrap, and keep them in the fridge for up to 5 days.