📝 About This Recipe
Transform lunch into an adventure with these vibrant, protein-packed wraps designed specifically for little hands and picky palates. Featuring juicy, honey-lime marinated chicken and a colorful array of crisp vegetables, these wraps offer a perfect balance of savory warmth and fresh crunch. The secret lies in the light golden sear on the tortilla, which keeps the wrap held together securely while adding a delightful toasted flavor that kids absolutely love.
🥗 Ingredients
The Chicken & Marinade
- 1 lb Chicken Breast (cut into thin 1/2-inch strips)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Honey (mild clover honey works best)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Salt
The Wrap Essentials
- 4 pieces Flour Tortillas (large 10-inch 'burrito' size)
- 1 cup Mild Cheddar Cheese (shredded)
- 2 cups Romaine Lettuce (finely shredded)
- 1/2 cup Carrots (grated or matchstick cut)
- 1/2 cup Cucumber (peeled and diced small)
- 1/4 cup Sweet Corn (canned or thawed from frozen)
The Creamy Spread
- 1/4 cup Greek Yogurt (plain, full fat)
- 2 tablespoons Mayonnaise
- 1/4 teaspoon Dried Dill
- 1/8 teaspoon Onion Powder
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, honey, lime juice, garlic powder, and salt to create the marinade.
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2
Add the chicken strips to the bowl, tossing thoroughly to ensure every piece is coated. Let it sit for 10 minutes at room temperature.
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3
In a small ramekin, mix the Greek yogurt, mayonnaise, dried dill, and onion powder to create a healthy 'Kid-Approved' ranch spread. Set aside.
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4
Heat a large non-stick skillet or grill pan over medium-high heat. Lightly grease with a tiny bit of oil if needed.
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5
Place chicken strips in the hot pan in a single layer. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
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6
Remove the chicken from the pan and let it rest on a plate for 3 minutes. This keeps the juice inside the chicken so the wrap doesn't get soggy.
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7
Wipe out your skillet; you'll use it again in a moment to toast the wraps.
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8
Warm the tortillas in the microwave for 15 seconds. This makes them pliable and prevents them from cracking when you fold them.
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9
Lay a tortilla flat. Spread 1 tablespoon of the ranch mixture in the center, leaving a 2-inch border all around.
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10
Layer a small handful of lettuce, carrots, cucumbers, and corn over the sauce. Top with 4-5 strips of grilled chicken and a sprinkle of cheddar cheese.
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11
Fold the sides of the tortilla inward, then roll from the bottom up tightly, tucking the filling as you go.
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12
Place the wraps seam-side down in the skillet over medium heat for 1-2 minutes until the bottom is sealed and golden. Flip and toast the other side for 1 minute.
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13
Slice the wraps diagonally to reveal the colorful 'rainbow' inside and serve immediately.
💡 Chef's Tips
If your child dislikes raw veggies, lightly sauté the carrots and corn with the chicken for a softer texture. Always toast the wrap seam-side down first; the melting cheese acts like 'glue' to keep it closed. To prevent a soggy wrap, ensure the lettuce and cucumbers are patted completely dry with a paper towel before assembling. For an extra boost of fiber, try using whole-wheat tortillas, but ensure they are warmed well so they don't tear. If prepping for school lunches, skip the final toasting step and wrap tightly in parchment paper to keep the tortilla soft.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries or baked apple slices for a balanced meal. Pair with a small cup of extra ranch dressing or mild salsa for dipping fun. A cold glass of milk or a fruit-infused sparkling water complements the fresh flavors perfectly. Add a handful of pretzel sticks or a yogurt parfait on the side for a complete 'Bento Box' style lunch.