Kid Lunches #1 Grilled chicken and Veggie Wrap
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A great alternative to a lunch sandwich, a wrap can hold all sorts of fillings to satisfy any picky eater!
Recipe type: Lunch
Cuisine: American
  • 10" Flour Tortillas
  • Whipped Cream Cheese or Boursin Cheese
  • 2 Grilled Chicken Breasts, sliced
  • 1 Cucumber, sliced
  • 1 Carrot, shredded
  • ½ cup shredded cheese
  • Sprouts, optional
  1. Prep all your filling ingredients.
  2. Toast the tortillas on a pre-heated dry pan on high heat just until beginning to color and smells toasty.
  3. Spread cream cheese or Boursin cheese on the warm tortilla.
  4. Sprinkle the shredded cheese over ¾ of the tortilla.
  5. Add sliced chicken, cucumbers, carrots and sprouts to ½ of the tortilla.
  6. Fold about 1" of the left and right side of the tortilla, then roll up the tortilla, keeping the contents neatly tucked inside.
  7. Slice in half and serve or wrap in paper for lunch.
To grill chicken breasts I like to butterfly the breasts, tenderize them and brush with a simple marinade. For the marinade mix together: 2 tablespoons olive oil, 2 minced cloves of garlic, juice from half a lime, 1.5 teaspoons salt, black pepper. Brush on the butterflied chicken on both sides and let sit for 10 minutes before grilling.
Grill on a pre-heated grill on medium-high heat for 2-3 minutes per side or until cooked.
Recipe by Welcome 2 Our Table at