A flavorful wrap or a grilled quesadilla can be a welcoming change from a traditional sandwich for lunch. The key to a fantastic wrap or quesadilla is ingredients. You can customize it to your preferences but keep in mind a few essential details. The base for both is a boring tortilla. It could be transformed into a flavorful foundation for building your lunch on by toasting the tortilla for making wraps and by grilling the tortilla (with cheese and chicken already inside). Toasting and grilling the tortilla gives it a much needed smoky, nutty boost. Next, use grilled chicken for the meat. Its a great alternative to lunchmeat or just shredded chicken and will add to the flavor of smoky tortillas.
- 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
- Prep all your filling ingredients.
- Toast the tortillas on a pre-heated dry pan on high heat just until beginning to color and smells toasty.
- Spread cream cheese or Boursin cheese on the warm tortilla.
- Sprinkle the shredded cheese over ¾ of the tortilla.
- Add sliced chicken, cucumbers, carrots and sprouts to ½ of the tortilla.
- Fold about 1" of the left and right side of the tortilla, then roll up the tortilla, keeping the contents neatly tucked inside.
- Slice in half and serve or wrap in paper for lunch.
Grill on a pre-heated grill on medium-high heat for 2-3 minutes per side or until cooked.
Prep all your filling ingredients.
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.
Toast the tortillas on a pre-heated dry pan on high heat just until beginning to color and smells toasty.
Spread cream cheese or Boursin cheese on the warm tortilla.
Sprinkle the shredded cheese over 3/4 of the tortilla.
Add sliced chicken, cucumbers, carrots and sprouts to 1/2 of the tortilla.
Fold about 1″ of the left and right side of the tortilla, then roll up the tortilla, keeping the contents neatly tucked inside.
Slice in half and serve or wrap in paper for lunch.
- Tortillas, any size
- Smoked gouda cheese, shredded (or any other favorite melty cheese)
- 2 chicken breasts, grilled *see note on grilling
- Heat a stove-top panini grill, preferably cast-iron.
- Slice the grilled chicken and shred the cheese.
- Sprinkle the shredded cheese on half of the tortilla, then layer sliced chicken, then another layer of shredded cheese.
- Grill on high heat 2-3 minutes per side or until satisfying amber grill marks appear and cheese is melted.
- Slice and serve or let cool and pack in a lunch.
Heat a stove-top panini grill, preferably cast-iron.
Slice the grilled chicken and shred the cheese.
Sprinkle the shredded cheese on half of the tortilla, then layer sliced chicken, then another layer of shredded cheese.
Grill on high heat 2-3 minutes per side or until satisfying amber grill marks appear and cheese is melted.
Slice and serve or let cool and pack in a lunch.
Variation, color, and healthy nutritious food are what my kids love to see in their lunchboxes.
Just a little bit of planning and preparation pays off when I can rest assured that my kids are happy and healthy.
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