Wrap recipes are one of my favorite dinners to make!  They are great for using leftover meats too!  You can make them really healthy by using lean proteins and carb-light options for the tortilla.  You can also make them melty and gooey and super satisfying!  So I’ve rounded up all my favorites here for you to try!  They are great options for lunch too!  If I had to pick my top 3 from here, I would definitely choose the Hot-Pressed Santa Fe Wraps, the Hot Pressed BBQ Chicken Wrap, and the Crispy Cheeseburger Wraps.   Go ahead and try a wrap dinner soon!!  

Hot Pressed BBQ Chicken Wrap

Hot-Pressed Chicken Popper Wrap

Crispy Cheeseburger Wraps

Hot-Pressed Chicken Caprese Wraps

Hot-Pressed Santa Fe Wraps

Crispy Chicken Wrap

Skinny Crunch Wrap

Chicken Caesar Wrap

Grilled Burritos

Roasted Red Pepper and Turkey Wrap

Kitchen Tools You Might Need:

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I’m sure you guys have noticed how I love a good wrap around here!  This Crispy Chicken Wrap is no exception.  Wraps are just great weeknight dinner ideas.  Plus the leftovers are great for lunch too.

It’s pretty much been back to school business around here.  School officially starts next week for us.  It’s always very bittersweet.  We’ve had a great relaxing summer, and it’s hard to say bye to all the summer fun.  But I know my kiddos are ready for a routine!  I don’t think I can here “I’m bored” one more time.

I’ve enjoyed posting more recipes this summer.  That’s also a good indication of how much I mentally relaxed.  I was in the kitchen a lot, which meant I was having fun 🙂  So I have a pile of recipes to share with you over the next few months which makes me so happy 🙂

Hope you enjoy this one!!

Crispy Chicken Wrap

Yield: 4 wraps

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Ingredients

• 3 thin-cut boneless chicken
• 1/4 cup Italian dressing
• 1 1/2 tsp creole seasoning
• 1 cup panko
• 1/4 cup olive oil
• 1 tomato, chopped
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• green leaf lettuce
• 1 cup shredded Colby Jack cheese
• 3 tbsp good quality ranch dressing*
• 4 soft taco flour tortilla

Instructions

1. Place chicken in a gallon storage bag. Add 1 tsp creole seasoning and Italian dressing. Seal bag and mix around to coat chicken. Refrigerate for about an hour.
2. Pour panko into a shallow bowl. Add 1/2 tsp creole seasoning and stir. Remove chicken from bag and dip into panko to coat both sides.
3. In a 10 in. skillet , heat olive oil over medium high heat. Add chicken and cook 7 to 8 minutes per side. Lower heat if chicken is browning too quickly. Remove to a paper towel lined plate and let cook for a few minutes before slicing.
4. Assemble wraps by layering green leaf lettuce, sliced chicken, tomato, avocado, onion, shredded cheese. Drizzle ranch. Roll up and secure with a long tooth pick.

Notes

*I use a high quality ranch found in the produce section.

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Looking for other wraps?

Chicken Caesar Wrap

Hot-Pressed Chicken Caprese Wraps

Hot-Pressed Santa Fe Wraps

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This Chicken Caesar Wrap is a new hit in my house.  It’s an answer to summer lunch hum-drums for me.  I can only eat so many turkey sandwiches.  I made a little batch of it Saturday, and I became super excited because I have a new favorite to relieve my lunch time boredom.  It’s even going to be a great lunch idea when I go back to work in the fall!  I can make a batch on the weekend, take it to work, and assemble it when it’s time for lunch.

Chicken Caesar Wraps can be made light and healthy by using a whole wheat wrap and a low-calorie caesar dressing too.  My hubby is not much of a tortilla guy, so he just ate it like a salad, which is a perfect figure-friendly idea too.

And this recipe is just a start of all the ideas floating in my head this summer.  It’s funny how when I relax from all the teaching hustle and bustle, I can have fun in the kitchen.  I love summer!

This week I’m also going to bring you an update on an oldie but an oh so goodie, and I’m going to give a little recap of our Disney Cruise!!  See y’all soon!

Chicken Caesar Wrap

Yield: 2 wraps

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Ingredients

• 2 chicken breasts
• 1 tsp creole seasoning
• salt and pepper
• 1 1/2 cups chopped romaine
• 3/4 cup sliced grape tomatoes
• 1/2 cup shredded Parmesan
• 1 heaping tablespoon good quality Caesar dressing*
• 2 soft taco size tortillas

Instructions

1. Season chicken breasts and grill over medium-high heat until cooked through completely, about 8 minutes per side. Remove from heat and let rest for about 10 minutes before chopping for salad.
2. In a large bowl, mix chopped chicken, chopped romaine, sliced grape tomatoes, Parmesan, and caesar dressing. Season with a pinch of kosher salt and some fresh ground pepper to taste.
3. Assemble a pile of mixture on each wrap. Roll up and secure with a toothpick and serve.

Notes

*I use Marie's Caesar dressing found in produce refrigerator section of my grocery store.
**This can be made ahead for lunches. Assemble when ready to eat.

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And if you are looking for more wrap ideas, be sure to check these out!

Hot-Pressed Santa Fe Wraps

Hot-Pressed Chicken Caprese Wraps

Hot Pressed BBQ Chicken Wrap

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

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I hope you all had a wonderful holiday weekend!  I don’t know about you, but I am still full from all the food!  This week is spring break for my kids and I.  We don’t have any big plans, and I am just so grateful to be home after weeks of being on the go.  We are, however, making some big moves around our house!

It’s been a long time coming, but we are moving both girls into one room and both boys together into another room.  We will be making a play room with our 4th bedroom.  I’m nervous about putting them all together and what new challenges that might bring.  But it is so necessary.  Frankly, I am so tired of toys in every room, and I am hoping to get a better handle on that.

And did I mention that my 20 month old still has his crib and sleeps in our bedroom?  Yea, that’s not something I have ever done with the other kiddos.  Quite honestly, we have broken all of our own rules with this 4th child.  We have definitely embraced the fact that his is “the baby” in the family.  But it is soooo time for him to graduate to somewhat of his own space.  My other kiddos were sleeping in their own rooms at 9 weeks, and he is 20 months!  Did we go in a different direction or what?!

My biggest concern about putting them together in shared rooms is the whole closet issue.  Especially for the girls…

They have quite a bit of clothes…and shoes…. a total girl problem!  But I am just so tired of clutter and stuff that they don’t wear, so I will be doing quite a bit of cleaning out as I go.  So I better go get started!

But before I go, I did want to bring you a low-calorie meal/lunch idea for the week.  After all, I am totally thinking about swimsuit and shorts season right around the corner!  This Skinny Crunch Wrap is easy to make, and you can make the pico ahead of time.  Adding a fresh salsa like this definitely helps kick lunch up a notch.  It also helps in that you don’t feel like you are eating low-calorie at all!  Love that!  Hope you guys enjoy!

Skinny Crunch Wraps

Yield: 1 wrap

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Ingredients

• 1 whole wheat tortilla
• 1 to 2 tbsp hummus (I used Roasted Garlic)
• 6 slices of deli turkey
• 1/4 cup shredded cheese
• 2 roma tomatoes, chopped
• 1/2 red onion, chopped
• 2 tbsp fresh cilantro, chopped
• juice of 1/2 a lime
• a pinch of kosher salt
• 1 finely diced jalapeno, seeds/ribs removed
• sour cream

Instructions

1. Preheat broiler.
2. Make pico salsa by mixing romas, onion, cilantro, lime juice, salt, and jalapenos,
3. Place tortilla on a baking pan under broiler for 1 to 2 minutes. (Watch carefully and remove once it is turning golden brown).
4. Flip tortilla over and top with hummus, turkey, and shredded cheese.
5. Place back under broiler and remove once cheese melts.
6. Fold tortilla over in half and top with fresh pico and sour cream.

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 Other recipes you might like:

Skinny Chicken Fajita Tostados

Skinny Turkey Pepperjack Pizzas

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So you guys apparently like a good slow cooker recipe!  Especially one that can be used in various dishes!  I posted this Slow Cooker Balsamic Chicken on Monday, and many folks loved it!  That makes me happy because I love recipes like this too!

Wraps are one of my favorite things to make.  I really like them grilled or hot-pressed as I like to call them.  I’ve made a Santa Fe version (my favorite), a BBQ chicken version (loved it), and a Chicken Popper version (yummo).  They are so easy to make served with roasted potatoes, chips, fries, or even a soup or salad.  I also love to reheat them the next day for lunch.  They are just so EASY!

Plus, you can totally enjoy this one when you are trying to eat healthy.  Use a whole wheat wrap and you have a really low-calorie dinner that is full of flavor!  You won’t even feel like you are watching your calories!

So as I mentioned, I used this Slow Cooker Balsamic Chicken recipe.  It really was so easy, and I’ll be back later this week to share one more recipe with it…and it’s my favorite!  Yes, I’ll be saving the best for last my friends!!

Hot-Pressed Chicken Caprese Wraps

Yield: 4 wraps

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

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Ingredients

Slow Cooker Balsamic Chicken:

Toggle ingredient group

• 2 boneless chicken breasts ( can be frozen-see recipe)
• 1 3/4 tsp creole seasoning or seasoned salt
• 2 cloves garlic, chopped
• 1/2 cup balsamic vinegar
• 2 tbsp Italian dressing
• 1 tbsp brown sugar

Chicken Caprese Wraps:

Toggle ingredient group

• 4 burrito-size tortillas
• 1 to 1 1/3 cups of shredded mozzarella
• shredded basil (about 4-5 tbsp)
• 2 roma tomatoes, sliced

Instructions

Slow Cooker Balsamic Chicken:

1. Place chicken breasts in slow cooker.
2. Season with 3/4 tsp creole seasoning.
3. In a small bowl, mix balsamic, Italian dressing, 1 tsp creole seasoning, garlic, and brown sugar. Pour this over the chicken breasts.
4. Cook on high for 4 hours.
5. You can also use frozen chicken breasts and cook on low for 8 hours or high for 6 hours.
6. Once chicken is done, shred it with two forks and let set in sauce until ready to serve.

Chicken Caprese Wraps:

1. Onto each tortilla, place about 1/3-1/2 cup shredded balsamic chicken.
2. Top chicken with about 1/4 cup to 1/3 cup shredded mozarella, Roma tomato slices, and shredded basil.
3. Wrap it up folding in edges.
4. Place seam side down in a skillet over medium heat. Press down and flip it once it is golden brown. Press it down again and remove once golden brown. (I like to press down the wrap with another skillet).
5. Repeat with other wraps and serve.

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Looking for other great hot-pressed wrap recipes?

Hot-Pressed Santa Fe Wrap
Hot and melty wraps filled with chicken, pepperjack, sauteed onions, tomatoes, and a Mexi-ranch
sauce…

Hot-Pressed BBQ Chicken Wrap
Sliced grilled chicken, applewood brown sugar barbecue sauce, red onion, and melted cheddar …

Hot-Pressed Chicken Popper Wrap
Filled with grilled chicken, jalapenos, cream cheese, diced tomatoes, shredded Colby Jack cheese, and finished off with a little ranch dressing…

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Hot Pressed BBQ Chicken Wrap – Sliced grilled chicken, applewood brown sugar barbecue sauce, red onion, and melted cheddar all wrapped up  in a tortilla and grilled makes for a quick and easy dinner!

I admit it!  I’m obsessed with wraps everyone.  I cannot stop!  They are just so easy during the summer.  They are perfect for lunch the next day too.  I’ve made a Santa Fe version, a Chicken Popper version, and a Grilled Burrito one too.  Plus, I have another one coming soon.

I’ve had this barbecue version in my head for a while now.  I recently got the opportunity to try out the newly reformulated line of Weber BBQ sauces.  And I must tell you, they did not disappoint!   As soon as I tried the Applewood Brown Sugar version, I was sold!  I want to put it on everything folks!!

I knew the Applewood Brown Sugar flavor would go perfect with my wrap vision I had going on in my head.  What could go better with cheddar and onions people?  I’m happy to say this wrap will be a recurring dinner in my house.  Not only, is it very summer friendly, but it will be great once school starts too because it is quick and easy!

The newly reformulated Weber BBQ Sauces have a great bold flavor, and they baste perfectly onto chicken.  The thick consistency really sticks to your food, and they’ve made this product high quality with no high fructose corn syrup, artificial flavors, or artificial preservatives.

The new formula comes in other awesome flavors like Original, Honey, Sweet ‘N Spicy, and Hickory.  You can find them in grocery stores for $3.49. Be sure to check them out on the Weber Seasonings page.  In addition to the reformulated sauces, this summer Weber offers a variety of seasonings including a new line of rubs in Chili Lime, Honey Garlic, Sriracha and Kansas City BBQ flavors.  Those all sound so good and perfect for summer backyard cookouts too!

So now I know you’re hungry, and the good news is that you don’t need a whole lot of ingredients to make this one tonight.  The combination of the grilled chicken, the barbecue sauce, sauteed onions, and all that cheddar is AH-MAZING!  And there is just something about grilling a wrap.  It takes it to a whole other level!  Your family will LOVE it!

Hot Pressed BBQ Chicken Wrap

Yield: 2 wraps

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 2 chicken breasts
• 1 medium red onion, sliced
• 1/2 tbsp olive oil
• salt and pepper
• 2 burrito size flour tortillas
• 5 tbsp Weber Applewood Brown Sugar Barbecue Sauce
• 4 to 6 slices cheddar cheese

Instructions

1. Season chicken breasts with salt and pepper. Grill over medium-high heat until cooked through completely, about 8 minutes per side. Shortly before removing from grill, baste chicken with 2 tbsp of barbecue sauce. After removing from grill, allow chicken to rest for 5 minutes before slicing.
2. While chicken is grilling, heat olive oil in a pan over medium-high heat. Add sliced onion and salt and pepper. Saute until onions begin to get translucent, about 7 minutes.
3. Slice chicken.
4. Onto each tortilla, place a slice of cheddar cheese, sliced chicken, sliced onion, about 1 1/2 tbsp barbecue sauce, and top with 1 or 2 more slices of cheddar. Wrap it up folding in edges.
5. Place seam side down in a skillet over medium heat. Press down and flip it once it is golden brown. Press it down again and remove once golden brown. (I like to press down the wrap with another skillet).
6. Repeat with other tortilla and serve.

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This is a sponsored conversation written by me on behalf of Weber Sauces & Seasonings. The opinions and text are all mine.

The post Hot Pressed BBQ Chicken Wrap appeared first on Diary of A Recipe Collector.

So I guess I’m on a bit of a wrap kick lately.  I posted these last week.  There is just something I love about a grilled tortilla!!  And these Hot-Pressed Chicken Popper Wraps did not disappoint!  

How to Make Chicken Popper Wraps:

1. These start out with a little cream cheese spread over tortilla.  
2. Then you pile on the chicken, jalapenos, and tomatoes.
3. Top with cheese and a little ranch.  

They are full of jalapeno popper flavor!  These are easy to make kid-friendly too.  Just leave off  the jalapenos.  In our case, we had to leave off the tomatoes and the ranch too.

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Chicken Popper Wrap

Yield: 4 wraps

5.0 Stars (2 Reviews)

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Ingredients

• 4 thin cut boneless skinless chicken breasts
• 1 tsp seasoned salt or creole seasoning
• 4 burrito size flour tortillas
• 4 tbsp cream cheese
• 1 tomato, sliced
• jarred sliced jalapenos (I used 5-6 per wrap)
• 4-8 tsp ranch dressing (I used 1-2 tsp per wrap)
• 1 cup shredded Colby Jack or Cheddar cheese
• Sour cream and/or salsa

Instructions

1. Season chicken breasts with 1 tsp. seasoned salt or creole seasoning. Grill over medium high heat for about 6-7 minutes per side. Remove from heat and allow to rest before slicing.
2. For each wrap: Spread about 1 tbsp of cream cheese onto tortilla spreading to edges. Lay down some sliced grilled chicken, sliced tomatoes, jalapenos, about 1-2 tsp ranch dressing, and shredded cheese. Fold up ends and roll.
3. Place wrap seam-side down onto skillet over medium heat. Grill each side untill golden brown while pressing down slightly with another small skillet.
4. Remove from heat. Slice in half. Serve with sour cream and salsa.

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Follow on Instagram for More Recipes and Fun!!

 Other recipes you might enjoy:

Hot-Pressed Santa Fe Wraps

Grilled Burritos

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
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Well our little man is now 2 months old.  I can’t believe he’s getting so big so quickly.  On one hand it is good because I look forward to easier stages ahead, but on the other hand, I just love those sweet tiny baby features and the sweet little cry…except at 2 am.

So since I have a 2 month old, I’m kind of in weight loss mode.  I’m trying to get off those last few pounds.  I always dread this part.  I’m pretty much doing what I’ve done every time.  I put in my Jillian Michaels Body Revolution video and wish it will be over soon.

And then I eat little things like this for lunch.

I’m a huge Biggest Loser fan, and this little recipe is adapted from the first Biggest Loser cookbook.  It is so easy, and I usually make three or four of them ahead of time in order to have them ready to eat.  They really can’t get easier to make.  Whole wheat tortilla, whipped cream cheese, roasted red bell peppers, and sliced turkey…that’s it!

Here are some other things I eat during the day:

Breakfast:
Scrambled Eggs in a Whole Wheat Pita Pocket
Scrambled Eggs in a Whole Wheat Tortilla Wrap
Boiled Eggs

Lunch:
Turkey and Cheese Whole Wheat Wrap
Turkey, Lettuce, Tomato in a Pita Pocket
Chicken and Cheese Quesadilla

Snacks:
string cheese
yogurt
1/2 pita toasted with hummus

I’m also trying to not be too strict right now either since I am nursing.  I know I just need to patient, and it will come off in a few months…easier said than done, right?

Roasted Red Pepper and Turkey Wrap

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Ingredients

• 1 whole wheat tortilla
• 1 tbsp whipped cream cheese
• 5-6 slices turkey
• 3-4 strips of roasted red bell pepper (jarred)

Instructions

1. Spread cream cheese over all of tortilla.
2. Place turkey on top of cream cheese.
3. Top with roasted red bell pepper strips.
4. Roll up and slice in half or wrap in plastic wrap and chill for later.

Notes

*Adapted from The Biggest Loser Cookbook

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Other wraps:
Ultimate Chicken Salad Rollups

Hot-Pressed Santa Fe Wraps

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Is there a Roly Poly where you live?  I love their wraps!  By far, my favorite is their Santa Fe wrap.  Well, I figured out my own Copy Cat version right here!  Yes!  I love it when I can make my favorites at home.  I make extra at night and just heat one up for lunch the next day too!

Now, the name for these wraps is a bit of a misnomer. Typically, Santa Fe recipes have some sort of black beans and corn. But I wanted to stay true to the name given by Roly Poly since this is a copycat at home version of one of my favs on their menu.

Tips for making these wraps at home:

• Use your favorite ranch dressing to make the Mexi-ranch sauce. I use both a lite ranch and a full fat one sometimes. I like them both!
• Use a small skillet to help you press down the wrap to give it that “pressed” grilled look.
• Skip the onions if that isn’t your thing, but I happen to love them!
• Making this for picky eaters: My pickier kids like just the chicken and cheese and couldn’t be happier!
• Watch me make these on Instagram!!

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Hot-Pressed Santa Fe Wraps

5.0 Stars (1 Review)

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Ingredients

• 1 onion, thinly sliced
• 1 tbsp olive oil plus extra for grilling wrap
• 3 tbsp ranch dressing (I use Marie's found in the produce section)
• 1 tsp chili powder
• 1/2 tsp cumin
• 4 burrito size tortillas
• 2 packages of pre-cooked refrigerated sliced grilled chicken (I find mine in the poultry section)
• 2 roma tomatoes sliced
• 8 slices pepper jack cheese

Instructions

1. In a medium skillet, heat olive oil over medium high heat. Add sliced onion and saute for about 5 minutes or until soft.
2. Make mexi-ranch: Mix ranch dressing, chili powder, and cumin. Set aside.
3. Assemble the wrap: Place two slices of pepperjack on tortilla. Top with sliced chicken. Top with onions and sliced tomatoes. Drizzle mexi -ranch over everything. Fold up both ends and roll up tight.
4. Heat a medium skillet over medium high heat. Brush sealed wrap with a little olive oil on both sides. Place seam side down in skillet. Press down with another pan and heat until golden brown. Flip and press down grilling until golden brown again.
5. Repeat with remaining wraps.

Notes

*You can also use fresh grilled chicken or buy it pre-cooked in the frozen foods section to save time too.

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Other wraps you might like:

Hot-Pressed BBQ Chicken Wrap

Hot-Pressed Chicken Popper Wraps

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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