Time: 2 hours 20 minutes
Complexity: easily
Servings: 4

Make a juicy salad with spicy grilled chicken breast, fresh vegetables, and roasted carrots in a refreshing ranch dressing, then wrap it in a pita. These wraps are perfect for taking to work for a healthy snack or on the go. For easy, mess-free eating, wrap each one in parchment paper or foil.

Ingredients:

Chicken

• 2 butterfly-cut chicken breasts
• 0.5 tbsp. ranch dressing (recommended: Hidden Valley Original Ranch)
• 1/4 cup hot sauce
• 1 tbsp. l. olive oil
• 2 carrots, cut into 4 long sticks
• 0.5 cup finely chopped red onion
• 0.5 cup finely chopped celery

Salad and wrap

• 1 tbsp. l. olive oil
• 1 head crisp lettuce, rinsed and shredded
• 0.5 tbsp. ranch dressing (recommended: Hidden Valley Original Ranch)
• 2 tbsp hot sauce
• 4 tortillas or lavash, 20 cm in diameter, warmed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, hot sauce, carrot, celery, red onion, leaf lettuce, tortilla, ranch sauce

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Preparation:

Step 1
• Marinate the chicken:
  
  Place the chicken, Hidden Valley dressing, and hot sauce in a large zip-lock plastic bag. Let sit on the counter for two hours or refrigerate overnight. If you refrigerated the chicken, be sure to bring it to room temperature for about two hours before frying.
Step 2
• Fry the chicken:
  
  Heat a grill pan over medium heat. Remove the chicken from the marinade. Drizzle both chicken breasts with olive oil and season both sides with salt and black pepper. Place them in the pan, flat side down.
Step 3
• Grill until the chicken comes away from the grill and grill marks appear, about 5 minutes, then flip and grill for another 3-5 minutes. Transfer to a plate and set aside.
Step 4
• Fry the carrots:
  
  Drizzle the carrots with olive oil and season with salt and pepper. Place the carrots on the grill and grill until tender and browned on all sides, about 10 minutes total. Transfer to a plate.
Step 5
• Prepare the salad:
  
  Place the red onion, celery, lettuce, Hidden Valley dressing, and hot sauce in a large bowl. Finely chop the cooled chicken and add it to the bowl. Finely chop the fried carrots and add them to the bowl. Stir to combine.
Step 6
• Collect the wraps:
  
  Place the tortilla on a flat surface and place a quarter of the lettuce in the center, trying to spread it around the center without touching the edges.
Step 7
• Fold both sides over the lettuce, then fold the bottom end over and roll tightly. Secure with a toothpick or wrap in parchment paper and foil. Refrigerate the wraps and serve chilled or at room temperature.

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