Grilled Chicken and Zucchini Wraps



  • 4 boneless, skinless chicken breasts
  • 4 to 6 zucchini, sliced lengthwise into 1/4-inch thick slices
  • olive oil
  • salt and pepper to taste
  • 1/2 cup ranch salad dressing, divided
  • 8 10-inch whole-grain flour tortillas
  • 8 leaves lettuce
  • Garnish: shredded Cheddar cheese


  1. Brush chicken and zucchini with olive oil; sprinkle with salt and pepper. Grill chicken over medium-high heat for 5 minutes.
  2. Turn chicken over; add zucchini to grill. Grill 5 minutes longer, or until chicken juices run clear and zucchini is tender.
  3. Slice chicken into strips; set aside. For each wrap, spread one tablespoon salad dressing on a tortilla.
  4. Top with a lettuce leaf, 1/2 cup chicken and 3 to 4 slices of zucchini. Sprinkle with cheese; roll up.

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