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Chicken wraps with grilled chicken, cheddar cheese crisp, corn, lettuce, tomatoes, and creamy sauce

Ang'S Chicken Wraps with Cheddar Cheese Crispies and Corn

Ang's chicken wraps combine crispy cheddar cheese crispies, tender chicken, fresh vegetables, and creamy sauces in a quick handheld meal. These flavorful wraps are perfect when you want a satisfying lunch or easy dinner with contrasting textures.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sandwich
Cuisine: American
Calories: 555

Ingredients
  

Cheddar Cheese Crispies
  • 1 1/2 cups shredded cheddar cheese
Wraps
  • whole wheat wraps
  • about a pound of grilled chicken or pulled rotisserie chicken meat, cut into small pieces
  • 2 ears fresh sweet corn, cut off the cob
  • 1 red onion, very thinly sliced
  • a head of fresh lettuce, shredded
  • a couple of small fresh tomatoes, thinly sliced or chopped
  • ranch dressing
  • Chick-Fil-A sauce, or homemade honey mustard sauce

Method
 

Preparation
  1. Place small piles of shredded cheddar cheese in a nonstick or cast iron pan, working with about 2 at a time. Cook over medium heat until the cheese melts and the edges become crispy.
  2. Carefully lift the cheese crisps from the pan and place them on a plate to cool until they become firm and crunchy.
Assembly
  1. Lay a cheese crisp along one edge of each whole wheat wrap. Add chicken pieces and drizzle with Chick-Fil-A sauce.
  2. Add corn, tomatoes, red onion, lettuce, and ranch dressing over the filling.
  3. Fold the wraps closed and serve.

Notes

You can use thinly sliced red onion directly in the wrap or make quick pickled onions. To make the pickled onions, place thinly sliced red onions in a jar, add a pinch of salt and a pinch of sugar, then fill the jar about one-third of the way with white vinegar and the rest with water. Shake and refrigerate; they will be ready in about an hour and can be kept in the fridge for 1-2 weeks. Any dips or sauces can be used, including store-bought or homemade options.