These are Ang’s chicken wraps. They’re a quick lunch for summer that I was introduced to by my friend Ang. It includes not just one but two sauces. TWO sauces! Or two dips, depending on whether you are generously saucing or dipping your chicken, lettuce, and tomato as you assemble this at the counter. Both are accepted.
What’s in these chicken wraps?
- rotisserie chicken
- A “cheddar cheese crisp” – More on that in a moment
- fresh tomato chunks
- fresh (raw) sweet corn
- fresh lettuce
- Pickled red onion
- Chick-Fil-A sauce
- and ranch dressing.
Also, I would like to say that I am now officially addicted to Joseph’s brand wraps (affiliate links) because they are chewy and stretchy and have zero percent dryness. They are so good. I love it. It’s exactly what my 90s self wanted a wrap to look like.
What is a Cheddar Cheese Crispy?
This is a small, crispy, cooled, and crunchy piece of cheddar cheese.
The crunchy texture? Is it the crunchiness? It’s hard to explain why the extra crispy cheddar cheese makes these chicken rolls so delicious, but it does.
You’re basically going to make a small pile of shredded cheese in a skillet.
It’s time to pull off the giant cheddar chip. Let it melt and crispy.
The tortilla could be added to the pan on top of the cheese. I prefer to do this because a) the cheese becomes more crispy, and b) it keeps the wrap from absorbing all the excess oil. We’re not afraid of oil, but this wrap already has a number of tasty ingredients, including TWO sauces. The wraps seemed to be a little fresher with the fat removed. I like to crisp up the cheddar cheese on its own, then add the crispy cheese to the wrap.
Pickled red onion – How to make it
Let’s first establish that, if possible, you should definitely slice your onion using a mandoline. It’s much more enjoyable to bite into tiny, wispy onion pieces than a large, crunchy one.
You can then decide if you want to pickle or not. Pickled onions are great on so many things. I keep a jar in my refrigerator. This is what I do.
- Place a thinly sliced red onion into a jar.
- Add generous amounts of salt and sugar.
- Fill the container about one-third full with white vinegar.
- Then, rinse the jar with warm water.
- Shake it well and place it in your fridge.
In about an hour, the red onions will be “pickled” or soft and tangy. The red onions will keep in the refrigerator for about a week. They are great on wraps and also black bean tacos or tikka masala rice bowls.
You can also find the instructions for pickled red onions in the recipe notes.
Pickled red onions for life
What is the best type of chicken to use in a wrap?
Finally, let’s talk about the type of chicken that is best for these wraps.
There are a few options when it comes to the type of poultry you use.
Grilled Chicken
Grilled breasts and thighs have the best flavor and texture – they are juicy and have a nice char on the outside. They’re usually marinated beforehand to add a lot of flavor. It’s also probably the healthiest choice.
This all-purpose marinade is great for grilling chicken. It’s not necessary to marinate the chicken for as long as Jess suggests (although it will probably taste better if you do). Even 30 minutes of marinating your chicken in this sauce will make it taste amazing before you grill it.
You don’t always grill chicken or keep leftovers in the refrigerator (and I am referring to you). This brings us to…
Rotisserie Chicken
Why you’ll love rotisserie-wrapped chicken:
- It’s delicious.
- It’s easy.
- It is a perfect example of a product that shreds.
- You can choose between light and dark meat.
- After you are done, you can use the skin and bones to make chicken stock.
Ang (and the original creator of this recipe) uses grilled or rotisserie-style chicken.
If you need to add some crunch into your life, this is the last thing that I would recommend.
Crispy Chicken
As always, crispy chicken is delicious. We have a really yummy buttermilk-marinated fried chicken recipe. These wraps are easy to make and don’t require much effort.
So, if crispy chicken is in your heart, I would advise you to take the crispy-chicken-from-the-freezer route.
The ALDI green bags chicken (aka Parmesan Herb Encrusted Tenders) is my favorite. These are actually raw, breaded pieces of chicken breasts. You can bake them in the oven for about 25 minutes to get a crispy, juicy chicken piece with lots of flavor. These are great on sandwiches, salads, and, hey, even wraps! Wraps.
Ingredients
Chicken Wraps
- 1 1/2 shredded cheddar cheese
- Whole wheat wraps: I *really* like the Joseph brand. Affiliate link.
- About a pound Grilled chicken Or pulled rotisserie chicken Cut meat into small pieces
- 2 Sweet corn Cut off the cob
- 1 Red onion Very thinly sliced (see notes)
- A Head of fresh lettuce. shredded
- A couple of Small fresh tomatoes, Thinly sliced or chopped
Double Dips –
- Really good Ranch Dressing For store-bought, I prefer the OG Ranch: Hidden Valley, and for homemade, I like this jalapeno ranch )
- Chick-fil-A sauce Or homemade honey mustard sauce
Instructions
- Place the cheese in small piles on a nonstick pan or cast iron (I usually do two at a time). Let it sit on medium heat for a few minutes until the cheese starts to melt and the edges start to crisp up. You can remove the cheese from the pan once it has crisped. As it cools, the crispiness will increase as it is placed on a cooling plate.
- Place the cheese crisp on your wraps (I aligned it with the edge of the wrapping). Add the chicken, and then cover it with Chick-fil-A -Sauce. Add lettuce, corn, tomatoes, onion, and ranch. Fold it and eat!
