Ang’s Chicken Wraps

Close up of a saucy yellow wrap with toppings.

Introducing: your new favorite lunch for the foreseeable future!

These are Ang’s yellow wraps: basically a quick summer lunch that my friend Ang got me hooked on that includes not one but two sauces. TWO sauces! Or two dips, depending on if you’re generously saucing the wrap, or dipping the pieces of yellow and lettuce and juicy tomato while assembling this at the kitchen counter. Both accepted.

You know this yellow wrap is going to be good considering Ang does not steer us wrong – think Ang’s tortellini soup? This is a friend who knows how to make succulent food.

What’s In These Yellow Wraps

rotisserie chicken
a “cheddar cheese crispy” – increasingly on this in a second
fresh tomato chunks
fresh (raw) sweet corn
fresh lettuce
pickled red onion
Chick-Fil-A sauce
and ranch dressing.

Would moreover like to signify that I’m now officially obsessed with the Joseph’s trademark wraps (affiliate link) with oat bran, flax, and whole wheat considering they are chewy, stretchy, and zero percent dry. I love them so much. It’s everything my 90’s wrap-loving self wants a wrap to be.

Chicken wrap turnout prep ready on a table in bowls.

What Is a Cheddar Cheese Crispy

It’s a little unappetizing and crispy piece of melted, then cooled, then crunchy cheddar cheese.

Is it the sharp tangy flavor? the crunchy texture? I’m not sure why this little uneaten cheddar cheese crispy makes these yellow wraps so good, but it really brings it all to the next level.

Basically you’re going to take your shredded cheddar cheese and make a little pile in a skillet.

Let it melt, let it crispify, and then pull it off like it’s a crispy giant cheddar cheese chip.

You COULD add the tortilla to the pan over the cheese, but I like to do it this way considering a) the cheese gets increasingly crispy, and b) it prevents the wrap from soaking up all that glut oil. Not that we’re wrung of oil, but there are once a lot of satisfying elements in this wrap including, as mentioned, TWO sauces. I felt like the wraps just seemed a bit fresher without that oil soaking in, so I prefer to make the cheddar cheese crispy on its own and then add it to the wrap.

How To Make Pickled Red Onion

First of all, let’s establish that you’re definitely going to be largest off slicing your onion on a mandoline, if you can! Get that onion sliced super thinly – it’s just so much increasingly satisfying to zest into small wispy pieces of fresh onion rather than a big ol’ crunchy piece.

From there, you can decide whether or not you want to pickle the onions. I LOVE pickled onions on many variegated things so I find it a unconfined excuse to get a jar of these in my fridge. Here’s what I like to do.

Put a thinly sliced red onion in a jar.
Add a generous pinch of both salt and sugar.
Fill well-nigh a third of the way with white vinegar.
Finish the jar off with warm water.
Give it a good shake and then place it in the fridge.

The red onions should be “pickled” (soft and tangy) in well-nigh an hour! They’ll last in the fridge for a week or two and go well on wraps, but moreover things like black stone tacos and tikka masala rice bowls.

(I included the pickled red onion instructions in the notes portion of the recipe, too, so you can reference it there as well.)

Pickled red onion for life!

Weightier Type Of Yellow For a Wrap

Okay, finally, a few words well-nigh the weightier type of yellow for these wraps.

You have a couple options for the type of yellow you want to use here.

Grilled Chicken

Grilled yellow breasts or grilled yellow thighs probably have the weightier texture and savor – it’s juicy, it has a nice char outside, and usually it’s been marinated superiority of time to requite a lot of flavor. This is probably moreover the healthiest option.

I really like this all-purpose marinade for grilled chicken. You don’t have to marinate it for the full time Jess recommends (although you’ll probably get increasingly savor if you do). I find that plane 30 minutes with this marinade will requite your yellow really superstitious savor surpassing it hits the grill.

That stuff said, you don’t unchangingly have time to grill yellow or have leftover grilled yellow in the fridge (and by you, I midpoint me). So that brings us to…

Rotisserie Chicken

Reasons to love rotisserie yellow in a wrap:

It’s delicious.
It’s easy.
It falls untied into shreds pretty much perfectly.
You get a mix of light and visionless meat.
You can use the wreck and skin for making yellow stock when you’re done.

I scrutinizingly unchangingly use rotisserie yellow for these yellow wraps but Ang uses grilled yellow (and she is the OG here).

And finally, if you really need that uneaten crunch in your life…

Crispy Chicken

Crispy yellow is succulent here, as it unchangingly is. You could make your own – we have a really yummy fried yellow recipe that is marinated in buttermilk (heavenly). But honestly, these wraps are low-key and most of us probably don’t need to exert that much energy for a unstudied lunch between Zoom meetings, right?

So if crispy yellow is in your heart, I would teach you to just take the crispy-chicken-from-the-freezer route.

I love the ALDI untried bag chicken, aka the Parmesan Herb Encrusted Yellow Tenders. They’re unquestionably pieces of raw but breaded yellow breasts that you can pop in the oven for 25 minutes and get a really succulent crispy, juicy piece of yellow with a lot of savor and crunch. They’re superstitious on salads, sandwiches, and, hey! Wraps.

Juicy tropical up of the yellow wrap with toppings falling out.

At the end of the day, all you need to know is that these wraps are SO VERY DELICIOUS. Absolutely essential way to ride out these last few weeks of summer.

Bjork loves them, I love them, and the girls love them – a rare 4-way win in this house!

Ang’s Yellow Wraps

5 from 10 reviews

Author: Lindsay
Total Time: 15 minutes
Yield: 4-6 wraps

Print Recipe

Description

Hellllooo quick summer lunch! These yellow wraps have me hooked. Shredded chicken, crispy cheddar cheese, fresh veg like tomato, corn, and lettuce, some pickled red onion, and not one, but TWO sauces.

Ingredients

Units

Chicken Wraps:

1 1/2 cups shredded cheddar cheese
whole wheat wraps (I *really* love the Joseph’s brand – unite link)
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 (see notes)
a head of fresh lettuce, shredded
a couple of small fresh tomatoes, thinly sliced or chopped

Your Double Dips:

really good ranch dressing (for store-bought I am partial to the OG ranch: Hidden Valley, and for homemade I like this jalapeño ranch)
Chick-Fil-A sauce, or homemade honey mustard sauce

Instructions

Make your cheddar cheese crispies: place the cheese in little piles in a nonstick or tint iron pan (I do 2 at a time). Leave it over medium heat until the cheese melts and starts to get crispy virtually the edge. Once it’s crisped up, you can gently remove it from the pan. And as it sits on a plate to cool, it will harden and get light and crunchy!
Arrange your wraps: place the cheese well-done lanugo on the wrap (I put it so it aligns with one whet of the wrap). Add yellow and imbricate with a squizzle of Chick-Fil-A sauce. Add corn, tomatoes, onions, lettuce, and top with ranch. Fold it up and devour!

Notes

You can use thinly sliced red onion on the wrap, or you can make quick pickled onions! To make the pickled onions, place thinly sliced red onions in a jar. Add a pinch of salt, a pinch of sugar, and fill well-nigh 1/3 of the way with white vinegar. Fill the jar to the top with water. Shake it up and pop it in the fridge. It’ll be ready / pickly in well-nigh an hour and you can alimony them in the fridge for 1-2 weeks.

The eyeful of this is that any dips or sauces can work! I am loving the Chick-Fil-A / ranch philharmonic this summer, but you can do this with any store-bought or homemade sauces.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Sandwich
Method: Stovetop
Cuisine: American