Everyone needs a few fast and easy grill recipes for summer. Especially something different from the typical burgers and steaks that can be made in about 40 minutes (if brining – see method below –  even less if not). Using the outdoor grill also means you can cook on the go, camping, picnicking, and more.

Easy Grill Recipes: Mexican Grilled Chicken Wrap

The beauty of this recipe is that it can be made entirely on the grill, so it’s perfect for hot summer nights when you want to cook outside. Conversely, it can be made inside with an indoor electric grill or frying pan and oven.

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It makes use of a pre-made, bagged coleslaw mix, so you spend less time chopping. Plus if you have leftover cooked chicken, you can substitute that and dinner will be on the table even faster!

Mexican Grilled Chicken Wrap
  • 1 lb Chicken Breasts (about 3 – boneless & skinless)
  • Salt & Pepper
  • 2 C packaged Cole Slaw Mix (no dressing)
  • 2 Roma Tomatoes, seeded and chopped
  • 1 C Cheddar Jack Cheese, Shredded
  • ¼ C Plain Greek Yogurt
  • 2 Tbl Lime Juice
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Garlic Powder
  • 8-10 Sprigs Cilantro leaves, chopped
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 10 8 inch Flour Tortillas
  • Sour Cream and Salsa for serving
  1. Grill the Chicken (or use leftovers) - Lightly salt & pepper both sides of each chicken breast and then grill until the internal temperature reaches 160 F (about 2-3 minutes each side). Want juicy chicken? Check out our easy brining method. Cool and cut into bit-sized pieces.
  2. While the chicken is grilling, preheat the oven to 350 F. Make 2 stacks of 5 tortillas each. Wrap each stack with aluminum foil. Place the wrapped tortillas in the oven for 15-20 minutes or until heated through. (You can also place them on the grill, away from direct heat. Turn them every 5 minutes to assure even heating)
  3. Heat a grill pan then assemble the filling Filling
  4. In a large bowl combine the premade Cole Slaw Mix (veggies only, no dressing), Tomatoes, Cheese, Yogurt, Lime juice, Chili Powder, Cumin Garlic Powder, Cilantro, Salt and Black Pepper. 
  5. Add the chopped Chicken and stir to combine.
  6. Assembly
  7. Spoon about 2 Tbls of the chicken filling mixture into the middle of a tortilla.  Fold it like a burrito – fold the left and right sides towards the center, then fold the edge closest to you over the top of the chicken mixture, using the tortilla to pull the filling mixture towards you so it fills the length of the wrap, roll the entire tortilla away from you firmly and so the seam side is down.  Repeat the rolling process for the remaining tortillas.
  8. Place the wraps on your hot grill pan, seam side down, and press with a spatula to flatten slightly.  Grill approximately 2 minutes on each side aiming for grill marks on both. Use a spatula to keep the seems together while you grill.
  9. Remove the hot and grilled Mexican Grilled Chicken Wraps to a serving plate, seam side down.
  10. Serve immediately with Sour Cream and Salsa on the side.

Easy Grill Recipes: How to Get Juicy, Grilled Chicken

Did you ever wonder why most chicken on the grill turns out rubbery and dry? Well, there are two reasons. The first is that the breast is thin on one end and thick on the other. To cook the thick end of a chicken breast to a safe temperature, the thin end inevitably is overcooked. Then there’s the issue that the breast needs to be relaxed so it can absorb and retain more water. That can be done by brining. It changes protein strands in the breast itself. I don’t purport to know the science behind it; I just know that a short brining before grilling and a pounding thin to get a consistent thickness really does work.

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Place the chicken breasts in a large gallon size reclosable bag. With a rolling pin, lightly bash the thickest part of the breast until it’s even with the thinner end. Evening out the thickness of the breast before cooking will ensure even cooking and a better grilled breast.

Submerge the breasts in a mixture of ¼ c salt and 1-quart water while you heat the grill. Let the breast stay in the brine at least 30 minutes, refrigerated. The brining helps the breast tissue absorb more water so your breasts will be moister.

When the grill is hot (about 375 F) and the grate has been cleaned and oiled, it’s time to take the chicken breasts out of the brine. Rinse them off in cool water and pat them dry. Sprinkle with pepper and place each breast on the grill. Turn after 2-3 minutes and brown the other side. Using a meat thermometer, check the internal temp. Chicken is considered done and safe at 160 F no matter how browned the outside is. At 155 F you can pull it from the grill. It will reach 160 F in just a few minutes.

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