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Craving a fresh and tasty wrap that’s both satisfying and healthy? This Chick-fil-A Grilled Chicken Cool Wrap copycat recipe is just what you need! Packed with tender grilled chicken, crisp lettuce, shredded cheese, and a tangy dressing, it’s the perfect meal for any time of the day. Skip the drive-thru and make this delicious wrap at home with simple ingredients and easy steps!

Chick-fil-A Grilled Chicken Cool Wrap Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 Servings

Description

Enjoy a delicious and healthy homemade Chick-fil-A Grilled Chicken Cool Wrap with crispy chicken, fresh veggies, and a creamy dressing. Perfect for a quick lunch or dinner!

Ingredients 

Chick-Fil-A Grilled Chicken Cool Wrap Ingredients:

  • 2 boneless, skinless chicken breasts, about 6 ounces each
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • 1/4 cup buttermilk,
  • 1 large egg, beaten

Topping Ingredients:

  • 4 large flour tortillas
  • 1 cup lettuce, shredded
  • 1/2 cup carrots, shredded
  • 1/4 cup cucumber, sliced
  • 1/4 cup tomatoes, sliced
  • 1/2 cup cheddar cheese, shredded

Chick-Fil-A Grilled Chicken Cool Wrap Dressing Ingredients:

  • 1/4 cup ranch dressing,
  • 1 tablespoon lemon juice,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat your air fryer to 375°F (190°C). In a shallow bowl, combine 1/2 cup all-purpose flour, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon baking powder. Dip the 2 boneless, skinless chicken breasts into the 1 large egg, and 1/4 cup buttermilk then coat them in the seasoned flour mixture. Lightly spray the chicken with cooking spray and place it in the air fryer basket in a single layer. Air fry for 10-12 minutes at 375°F (190°C), flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice into strips.
  • In a small bowl, whisk together 1/4 cup ranch dressing, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, and 1/2 teaspoon garlic powder.
  • Lay the 4 large flour tortillas flat and spread a spoonful of the dressing on each. Add a layer of 1 cup lettuce, 1/2 cup carrots, 1/4 cup cucumber (if using), 1/4 cup tomatoes (if using), and 1/2 cup cheddar cheese. Place the sliced crispy chicken on top.
  • Fold in the sides of the tortilla and roll tightly to form a wrap. Slice in half and serve with extra dressing on the side.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Nutrition

Serving: 1ServingCalories: 254kcalCarbohydrates: 22gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 68mgSodium: 534mgPotassium: 303mgFiber: 2gSugar: 3gVitamin A: 2084IUVitamin C: 4mgCalcium: 148mgIron: 2mg