Copycat Chick-fil-A Cool Wrap Recipe

holding a halved chick fil a cool wrap dipped in avocado lime ranch dressing to show the filling.

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Copycat Chick-fil-A Cool Wrap Recipe

This easy copycat Chick-fil-A Cool Wrap features juicy, lemon-marinated grilled chicken tucked into a soft flatbread with crisp lettuce and colby jack cheese, plus an optional 5-minute homemade avocado lime ranch dressing that tastes just like the original!

Prep Time20

Cook Time10

Marinate1

Total Time1 30

Course: lunch, Sandwiches

Cuisine: American

Servings: wraps

Calories: 739kcal

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan
High-Powered Blender or Food Processor optional

Ingredients

For the Chicken:

4 tablespoons fresh lemon juice from 1 lemon
2 tablespoons olive oil divided
2 teaspoons brown sugar
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika or substitute regular paprika
¼ teaspoon ground black pepper
1 pound boneless, skinless chicken breasts *

For the Wraps:

4 flatbreads **
8 large leaves green lettuce
¾ cup shredded colby jack cheese ***
avocado lime ranch dressing store-bought or homemade

For the Avocado Lime Ranch Dressing (optional):

½ avocado
¾ cup mayonnaise ****
¼ cup cilantro leaves
2 green onions
1 clove garlic
2 tablespoons fresh lime juice from 1 lime

Instructions

For the Chicken:

Whisk together the lemon juice, 1 tablespoon olive oil, brown sugar, salt, onion powder, garlic powder, smoked paprika, and pepper in large bowl.
4 tablespoons fresh lemon juice, 1 tablespoons olive oil, 2 teaspoons brown sugar, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
Add the chicken to the mixture, tossing to fully coat it in the marinade. Cover, and let the chicken marinate for at least 1 hour or up to 8 hours.
1 pound boneless, skinless chicken breasts
Heat the grill to medium-high heat. Or, heat 1 tablespoon olive oil in a grill pan over medium-high heat. Grill the chicken for 3-4 minutes per side or until cooked through.
1 tablespoons olive oil
Let the chicken rest for 10 minutes. Then, slice into thin strips.

For the Wraps:

Lay the flatbreads on a flat surface. Top with lettuce, cheese, and chicken slices.
4 flatbreads, 8 large leaves green lettuce, ¾ cup shredded colby jack cheese
Roll up tightly. Then, slice in half.
Serve with store-bought or homemade avocado lime ranch dressing.
avocado lime ranch dressing

For the Dressing (optional):

Blend all of the ingredients in a blender or food processor until smooth.
½ avocado, ¾ cup mayonnaise, ¼ cup cilantro leaves, 2 green onions, 1 clove garlic, 2 tablespoons fresh lime juice

Notes

*Boneless, skinless chicken thighs will also work, but may take an extra 1-2 minutes to cook.

**I used lavash bread for my wraps, but any flatbread, naan, or tortilla will work.

***Monterrey jack or cheddar also work well.

****For a lighter dressing, use plain Greek yogurt instead.

If you don't want to make your own dressing, you can buy a bottle of Chick-fil-A's signature avocado lime ranch dressing; or use another bottled dressing of your choice!

Tips:

To get the most juice out of your lemon (and lime), microwave it for 10-20 seconds, let cool slightly, then roll it firmly on the counter under your palm.
The longer you marinate the chicken, the more flavorful it will be. But don't exceed 8 hours, or it may turn mushy.
Resting the chicken seals in the juices so it stays nice and moist. Don't skip it!
Slice the chicken with a sharp knife against the grain for the most tender bite. To find the grain, look for the parallel lines of muscle fibers. They usually run down the length of the breast.
I served the chicken warm, but if you prefer a chilled cool wrap, refrigerate the sliced chicken for 30 minutes before assembling.
For a tighter, more secure wrap, fold the left and right sides of the flatbread inward about an inch before rolling from the bottom. This envelopes the filling so it doesn't slide out the ends when sliced.
No blender? Stir together ½ cup of bottled Ranch dressing with 1 tbsp of lime juice and 1 tsp of dried cilantro for a similar flavor.

Pan-Searing Instructions: Heat 1 tbsp of oil in a skillet set over medium-high heat and cook for 3-4 minutes per side, or until 165°F.

Make-Ahead: You can grill the chicken up to 3 days ahead of when you plan to serve the wraps. Store in an airtight container in the refrigerator until ready to assemble.

Storage: Store chicken cool wraps in an airtight container in the refrigerator for up to 3 days.

Nutrition