Grilled Chicken Wraps

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Willena Benson


These are best cooked on the grill, however they are just as good cooked in the oven. If I'm cooking them indoors I add a little liquid smoke to them.


★★★★★ 1 vote

1 to 2 chicken wraps per person
45 Min
1 Hr


  • 6 or 8
    chicken, boneless and skinless strips
  • 18 to 24 slice
    bell pepper or jalapeno peppers
  • 18 to 24 slice
  • 18 to 24 slice
    cheese sliced thick(any kind you perfer)
  • 6 to 8 slice
    bacon (raw)



  1. put chicken strips in plastic bag(with about 2T.of liquid smoke if you're cooking them in the oven if you like the smoke taste) and gently tap them to flatten them, lay a strip of pepper, onion ,and cheese horizonally across the chicken.(I usually use appx.3 slices of each per chicken strip depending on how large the strip is) then roll them up and wrap with the bacon covering both ends when wrapping and lay in a foil covered shallow baking pan. Bake at 350* until bacon is crispy. If cooking on the grill keep you fire at medium heat. Servings vary depending on how many strips you choose to fix.

Printable Recipe Card


Course/Dish: Chicken Sandwiches
Hashtag: #grilled

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