Pepperoni Pepper Jack Chicken Wrap

Chicken Sandwich Griddle Quick & Easy

Pepperoni Pepper Jack Chicken Wrap

A BBQ comp friend's recipe — pepperoni, chicken, peppers, onions, and melted pepper jack all wrapped up tight and finished on the griddle.

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This wrap recipe came from a good friend Big Daddy does BBQ comps with — and it's a winner. The combination of cubed pepperoni and chicken is delicious, the sautéed peppers and onions add great balance, and the melted pepper jack brings just enough kick to make every bite interesting. Quick, easy, and endlessly satisfying.

4

Wraps

165°

Chicken Temp

~30

Min Total

🌯 What You'll Need

• 4 large burrito wraps
• 2 lbs chicken breasts, cubed
• 5 oz pepperoni, cubed
• 2 yellow bell peppers, sliced
• 1 large sweet onion, sliced
• 2 cups pepper jack cheese, shredded
• Ranch dressing for dipping or inside the wrap
• Cajun seasoning of your choice
• All-purpose seasoning of your choice

How to Make It

1. Heat your griddle to medium-high. A large skillet on the stovetop works just as well.
2. Sauté the sliced peppers and onion until tender with just a bit of char on the edges. Remove and set aside.
3. Season the cubed chicken with your AP and Cajun seasoning. Cook on the griddle until you get a good crust on all sides and the internal temp reaches 165°F.
4. Add the cubed pepperoni to the griddle and fry until you get a good crust on those too — the caramelized edges on the pepperoni are where the flavor is.

Build the Wrap

1. Warm your burrito wraps on the griddle for 30 seconds per side.
2. Layer on the chicken, pepperoni, peppers, and onions — don't be shy with the portions.
3. Top with a generous amount of shredded pepper jack cheese.
4. Add ranch dressing inside if using.
5. Wrap nice and tight, then wrap in foil.
6. Place back on the griddle for 2 minutes per side to melt the cheese and crisp the outside.
7. Remove, unwrap from foil, slice in half and serve with ranch for dipping.

🔥 Big Daddy's Tips:

• Get a real crust on both the chicken and the pepperoni — don't just cook them through, caramelize them. That's where the flavor lives.
• The foil wrap + griddle finish is the key move — it melts the cheese completely and gives the outside of the wrap a slight crisp without burning it.
• Warm the wraps before building — cold wraps crack and tear when you try to roll them tight.
• Ranch inside the wrap and for dipping doubles up the flavor — don't skip it.
• Make it spicier with jalapeños or a drizzle of hot sauce inside the wrap before rolling.
• This works great as a meal prep — make a big batch of the filling and assemble wraps throughout the week.

Make It Your Own

This wrap is incredibly versatile. Swap the yellow peppers for red or green. Add mushrooms to the veggie sauté. Use a flavored tortilla — spinach or sun-dried tomato wraps work great here. Try mozzarella instead of pepper jack for a milder version. However you build it, the pepperoni and chicken combination is the winning foundation.

GET YOU SOME! 🔥

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