Ingredients
Scale
- 1 lb chicken breast or thighs (or tofu/steak/shrimp)
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- 4 small tortillas or flatbreads
- Optional sauces: BBQ, teriyaki, sriracha mayo
Instructions
- Preheat your griddle to 375–400°F. Let it heat fully for even cooking.
- Pat the protein dry and season with garlic powder, paprika, salt, and pepper.
- Add a light drizzle of oil to the griddle. Cook protein until golden and cooked through. Remove and rest.
- Add sliced vegetables. Toss frequently and cook until tender and slightly charred.
- Warm tortillas or flatbreads on the side of the griddle until slightly crisp.
- Reassemble all ingredients back on the griddle. Add cheese and sauces. Let everything heat through.
- Serve warm with your favorite sides.
Notes
- Use zones on your griddle—one hot, one warm—for better control.
- Add a splash of soy sauce or lime juice to veggies for extra zing.
- Marinate proteins for 30 minutes for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Griddle
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 6g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg