Chicken and Steak Wrap Board (Easy Summer Meal Idea)
This Chicken and Steak Wrap Board is one of our favorite easy meals—especially during the warmer months when we want something fresh, filling, and simple to prepare.
With grilled chicken, tender steak, fresh vegetables, and a variety of sides, this board makes a beautiful and delicious meal that everyone can customize to their liking.
It’s perfect for a casual family dinner, a weekend lunch, or even a small gathering.
A Fresh & Easy Meal for Warm Days
When the weather turns warm, I like to keep meals simple and avoid heating up the kitchen too much.
This wrap board is one of those meals that feels special without requiring a lot of extra work. Everything can be prepared ahead of time and arranged just before serving.
Why We Love This Chicken and Steak Wrap Board
- Fresh, flavorful, and satisfying
- Easy to customize for each person
- A great way to use a variety of ingredients
- Perfect for summer meals or casual gatherings
- Feels special but is simple to prepare
Ingredients
- Romaine or leaf lettuce (for wraps)
- Fresh tomatoes, sliced
- 4 chicken tenders
- 1 filet mignon
- Corn on the cob
- Sliced onion
- Swiss and American cheese slices
- Celery and carrot sticks
- Green and red bell pepper slices
- Fresh fruit (strawberries, cantaloupe, blueberries, blackberries)
For Serving:
- Ranch dip
- Fruit dip
- Mayonnaise
- Hot pepper butter
- Ham and cream cheese roll-ups (optional)
How to Make a Chicken and Steak Wrap Board
Prepare the Ingredients
Clean and prep all vegetables and fruit. Slice tomatoes and onions and set aside.
If using, prepare the ham and cream cheese roll-ups and refrigerate until ready to serve.
Cook the Meat
Grill or pan-fry the chicken tenders until fully cooked.
Grill the filet mignon to your desired doneness, then slice into thin strips.
Prepare the Sides
Cook the corn on the cob and season with butter and salt.
Place dips such as ranch, fruit dip, mayonnaise, and hot pepper butter into small bowls or ramekins.
Assemble the Chicken and Steak Wrap Board
Arrange the meats together in one section of the board.
Group the lettuce leaves together so they are easy to grab for wraps.
Place vegetables, fruits, and sides around the board in sections. Add small bowls of dips where needed.
How to Serve
To make a wrap, take a lettuce leaf and fill it with your choice of meat, cheese, vegetables, and condiments.
Serve with corn on the cob and enjoy the fruits and sides alongside.
Tips for the Best Chicken and Steak Wrap Board
- Slice the steak thinly for easy wrapping
- Prep everything ahead of time for quick assembly
- Use small bowls to keep dips neat and organized
- Keep ingredients grouped for a clean presentation
- Add or swap ingredients based on what you have on hand
Make-Ahead & Storage Tips
You can prepare all ingredients ahead of time and store them separately in airtight containers in the refrigerator for up to 2–3 days.
Assemble the board just before serving for the freshest presentation.
Frequently Asked Questions
Can I make this board ahead of time?
It’s best to prep everything ahead and assemble right before serving to keep it fresh.
Can I use different meats?
Yes! This board works well with grilled chicken, steak, deli meats, or even leftover meats.
What can I use instead of lettuce wraps?
You can serve this with tortillas, flatbreads, or wraps if preferred.
A Meal Made to Share
This Chicken and Steak Wrap Board has quickly become one of our favorite meals. It’s fresh, colorful, and fun to eat—and it always brings everyone to the table.
Whether you’re serving your family or sharing with guests, it’s a simple meal that feels a little extra special.
Super Chef Salad on a Board, and Cookout Board for 2 are more summer meals that are easy and delicious.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Chicken and Steak Wrap Board
Ingredients
- 3 oz cream cheese softened to room temperature
- 2 slices ham from deli (thin but thick enough to roll up)
- 4 Romaine lettuce leaves
- 1 large tomato sliced
- 4 medium chicken tenderloins
- 2 Tablespoons zesty Italian dressing
- 1 8 oz filet mignon
- 2 ears corn on the cob
- 4 slices sweet onion thinly sliced
- 4 slices Baby Swiss cheese
- 4 slices American cheese
- 4 carrot sticks
- 1 stalk celery cut in pieces to dip
- 1/2 green bell pepper sliced for dipping
- 1/2 red bell pepper sliced for dipping
- 2 cups fresh fruit (any combination)
- 1/2 cup fruit dip from a tub
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1/4 cup hot pepper butter
Instructions
- Make the ham roll-ups. Allow the cream cheese to soften to room temperature. Beat the cream cheese with mixer or fork until smooth.
- Lay the slices of ham onto a flat surface, spread the cream cheese evenly between the ham slices with an offset spatula. Spread it out to the ends. Lay one thin slice of the green bell pepper on one near an end, and one thin slice of the red bell pepper on one near the end. Roll the ham slices up tightly, wrap in plastic wrap or place in an airtight container. Refrigerate.
- Wash all of the vegetables and place on paper towels to drain.
- Grill or fry the chicken tenderloins. Brush the Italian dressing on both sides. Heat the grill then cook chicken 5 minutes, flip and cook 4-5 minutes on second side. May cook the tenders in a skillet the same way. Spray skillet with no stick cooking spray.
- Grill or cook the filet in a skillet to desired doneness, Allow to rest for about 5-10 minutes then cut into thin slices.
- Assemble the food on the board. Arrange the meats in one area. Lay the lettuce leaves toward the center. The mayonnaise, hot pepper butter, ranch dip and fruit dip should be placed in small bowls or ramekins.
- Place the veggies in a small dish and add the dip in the center. Place the fruits in a small dish and add the dip in the center. Cook the corn on the cob and season with butter and salt. Cut the ham roll-ups into 1-inch slices and place in a corner.
- Continue to arrange the food items where you would like them to be.
- To serve, just take a lettuce leaf and add your meat choice along with cheese, tomato slice, onions and condiments. Eat the corn on the side and snack on the other foods.
Notes
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it.
- These meals on boards are so pretty, feel elegant and are so versatile. They can be made with any ingredients you have or want to use. Delicious with fresh fruits and veggies.
- It was an economical meal because I only used small amounts of each ingredient, but it was very filling.
- It is a perfect summertime lunch or dinner.
