grilled chicken wrap recipe
The Best grilled chicken wrap recipe
What I love most about this recipe is how balanced it is. You get lean protein from the chicken, fiber from the whole wheat tortilla, and a good dose of vitamins from the fresh veggies. It’s filling without being heavy, and it keeps well if you’re meal prepping for the week. Plus, grilling the chicken gives it that smoky char that makes it taste like something you’d get at a restaurant, but it’s so much cheaper and healthier to make at home. Whether you’re feeding a crowd or just looking for a simple, no-fuss meal, this grilled chicken wrap checks all the boxes.
Grilled Chicken Wrap
A delicious and easy-to-make grilled chicken wrap filled with tender chicken, fresh vegetables, and creamy sauce. Perfect for a quick lunch or dinner.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ½ red onion, thinly sliced
- ½ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
-
1
In a mixing bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Coat the chicken breasts with the marinade and let sit for 10 minutes. -
2
Heat a grill pan or skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature 165°F). Let it rest for 5 minutes, then slice into thin strips. -
3
In a small bowl, mix mayonnaise, Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper to make the sauce. -
4
Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable. -
5
Assemble each wrap by spreading 1-2 tablespoons of sauce on a tortilla. Layer with shredded lettuce, diced tomato, sliced red onion, grilled chicken, and shredded cheese. -
6
Fold the sides of the tortilla inward, then roll tightly from the bottom up. Slice in half and serve immediately.
🔧Equipment
- Mixing bowl
- Grill pan or skillet
- Tongs
- Knife and cutting board
- Small bowl for sauce
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Grilled Chicken Wrap Works
❓ Frequently Asked Questions About Grilled Chicken Wrap
1. What type of chicken is best for a grilled chicken wrap?
The best type of chicken for a grilled chicken wrap is boneless, skinless chicken breast or thigh. Chicken breast is leaner and has a milder flavor, while chicken thigh is juicier and more flavorful. You can also use pre-marinated chicken for added convenience.
2. How do I keep my grilled chicken wrap from getting soggy?
To prevent a soggy wrap, pat the grilled chicken dry before assembling, and avoid overfilling with wet ingredients like tomatoes or sauces. You can also lightly toast the tortilla before adding fillings or use a spread like hummus or cream cheese as a moisture barrier.
3. What are some good sauce options for a grilled chicken wrap?
Popular sauce options include ranch dressing, garlic aioli, honey mustard, tzatziki, barbecue sauce, or sriracha mayo. You can also mix your own by combining Greek yogurt with herbs, lemon juice, and spices for a lighter option.
4. Can I make a grilled chicken wrap ahead of time?
Yes, you can prep the ingredients ahead of time, but it’s best to assemble the wrap just before eating to avoid sogginess. Store the grilled chicken, chopped veggies, and sauces separately in the fridge, then wrap them together when ready to serve.
5. What can I use instead of a tortilla for a grilled chicken wrap?
If you want a low-carb or gluten-free option, try using large lettuce leaves (like romaine or butter lettuce), collard greens, or a flatbread like naan or pita. You can also use a low-carb tortilla or a large slice of grilled eggplant as a wrap alternative.