Recently had a craving for fast grilled chicken wraps that don’t skimp on taste? Found em! My family eats these wraps faster than I can make them, so I consider the possibility that they may not be in a small minority in the reluctant-cooking-around-school-time camp. The juicy charred chicken along with fresh veggies and that sauce…omg. Seriously so great for a busy weeknight or meal prep lunch.
These Grilled Chicken Wraps Are Perfect Because:
I used to hate making grilled chicken wraps – they’re either too dry or fall apart. Then I discovered this way. I actually made these last month for a party for my sister’s birthday set (she always bitches about boring-ass chicken) and even she was like, “You gotta hook me up with this recipe!
What’s appealing about these grilled chicken wraps is that you can prepare most parts of this dish in advance and just put everything together when you’re ready to eat. Fab for fussy eaters as well because everyone can make their own. They’re also much healthier than takeout but with the satisfying handheld thing happening.
Ingredients You’ll Need
For the Chicken
2 lbs boneless skinless chicken breasts (thicker ones are fine, but thinner works best)
2 tablespoons olive oil (no need to use anything fancy)
1 tbsp paprika
1 tsp garlic powder (mine was fresh but whatevs, you do you)
1 tsp onion powder
1/2 tsp cumin
Salt & pepper to taste
The chicken is obvs the star of this show. If you prefer juicier meat, chicken thighs are incredible in its place. If you love thick soups, make the chowder.
For the Wraps
6 8- 10″ Flour tortillas
1c lettuce (I think romaine holds up best) shredded
1 large tomato, diced
1/2 red onion, thinly sliced
1 avocado, thinly sliced (optional but highly recommended)
shredded cheddar or Mexican blend cheese (I used 1/2 cup)
Tortillas matter, a bunch and then some — get the ones that feel flexible, not stiff. Lettuce wraps can also work, but to be honest, it’s just not as satisfying.
For the Sauce
1/2 cup Greet yogurt (or sour cream)
2 tbsp lime juice
1 tbsp honey
1 clove garlic, minced
1/4 tsp salt
Hot sauce to taste (optional)
It is this sauce that makes everything work together. It’s healthier with Greek yogurt, but sour cream is richer. Don’t like measuring much, eyeball it it, can’t really screw this up.
Instructions How to Make Grilled Chicken Wraps
Step 1: Prepare and Season Chicken
Combine olive oil with all spices in a bowl
Coat agile with season Mayonnaise decline and Copy over chicken.
Rest for 15m (or overnight in the fridge if you’re organised)
Tip: Don’t overlook the step of marinating. Even 15 minutes makes a big difference in flavor. If chicken breasts are very thick, pound them out a little for even thickness.
Step 2: Grill the Chicken
Preheat grill or grill pan to medium-high.
Put chicken on grill, grill 5 to 7 mins each side
Chicken is done when it reaches 165°F or when the juices run clear
Let sit 5 mins then slice (so it doesn’t dry out)
Slice into strips
It also works with a grill pan if you don’t have an outdoor grill. If you have pretty grill marks but the chicken is not fully cooked, reduce heat and cover with foil to finish cooking without burning.
Step 3: Make the Sauce
Combine all of the sauce ingredients in a small bowl
Taste and adjust seasoning
Chill until ready to use.
Lavash PaniniImageLavash PaniniCreditAndrew Scrivani for The New York Times 1 hour, plus 1 hour’s resting Marie Lawrence Andrew Scrivani for The New York Times This flatbread-wrapped sandwich is inspired by Persian grilled-vegetable sandwiches called mirza ghasemi.6 ounces whole-wheat lavash (two pieces), available in some supermarkets16 large basil leaves2 medium-size zucchini, trimmed and sliced lengthwise as thinly as possible3 to 4 red bell peppers, halved and seeded8 scallions or 2 bunches green onions2 tablespoons plus 2 teaspoons extra-virgin olive oilKosher salt and black pepper1 chipotle in adobo, chopped, optional6 tablespoons crumbled feta (optional)1 large garlic clove, grated or mashed to a paste1. Heat grill to medium-high, or heat oven to 375 degrees (use convection if you have it).Lay each piece of lavash out on a work surface, two layers if possible, and use the basil leaves to line one edge. Divide remaining vegetables and scallions between lavash, then drizzle each with 1 tablespoon oil, and sprinkle with salt and pepper. Add the chipotle and feta, if using, to one piece, and assemble the sandwich, pinching the edges to seal.2. Grill, preferably on a panini press, over a medium-hot fire for about 3 minutes a side, or until sandwich is crisp and brown on both sides. Alternatively, grill for about 10 minutes in the oven, weighting the sandwich down with a panini press, Pyrex bowl or foil-covered brick, or with a sheet pan weighted with a couple of cans of tomatoes. Cut into wedges and serve hot or at room temperature. Can be made up to 3 hours in advance, in which case lay on a rack and warm for 5 minutes in a low oven. Can make sauce up to 3 days ahead and keep in fridge.
Step 4: Assemble Wraps
Warm tortillas (I stuck them in the microwave for 30 seconds -or they even ran them over a pan with no water)
Divide sauce down the center of each tortilla, spreading to edges.
Arrange lettuce, strips of chicken, tomato, onion, avocado, and cheese.
Fold in bottom, sides, and roll up
Do not OVERSTUFF, you’ll make a mess of them when eating! Wrap tightly in foil if taking for lunch.
Savory Grilled Chicken Wraps Variations
Buffalo Style
Stir remaining 2 tbsp buffalo sauce into chicken marinade and drizzle inside wrap. Use blue cheese crumbles in place of cheddar.
Mediterranean
Substitute tzatziki for plain sauce. Stir in cucumber, feta cheese and olives. Omit the cumin and add oregano to marinade.
BBQ Ranch
Brush chicken with BBQ sauce during last 2 mins of grilling. Sub ranch dressing for yogurt sauce. Add bacon bits.
Tex-Mex
Stir in black beans, corn and jalapeños. Taco seasoning on chicken. Top with guacamole and salsa.
Asian-Inspired
Keep the chicken soaked in a garlic, ginger and soy sauce marinade. Toss with chopped carrots, cucumber and cilantro. Sub hoisin or peanut sauce for the yogurt sauce.
It’s Time to Make These Grilled Chicken Wraps Your Own!
These grilled chicken wraps, I gotta tell you, have been a dinner saver at my house. My teenager who never met a piece of chicken he didn’t complain about being “the same old chicken” begs for these. Huge win!
And if you’re in the mood for more chicken, you should also try out my Chipotle Ranch Grilled Chicken Burrito. It’s made using similar technique and method but with a different flavor.
The thing I love best about these grilled chicken wraps is that they fill this middle ground perfectly – they’re not quite a “4 course meal of my own making” super healthy and homemade meal, but they’re also not a junky meal you’re going to regret in the long run. You don’t need any fancy techniques, just a couple of good ingredients and a few mins of your time. Try em and let me know what happens!
Homemade Grilled Chicken Wraps FAQs
Can you make these grilled chicken wraps in advance?
Definitely! Grill chicken and prepare veggies 3 days in advance. Store separately in fridge. Just prepare and arrange when you are ready to eat. For meal prep, wrap them individually in plastic wrap or foil, but do not add the avocado until mealtime.
I’ve managed to prevent my grilled chicken wraps from being soggy by doing what I know best.
Pat veggies dry before putting them down and add sauce between chicken and lettuce, not directly on tortilla. (If taking them for lunch, wrap in parchment paper and then foil and refrigerate.)
How do I reheat leftover grilled chicken for wraps?
Microwave is not good for reheating chicken in general (it gets rubbery). Instead, put small amount of water in your skillet, heat, add chicken and cover 2-3 mins. Keeps moisture in.
Grilled Chicken Wraps Can they be frozen These chicken wraps can be frozen.
Not suited for assembled wraps – veggies will be mushy. But cooked chicken freezes liek a dream! Divide among bags and freeze up to 3 months. Defrost overnight in the fridge when you are ready to use.
What can I use instead of Greek yogurt for the sauce?
Sour cream works great. For dairy-free, switch in mashed avocado mixed with lime juice or hummus thinned with a bit of olive oil and lemon juice.
How can I can these gluten free grilled chicken wraps?
Simply replace the regular tortillas with gluten-free tortillas or a couple of large lettuce leaves. Also double-check that all seasonings are marked gluten-free.
What are the best sides for grilled chicken wraps?
Fast sides that work: corn chips with salsa, side salad, after all, or Chicken Chimichangas if you’re feeding a crowd. In summer, grilled corn on the cob is a perfect partner.