How to Make a Killer Grilled Chicken Wrap That’ll Make Your Taste Buds Dance

Are you tired of boring lunches? Want something that’s easy to make but tastes like it came from your favorite restaurant? Well, grab your apron because I’m gonna show you how to make a grilled chicken wrap that’ll knock your socks off! These wraps are perfect for quick lunches, easy dinners, or meal prep for the week ahead.

I’ve been making these wraps for years, and they’re always a hit with my family. The best part? They’re super versatile, so you can customize them with whatever ingredients you have on hand. Let’s dive in!

What Makes These Grilled Chicken Wraps So Good?

Before we get to the recipe let me tell you why these wraps are worth making

• Juicy chicken: Perfectly seasoned and grilled to perfection
• Versatile: Customize with your favorite veggies and sauces
• Quick & easy: Ready in under 30 minutes
• Meal prep friendly: Make ahead for lunches all week
• Crowd pleaser: Even picky eaters love these!

Ingredients You’ll Need

For the grilled chicken

• 1-1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons lemon juice
• 2 teaspoons oregano
• 1 teaspoon paprika
• 2 teaspoons salt
• 2 teaspoons seasoning blend (I love using a Southwest-style seasoning)

For the wraps:

• 4 large flour tortillas (10-12 inch)
• Lettuce (romaine or iceberg work great)
• Sliced tomatoes
• Thinly sliced red onion
• Shredded cheese (Monterey Jack or Pepper Jack)
• Your favorite sauce (tzatziki, ranch, or spicy mayo)

Step-by-Step Instructions

Prep and Marinate the Chicken

1. Slice the chicken: Place chicken breasts on a cutting board and carefully slice them horizontally to create thin cutlets. This helps them cook faster and more evenly.

2. Make the marinade: In a bowl, mix olive oil, lemon juice, oregano, paprika, and salt.

3. Marinate: Add the chicken to the marinade, making sure each piece is well coated. Let it sit for at least 30 minutes, but if you’ve got time, marinate for up to 24 hours in the fridge for maximum flavor.

Grill the Chicken

1. Preheat your grill: Set up your grill for 2-zone cooking at medium heat (350-375°F). If you’re using a charcoal grill, bank the hot coals to one side.

2. Sear the chicken: Place the chicken on the hot side of the grill and sear for about 3-4 minutes per side until you get nice grill marks.

3. Finish cooking: Move the chicken to the cooler side of the grill, close the lid, and let it finish cooking for about 15-20 minutes until it reaches 160°F internally.

4. Rest: Remove the chicken from the grill and let it rest for at least 5 minutes before slicing. This keeps all those juices in!

Warm the Tortillas

1. Quick grill: Place your tortillas on the grill for about 30 seconds per side. This makes them pliable and easier to roll without tearing.

2. Keep warm: Fold the warmed tortillas in a clean kitchen towel to keep them soft and warm while you prep the rest.

Assemble Your Wraps

1. Layer ingredients: Lay a tortilla flat and add a tablespoon of your sauce down the center. Top with lettuce, sliced grilled chicken, cheese, tomatoes, and red onion.

2. Roll it up: Fold in the sides of the tortilla, then roll it up tightly from the bottom.

3. Optional toasting: For an extra crispy wrap, brush the outside with a little oil and place it back on the grill for about 1 minute per side.

Pro Tips for Perfect Wraps

• Don’t overcook the chicken: Nobody likes dry chicken! Use a meat thermometer to make sure it’s just right.
• Warm those tortillas: Seriously, don’t skip this step. Cold tortillas crack and split.
• Don’t overstuff: It’s tempting to pile on the fillings, but an overstuffed wrap will just fall apart.
• Seal with cheese: Sprinkle a little cheese on the outside edge of your wrap before the final roll—it’ll melt and help seal the wrap.

Sauce Options to Take Your Wrap to the Next Level

The sauce can make or break your wrap! Here are some options:

Tzatziki Sauce

Mix 2 cups Greek yogurt with grated cucumber (squeezed to remove excess moisture), minced garlic, dill, and lemon juice. Season with salt and pepper.

Cowboy Sauce

Think ranch meets cowboy butter—smoky, tangy, and a little spicy. Perfect if you want something with a kick!

Simple Spicy Mayo

Mix 1/2 cup mayo with 1 tablespoon sriracha and a squeeze of lime juice.

Mix and Match: Customize Your Wrap

One of the things I love most about these wraps is how easy they are to customize! Here are some ideas:

Cheese Options

• Monterey Jack (melts beautifully)
• Pepper Jack (adds a nice kick)
• Cheddar (classic flavor)
• Mexican blend (why not?)

Veggie Add-Ins

• Avocado slices
• Roasted corn
• Bell peppers
• Cucumber
• Pickled jalapeños
• Green onions

Storage and Meal Prep Tips

These wraps are perfect for meal prep! Here’s how to store them:

1. Let them cool completely before wrapping.
2. Wrap individually in foil or parchment paper.
3. Store in an airtight container in the fridge for up to 3 days.
4. To reheat: Place in a hot skillet or grill pan to crisp up the outside. Or eat them cold—they’re delicious either way!

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless chicken thighs work great and are often juicier. Just adjust the cooking time as needed.

What’s the best way to warm tortillas if I don’t have a grill?

You can warm them in a dry skillet for about 30 seconds per side, or wrap them in damp paper towels and microwave for 15-20 seconds.

Can I make these ahead for a party?

Yes! Prep all components separately and set up a “wrap station” so everyone can assemble their own. Keep the grilled chicken warm in a slow cooker on the “warm” setting.

How do I keep my wrap from getting soggy?

Put the sauce in the middle, not directly on the tortilla, and make sure your lettuce creates a barrier between wet ingredients and the tortilla.

Serving Suggestions

These wraps are pretty filling on their own, but if you want to round out the meal, try serving them with:

• Potato chips
• Sweet potato fries
• Corn slaw
• Potato salad
• Simple green salad

The Final Wrap-Up (See What I Did There?)

Making grilled chicken wraps is super easy once you get the hang of it. The key is juicy, well-seasoned chicken and a good balance of fresh ingredients. Whether you’re making these for a quick lunch or dinner, they’re sure to satisfy!

I make these at least once a week during summer, and my kids always devour them. The best part is that everyone can customize their own wrap, so there’s no complaining about ingredients they don’t like. Win-win!

So fire up that grill and get wrapping! Your taste buds (and your family) will thank you.

Easy Grilled Chicken Wrap Recipe (Printable Version)

Ingredients:

• 1-1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons oregano
• 1 teaspoon paprika
• 2 teaspoons salt
• 4 large flour tortillas
• Lettuce, tomato, red onion
• Shredded cheese
• Your favorite sauce

Instructions:

1. Slice chicken horizontally into thin cutlets
2. Marinate in oil, lemon juice, and seasonings (30+ minutes)
3. Grill chicken 3-4 minutes per side, then move to cooler side until 160°F internal temp
4. Let chicken rest 5 minutes before slicing
5. Warm tortillas on grill 30 seconds per side
6. Assemble wraps with sauce, lettuce, chicken, cheese, and veggies
7. Roll tightly and optionally grill for 1 minute per side
8. Enjoy!

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