A fresh Grilled Chicken Wrap is the perfect easy weeknight lunch or dinner that only takes a few minutes to make. You can even marinade and grill the chicken ahead of time for faster assembly.
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We love easy wrap recipes and we crave these grilled chicken wraps in our house. The balance of sweet, tangy, and savory flavors is so good! You can toast the wrap so the tortilla is crispy and the cheese melts. This grilled chicken wrap recipe is sandwich perfection!
If you love simple sandwich recipes, you will love our Roast Beef Sliders and Turkey Sloppy Joes!
Why You’ll Love This Recipe
- An Easy Meal All in One: Wraps for lunch are our go-to when we don’t feel like cooking but we still want something homemade and fresh that has a good amount of protein. Each bite is balanced with the tender chicken, fresh veggies, and soft tortilla.
- Amazing Sauces: The chicken marinade and creamy cilantro lime sauce pack so much flavor into this wrap. Some chicken wrap recipes can be a little boring (we said it!) but not this one!
- Versatile: Customize the ingredients, sauce, and spices however you like. You can keep these mild, make them spicier, or try them with turkey or ham, too!
Ingredients
- Chicken Breasts: Fresh boneless, skinless chicken breasts work perfectly for a chicken wrap sandwich. Cut them lengthwise to help them cook evenly and quickly. Boneless, skinless thighs would also work. Keep in mind dark meat takes a little longer to cook.
- Marinade Base: We're going to combine olive oil, honey, ketchup, apple cider vinegar, and lime juice. It's a great blend of tangy and sweet. We recommend using fresh lime juice for the best flavor.
- Marinade Seasonings: The unique blend of spices we're using in the marinade includes paprika, chili powder, coriander, and oregano. This creates a warm, slightly spicy flavor. You could use smoked paprika if you want even more smoky flavor.
- Sour Cream and Mayonnaise: These two creamy elements will make the crema sauce base for each grilled wrap. You can substitute Greek yogurt if you want a lighter version.
- Fresh Ingredients: In the produce section, you'll want to pick up cilantro, Roma tomatoes, and iceberg lettuce. Cilantro is used for the sauce and lettuce and tomato add freshness and crunch to the sandwich.
- Cheese: We love using shredded cheddar cheese (medium or sharp) for the perfect melty cheese on this wrap. You could also use Colby Jack, mozzarella, or Parmesan.
- Flour Tortillas: Large (burrito-size) flour tortillas work best for these wraps. We love to toast them but you can also leave them untoasted if you like the softer texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Bacon: Bacon is an amazing addition to these zesty wraps.
- Buffalo Wraps: Instead of a honey-lime marinade, use buffalo sauce to infuse the chicken with some spicy flavor. Swap bleu cheese for the cheddar and use ranch instead of cilantro-lime sauce.
- Gluten-Free Option: Instead of using flour tortillas, use gluten-free tortillas or make lettuce wraps using romaine lettuce or Boston lettuce to wrap the chicken.
- Mediterranean Flavors: Use a Greek-inspired marinade with oregano, garlic, and lemon. Make the creamy element tzatziki sauce and add in cucumber, red onion, feta cheese, and Kalamata olives.
How to Make Grilled Chicken Wrap
Here’s how to make a chicken wrap. It’s super easy!
Step 1: Make the Marinade. In a large bowl or freezer bag, add the olive oil, honey, ketchup, apple cider vinegar, lime juice, paprika, chili powder, coriander, and oregano. Mix everything well.
Step 2: Marinade the Chicken. Cut the chicken breasts in half lengthwise so they're in cutlets. Add the marinade and refrigerate for a minimum of 30 minutes so the flavors can soak in.
Step 3: Mix the Lime Crema Sauce. Put the sour cream, mayonnaise, minced cilantro, lime juice, black pepper, garlic powder, and salt in a bowl. Stir everything together until it's well incorporated and stick in the fridge to cool.
Step 4: Grill the Chicken. Remove the chicken from the marinade and save the extra. Cook in a grill pan or on a preheated grill. Grill for 5-7 minutes on each side or pan fry for 3-5 minutes on each side. Baste halfway through with the remaining marinade.
Step 5: Rest the Chicken. Remove the chicken from the heat and let it rest for 5 minutes before you slice it.
Step 6: Assemble. On each tortilla wrap, add the lettuce, chicken, cheese, and cilantro lime sauce.
Step 7: Toast the Wraps. Fold each wrap up, then cook it for 2-3 minutes in a large skillet or on the grill until golden brown.
Step 8: Serve. Serve the grilled chicken ranch wrap with the remaining cilantro-lime crema sauce. Yum!
Hint: Make the Chicken Ahead
If you’re meal prepping for the week or you’re going to be short on time when assembling, you can marinade and grill the chicken ahead of time and keep it in the fridge for up to 1-2 days.
Expert Tips
- Tenderize the Chicken: The lime juice in the marinade will help tenderize it. If you want to break down the muscle fibers a little more, you can use a meat mallet to flatten it.
- For Moist Chicken: Add a little bit of oil when grilling the chicken to prevent it from sticking to the pan and so it gets the perfect sear.
- Wrapping the Tortilla: Fold in the sides of the tortilla before rolling them up so make sure all of the ingredients stay inside the wrap.
- Storing and Reheating: These chicken wraps are best made and served fresh. You can make the grilled chicken ahead of time and keep it in the fridge for up to 4 days. Reheat the chicken in the microwave on medium heat for 30-60 second intervals until it is heated through, or you can serve it cold if you prefer.
Serving Suggestions
This grilled chicken wraps recipe is great for a fresh lunch or dinner with family. You could also pack these in your kids’ or partner’s lunch or take them for a lovely picnic! Here are some ideas for how to serve them.
- Serve with cottage cheese ranch dip or Wingstop ranch for dipping.
- If you're hungry, you could also pair the wraps with this Italian pasta salad, deviled egg pasta salad, or oven roasted potatoes.
- These wraps go great with a side salad like this strawberry and spinach salad or cucumber tomato salad.
- These would pair beautifully with a bowl of homemade soup like vegetable beef soup or chicken noodle soup with egg noodles.
Recipe FAQs
Chicken needs to be at an internal temperature of 165°F. It will usually take 5-7 minutes of grilling time for the perfect doneness but this time may vary depending on the thickness of your chicken breasts.
Reheat them wrapped in foil in a 350°F oven for 10-12 minutes. If you're using a microwave, wrap them loosely in a slightly damp paper towel and heat in 30-second intervals to prevent the tortilla from becoming tough.
Yes, you can prepare all of the components in advance. Marinate and grill the chicken, make the crema, and chop the veggies. Store everything separately in the fridge for up to 2 days. Then assemble just before serving for the best texture.
Place the lettuce leaves down first as a barrier, be sure not to overfill them, and make sure to fold in the sides before rolling. Grilling the wrap once it's assembled will also help seal it and keep everything together.
More Delicious Chicken Recipes
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Grilled Chicken Wrap
Ingredients
Grilled Chicken
Cilantro Lime Crema
- 1 ¼ cup sour cream
- 2 tablespoons mayonnaise
- ¼ cup cilantro minced
- 1 tablespoon lime juice
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For The Wraps
- 6 tortilla Wraps
- 6 large iceberg lettuce leaves
- 1 ½ cups cheddar cheese shredded cheese
- 1 large Roma tomatoes chopped
Instructions
- In a large bowl or freezer bag, add olive oil, honey, ketchup, apple cider vinegar, lime juice, paprika, chili powder, coriander, and oregano. Mix until well combined.
- Cut chicken breasts in half lengthwise, making two cutlets. Add chicken to marinade and refrigerate for a minimum of 30 minutes.
- Add cilantro lime crema ingredients to a small bowl. Mix until well combined and refrigerate.
- Remove the chicken from the marinade and reserve. Cook chicken in a grill pan over medium-high heat or a preheated grill to medium heat. Grill chicken for 5-7 minutes or pan fry for 3-5 minutes on each side. Baste halfway through grilling with reserved marinade
- Remove and let rest for 5 minutes before slicing.
- Assemble wraps, starting with a tortilla wrap, one lettuce leaf, chicken, cheese, and cilantro lime crema sauce.
- Fold the wraps and cook for 2-3 minutes in a large skillet or on the grill until golden brown.
- Serve with remaining cilantro-lime crema sauce, and enjoy!
Notes
- When marinating the chicken, flip the bag or stir occasionally to ensure better flavor distribution. Thirty minutes is the minimum but 2-4 hours will give you even more flavor.
- When making the cilantro-lime crema, make it before you start grilling the chicken so there's time for the flavors to meld together while it cools in the refrigerator.
- Don't overfill your wraps. Leave about an inch of space around the edges when adding the ingredients.
- Toast the assembled wraps until they are golden brown, about 2-3 minutes per side. This creates a crispy exterior and keeps the inside melty and hot.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
These are so easy to make and have the most amazing flavor from the chicken marinade.