This simple grilled chicken wrap will change your lunch game forever.
Every bite is a flavor explosion, with juicy marinated and grilled chicken, crisp veggies, and a creamy garlic sauce.
This wrap is the perfect choice for a quick yet satisfying lunch or dinner. It’s packed with protein and fresh veggies, so it’s delicious and nutritious.
I love serving these alongside homemade potato chips or a fresh green salad!
Why You’ll Love This Grilled Chicken Wrap
Versatile Meal Option: It can be enjoyed as a quick lunch, a satisfying dinner, or even a picnic favorite. Its adaptability makes it perfect for any occasion.
Vibrant Presentation: With its colorful array of ingredients, this wrap is delicious and visually appealing. It’s sure to impress guests with its enticing appearance.
Customizable: Adjust the ingredients to suit your preferences or dietary needs. Swap out the cheese, add more veggies, or try different herbs for a personalized touch.
Irresistible Taste Experience: The savory grilled chicken and creamy garlic sauce create a mouthwatering taste. You won’t be able to resist coming back for more.
Ingredients
Boneless, Skinless Chicken Breasts: Tender and lean chicken breasts absorb the marinade beautifully, ensuring a juicy and flavorful bite in every wrap. You can also use boneless, skinless thighs.
Olive Oil: A staple in cooking, this oil adds richness and helps to lock in moisture.
Lemon Juice: Zesty lemon juice adds acidity to the marinade, balancing the richness of the olive oil and elevating the dish.
Garlic: Mince it for maximum flavor. Garlic infuses the marinade with a robust aroma and a savory kick.
Spices and Seasonings: A blend of paprika, cumin, dried oregano, smoked paprika (optional), black pepper, and salt.
Large Flour Tortillas: They’re the perfect vessel for wrapping up all the delicious fillings.
Veggies: Crisp lettuce, juicy tomatoes, refreshing cucumbers, and sharp red onions bring freshness and crunch to each bite.
Avocado: Creamy avocado adds a luxurious texture.
Cheddar or Mozzarella Cheese: Shredded cheese enhances the wrap’s overall taste and texture.
Fresh Cilantro or Parsley: A sprinkle of herbs brightens the dish with color and freshness.
Creamy Garlic Sauce: This luscious sauce combines Greek yogurt (or mayonnaise), lemon juice, olive oil, minced garlic, and Dijon mustard (optional). Season it with salt and pepper.
How to Make a Grilled Chicken Wrap
Making this wrap is so easy, but it’s a restaurant-quality meal!
1. Make the marinade. Add the olive oil, lemon juice, minced garlic, paprika, cumin, oregano, smoked paprika (if using), salt, and pepper. Mix to combine.
2. Marinate. Add the chicken breasts and coat them thoroughly in the marinade. Let the chicken marinate for at least 30 minutes (up to 2 hours) in the refrigerator for extra flavor.
3. Grill. Preheat your grill (or grill pan) over medium-high heat. Lightly oil the grill grates. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°Fahrenheit and the chicken has grill marks. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
4. Prep the sauce. Add the Greek yogurt, lemon juice, olive oil, minced garlic, and mustard (if using) to a small bowl. Season with salt and pepper. Mix to combine. Adjust the flavors to your liking.
5. Assemble. Lay a tortilla flat and spread a tablespoon (or more) of the creamy garlic sauce in the center. Add a handful of chopped lettuce, diced tomatoes, sliced cucumbers, and onions. Layer a few slices of avocado. Top with the grilled chicken slices and sprinkle some shredded cheese. Garnish with fresh cilantro or parsley if desired.
6. Serve. Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top. Tuck in the filling as you go. Slice the wrap in half diagonally for easy serving. Serve immediately, or wrap it in foil to keep warm for later.
Tips for the Best Grilled Chicken Wrap
Follow these tips for the very best wrap.
- Give the chicken a good pounding. Pound the chicken breasts to an even thickness to ensure they cook evenly on the grill.
- Don’t forget to preheat! Preheat your grill to medium-high heat and lightly oil it to prevent sticking.
- Give it a rest. After grilling, let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Spice up the sauce. Adjust the flavors of the creamy garlic sauce by adding more lemon juice, garlic, or seasoning.
- Be strategic. When assembling the wrap, layer the ingredients strategically to ensure even distribution and prevent the wrap from falling apart.
- Try tasty variations. Add pickles, olives, jalapeños, hummus, tzatziki, or roasted red peppers to customize your wrap.
How to Store
If you have leftovers, here’s how to keep your wrap fresh.
To Store: Place the grilled chicken wrap in an air-tight container or tightly wrap it in aluminum foil. Store in the refrigerator for up to 3 days.
To Freeze: Place the grilled chicken slices in a single layer on a baking sheet and freeze until solid. Transfer the frozen chicken to a freezer-safe bag or container. Store for up to 2 months; thaw in the refrigerator before using in wraps.
To Reheat: Unwrap the chicken wrap and microwave for 30-60 seconds. Or warm it in a preheated oven at 350°Fahrenheit for 5-10 minutes. For best results, reheat the chicken separately and reassemble the wrap with fresh vegetables.
Grilled Chicken Wrap
4
servings15
minutes15
minutes540
kcalThis easy grilled chicken wrap is full of so much flavor! Combined with veggies, avocado, and cheese, it’s a true lunchtime delight!
Ingredients
- For the Chicken Marinade:
2 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika, optional
1/2 teaspoon black pepper
1/2 teaspoon salt
- For the Wrap:
4 large flour (white or wheat) tortillas
1 cup romaine or iceberg lettuce, chopped
1 medium tomato, diced
1 small cucumber, sliced thinly
1 small red onion, thinly sliced
1 avocado, sliced
1/2 cup shredded cheddar or mozzarella cheese
Fresh cilantro or parsley for garnish, optional
- For the Creamy Garlic Sauce:
1/2 cup Greek yogurt or mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard, optional
Salt and pepper to taste
Instructions
- Add the olive oil, lemon juice, minced garlic, paprika, cumin, oregano, smoked paprika (if using), salt, and pepper. Mix to combine.
- Add the chicken breasts and coat them thoroughly in the marinade. Let the chicken marinate for at least 30 minutes (up to 2 hours) in the refrigerator for extra flavor.
- Preheat your grill (or grill pan) over medium-high heat. Lightly oil the grill grates. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°Fahrenheit and the chicken has grill marks. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.
- Add the Greek yogurt, lemon juice, olive oil, minced garlic, and mustard (if using) to a small bowl. Season with salt and pepper. Mix to combine. Adjust the flavors to your liking.
- Lay a tortilla flat and spread a tablespoon (or more) of the creamy garlic sauce in the center. Add a handful of chopped lettuce, diced tomatoes, sliced cucumbers, and onions. Layer a few slices of avocado. Top with the grilled chicken slices and sprinkle some shredded cheese. Garnish with fresh cilantro or parsley if desired.
- Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top. Tuck in the filling as you go. Slice the wrap in half diagonally for easy serving. Serve it immediately, or wrap it in foil to keep warm for later.
Notes
- Pound the chicken breasts to an even thickness to ensure they cook evenly on the grill.
- Adjust the flavors of the creamy garlic sauce to your liking by adding more lemon juice, garlic, or seasoning.
- Add pickles, olives, jalapeños, hummus, tzatziki, or roasted red peppers to customize your wrap.
