Our chicken wraps are the ultimate meal solution—quick, healthy, and endlessly versatile. Whether you’re craving a light lunch, a speedy dinner, or a satisfying snack, these 20 delicious recipes have you covered. From zesty Mediterranean flavors to cozy, comforting classics, there’s a wrap here for every taste and occasion. Let’s dive in and find your new favorite!
Grilled Chicken and Avocado Wrap
Nothing beats a quick, satisfying lunch that packs flavor and nutrition into one handheld package. Need a meal that’s ready in minutes and keeps you full? This grilled chicken and avocado wrap delivers with minimal effort and maximum taste.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 boneless, skinless chicken breasts (about 6 oz each, or substitute with thighs)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1 ripe avocado, pitted and sliced
– 1/2 cup shredded cheddar cheese (or Monterey Jack)
– 1/4 cup sour cream
– 2 large flour tortillas (10-inch size, warmed for flexibility)
– 1 cup shredded lettuce (iceberg or romaine)
– 1/4 cup diced tomatoes (optional, for freshness)
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub the chicken with olive oil, then sprinkle evenly with chili powder, garlic powder, and salt.
4. Place the chicken on the hot grill and cook for 5–6 minutes per side, until internal temperature reaches 165°F and juices run clear.
5. Remove the chicken from the grill and let it rest on a cutting board for 3 minutes to retain moisture.
6. Slice the rested chicken into thin strips against the grain for tenderness.
7. Warm the tortillas in a dry skillet over low heat for 30 seconds per side to prevent cracking.
8. Lay each tortilla flat and spread 2 tbsp of sour cream evenly over the center.
9. Layer half of the shredded lettuce, sliced avocado, chicken strips, cheese, and diced tomatoes (if using) on each tortilla.
10. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
11. Cut each wrap in half diagonally for easier serving.
Zesty grilled chicken pairs with creamy avocado for a satisfying crunch in every bite. Serve these wraps immediately with a side of salsa or chipotle sauce for an extra kick, or pack them chilled for a picnic—they hold up well without getting soggy.
Spicy Southwest Chicken Wrap
This spicy wrap delivers bold Southwest flavors in a handheld meal. Tender chicken gets coated in a smoky chipotle marinade, then wrapped with crisp veggies and creamy avocado. It’s perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch strips
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp chipotle powder, adjust to taste for heat
– 1 tsp ground cumin
– ½ tsp garlic powder
– ½ tsp salt
– 4 large flour tortillas, 10-inch size
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1 avocado, sliced
– ½ cup shredded cheddar cheese
– ¼ cup sour cream, for serving
Instructions
1. In a medium bowl, combine chicken strips, olive oil, chipotle powder, cumin, garlic powder, and salt. Toss until chicken is evenly coated. Tip: Let it marinate for 10 minutes for deeper flavor.
2. Heat a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 4–5 minutes per side until internal temperature reaches 165°F and strips are browned.
3. Remove chicken from skillet and set aside. Warm tortillas in the same skillet for 30 seconds per side until pliable. Tip: Cover with a towel to keep them soft.
4. Lay tortillas flat. Divide shredded lettuce evenly among them, placing it in the center.
5. Top lettuce with cooked chicken, diced tomatoes, avocado slices, and shredded cheddar cheese.
6. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to enclose. Tip: If tortillas tear, use a second one for a double wrap.
7. Serve wraps immediately with sour cream on the side. Here, the creamy avocado balances the smoky spice, while the crisp lettuce adds a refreshing crunch. Heat up any leftovers in a skillet for a quick lunch, or slice them into pinwheels for a party appetizer.
Greek Yogurt Chicken Caesar Wrap
Grab a quick, protein-packed lunch with this Greek yogurt chicken Caesar wrap that swaps heavy mayo for a tangy, lighter dressing. Grilled chicken, crisp romaine, and a creamy yogurt-based Caesar come together in a portable whole-wheat tortilla. Get a satisfying meal ready in under 30 minutes.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1/2 cup plain Greek yogurt (full-fat for creaminess)
– 2 tbsp grated Parmesan cheese
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1 tsp Dijon mustard
– 1/2 tsp Worcestershire sauce
– 2 cups chopped romaine lettuce
– 2 large whole-wheat tortillas (10-inch size)
– 1/4 cup croutons (optional, for extra crunch)
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Rub the chicken with olive oil, then season both sides evenly with garlic powder, black pepper, and salt.
3. Preheat a grill or grill pan to medium-high heat (about 400°F).
4. Place the chicken on the grill and cook for 6 minutes without moving it to develop grill marks.
5. Flip the chicken and cook for another 6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juices before slicing.
7. While the chicken rests, make the dressing: in a small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
8. Slice the rested chicken into thin strips against the grain for tenderness.
9. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
10. Assemble the wraps: spread 2 tablespoons of the yogurt dressing evenly down the center of each tortilla.
11. Top each with 1 cup of chopped romaine lettuce, half of the sliced chicken, and 2 tablespoons of croutons if using.
12. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
13. Slice each wrap in half diagonally for easier eating.
14. Best served immediately while the chicken is warm and the lettuce is crisp. The creamy, tangy dressing clings to every bite without heaviness, and the whole-wheat tortilla adds a nutty flavor. For a twist, add sliced avocado or sun-dried tomatoes before rolling.
Mediterranean Chicken Hummus Wrap
Rethink your lunch routine with this Mediterranean chicken hummus wrap—it’s fresh, fast, and packed with flavor. Ready in under 30 minutes, it’s a perfect make-ahead meal for busy days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tbsp olive oil, or any neutral oil
– 1 tsp dried oregano
– ½ tsp garlic powder
– ½ tsp salt, adjust to taste
– ¼ tsp black pepper
– 4 large flour tortillas, 10-inch size
– 1 cup hummus, store-bought or homemade
– 1 cup chopped romaine lettuce
– 1 cup diced cucumber
– ½ cup crumbled feta cheese
– ¼ cup sliced Kalamata olives
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Pat the chicken strips dry with paper towels to ensure even browning.
2. In a medium bowl, toss the chicken with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
3. Heat a large skillet over medium-high heat until a drop of water sizzles.
4. Add the chicken to the skillet in a single layer, cooking for 5–6 minutes without stirring to develop a golden crust.
5. Flip the chicken strips and cook for another 4–5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a plate and let it rest for 3 minutes to retain juices.
7. Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side to make them pliable.
8. Spread ¼ cup of hummus evenly over the center of each tortilla, leaving a 1-inch border.
9. Layer ¼ cup of romaine lettuce, ¼ cup of diced cucumber, and one-quarter of the cooked chicken on top of the hummus.
10. Sprinkle each wrap with 2 tablespoons of feta cheese and 1 tablespoon of sliced olives.
11. Garnish with chopped parsley for a fresh finish.
12. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
Offering a satisfying crunch from the fresh veggies and creamy texture from the hummus, this wrap balances savory chicken with briny olives and tangy feta. Serve it immediately or wrap in parchment paper for a portable lunch that stays intact.
Asian-Inspired Chicken Lettuce Wrap
Need a quick, flavorful dinner that won’t weigh you down? These Asian-inspired chicken lettuce wraps deliver big taste with minimal effort. They’re perfect for a busy weeknight or a light, interactive meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground chicken
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tbsp fresh ginger, minced
– 2 cloves garlic, minced
– 1/2 cup water chestnuts, finely chopped
– 3 tbsp hoisin sauce
– 2 tbsp soy sauce (use low-sodium if preferred)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes (optional, for heat)
– 1 head butter lettuce, leaves separated and washed
– 2 green onions, thinly sliced
– 1/4 cup cilantro, chopped
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully cooked and no longer pink.
4. Add the minced ginger and garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
5. Stir in the chopped water chestnuts and cook for 1 minute to warm through.
6. Reduce the heat to medium and add the hoisin sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) to the skillet.
7. Stir the mixture continuously for 2-3 minutes until the sauce thickens slightly and coats the chicken evenly.
8. Remove the skillet from the heat and let the filling cool for 2 minutes.
9. Spoon the warm chicken mixture into the prepared butter lettuce leaves.
10. Top each lettuce wrap with sliced green onions and chopped cilantro.
11. Serve immediately while the filling is warm and the lettuce is crisp.
Perfectly balanced, the wraps offer a satisfying crunch from the lettuce and water chestnuts against the savory, slightly sweet chicken. For a fun twist, set out extra toppings like shredded carrots or chopped peanuts for a build-your-own experience.
Buffalo Chicken and Ranch Wrap
Vividly tangy and satisfying, this Buffalo Chicken and Ranch Wrap brings bold flavors together in a handheld meal. It’s perfect for a quick lunch or casual dinner, combining spicy chicken with cool ranch in a soft tortilla. You’ll have it ready in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total)
– 1/4 cup Buffalo sauce (like Frank’s RedHot)
– 1/4 cup ranch dressing (store-bought or homemade)
– 2 large flour tortillas (10-inch size)
– 1 cup shredded lettuce (iceberg or romaine)
– 1/2 cup shredded cheddar cheese
– 1 tbsp olive oil (or any neutral oil)
– Salt and black pepper (to season chicken)
Instructions
1. Season both sides of the chicken breasts evenly with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to the skillet and cook for 6–7 minutes per side, until internal temperature reaches 165°F and juices run clear.
4. Transfer chicken to a cutting board and let it rest for 5 minutes to retain moisture.
5. Shred the chicken into bite-sized pieces using two forks.
6. In a medium bowl, toss shredded chicken with Buffalo sauce until fully coated.
7. Warm tortillas in a dry skillet over low heat for 30 seconds per side to make them pliable.
8. Spread 2 tbsp ranch dressing evenly over the center of each tortilla.
9. Divide shredded lettuce between tortillas, placing it over the ranch.
10. Top lettuce with the Buffalo chicken mixture, distributing it evenly.
11. Sprinkle shredded cheddar cheese over the chicken on each tortilla.
12. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to seal.
13. Cut each wrap in half diagonally for easier serving.
14. Yield a wrap with a crisp exterior from the warmed tortilla and a juicy, spicy interior. The cool ranch balances the heat, while the lettuce adds a refreshing crunch. Try serving it with extra ranch for dipping or alongside celery sticks for a classic Buffalo wing experience.
BBQ Chicken and Coleslaw Wrap
Fancy a handheld meal that packs smoky, tangy, and crunchy all in one? This BBQ chicken and coleslaw wrap is your answer. It’s quick to assemble and perfect for a busy weeknight or easy lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (or use thighs for more flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup BBQ sauce, plus extra for serving
– 4 large flour tortillas (10-inch)
– 2 cups pre-shredded coleslaw mix
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips to the skillet in a single layer, seasoning with salt and pepper.
3. Cook chicken for 5–6 minutes, flipping halfway, until internal temperature reaches 165°F and no pink remains.
4. Reduce heat to low and pour 1/2 cup BBQ sauce over the chicken, stirring to coat evenly for 1 minute. Tip: Let the sauce simmer briefly to thicken slightly.
5. In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and a pinch of salt. Toss until well coated. Tip: Make the slaw just before assembling to keep it crisp.
6. Warm tortillas in a dry skillet over medium heat for 20 seconds per side, or wrap in a damp paper towel and microwave for 15 seconds. Tip: Warming prevents tearing when rolling.
7. Lay a tortilla flat and spoon 1/4 of the BBQ chicken down the center, leaving a 2-inch border at the edges.
8. Top chicken with 1/2 cup of the coleslaw mixture.
9. Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to enclose.
10. Repeat steps 7–9 with remaining tortillas and filling.
You’ll love the contrast of tender, saucy chicken against the crisp, creamy slaw. For a fun twist, slice wraps in half diagonally and serve with extra BBQ sauce for dipping.
Spinach and Feta Stuffed Chicken Wrap
Escape the lunchtime rut with this protein-packed wrap that’s quick to assemble and satisfying to eat. It combines tender chicken, creamy feta, and fresh spinach in a portable package. You can prep the filling ahead for even faster assembly on busy days.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large flour tortillas (10-inch size, or whole wheat for extra fiber)
– 1 boneless, skinless chicken breast (about 8 oz), cut into thin strips
– 1 cup fresh spinach, roughly chopped (packed)
– 1/2 cup crumbled feta cheese (about 2 oz, or sub goat cheese for tang)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Heat olive oil in a large skillet over medium-high heat (about 350°F).
2. Add chicken strips to the skillet in a single layer, cooking for 5–7 minutes until no pink remains and edges are lightly browned.
3. Sprinkle garlic powder, salt, and black pepper over the chicken, stirring to coat evenly.
4. Reduce heat to medium and add chopped spinach to the skillet, cooking for 1–2 minutes until just wilted.
5. Remove skillet from heat and stir in crumbled feta until it begins to soften slightly from the residual heat.
6. Warm tortillas in a dry skillet for 20–30 seconds per side or microwave for 15 seconds wrapped in a damp paper towel to prevent cracking.
7. Divide the chicken-spinach-feta mixture evenly between the two tortillas, placing it in the center.
8. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to enclose.
9. Serve immediately or wrap in foil to keep warm for up to 30 minutes.
Perfectly balanced, this wrap offers a creamy, salty bite from the feta against the tender chicken and fresh spinach. The tortilla holds everything together without sogginess, making it ideal for on-the-go meals. Try slicing it diagonally for a prettier presentation or drizzling with a quick yogurt sauce for extra zest.
Teriyaki Chicken and Veggie Wrap
Nothing beats a quick, flavorful meal on a busy weeknight. Need dinner in a flash? This teriyaki chicken and veggie wrap delivers big flavor with minimal effort. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1/2 cup teriyaki sauce, plus extra for drizzling
– 1 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 1 medium carrot, julienned or shredded
– 2 cups shredded green cabbage
– 4 large flour tortillas (10-inch), warmed slightly
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, toss the chicken strips with 1/2 cup of teriyaki sauce. Let it marinate for 10 minutes at room temperature.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the marinated chicken to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a light sear. Tip: Do not overcrowd the pan to ensure proper browning.
4. Transfer the cooked chicken to a clean plate.
5. Add the sliced bell pepper and julienned carrot to the same skillet. Cook for 3-4 minutes, stirring frequently, until the vegetables are just tender-crisp.
6. Add the shredded cabbage to the skillet. Cook for 1-2 more minutes, just until it begins to wilt.
7. Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for 1 minute to reheat.
8. Warm the flour tortillas according to package directions, or heat them in a dry skillet for 20-30 seconds per side. Tip: Cover warmed tortillas with a towel to keep them soft and pliable.
9. Divide the chicken and vegetable mixture evenly among the center of the four warmed tortillas.
10. Drizzle a little extra teriyaki sauce over the filling in each wrap.
11. Sprinkle the sliced green onions over the top.
12. Fold the bottom edge of a tortilla up over the filling, then fold in the sides and roll tightly away from you to form a wrap. Repeat with remaining tortillas. Tip: For a tighter wrap, place the filling slightly off-center before rolling.
Outstanding for its balance of savory, slightly sweet teriyaki with the fresh crunch of vegetables. The tender chicken and crisp veggies create a satisfying texture contrast. Serve it immediately, or wrap it tightly in foil for a perfect portable lunch.
Chicken Shawarma Wrap with Tzatziki
Forget takeout—this homemade chicken shawarma wrap delivers bold Middle Eastern flavors in a handheld meal. Marinated chicken gets charred and juicy, then wrapped with crisp veggies and cool tzatziki in a warm flatbread. It’s faster than delivery and endlessly customizable to your spice preferences.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips (breasts work but may dry out)
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp lemon juice, fresh squeezed for best flavor
– 4 garlic cloves, minced (about 2 tbsp)
– 1 tbsp smoked paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper, adjust to heat preference
– 1/2 tsp salt
– 4 large flour tortillas or flatbreads, about 10-inch diameter
– 1 cup plain Greek yogurt, full-fat recommended for creaminess
– 1/2 English cucumber, grated and squeezed dry (about 1/2 cup)
– 1 tbsp fresh dill, chopped (or 1 tsp dried)
– 1 tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp salt
– 2 cups shredded lettuce
– 1 large tomato, diced (about 1 cup)
– 1/2 red onion, thinly sliced
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne, and 1/2 tsp salt until combined.
2. Add 1.5 lbs chicken strips to the bowl, tossing thoroughly to coat every piece. Tip: Let marinate for at least 15 minutes at room temperature for deeper flavor penetration.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately, about 2 minutes.
4. Add chicken in a single layer, cooking undisturbed for 4 minutes to develop a charred crust.
5. Flip chicken and cook another 4–5 minutes until internal temperature reaches 165°F on an instant-read thermometer. Tip: Avoid overcrowding—cook in batches if needed for even browning.
6. While chicken cooks, make tzatziki: In a small bowl, mix 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp dill, 1 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp salt. Chill until ready to use.
7. Warm 4 tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave for 20 seconds. Tip: Warming prevents tearing when wrapping.
8. Assemble wraps: Spread 2 tbsp tzatziki down the center of each tortilla. Top with 1/2 cup shredded lettuce, 1/4 cup diced tomato, a few red onion slices, and equal portions of cooked chicken.
9. Fold sides of tortilla inward, then roll tightly from the bottom to enclose filling.
10. Slice wraps in half diagonally and serve immediately.
Vibrant and satisfying, these wraps offer a contrast of warm, spiced chicken against the cool, tangy tzatziki and crunchy vegetables. The charred edges of the chicken add a smoky depth that pairs perfectly with the fresh herbs. For a fun twist, serve the components deconstructed as a shawarma bowl over rice or stuff the filling into pita pockets for a more traditional presentation.
Pesto Chicken and Sun-Dried Tomato Wrap
Vibrant pesto and savory sun-dried tomatoes transform simple chicken into a crave-worthy wrap. This handheld meal comes together quickly for a satisfying lunch or easy dinner. You’ll love the bold flavors and minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup basil pesto, store-bought or homemade
– 1/3 cup sun-dried tomatoes in oil, drained and chopped
– 4 large flour tortillas (10-inch size)
– 2 cups fresh spinach leaves
– 1/2 cup shredded mozzarella cheese (or provolone)
Instructions
1. Pat the chicken strips dry with paper towels to ensure even browning.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken strips to the skillet in a single layer, seasoning immediately with salt and pepper.
4. Cook the chicken for 5-7 minutes, turning occasionally, until the internal temperature reaches 165°F and no pink remains.
5. Remove the skillet from heat and let the chicken rest for 3 minutes to retain juices.
6. Transfer the chicken to a medium bowl and toss with the pesto until fully coated.
7. Stir in the chopped sun-dried tomatoes until evenly distributed.
8. Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side, or until pliable.
9. Lay each tortilla flat and layer with 1/2 cup spinach leaves, leaving a 2-inch border at the bottom.
10. Divide the pesto chicken mixture evenly among the tortillas, placing it over the spinach.
11. Sprinkle 2 tablespoons of mozzarella cheese over the chicken on each tortilla.
12. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.
Zesty pesto and tangy tomatoes create a moist, flavorful filling that contrasts beautifully with the crisp spinach. The wrap holds together well for on-the-go eating, and the melted cheese adds a creamy finish. For a fresh twist, serve with a side of lemon-dressed arugula or slice the wraps diagonally for appetizer portions.
Black Bean and Chicken Wrap
Ready for a protein-packed lunch that comes together fast? This black bean and chicken wrap delivers bold flavor with minimal effort. It’s a satisfying meal you can prep ahead for busy days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch strips
– 1 tbsp olive oil, or any neutral oil
– 1 tsp chili powder
– ½ tsp ground cumin
– ½ tsp garlic powder
– ½ tsp salt
– 1 (15 oz) can black beans, rinsed and drained
– ½ cup corn kernels, fresh or frozen
– ¼ cup red onion, finely diced
– ¼ cup cilantro, chopped
– 2 tbsp lime juice, from about 1 lime
– 4 large flour tortillas, 10-inch size
– ½ cup shredded Monterey Jack cheese
– ½ cup salsa, store-bought or homemade
– ¼ cup sour cream, for serving
Instructions
1. Pat the chicken strips dry with paper towels to ensure even browning.
2. In a medium bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
3. Heat a large skillet over medium-high heat until a drop of water sizzles, about 2 minutes.
4. Add the chicken to the skillet in a single layer, cooking without stirring for 4 minutes to develop a golden crust.
5. Flip the chicken and cook for another 4 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a plate and let it rest for 3 minutes to retain juices.
7. In the same skillet, add the black beans, corn, and red onion, cooking over medium heat for 3 minutes until warmed through.
8. Remove the skillet from heat and stir in the cilantro and lime juice.
9. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
10. Divide the bean mixture evenly among the tortillas, placing it in the center of each.
11. Top with the cooked chicken strips, shredded Monterey Jack cheese, and salsa.
12. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to enclose.
13. Serve immediately with sour cream on the side.
These wraps offer a satisfying contrast of tender chicken, creamy beans, and crisp vegetables. The lime juice brightens the flavors, making it feel fresh even when prepped ahead. Try serving them sliced in half on a platter for easy sharing at gatherings.
Avocado Lime Chicken Wrap
Freshen up your lunch routine with this zesty, protein-packed wrap. It combines creamy avocado, tangy lime, and tender chicken in a portable package. Perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips (or thighs for more flavor)
– 4 large flour tortillas (10-inch), warmed slightly for flexibility
– 2 ripe avocados, pitted and mashed (choose Hass for creaminess)
– 1/4 cup fresh lime juice (about 2 limes, adjust for tanginess)
– 1/4 cup plain Greek yogurt (or sour cream for richness)
– 1/4 cup chopped fresh cilantro (omit if you dislike it)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder (use smoked for depth)
– 1/2 tsp garlic powder
– 1/2 tsp salt (kosher preferred)
– 1/4 tsp black pepper
Instructions
1. In a medium bowl, combine mashed avocados, lime juice, Greek yogurt, cilantro, chili powder, garlic powder, salt, and pepper. Mix until smooth and set aside.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken strips to the skillet in a single layer, cooking for 4-5 minutes per side until internal temperature reaches 165°F and they are golden brown. Tip: Avoid overcrowding to ensure even browning.
4. Remove chicken from skillet and let rest for 3 minutes on a cutting board to retain juices.
5. Slice the rested chicken into thin strips against the grain for tenderness.
6. Lay a warmed tortilla flat on a clean surface. Spread 1/4 of the avocado mixture evenly over the center, leaving a 1-inch border.
7. Arrange 1/4 of the chicken strips on top of the avocado mixture in a horizontal line. Tip: Warm tortillas briefly in a dry skillet to prevent tearing when wrapping.
8. Fold the bottom edge of the tortilla over the filling, then fold in the sides tightly, and roll upward to form a secure wrap. Tip: Use parchment paper to wrap if making ahead for easy storage.
9. Repeat steps 6-8 with remaining tortillas, avocado mixture, and chicken.
10. Serve immediately or wrap in foil to hold. Lively and refreshing, this wrap offers a creamy texture from the avocado balanced by the bright lime kick. For a crunchier twist, add shredded cabbage or serve with a side of tortilla chips.
Chicken and Mango Salsa Wrap
Whip up a quick, flavorful meal with this Chicken and Mango Salsa Wrap, perfect for busy weeknights or a light lunch. It combines juicy grilled chicken with a sweet and tangy mango salsa, all wrapped in a soft tortilla. You’ll have a satisfying, no-fuss dish ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 tbsp olive oil, or any neutral oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1 large ripe mango, peeled and diced into 1/2-inch pieces
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño pepper, seeded and minced, adjust to taste
– 2 tbsp lime juice, from about 1 lime
– 4 large flour tortillas, 10-inch size
– 1 cup shredded lettuce
Instructions
1. In a medium bowl, toss the chicken strips with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
2. Heat a grill pan or skillet over medium-high heat until hot, about 2 minutes.
3. Add the chicken to the pan in a single layer, cooking for 5-6 minutes per side until internal temperature reaches 165°F and strips are browned.
4. Tip: Avoid overcrowding the pan to ensure proper browning; cook in batches if needed.
5. While chicken cooks, combine mango, red onion, cilantro, jalapeño, and lime juice in a separate bowl to make the salsa.
6. Tip: Taste the salsa and add more lime juice or jalapeño for extra tang or heat if desired.
7. Remove chicken from heat and let it rest for 3 minutes to retain juices before slicing into bite-sized pieces.
8. Warm the tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Tip: Cover warmed tortillas with a towel to keep them soft while assembling.
10. Lay a tortilla flat and layer with shredded lettuce, sliced chicken, and a generous spoonful of mango salsa.
11. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap.
12. Repeat with remaining tortillas and ingredients.
Achieve a delightful contrast with tender, spiced chicken against the crisp lettuce and juicy mango salsa. The wrap offers a burst of sweet, tangy, and savory flavors in every bite. For a creative twist, serve it sliced in half with a side of extra salsa or a dollop of Greek yogurt for added creaminess.
Quinoa and Chicken Power Wrap
Looking for a protein-packed lunch that won’t weigh you down? This quinoa and chicken wrap delivers a satisfying crunch and a complete meal in one portable package. Let’s get straight to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup quinoa, rinsed
– 2 cups water
– 1 lb boneless, skinless chicken breast, cut into 1-inch strips
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp salt
– 1/4 tsp black pepper
– 4 large whole-wheat tortillas (10-inch)
– 1 cup shredded romaine lettuce
– 1/2 cup diced red bell pepper
– 1/4 cup plain Greek yogurt
– 1 tbsp lime juice
Instructions
1. Combine quinoa and water in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside to cool slightly.
3. Pat chicken strips dry with paper towels to ensure even browning.
4. In a medium bowl, toss chicken with chili powder, cumin, salt, and black pepper until evenly coated.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Add chicken to the skillet in a single layer. Cook for 5-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
7. Transfer cooked chicken to a plate and let rest for 3 minutes before slicing thinly.
8. In a small bowl, whisk Greek yogurt and lime juice until smooth for a quick, tangy sauce.
9. Warm tortillas in a dry skillet over medium heat for 20 seconds per side to make them pliable.
10. Lay a tortilla flat. Spread 1/4 of the cooled quinoa down the center, leaving a 2-inch border at the bottom.
11. Top quinoa with sliced chicken, shredded lettuce, diced bell pepper, and a drizzle of the yogurt sauce.
12. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly away from you to seal.
Both the quinoa and chicken provide a hearty, chewy base that contrasts with the crisp lettuce and pepper. The yogurt-lime sauce adds a bright, creamy note that ties everything together. For a fun twist, slice the wraps in half diagonally and serve with extra sauce for dipping.
Chicken Fajita Wrap with Peppers
Dinner just got easier with this chicken fajita wrap. It’s a quick, flavorful meal packed with seasoned chicken and colorful peppers. Perfect for busy weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, sliced into thin strips
– 2 bell peppers (any color), thinly sliced
– 1 onion, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp fajita seasoning (store-bought or homemade)
– 4 large flour tortillas (10-inch size)
– 1/2 cup shredded cheese (cheddar or Monterey Jack)
– 1/4 cup sour cream (optional, for serving)
– 1/4 cup salsa (optional, adjust heat level to preference)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken strips to the skillet in a single layer, cooking for 5-7 minutes until browned and no longer pink inside.
3. Sprinkle fajita seasoning evenly over the chicken, stirring to coat completely.
4. Transfer cooked chicken to a plate, covering loosely with foil to keep warm.
5. Add remaining 1 tbsp olive oil to the same skillet, heating for 1 minute.
6. Add sliced peppers and onion, cooking for 6-8 minutes until softened and slightly charred at the edges.
7. Return chicken to the skillet with the vegetables, tossing to combine and heat through for 2 minutes.
8. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap in a damp paper towel and microwave for 20 seconds.
9. Divide chicken-vegetable mixture evenly among the center of each tortilla.
10. Top each with 2 tbsp shredded cheese while the mixture is still hot to help it melt.
11. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
12. Serve immediately with sour cream and salsa on the side if desired.
A satisfying crunch from the peppers contrasts with the tender, seasoned chicken. The melted cheese binds everything together for a handheld meal that’s both hearty and fresh. Try slicing wraps in half diagonally for easy sharing or drizzling with lime crema for extra zing.
Curry Chicken and Cucumber Wrap
Ready for a quick, flavorful meal? This curry chicken and cucumber wrap combines tender spiced chicken with crisp veggies in a portable package. It’s perfect for busy weeknights or easy lunches.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup plain Greek yogurt
– 1 tbsp lemon juice
– 4 large flour tortillas (10-inch size)
– 1 medium cucumber, thinly sliced
– 1/2 red onion, thinly sliced
– 1/4 cup fresh cilantro leaves
Instructions
1. In a medium bowl, combine chicken pieces with 1 tbsp olive oil, curry powder, cumin, salt, and black pepper. Toss until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken to skillet in a single layer. Cook for 6-8 minutes, turning pieces halfway through, until internal temperature reaches 165°F and exterior is golden brown.
4. While chicken cooks, prepare sauce by mixing Greek yogurt and lemon juice in a small bowl until smooth.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 20 seconds until pliable.
6. Spread 2 tbsp yogurt sauce evenly over each tortilla, leaving a 1-inch border around edges.
7. Divide cooked chicken evenly among tortillas, placing it in a horizontal line down the center.
8. Top chicken with cucumber slices, red onion slices, and cilantro leaves.
9. Fold bottom edge of each tortilla up over filling, then fold sides inward and roll tightly away from you to form secure wraps.
10. Cut each wrap in half diagonally before serving.
Juicy curry-spiced chicken contrasts beautifully with the cool crunch of cucumber and onion. The yogurt sauce adds creamy tang that balances the warm spices. For extra texture, try adding shredded carrots or serving with mango chutney on the side.
Chicken and Kale Wrap with Tahini Dressing
Everyone needs a quick, healthy lunch that doesn’t sacrifice flavor. Enter this chicken and kale wrap, a protein-packed meal with a creamy tahini dressing that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 large flour tortillas (10-inch)
– 4 cups chopped kale
– 1/4 cup tahini
– 2 tbsp lemon juice
– 2 tbsp water
– 1/4 tsp salt (for dressing)
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season the chicken on both sides with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices.
6. While the chicken rests, whisk together tahini, lemon juice, water, and 1/4 tsp salt in a small bowl until smooth.
7. Thinly slice the rested chicken against the grain for tender bites.
8. Lay a tortilla flat and place 1 cup of chopped kale in the center.
9. Top the kale with one-quarter of the sliced chicken.
10. Drizzle 1 tablespoon of the tahini dressing over the chicken and kale.
11. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap.
12. Repeat steps 8-11 with the remaining tortillas, kale, chicken, and dressing.
13. Serve immediately, or wrap tightly in foil for a portable meal.
Here, the tender chicken and hearty kale are perfectly balanced by the rich, tangy tahini dressing. For a creative twist, slice the wraps in half diagonally and serve with extra dressing for dipping.
Sweet Potato and Chicken Wrap
Craving a satisfying meal that comes together fast? This sweet potato and chicken wrap delivers balanced flavors and wholesome ingredients in minutes. Perfect for a quick lunch or easy dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– ½ tsp smoked paprika
– ¼ tsp garlic powder
– ¼ tsp salt
– 8 oz boneless, skinless chicken breast, cut into ½-inch strips
– 2 large flour tortillas (10-inch size)
– ¼ cup plain Greek yogurt
– 1 tbsp lime juice
– ½ cup shredded red cabbage
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
3. Spread sweet potatoes in a single layer on the baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly browned.
4. While sweet potatoes roast, heat a non-stick skillet over medium-high heat and cook chicken strips for 5–7 minutes, turning occasionally, until internal temperature reaches 165°F.
5. In a small bowl, mix Greek yogurt and lime juice to create a creamy sauce.
6. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds.
7. Assemble wraps by spreading yogurt sauce evenly over each tortilla.
8. Divide roasted sweet potatoes, cooked chicken, shredded cabbage, and cilantro between the tortillas.
9. Fold the bottom edge of each tortilla up, then roll tightly from one side to enclose the filling.
10. Slice wraps in half diagonally and serve immediately.
Enjoy the contrast of tender sweet potatoes and juicy chicken against the crisp cabbage. For a spicy kick, add a dash of hot sauce to the yogurt sauce before assembling.
Chicken and Roasted Red Pepper Wrap
Vividly flavorful and perfect for busy weeknights, this chicken and roasted red pepper wrap combines smoky charred peppers with tender chicken in a handheld meal. Versatile enough for lunch or dinner, it comes together quickly with minimal prep. You’ll love the balance of textures and bright Mediterranean-inspired flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into ½-inch strips
– 2 large red bell peppers, sliced into ¼-inch strips
– 4 large flour tortillas (10-inch), warmed slightly for flexibility
– ½ cup mayonnaise, or Greek yogurt for a tangier option
– 2 tbsp olive oil, or any neutral oil
– 1 tsp smoked paprika, adjust to taste
– ½ tsp garlic powder
– Salt and black pepper, to season
– 1 cup baby spinach leaves, packed
– ½ cup crumbled feta cheese, or shredded mozzarella as an alternative
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss red bell pepper strips with 1 tbsp olive oil, salt, and black pepper on the baking sheet.
3. Roast peppers for 15–18 minutes until edges are charred and tender, stirring halfway through for even cooking.
4. While peppers roast, season chicken strips with smoked paprika, garlic powder, salt, and black pepper.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Cook chicken for 6–8 minutes, flipping halfway, until internal temperature reaches 165°F and no pink remains.
7. Warm tortillas in a dry skillet for 20–30 seconds per side or microwave wrapped in a damp towel for 15 seconds to prevent cracking.
8. Spread 2 tbsp mayonnaise evenly over each tortilla, leaving a 1-inch border around edges.
9. Layer spinach leaves, roasted peppers, cooked chicken, and crumbled feta cheese down the center of each tortilla.
10. Fold sides of tortilla inward, then roll tightly from bottom to top to enclose filling.
11. Slice each wrap diagonally in half for easier handling and presentation.
12. Enjoy immediately while warm, or wrap in foil for portable meals.
Each bite delivers a satisfying crunch from the charred peppers against the juicy chicken, with creamy feta tying it all together. Experiment by adding a drizzle of balsamic glaze or swapping in hummus for the mayonnaise to customize the flavor profile. These wraps hold up well in lunchboxes when kept whole and sliced just before eating.
Summary
Ultimately, these 20 delicious healthy chicken wrap recipes offer endless inspiration for quick, satisfying meals any time of day. We hope you find a new favorite to add to your rotation! Give one a try, leave a comment below telling us which you loved, and don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas.
