Easy Chicken Wraps Recipe
You’re going to love this one!
If you’ve got some leftover chicken or just want something quick, easy, and super tasty, these chicken wraps are your new go-to.
I’ve made this for lunch, dinner, and even as a late-night snack.
And every time, they hit the spot. You and I? We’re about to make the best chicken wraps ever.
Why You’ll Love This Recipe
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Quick to throw together in under 30 minutes
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Totally customizable with your favorite fillings
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Works great with leftovers
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Great for lunchboxes, dinners, or meal prep
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Mess-free and fun to eat
Ingredients Needed
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2 cups cooked chicken (grilled, shredded, or rotisserie)
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4 large flour tortillas
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1 cup shredded lettuce
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1 tomato, diced
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1/2 red onion, thinly sliced
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1/2 cup shredded cheese (cheddar, Monterey Jack, or whatever you like)
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1/4 cup mayonnaise or your favorite sauce (ranch, chipotle, etc.)
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1 tablespoon olive oil (for warming the wraps)
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Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prep the fillings. Slice your tomato, onions, and lettuce. Shred the chicken if it’s not already shredded.
Step 2: Warm the tortillas. Heat a skillet with a bit of olive oil and warm each tortilla for 20–30 seconds on each side. This makes them soft and easy to roll.
Step 3: Build your wrap. Lay the tortilla flat, spread a little mayo or your favorite sauce, then layer lettuce, chicken, tomato, onion, and cheese.
Step 4: Season lightly with salt and pepper. Don’t skip this—makes a big difference.
Step 5: Wrap it up tight like a burrito. Fold in the sides first, then roll it up from the bottom.
Step 6: Optional: Toast the wrap in a dry pan for 1–2 minutes per side for that crispy outside. So good.
Pro Tips for the Best Chicken Wraps
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Warm tortillas = no cracking while rolling
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Thinly slice veggies for easy biting
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Use leftover grilled or rotisserie chicken for quick assembly
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Don’t overload or it’ll fall apart
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Add sauce sparingly to avoid sogginess
Common Mistakes to Avoid & How to Perfect the Recipe
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Don’t overfill—makes wrapping tough
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Use fresh tortillas—they roll better
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Avoid watery veggies (like overripe tomatoes)
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Don’t skip seasoning your chicken and veggies
Serving and Presentation Ideas
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Cut wraps diagonally for a fun look
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Serve with sweet potato fries or chips
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Add a dipping sauce on the side
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Wrap in parchment paper for easy handling
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Add a pickle or small salad on the side
Variations and Recipe Swaps
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Swap chicken for turkey, beef, or tofu
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Use hummus or tzatziki instead of mayo
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Try spinach or whole wheat wraps
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Add sliced avocado for extra creaminess
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Toss in jalapeños for a little heat
Storage and Reheating Tips
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Wrap leftovers tightly in foil or plastic wrap
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Store in the fridge for up to 2 days
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Reheat in a skillet to keep it crispy
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Avoid microwaving if possible, it softens the wrap
What to Serve with Chicken Wraps
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Side salad with vinaigrette
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Potato wedges or fries
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Corn on the cob
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Veggie sticks with dip
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Coleslaw or pasta salad
FAQs
Q: Can I make these ahead of time?
A: Yep! Just wrap them tightly and store them in the fridge. Avoid wet veggies or too much sauce if prepping in advance.
Q: Can I freeze chicken wraps?
A: Not really recommended. The fresh veggies don’t hold up well after freezing.
Q: What’s the best wrap to use?
A: Flour tortillas work best. They’re soft and easy to roll.
Q: How do I keep the wrap from falling apart?
A: Don’t overfill, and make sure to warm the tortilla first.
Q: Can I use raw chicken?
A: You’ll need to cook it first. Grilled, baked, or pan-fried works great.
Q: Are these good for kids?
A: Totally! You can even let them build their own.
Q: What sauce goes best with chicken wraps?
A: Ranch, chipotle mayo, Caesar, or even BBQ sauce. Pick your favorite!
Conclusion
Alright, now you’ve got the full scoop on how to make chicken wraps that are super easy, totally delicious, and perfect for any day of the week.
Try it out and let me know how yours turns out!
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Chicken Wraps
These chicken wraps are quick, tasty, and easy to throw together with simple ingredients. Perfect for a fast meal or snack.
Ingredients
- 2 cups cooked chicken (grilled, shredded, or rotisserie)
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded cheese
- 1/4 cup mayo or sauce
- 1 tbsp olive oil
- Salt and pepper
Instructions
- Prep veggies and shred chicken.
- Warm tortillas.
- Add fillings and sauce.
- Season with salt and pepper.
- Wrap it up.
- Toast if desired.
Notes
- Keep wraps tight so they don’t fall apart
- Add sauce just before serving for the best texture
- Feel free to customize with your favorite ingredients
Nutrition Information
Yield 4Amount Per Serving Calories 350–400 per wrap
