Grilled Chicken Wrap with Chipotle Mayo
This Grilled Chicken Wrap is simple to make, with juicy, perfectly seasoned grilled chicken, homemade chipotle mayo, crispy lettuce, tomato, and shredded cheese, all stuffed in a fluffy tortilla, and ready in only 25 minutes.
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These wraps are a family favorite and are delicious with some of our favorite side dishes like Grilled Mexican Corn Salad, or a Chopped Greek Salad.
Table of Contents
Why this chicken wrap recipe works
Chicken wraps are versatile. They’re good for a quick on the go snack, light lunch, or can be made a bit bigger or served with plenty of sides like my Air Fryer Potato Wedges, Dill Pickle Pasta Salad, and Refrigerator Pickles, for a delicious dinner.
These juicy chicken wraps are easy to customize too. If you don’t like an ingredient, you can easily swap it out for something you do have. They’re great for meal prep for the whole family to enjoy, use fresh ingredients, and come together with just a few simple steps like my Buffalo Chicken Wrap and Chicken Caesar Wrap!
Simple ingredients needed
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How to make grilled chicken wraps
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Recipe Tips
- If you have thicker chicken breasts, slice them into thinner pieces that are ½ inch thick.
- Short on time? Use leftover chicken or store-bought rotisserie chicken.
- If you have the time, let the chicken marinate in the mixture to really bring out the best flavors. Overnight is optimal, but this is optional and if you don’t have the time, don’t stress out.
- Warm tortillas are the easiest to work with. They roll the easiest.
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Recipe Faq’s
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Grilled Chicken Wrap with Chipotle Mayo
Equipment
Chipotle Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons chipotle in adobo sauce finely chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Grilled Chicken
- 1 pound chicken breasts or tenders
- 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 2 tablespoons lime juice
- 3 cloves garlic minced
For The Wrap
- 4- 10 inch tortillas
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- ½ cup diced red onions
- 2 cups cheddar and pepper jack cheese shredded
Instructions
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In a small bowl mix the mayonnaise, chipotle peppers, lime juice and salt and pepper until combined. Place in the refrigerator until ready to use.
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If the chicken breasts are thick slice them into thin cutlets about ½ inch thick. In a medium bowl add the chicken and toss with olive oil, garlic powder, onion powder, paprika, oregano, lime juice and garlic and toss until well coated. If time permits place it in the refrigerator for a couple of hours or even overnight for optimal flavor.
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Heat a grill or skillet on medium high heat (add a drizzle of olive oil to the skillet) and cook the chicken for 3-4 minutes then flip and cook another 3-4 minutes or until the internal temperature reaches 165 degrees. Remove to a plate to rest 10 minutes then cut into bite sized pieces.
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Place a large tortilla on a cutting board and add shredded lettuce, diced tomatoes, onion, cheese, and chicken, drizzle some chipotle sauce and fold the side of the tortilla in and roll the wrap up.
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Serve and Enjoy!
Notes
Short on time? Use leftover chicken or store-bought rotisserie chicken.
If you have the time, let the chicken marinate in the mixture to really bring out the best flavors.
Warm tortillas are the easiest to work with. They roll the easiest.
Store leftover wraps in an airtight container or bag for a couple of days in the fridge.
Nutrition
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