Grilled Chicken Wrap
Can we talk about lunch for a second? We spend a lot of time talking about dinner here on SV, but easy, satisfying lunches deserve some love too! These grilled chicken wraps are one of my go-to lunch ideas when I want something fresh and filling without feeling heavy.
Made with simply seasoned grilled chicken, crisp veggies, and a little ranch, they’re perfect for meal prep and easy to throw together ahead of busy weekdays. They also double up as an easy dinner when you just want something light!
If you’re bored of sad sandwiches and boring salads, put these wraps on your list for this week.
Ingredients
Please note that you’ll find a printable recipe card at the bottom of this post! I recommend that you don’t skip the coming sections though, where I’m covering more about ingredient choices, variations, serving ideas, and more!
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Chicken breasts: Slicing them in half helps them cook faster and more evenly on the grill. You can also use chicken thighs if you prefer something a little juicier.
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Chili powder, garlic powder & cumin: This simple spice blend adds flavor without overpowering the wrap. Feel free to adjust the amounts to taste.
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Oil: Helps the seasoning stick and prevents the chicken from drying out on the grill.
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Flour tortillas: Large, soft tortillas are easiest to roll without tearing. Whole wheat or low-carb tortillas work just as well.
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Romaine lettuce: Adds crunch and holds up better than softer greens, especially if you’re meal prepping.
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Roma tomato: Less watery than other tomatoes, which helps keep the wraps from getting soggy.
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Bacon: Adds a salty, smoky bite, but it’s optional if you want to keep things lighter.
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Onion: Thinly sliced works best so it blends in without overpowering each bite.
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Ranch dressing: Ties everything together. Use regular, light, or homemade depending on your preference.
How To Make Grilled Chicken Wraps
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Brush the chicken with oil, then season evenly with chili powder, garlic powder, cumin, salt, and pepper.
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Preheat the grill to medium-high heat and lightly oil the grates.
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Grill the chicken for about 6 minutes per side, until cooked through and nicely charred.
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Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
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Warm the tortillas until soft and pliable.
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Layer lettuce, tomato, bacon, onion, sliced chicken, and ranch down the center of each tortilla.
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Fold in the sides and roll tightly into wraps. Serve right away.
Storage & Meal Prep Tips
For meal prep, store the grilled chicken separately from the vegetables in airtight containers in the fridge for up to 3 days. This helps everything stay fresh and prevents the wraps from getting soggy. When you’re ready to eat, assemble the wraps fresh for the best texture.
If you’re packing these for lunch, keep the ranch dressing on the side and add it just before eating.
Recipe Notes
Thinner pieces of chicken cook faster on the grill and stay juicier, which is why we’re slicing the breasts in half. Let the chicken rest for a few minutes before slicing so the juices stay inside. Warming the tortillas makes them softer and much easier to wrap without tearing.
Serving Ideas
These grilled chicken wraps are great served with oven fries, sweet potato wedges, or air fryer potatoes for a more filling meal. If you want something lighter, pair them with a simple cucumber salad or coleslaw. You can also slice the wraps in half and serve them party-style, which makes them perfect for game day or gatherings!
Variations
You can easily change up these grilled chicken wraps depending on your mood or what you have on hand. For a spicy version, add a pinch of cayenne to the seasoning or swap the ranch for a chipotle-style sauce. If you want to keep things lighter, skip the bacon and use a Greek yogurt ranch instead. For BBQ chicken wraps, brush the chicken with barbecue sauce during the last minute on the grill. And if you’re looking for a low-carb option, turn this into a lettuce wrap and skip the tortillas altogether.
Grilled Chicken Wrap
Ingredients
- 2 boneless skinless chicken breasts sliced in half
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
- 4 large flour tortillas
- 2 cups romaine
- 1 Roma tomato sliced
- 4 slices bacon cooked and crumbled
- 1 small onion thinly sliced
- ½ cup ranch dressing
Instructions
- Brush the chicken with oil, then season evenly with chili powder, garlic powder, cumin, salt, and pepper.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the chicken for about 6 minutes per side, until cooked through and nicely charred.
- Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
- Warm the tortillas until soft and pliable.
- Layer lettuce, tomato, bacon, onion, sliced chicken, and ranch down the center of each tortilla.
- Fold in the sides and roll tightly into wraps. Serve right away.
If you make this wrap, I’d really love to hear what you thought! You can leave a comment below, and don’t forget to tag me on Instagram @slimmingviolet and #slimmingviolet. I love to see them, and your feedback plays a really important role in the recipes that I create and develop!
