Here’s a simple and versatile chicken wrap recipe—perfect for lunch, dinner, or a quick snack. You can easily customize it with your favorite veggies, sauces, or spices.
Ingredients (makes 2 wraps)
For the chicken:
- 2 chicken breasts (about 1 lb / 450 g), cooked and sliced or shredded
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
For the wraps:
- 2 large flour tortillas (10-inch)
- 1 cup lettuce or mixed greens
- ½ cup sliced tomatoes
- ¼ cup thinly sliced red onion (optional)
- ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
- 2–3 tbsp dressing or sauce (ranch, Caesar, honey mustard, or hummus)
Instructions
- Cook the chicken:
- Heat olive oil in a pan over medium heat.
- Season chicken with garlic powder, paprika, salt, and pepper.
- Cook for 5–7 minutes per side until fully cooked and golden. Let it rest for a few minutes, then slice or shred.
- Warm the tortillas:
- Heat tortillas in a dry skillet or microwave for a few seconds to make them flexible.
- Assemble the wraps:
- Lay a tortilla flat. Spread 1–2 tablespoons of your chosen sauce in the center.
- Layer lettuce, tomato, chicken, cheese, and onions.
- Fold in the sides of the tortilla and roll tightly from the bottom.
- Serve:
- Slice in half diagonally and serve immediately, or wrap in foil for later.
Tips & Variations
- Add veggies: Bell peppers, cucumbers, or avocado work great.
- Spicy option: Add sriracha, chipotle mayo, or crushed red pepper.
- Healthier option: Use whole wheat or low-carb tortillas and Greek yogurt instead of mayo.
- Meal prep: Make several wraps, wrap individually in foil or plastic wrap, and refrigerate for up to 2 days.
If you want, I can give a grilled chicken Caesar wrap version that tastes like a restaurant wrap and uses a creamy homemade Caesar dressing.
Do you want me to share that version?
