I turned tender grilled chicken, crisp veggies and a smoky chipotle mayo into one of my favorite Chicken Wrap Lunch Ideas that always has people asking for the recipe.

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I love a lunch that feels like it tried harder than it is. My Grilled Chicken Wrap with zesty chipotle mayo does exactly that: smoky, tangy, a little spicy and oddly addictive.

I use boneless skinless chicken breasts so every bite is juicy and satisfying, and a mayo based chipotle sauce to yank it out of boring territory. The wrap keeps things neat but surprises you with a bright pop of flavor, you know?

I tweak it every time and it never gets old. Give it a try next week, you’ll be glad you did.

Definitely one to save under Wraps Recipes Lunch.

Ingredients

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Lean protein powerhouse, builds muscle and keeps you full, mild flavor so spices shine
Soft carbs for quick energy, add chew and wrap everything up without stealing flavor
Creamy healthy fat, adds richness and keeps wraps moist, plus fiber and potassium
Crunchy low calorie filler gives volume vitamins A C and hydration to balance richness
Spicy smoky mayo brings heat and creaminess, adds depth its bold and tangy
Melty savory bite adds salt and a little kick with pepper jack if you like
Bright acidic squeeze that wakes flavors brightens richness and gives a fresh pop

Ingredient Quantities

4 large flour tortillas (10-12 inch)

1lb boneless skinless chicken breasts (about 2 medium)

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 cup mayonnaise

1 chipotle pepper in adobo, minced (plus 1 tbsp adobo sauce if you want it hotter)

1 tbsp fresh lime juice

1 small garlic clove, minced

2 cups shredded romaine lettuce

1 medium tomato, sliced or diced

1/2 small red onion, thinly sliced

1 ripe avocado, sliced

1/2 cup shredded cheddar or pepper jack cheese

1/4 cup chopped fresh cilantro (optional)

limes for serving, cut into wedges (optional)

How to Make this

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1. Pat 1 lb chicken dry, slice thicker breasts in half horizontally or pound to even thickness, toss with 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder, rub it all over and let sit 10 minutes while you prep other stuff.

2. Make the chipotle mayo by stirring 1/2 cup mayonnaise with the minced chipotle pepper in adobo, add 1 tbsp adobo sauce if you want it hotter, 1 tbsp fresh lime juice and the minced garlic clove, taste and add a pinch more salt if needed, whisk it up real quick and chill.

3. Heat a grill or heavy skillet to medium high and oil the grates, grill the chicken until cooked through about 5 to 7 minutes per side depending on thickness or until internal temp reaches 165 F, don’t overcook it or it’ll get dry.

4. Let the chicken rest 5 minutes, then slice thinly against the grain so it stays tender.

5. Warm the 4 large flour tortillas on the grill or in a dry skillet 15 to 30 seconds per side until pliable, stack them and wrap in a clean towel to keep warm.

6. Pat the tomato slices dry with a paper towel to avoid a soggy wrap, thinly slice the red onion, shred the romaine, slice the avocado and chop the cilantro if using.

7. Assemble each tortilla by spreading a few tablespoons of chipotle mayo down the center, layer shredded romaine, tomato, red onion, avocado slices, 1/4 cup shredded cheddar or pepper jack cheese, then top with the sliced chicken and a sprinkle of chopped cilantro, squeeze a lime wedge over everything if you like.

8. Fold the sides in, roll tightly from the bottom to enclose the filling and if you want it neater wrap in foil or press seam side down on the hot grill or pan for 30 to 60 seconds to seal and melt the cheese a bit.

9. Slice each wrap in half at a slight angle, serve with extra lime wedges and leftover chipotle mayo for dipping, store extra chicken and sauce in the fridge up to 3 days and reheat chicken gently so it doesn’t dry out.

Equipment Needed

1. Large cutting board (for the chicken and all the veggies)
2. Sharp chef’s knife (or a good utility knife)
3. Measuring spoons and a 1/2 cup measuring cup
4. Small bowl and a whisk or fork (for the chipotle mayo)
5. Grill or heavy skillet (cast iron is great)
6. Tongs and a spatula (or a spatula + grill press if you like)
7. Instant-read thermometer (to check chicken reaches 165 F)
8. Paper towels and a clean kitchen towel (dry tomatoes, keep tortillas warm)

FAQ

Q: How long should I grill the chicken and how do I know when its done?

A: Grill 6 to 8 minutes per side for medium thickness breasts, maybe longer if they're thick, until the internal temp hits 165 F. Let the chicken rest 5 minutes before slicing so the juices dont run out.

Q: Can I swap the chicken for thighs or use rotisserie chicken?

A: Yes, boneless thighs work great, they take a couple minutes longer and are juicier. Rotisserie or shredded cooked chicken is fine too, just toss with the seasoning or sauce so it still has flavor.

Q: How do I make the wraps less spicy?

A: Cut back or skip the chipotle pepper and adobo sauce, use plain mayo instead, or add extra lime and avocado to tame heat. You can also swap smoked paprika for regular paprika for less bite.

Q: Any tips to keep the wraps from getting soggy?

A: Pat the chicken dry after cooking, spread a thin layer of sauce not a puddle, put cheese or lettuce under the sauce so it acts like a barrier, and assemble right before eating. If making ahead, keep sauce and veggies separate till serving.

Q: Can I make parts of this ahead of time and how long will they keep?

A: Yep. Cooked chicken stores in the fridge 3 to 4 days, the chipotle mayo about 3 days. Veggies are best fresh, but sliced onion and tomato will keep a day. Dont assemble until serving if you want crisp lettuce.

Q: Whats the best way to reheat leftovers?

A: Reheat chicken in a 350 F oven for 10 to 15 minutes or in a skillet until warm, that keeps it juicy. Warm tortillas quickly in a dry skillet or microwave 15 to 20 seconds. Add fresh lettuce and avocado after reheating so they dont wilt.

Grilled Chicken Wrap Recipe Substitutions and Variations

Flour tortillas: swap for large whole wheat or spinach wraps, same size, warm them a few seconds in a skillet so they fold without cracking.
Chicken breasts: use boneless skinless thighs (same weight) they grill juicier, just cook a bit longer until 165°F, or save time with shredded rotisserie chicken.
Mayonnaise (chipotle mayo): sub plain Greek yogurt 1:1 for a lighter tangy sauce, or use vegan mayo same amount if you want dairy free.
Chipotle pepper in adobo: no can handy? use 1 tsp chipotle powder or 1/2 tsp cayenne plus 1 tsp smoked paprika, or 1 tbsp hot sauce and a squeeze of lime to mimic the tang.

Pro Tips

1. Let the seasoned chicken sit at least 10 minutes, better if 20 to 30 if you got time, salt needs a bit to start working so the meat tastes deeper and stays juicier.
2. If breasts are uneven, slice them thinner or give them a quick pounding so they cook at the same rate, then slice against the grain after resting so the bites stay tender.
3. Make the chipotle mayo ahead, it mellows overnight and blends better, and if its too thick loosen with a splash of lime juice or a tablespoon of water or plain yogurt.
4. Warm and stack the tortillas in a towel so they stay soft and pliable, pat tomato slices dry and dont overfill the wrap or it will fall apart when you try to roll it.

Grilled Chicken Wrap Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I turned tender grilled chicken, crisp veggies and a smoky chipotle mayo into one of my favorite Chicken Wrap Lunch Ideas that always has people asking for the recipe.

Servings

servings

Calories

769

kcal

Equipment: 1. Large cutting board (for the chicken and all the veggies)
2. Sharp chef’s knife (or a good utility knife)
3. Measuring spoons and a 1/2 cup measuring cup
4. Small bowl and a whisk or fork (for the chipotle mayo)
5. Grill or heavy skillet (cast iron is great)
6. Tongs and a spatula (or a spatula + grill press if you like)
7. Instant-read thermometer (to check chicken reaches 165 F)
8. Paper towels and a clean kitchen towel (dry tomatoes, keep tortillas warm)

Ingredients

4 large flour tortillas (10-12 inch)
1lb boneless skinless chicken breasts (about 2 medium)
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 cup mayonnaise
1 chipotle pepper in adobo, minced (plus 1 tbsp adobo sauce if you want it hotter)
1 tbsp fresh lime juice
1 small garlic clove, minced
2 cups shredded romaine lettuce
1 medium tomato, sliced or diced
1/2 small red onion, thinly sliced
1 ripe avocado, sliced
1/2 cup shredded cheddar or pepper jack cheese
1/4 cup chopped fresh cilantro (optional)
limes for serving, cut into wedges (optional)

Directions

Pat 1 lb chicken dry, slice thicker breasts in half horizontally or pound to even thickness, toss with 2 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp garlic powder, rub it all over and let sit 10 minutes while you prep other stuff.
Make the chipotle mayo by stirring 1/2 cup mayonnaise with the minced chipotle pepper in adobo, add 1 tbsp adobo sauce if you want it hotter, 1 tbsp fresh lime juice and the minced garlic clove, taste and add a pinch more salt if needed, whisk it up real quick and chill.
Heat a grill or heavy skillet to medium high and oil the grates, grill the chicken until cooked through about 5 to 7 minutes per side depending on thickness or until internal temp reaches 165 F, don’t overcook it or it’ll get dry.
Let the chicken rest 5 minutes, then slice thinly against the grain so it stays tender.
Warm the 4 large flour tortillas on the grill or in a dry skillet 15 to 30 seconds per side until pliable, stack them and wrap in a clean towel to keep warm.
Pat the tomato slices dry with a paper towel to avoid a soggy wrap, thinly slice the red onion, shred the romaine, slice the avocado and chop the cilantro if using.
Assemble each tortilla by spreading a few tablespoons of chipotle mayo down the center, layer shredded romaine, tomato, red onion, avocado slices, 1/4 cup shredded cheddar or pepper jack cheese, then top with the sliced chicken and a sprinkle of chopped cilantro, squeeze a lime wedge over everything if you like.
Fold the sides in, roll tightly from the bottom to enclose the filling and if you want it neater wrap in foil or press seam side down on the hot grill or pan for 30 to 60 seconds to seal and melt the cheese a bit.
Slice each wrap in half at a slight angle, serve with extra lime wedges and leftover chipotle mayo for dipping, store extra chicken and sauce in the fridge up to 3 days and reheat chicken gently so it doesn't dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.