Grilled Chicken Wraps

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These easy grilled chicken wraps are packed with smoky, juicy chicken, fresh veggies, and a spicy chipotle mayo for the ultimate portable meal. Perfect for work lunches, easy dinners, or meal prep!

Wrap season never really ends around here, but early September always feels like peak wrap weather to me. It’s that sweet spot where the days are still warm enough to fire up the grill, but everyone’s starting to think about lunchboxes and quick weeknight dinners again.

And when that back-to-school energy kicks in, I find myself reaching for low-effort meals that still feel satisfying and a little bit fun.

These grilled chicken wraps have been on the menu a lot lately. The chicken is super flavorful, and it stays juicy and tender whether you’re eating it hot off the grill or packing it up for later.

And the chipotle mayo? It adds just the right amount of smoky heat – I’ve been spreading the leftovers on everything from sandwiches to roasted veggies.

If you’ve made my chicken fajita wraps before, these are just as easy but with a different flavor profile. They’ve got a slightly smoky, spicy thing going on that makes them feel special (without any extra work). And like my tofu wraps or chicken salad wraps, these grilled chicken wraps are also endlessly customizable – perfect for clearing out the fridge or satisfying picky eaters.

Make a batch of chicken in the evening, keep your favorite toppings prepped in the fridge, and you’ve got lunch or dinner ready to roll (literally) all week.

Why You’ll Love These Grilled Chicken Wraps

Meal prep-friendly. You can grill the chicken ahead of time and keep everything prepped in the fridge for easy lunches or quick dinners all week. They’re great warm or cold.

Totally customizable. Add some avocado, swap in different greens, or use whatever cheese you have on hand. These grilled chicken wraps are super flexible and perfect for clearing out the fridge.

Kid-approved. They’re hearty and flavorful and you can adjust the spiciness to taste, so they’re easy to adapt for different preferences.

Ingredient Notes

Chicken Breasts

I like to keep it lean with boneless, skinless chicken breasts for this chicken wrap recipe. If you prefer chicken thighs, those work too – just adjust the cook time accordingly. Usually boneless, skinless thighs will grill in less time than breasts.

Olive Oil

A little olive oil helps the chicken stay juicy on the grill and gives the marinade richness. You’ll also want to brush a bit on the grill grates so the chicken doesn’t stick.

Lime Juice

Adds a fresh, tangy kick to both the chicken marinade and the chipotle mayo. Freshly squeezed makes a difference here!

Garlic

One smashed clove is all you need to infuse the marinade with a little savory depth.

Paprika

This gives the chicken a subtle smokiness and beautiful color. I typically use smoked paprika, but regular paprika works too.

Mayonnaise

I use full-fat mayo for the creamiest chipotle sauce, but feel free to sub in light mayo or even Greek yogurt for more protein.

Chipotles in Adobo

These give the mayo its smoky heat. You can finely chop the actual chipotles (seed them first, unless you want it very spicy), or just use the adobo sauce for a milder flavor. I suggest adding the chiles or sauce gradually and tasting as you go, to get your desired level of spiciness.

Flour Tortillas

Large, soft tortillas make wrapping easy and hold everything together nicely. Warm them briefly if necessary, to keep them pliable and less likely to tear.

Cheddar Jack Cheese

A mix of cheddar and Monterey Jack gives you a nice balance of melty and sharp. But you can use whatever cheese you have on hand!

Vegetables

I used romaine lettuce for crunch, fresh diced tomatoes for juiciness, and red onion for a little bite. You can swap in your favorites or whatever you have on hand.

Step by Step Instructions

1. In a small bowl, whisk together the olive oil, lime juice, garlic, and paprika. Pour the mixture into a glass container or large resealable plastic bag, then add the chicken and turn to coat.

1. Cover/seal and let it marinate in the fridge for 1–2 hours, giving it a toss halfway through if you can. (You can also marinate it overnight – just be sure to bring it to room temperature for about 30 minutes before grilling.)

1. While the chicken is marinating, stir together the chipotle mayonnaise. In a small bowl, mix the mayo with the chipotles in adobo, lime juice, salt, and pepper until smooth. Add the chipotles or adobo sauce gradually, and adjust the quantity to taste.

1. When you’re ready to cook, preheat your grill or grill pan to medium-high heat. Take the chicken out of the marinade and discard the liquid. Season both sides of the chicken with salt and pepper.

1. Brush the grill grates, or grill pan with oil, then cook the chicken for 4–6 minutes per side, or until the internal temperature hits 165°F.

1. Let the chicken rest and cool slightly, then slice it lengthwise into strips.

1. To assemble the grilled chicken wraps, spread some chipotle mayo on the wrap and divide the chicken evenly among the tortillas.

1. Add lettuce, tomatoes, red onion, cheese, and avocado (if using). Wrap it up and cut it in half.

Substitutions & Variations

• Flour tortillas are classic, but feel free to swap in whole wheat, spinach, gluten-free, or even large lettuce leaves if you want something lighter and lower-carb.

• No chipotles in adobo? Ground chipotle powder works great, or little hot sauce, sriracha, or smoked paprika can still give you that spicy, smoky flavor in your grilled chicken wraps.

• I love a good cheddar jack blend, but Monterey Jack, mozzarella, or even feta would all work well, too. Use what you like or already have.

• This is a great “clean out the fridge” kind of recipe. Add cucumbers, shredded cabbage, corn, or whatever crunchy veggies you love to make your grilled chicken wraps.

• If you don’t feel like firing up the grill, a stovetop grill pan or cast-iron skillet works perfectly.

Storage Instructions

These grilled chicken wraps are best enjoyed fresh, but leftovers can definitely be saved for later!

Grilled Chicken: Store any leftover grilled chicken slices in an airtight container in the refrigerator for up to 3 days. You can enjoy them cold or gently reheat them in the microwave or a skillet before assembling your next wrap.

Chipotle Mayo: Keep the chipotle mayo in a sealed container in the fridge for up to a week. It’s also great on sandwiches, burgers, or as a dip for fries!

Assembled Wraps: If you’ve already put the wraps together, they’re best eaten the same day, mostly because avocado tends to turn an unappealing brown over time. If you’d like to store them longer than a day, consider skipping the avocado. Wrap them tightly in foil or plastic wrap and refrigerate for up to 3 days.