Grilled Chicken Wraps -

a grilled chicken wrap cut in half and stacked on top of each other on a plate.

Grilled Chicken Wraps

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!

Course dinner, Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 12

Marinating time 1

Total Time 1 22

Servings wraps

Calories 659kcal

Author Ann Otis

Ingredients

For the Chicken

3 tablespoons extra virgin olive oil plus more for the grill
2 tablespoons fresh lime juice
1 clove garlic smashed
2 teaspoons paprika
1 pound boneless skinless chicken breasts
Kosher salt and ground black pepper to taste

For the Chipotle Mayonnaise

1/2 cup mayonnaise
2 tablespoons chipotles in adobo sauce seeded and finely chopped (or just the adobo sauce). Start with less and adjust as needed for desired spice level.
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt or to taste
1/8 teaspoon ground black pepper or to taste

For the Wraps

4 large flour tortillas 10 inches, or "burrito size"
1 cup chopped romaine lettuce (iceberg, or any crunchy lettuce works too)
1 cup diced tomatoes
1/2 cup finely sliced red onion
1 cup shredded cheddar jack cheese
1 avocado sliced

US Customary - Metric

Instructions

Marinate the Chicken

Combine the olive oil, lime juice, garlic, and paprika in a large glass container with a lid, or a large resealable plastic bag. Add the chicken, turning to coat. Marinate for 1-2 hours, turning once. (Note: the chicken can also be marinated overnight in the refrigerator. Remove from the fridge 30 minutes before grilling).

Prepare the mayo

In a small bowl, combine the mayonnaise, chipotles in adobo sauce, lime juice, salt and pepper.

Cook the Chicken and Assemble the Wraps

Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, discarding the marinade. Season the chicken on both sides with salt and pepper.
Oil the grates or pan, then grill the chicken for 4-6 minutes per side, until the internal temperature reaches 165 degrees F.
Allow the chicken to cool, then cut lengthwise into slices.
Spread some chipotle mayo on the center of each wrap. Divide the chicken evenly between the 4 tortillas. Add the lettuce, tomatoes, red onion, cheddar jack cheese, and avocado.

Video

Notes

The chicken can be hot or room temperature when preparing the wraps, depending on personal preference.

Storage Instructions

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'd like to store the assembled wraps longer than a day, consider skipping the avocado, since it will brown over time. Wrap them tightly in foil or plastic and refrigerate for up to 3 days.

Nutrition