Let’s be real – is there anything a good chicken wrap can’t do?
Need a 10-minute lunch? Chicken wrap. Trying to use up that leftover grilled chicken in the fridge? Chicken wrap. Want to feel healthy but also like you’re eating something actually delicious? You guessed it – chicken wrap.
I’ve made a LOT of wraps in my life. Some were amazing, some… let’s just say the tortilla did NOT hold and I ended up eating chicken salad with a fork while questioning my life choices.
But these five? These are THE ONES. The tried-and-true, lunchbox-approved, husband-stealing, never-fail favorites that I make on repeat.
We’re talking creamy, crunchy, spicy, cheesy, and fresh – there’s a wrap here for whatever craving hits. They’re all super easy, pack perfectly, and taste even better than they look.
Best Chicken Wrap Recipes
So grab your favorite tortilla and let’s roll. These are my 5 all-time favorite chicken wrap recipes!
Spiced Chicken Wrap with Yogurt Sauce
Spiced chicken with a cool yogurt sauce makes this wrap taste a lot like tandoori chicken, and I make it all in one pan. It comes together in about 20 minutes and makes 2 or 3 wraps. The chicken fries in small pieces with a lot of spice and a squeeze of lemon, the sauce is yogurt and mayo with fresh coriander, and the rest is crunchy raw vegetables. The wrap is folded into a neat square and toasted in butter, so it stays shut and crisp.
I first clicked on the video because of its views, about 19.8 million on YouTube, and I kept making the wrap because my family asked for it again the next night. The yogurt sauce is the part I would never skip. I get more flavor when I mix the spices into the raw chicken first, or leave it in the fridge overnight, than when I add them in the pan.
Ingredients
- 1 tbsp oil
- 1 tbsp chopped garlic
- 200 g boneless chicken
- 1/2 tsp salt, or to taste
- 1 tsp red chilli powder
- 1 tsp dry coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli flakes
- 1 tsp tandoori masala (optional)
- 1 tbsp lemon juice
- 1 cup yogurt (sauce)
- 2-3 tbsp mayonnaise (sauce)
- salt to taste (sauce)
- 1 tsp red chilli powder (sauce)
- 1/2 tsp cumin powder (sauce)
- fresh coriander, chopped (sauce)
- tortillas
- red cabbage
- onion slices
- tomato, julienned
- lettuce
- butter, as required
Easy Grilled Chicken Wrap
Of all the chicken wraps I make, this grilled one is the easiest. It takes about 20 minutes and makes 6 wraps. Bite-size pieces of chicken get coated in oil, paprika, cumin, oregano, salt and pepper and seared in a hot pan for a few minutes. Then each tortilla gets a spoon of mayo, the chicken, shredded lettuce and cabbage and some cheese, and it is folded and toasted on all sides until golden. Thighs or breast both work fine.
If you think you can’t cook, start with this one. A little tomato and onion in the filling makes it better, and the chili flakes are optional, so it is easy to keep mild. My kids ask for it again, and it is the wrap I pack for a school or work lunch.
Ingredients
- 6 tortilla wraps
- 3 tbsp oil
- salt to taste
- black pepper to taste
- 1-2 tsp paprika
- 1 tsp red chili flakes (optional)
- 1 tsp cumin
- 1 tsp oregano
- 600 g chicken thighs or breast, cut into bite-size pieces
- 1 tbsp mayonnaise for each tortilla
- lettuce
- cabbage
- cheese of your choice
Sweet Chili Chicken Wrap
Juicy chicken thighs and a sweet and spicy sauce make this sweet chili chicken wrap worth the wait while the chicken sits. It takes about 1 hour 20 minutes, and most of that is the chicken sitting in its spices before it fries. The sauce is what makes it: sweet chili sauce and honey stirred into yogurt and mayo. Everything goes into the tortilla with a few raw vegetables, and the wrap is sealed in a buttered pan.
I tried this wrap because of the comments under the video on YouTube. Lots of people had made it, some more than once, and called it the best chicken wrap they had eaten. At my house it got asked for again the next day. Thighs stay juicier than breast here. Warm the tortilla for a few seconds first so it does not tear. If you have no sweet chili sauce, a little ginger and chili flakes in the sauce still works.
Ingredients
- 400 g boneless chicken
- 2 tomatoes
- 1/2 onion
- tortilla wraps
- 2 tbsp coconut oil
- 1/2 cup yoghurt (sauce)
- 1/3 cup mayonnaise (sauce)
- 3 tbsp sweet chilli sauce (sauce)
- 2 tbsp honey (sauce)
- 1 tbsp garlic powder (sauce)
- 1 tsp black pepper (sauce)
- 2 tsp onion powder (marinade)
- 2 tsp garlic powder (marinade)
- 2 tsp chicken powder (marinade)
- 2 tsp black pepper (marinade)
- 1 tsp chilli powder (marinade)
- salt to taste (marinade)
High-Protein Chicken Crunch Wrap
When I meal prep, I make this high-protein chicken crunch wrap, built around a crunch wrap fold. In that fold, a small wrap goes inside a big one, and the edges of the big wrap fold over it to make a sealed round that you toast seam side down. The chicken is diced breast, seared hot in a smoky spice mix, and it goes into a high-protein wrap with garlic yogurt, mozzarella and a few nacho chips for crunch.
The recipe takes about 15 minutes once you get the hang of the fold and makes 5 wraps, but your first one takes longer while you learn. The seasoning is the best part, and it is good on other things too. For the week ahead, I keep the wraps untoasted and toast each one when I eat it. The chips go soft in the fridge, so I skip them or use avocado. Sour cream with lime, or sriracha mayo, can stand in for the yogurt.
Ingredients
- spray oil (avocado)
- 750 g (1.6 lb) chicken breast, diced or sliced
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp dried chilli flakes (optional)
- salt and pepper
- 5 large high-protein wraps
- 5 small high-protein wraps
- 300 g (10.5 oz) high-protein Greek yogurt
- 2 garlic cloves, grated
- 3 tomatoes, finely diced
- 250 g (8.8 oz) mozzarella cheese
- 2 baby romaine lettuces, shredded
- cheesy nacho chips
- jalapenos (optional)
- salt and pepper (sauce)
Harissa Roast Chicken Wraps
For a table full of friends, I make harissa roast chicken wraps as a build-your-own tray roast. Harissa is a mild North African chili paste. A whole chicken, whole sweet potatoes and chickpeas get tossed in a harissa dressing and roast on one tray for about 1 hour 20 minutes. While that roasts, I make a slaw of grated carrot, apple and red cabbage with olive oil, red wine vinegar and mint if I have it.
At the table I put out warm whole wheat tortillas, the shredded chicken, soft sweet potato, crispy chickpeas, slaw and yogurt swirled with a little more harissa, and everyone builds their own. The tray feeds 6, and with fewer people there are plenty of leftovers. Of the videos I found on YouTube, this one was the newest, and the meal feels more like a dinner than a quick wrap. Six small boneless skinless thighs work in place of a whole chicken and cook faster. Any extra vegetables in the fridge can go in the slaw.
Ingredients
- vinegar
- 2 tsp harissa paste
- chickpeas
- sweet potatoes, whole
- 1 whole free-range chicken
- seasoning (salt and pepper)
- carrots
- 1/4 red cabbage
- apple
- olive oil
- red wine vinegar
- mint (optional)
- whole wheat tortillas
- yogurt
- a little harissa for the yogurt
FAQ
Here is what I wish I had known before I started making wraps at home.
How Do I Keep Tortillas From Tearing?
Warm the tortilla for a few seconds in the microwave or a dry pan so it softens, but do not get it hot. Do not overfill it, and fold the sides in before you roll. Thin, flimsy wraps tear more easily, so handle them with care and keep the sauce away from the edge.
How Do I Keep Wraps From Going Soggy?
Wet or heavy fillings soften the tortilla fast. Keep the sauce in the middle, not against the wrap, and add crunchy things like lettuce at the end. Toasting the wrap to seal it helps. To reheat, skip the microwave, because it makes wraps soggy. A dry pan, the oven or an air fryer works better.
How Long Do Wraps Keep And Freeze?
Cooked chicken keeps 3 to 4 days in the fridge at 40 F or below, and I reheat leftovers to 165 F. If you freeze a wrap, leave out the lettuce, tomato and mayo, because they do not freeze well. Thaw it overnight in the fridge and toast it in a dry pan.
How Do I Pack Wraps For Lunch?
I make the wrap the night before and pack it cold right before I leave, with at least two ice packs, or I keep it in a fridge at work or school. Do not leave a packed wrap out more than 2 hours, or 1 hour if it is above 90 F outside.
Can I Use Leftover Chicken Instead?
Yes. Rotisserie or leftover chicken works in the simple pan wraps. I just warm it in the pan with the spices so it picks up their flavor. One time I used oven-baked chicken strips with the yogurt sauce and still liked it, because the sauce carries a lot of the flavor.
If you are not sure where to start, pick by the clock. The pan wraps are done in about 20 minutes, while the marinated and roasted ones need closer to an hour and a half, so save those for a slower night.
