Grilled Chicken Wrap
A grilled chicken wrap bundles tender, seasoned chicken with crisp vegetables and a creamy sauce inside a soft, warm tortilla. It is a fresh, portable meal that balances smoky protein with cool, crunchy fillings. Serve it whole or sliced in half for an easy lunch or a satisfying handheld dinner.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 300 g cooked chicken breast
- 2 large tortillas
- 1 cup lettuce
- 1 tomato
- 3 tbsp yogurt sauce
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and a little paprika, then drizzle with olive oil and rub it in evenly.
- Heat a grill pan over medium high heat, around 200C (400F), until hot, then cook the chicken for 5 to 6 minutes per side until it is deeply marked and cooked through to 74C (165F).
- Transfer the chicken to a board and let it rest for 5 minutes, then slice it into thin strips against the grain for tenderness.
- Warm the tortillas briefly in a dry pan or microwave so they become soft and pliable and will not crack when rolled.
- Spread a layer of creamy sauce such as ranch or a garlic yogurt dressing down the center of each tortilla.
- Layer on shredded lettuce, sliced tomato, and the warm chicken strips, keeping the fillings in a tidy line and away from the edges.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom into a snug cylinder.
- Slice each wrap in half on the diagonal and serve immediately, seam side down to hold it together.
💡 Chef's tip
Let the grilled chicken rest for a few minutes before slicing, because cutting it too soon lets the juices run out and leaves the meat dry inside the wrap.
Warming the tortilla for a few seconds before filling makes it pliable, so it wraps tight without cracking and splitting at the fold.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 32 g
- Carbs: 34 g
- Fat: 12 g
