If you're looking for a quick meal that feels fresh and homemade, grilled chicken wraps are one of my go-to solutions. They're healthy, filling, and come together in under 30 minutes. The best part? You can pack them with fresh veggies and a little cheese for a wrap that feels like takeout but is way better for you.
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I love serving these for lunch or dinner when life gets busy. They're easy to prep ahead, kid-approved, and you can even mix up the fillings depending on what's in the fridge. If you like this kind of quick meal, you should also check out Chicken quesadillas recipe - it's another lifesaver when time is tight!
Ingredients you'll need
For the chicken:
- 2 boneless, skinless chicken breasts (uncooked)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ⅛ teaspoon dried cayenne pepper
For the wraps:
- 2 large (10-inch) whole wheat tortillas
- ¼ cup plain 0% Greek yogurt
- ¼ cup low-sugar BBQ sauce
- 2 cups coleslaw mix (I like broccoli slaw)
- ¼ cup cilantro, chopped
- 1 green onion, finely sliced
- 1 cup shredded cheddar cheese (divided)
- 1 cup chopped romaine lettuce
- 6 Slices tomato
Step-by-step instruction
Cook the chicken
- Preheat your grill or grill pan over medium-high heat.
- Flatten the chicken breasts so they're even in thickness - this helps them cook evenly.
- Rub the chicken with olive oil, then coat with paprika, onion powder, garlic powder, oregano, and cayenne.
- Grill on both sides until cooked through and the center reaches 165°F.
- Let the chicken rest for 5 minutes before slicing.
Mix the filling
- In a large bowl, combine sliced chicken, Greek yogurt, BBQ sauce, coleslaw mix, cilantro, green onion, and half of the cheddar cheese.
- Stir until everything is coated and well combined.
Assemble the wraps
- Lay romaine lettuce leaves in the center of each tortilla.
- Add half of the filling to each wrap, topping with 3 tomato slices.
- Sprinkle with the remaining cheddar cheese.
- Fold in the sides, bring the bottom flap up, and roll tightly.
- Slice in half and serve right away.
Tips for the best wraps
- Don't skip the rest time - letting the chicken rest keeps it juicy.
- Warm your tortillas slightly before rolling so they don't tear.
- Keep fillings light - overstuffing makes it hard to roll neatly.
Storage and meal prep
If you want to make these ahead, prep the chicken and veggies in advance, but keep them stored separately. Assembled wraps are best eaten fresh, but you can refrigerate them for up to 2 days if wrapped tightly in foil.
Serving suggestions
These wraps are filling on their own, but they're extra good with:
- A small side of sweet potato fries
- A crisp cucumber salad
- Fresh fruit for a lighter option
FAQ
They use lean chicken breast, Greek yogurt instead of mayo, and lots of veggies. Plus, whole wheat tortillas add extra fiber.
Yes! Grill the chicken and chop the veggies in advance. Store fillings separately and assemble wraps just before eating to keep them fresh.
Add more cayenne, a drizzle of sriracha, or pepper jack cheese instead of cheddar.
Wrap tightly in foil or plastic wrap and refrigerate for up to 2 days. For longer storage, keep chicken and veggies separate.
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📖 Recipe
Grilled Chicken Wraps – Easy, Healthy, and Full of Flavor
If you’re looking for a quick meal that feels fresh and homemade, grilled chicken wraps are one of my go-to solutions. They’re healthy, filling, and come together in under 30 minutes. The best part? You can pack them with fresh veggies and a little cheese for a wrap that feels like takeout but is way better for you.
Ingredients
- 2 boneless, skinless chicken breasts (uncooked)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ⅛ teaspoon dried cayenne pepper
- 2 large (10-inch) whole wheat tortillas
- ¼ cup plain 0% Greek yogurt
- ¼ cup low-sugar BBQ sauce
- 2 cups coleslaw mix (I like broccoli slaw)
- ¼ cup cilantro, chopped
- 1 green onion, finely sliced
- 1 cup shredded cheddar cheese (divided)
- 1 cup chopped romaine lettuce
- 6 slices tomato
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Flatten the chicken breasts so they’re even in thickness – this helps them cook evenly.
- Rub the chicken with olive oil, then coat with paprika, onion powder, garlic powder, oregano, and cayenne.
- Grill on both sides until cooked through and the center reaches 165°F.
- Let the chicken rest for 5 minutes before slicing.
- In a large bowl, combine sliced chicken, Greek yogurt, BBQ sauce, coleslaw mix, cilantro, green onion, and half of the cheddar cheese.
- Stir until everything is coated and well combined.
- Lay romaine lettuce leaves in the center of each tortilla.
- Add half of the filling to each wrap, topping with 3 tomato slices.
- Sprinkle with the remaining cheddar cheese.
- Fold in the sides, bring the bottom flap up, and roll tightly.
- Slice in half and serve right away.
Notes
Don’t skip the rest time – letting the chicken rest keeps it juicy. Warm your tortillas slightly before rolling so they don’t tear. Keep fillings light – overstuffing makes it hard to roll neatly. For meal prep, keep chicken and veggies stored separately. Assembled wraps are best eaten fresh, but you can refrigerate them for up to 2 days if wrapped tightly in foil.
Nutrition Information:
Serving Size:
1 wrapAmount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 90mgSodium: 780mgCarbohydrates: 32gFiber: 5gSugar: 7gProtein: 36g
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