4 Chicken Wrap Recipes That Are Perfect for a Quick and Tasty Lunch

Grilled chicken wraps are a classic choice that never gets old. The smoky flavor from grilling makes the chicken taste incredible.

Ingredients:

- 2 chicken breasts (raw)

- 4 large flour tortillas

- 1 cup lettuce, chopped

- 1 medium tomato, diced

- 1/2 cup shredded cheese

- 1/4 cup ranch dressing

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon paprika

- Salt and pepper to taste

Instructions:

1. Take the raw chicken breasts and cut them into thin strips.

2. Mix olive oil, garlic powder, paprika, salt, and pepper in a bowl. Rub this mixture all over the chicken strips. Let them sit for 10 minutes.

3. Heat your grill or grill pan to medium-high heat. Cook the chicken strips for 6-7 minutes on each side. Make sure the chicken is fully cooked and no pink parts remain.

4. Remove chicken from heat and let it rest for 3 minutes. Then cut it into smaller pieces.

5. Warm the tortillas in a dry pan for 30 seconds on each side. This makes them soft and easy to wrap.

6. Place lettuce, tomato, cheese, and cooked chicken in the center of each tortilla. Add ranch dressing on top.

7. Fold the bottom of the tortilla up, then fold in the sides, and roll tightly. Cut in half and serve immediately.

Air fryer chicken wraps are becoming very popular because they are healthier than fried chicken but still crispy. The air fryer cooks chicken quickly and uses less oil. 

Ingredients:

- 3 chicken thighs (raw, boneless)

- 4 whole wheat tortillas

- 1 cup baby spinach

- 1/2 cup cucumber, sliced

- 1/4 cup red onion, thinly sliced

- 1/3 cup Greek yogurt

- 2 tablespoons lemon juice

- 1 tablespoon honey

- 1 teaspoon dried herbs

- 1/2 teaspoon black pepper

- 1/2 teaspoon salt

Instructions:

1. Start with raw chicken thighs and pat them dry with paper towels. Cut each thigh into bite-sized pieces.

2. Season the chicken pieces with salt, black pepper, and dried herbs. Make sure all pieces are well coated.

3. Preheat your air fryer to 380°F (190°C) for 3 minutes.

4. Place the seasoned chicken pieces in the air fryer basket. Do not overcrowd them. Cook for 12 minutes, shaking the basket every 4 minutes.

5. While the chicken cooks, mix Greek yogurt, lemon juice, and honey in a small bowl. 

6. Check that the chicken is cooked through with no pink inside. The outside should be golden brown.

7. Warm the tortillas briefly in a microwave for 15 seconds or in a dry pan.

8. Spread the yogurt sauce on each tortilla. Add spinach, cucumber, red onion, and the hot air fryer chicken.

9. Roll the tortillas tightly, starting from one end. Secure with toothpicks if needed and serve warm.

Sometimes you want extra crispy chicken in your wrap. This recipe creates chicken with a crunchy coating that stays crispy even inside the wrap. 

Ingredients:

- 2 chicken breasts (raw)

- 4 spinach tortillas

- 1 cup coleslaw mix

- 1/2 cup corn kernels

- 1/4 cup mayonnaise

- 1 cup flour

- 2 eggs, beaten

- 1 cup panko breadcrumbs

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- Oil for frying

- Salt and pepper

Instructions:

1. Take raw chicken breasts and pound them to 1/2 inch thickness. 

2. Set up three shallow dishes: flour mixed with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder and onion powder in the third.

3. Dip each chicken strip first in flour, then in beaten eggs, and finally coat well with the breadcrumb mixture. Press gently so the coating sticks.

4. Heat oil in a large pan to 350°F (175°C). You need enough oil to cover half of the chicken strips.

5. Fry the coated chicken strips for 3-4 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

6. Remove chicken and place on paper towels to drain excess oil. Let them cool for 2 minutes.

7. Mix coleslaw mix with corn and mayonnaise in a bowl. This adds crunch and freshness to balance the crispy chicken.

8. Place the crispy chicken and coleslaw mixture in the center of each tortilla. Roll tightly and cut diagonally before serving.

Buffalo chicken wraps bring spicy and tangy flavors that many people love. 

Ingredients:

- 3 chicken breasts (raw)

- 4 regular tortillas

- 1/2 cup buffalo sauce

- 1 cup iceberg lettuce, shredded

- 1/2 cup celery, diced

- 1/4 cup blue cheese crumbles

- 1/4 cup ranch dressing

- 2 tablespoons butter

- 1 tablespoon olive oil

- 1/2 teaspoon cayenne pepper (optional)

- Salt to taste

Instructions:

1. Start with raw chicken breasts and cut them into small cubes, about 1-inch pieces. Season lightly with salt.

2. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 8-10 minutes, stirring often.

3. Make sure all chicken pieces are fully cooked with no pink inside. The outside should be lightly browned.

4. Add butter to the pan and let it melt. Pour in the buffalo sauce and stir well to coat all chicken pieces.

5. Cook for 2 more minutes, allowing the sauce to stick to the chicken. Add cayenne pepper if you want more heat.

6. Remove from heat and let the buffalo chicken cool slightly while you prepare other ingredients.

7. Warm the tortillas in a microwave for 20 seconds or in a dry pan until soft.

8. Spread ranch dressing on each tortilla. Add shredded lettuce, diced celery, and blue cheese crumbles.

9. Place the warm buffalo chicken on top of the vegetables. Roll the tortillas tightly, tucking in the sides as you go.

10. Cut each wrap in half and serve immediately while the chicken is still warm. The contrast between hot chicken and cool vegetables makes this wrap special.