31 Best Chicken Wrap Recipes You Need

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. 20-Minute Chicken Gyros

Chicken Gyro Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 Gyros’]

This Greek-inspired Chicken Gyro Recipe is made with juicy yogurt marinated chicken, fresh veggies, and creamy tzatziki, all wrapped in a soft pita flatbread. Perfect for busy weeknights, the whole family will love the amazing flavors of this delicious 20-minute recipe.

Ingredients

• 1 lemon (juiced)
• 1 cup plain yogurt
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1.5 pounds chicken tenders (see notes)
• 1 tablespoon olive oil
• 1/2 cucumber (seeded with skin removed)
• 1 cup Greek yogurt (plain, full-fat recommended)
• 3 cloves garlic (minced)
• 1 tablespoon red wine vinegar
• 2 teaspoon fresh dill (minced)
• salt + pepper (to taste)
• 4 pita, flatbread, or naan
• 2 tomatoes (quartered or sliced)
• 1/4 red onion (thinly sliced)

Instructions

1. In a large bowl, mix together the lemon juice, plain Greek yogurt, salt, oregano, and paprika. Add the chicken tenders to the marinade and toss to coat. Cover the chicken tenders and transfer the bowl to the refrigerator to marinate for at least 30 minutes to overnight.
2. To prepare the tzatziki sauce, grate the cucumber using a cheese grater and squeeze as much liquid from the cucumber as possible. Transfer the cucumber to a medium bowl and combine it with the Greek yogurt, garlic, red wine vinegar, fresh dill, salt, and black pepper, to taste. Cover and transfer the tzatziki to the refrigerator until ready to use (the tzatziki will keep for approximately 2-3 days when stored in an airtight container in the refrigerator).
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken tenders to the skillet (working in batches if necessary). Cook the chicken for 5 minutes, undisturbed, before flipping to the other side to cook for an additional 5-10 minutes more, or until fully cooked.
4. As the chicken cooks, warm the pita bread in the microwave or oven and prepare the desired toppings.
5. Build each gyro by spreading Tzatziki onto each pita bread, and top with fresh sliced tomatoes, red onion, and 2-3 chicken tenders. Wrap up the pitas in parchment paper or foil and enjoy!

2. Grilled Naan Chicken Salad Wraps with Cherry Salsa

Grilled Naan Chicken Salad Wraps with Cherry Salsa! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

A quick and easy meal that is warm, delicious and satisfying! Please see “tips” above in blog post for advice on pitting cherries.

Ingredients

• 1 cup pitted and quartered cherries (I used red and yellow)
• 1/4 cup finely chopped red onion
• 1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
• 1 tablespoon cilantro, chopped
• 2 tablespoons roasted salted pepitas (pumpkin seeds)
• juice of half a lime
• sea salt to taste
• 2 cups warm rotisserie chicken
• 2 cups fresh lettuce (I used baby greens)
• 1/2 cup crumbled feta or soft goat cheese
• 4 pieces naan bread, grilled

Instructions

1. Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

1. Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

1. If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
2. Shred warm chicken by hand
3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
5. Serve

3. Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘4’]

Make these easy economical wraps for a super quick and delicious meal!

Ingredients

• 2 cups (280g) leftover cooked chicken (cubed (I prefer skinless chicken thighs for this, but you can use skinless chicken breast))
• 2 large tomatoes (sliced)
• 2 cups (150g) shredded lettuce
• 4 tortillas (or sandwich wraps)
• 8 slices cooked bacon
• 5 tablespoons Ranch dressing

Instructions

1. Lay out the four tortillas (or sandwich wraps).
2. Evenly distribute and chicken, tomatoes, lettuce, and bacon between each tortilla.
3. Drizzle with Ranch dressing, then wrap each into a a burrito shape and cut in half before serving.
4. Tip: to help keep the shape, you can wrap each with parchment paper.

4. Chipotle Chicken Wrap

Amazing Chipotle Chicken Wrap Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT1H · Yield: 4

Ingredients

• Chicken Marinade:
• 1 lb boneless skinless chicken breast, cut into strips
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 tablespoon coriander
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons chipotle in adobo sauce, puréed
• 1/2 teaspoon lime zest
• 2 tablespoons fresh lime juice (from 1 lime)
• Smokey Chipotle Sauce:
• 1/3 cup low-fat mayonnaise
• 1/2 cup light sour cream
• 2 tablespoons fresh lime juice (from 1 lime)
• 1/4 cup (or to taste) chipotle and adobo sauce, puréed
• 2 garlic cloves, minced
• pinch of salt
• 2 teaspoons honey
• For the Wrap:
• 1 small red onion, cut into thin slices
• 2 tablespoons cilantro, chopped
• 2 cups shredded lettuce
• 4 slices of turkey bacon, at room temperature
• 4 large (burrito size) flour tortillas
• 3/4 cup sharp cheddar or Mexican cheese blend

Instructions

1. Chicken Marinade:In a medium sized pyrex or ziplock bag combine all marinade ingredients, except for the chicken; add olive oil, kosher salt, black pepper, cumin, coriander, brown sugar, garlic, chipotle in adobo sauce, lime zest and lime juice. Mix to combine the seasonings.
2. Add chicken strips, and stir to distribute marinade. Let chicken marinate in the refrigerator for minimum 30 minutes or up to 24 hours. Bring to room temperature before cooking.
3. Smokey Chipotle Sauce:In a medium bowl, combine all chipotle sauce ingredients; low-fat mayo, light sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until well blended and set aside.
4. For the Wrap:Thinly slice the red onion, chop the cilantro, shred the lettuce and set aside.
5. Heat a cast iron skillet over medium high heat and add a swirl of olive oil to lightly coat the pan. Add the turkey bacon to the pan without overlapping any of the pieces. Cook for 2-3 minutes on each side until brown and crispy. Remove from pan and set aside to drain on paper towel.
6. Turn the heat up to high on the same cast iron skillet. Once the pan is screaming hot, add chicken (no need to coat the pan with oil). Cook chicken strips for 3 minutes, flip and cook for an additional 3-4 minutes. Remove from pan and set aside.
7. Assemble:One at a time, warm each tortilla in a pan for a few minutes just to make it more pliable.
8. Remove from pan and spread 2-3 tablespoons of the chipotle sauce, 2 tablespoons cheese, lettuce, red onion, chicken, cilantro and bacon. Keeping the filling in a line in the middle of the wrap, while leaving a few inches free on each side.
9. Fold in the sides and hold them in place. With your thumb, flip the bottom flap over, covering the side flaps and the contents of the wrap. Continue rolling while pulling taut until the wrap is completely rolled. Before completely closing the wrap, add 1 tablespoon of cheese to the outer flap to help seal the wrap once it is crisped in the pan.
10. When all 4 wraps are rolled, heat a large pan over medium high heat and add a swirl of olive oil to lightly coat the bottom. Add wraps, 2 at a time, fold side down and brown for 1 minute. Flip and continue browning until tortillas are browned and crisp.

5. Instant Pot Salsa Chicken Lettuce Wraps

Instant Pot Salsa Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

Easy Chicken Lettuce Wraps are light, healthy and packed full of flavor.

Ingredients

• ¾ cup (180ml) chicken broth
• 1 lb (500g) boneless, skinless chicken breast (approximately 3 large chicken breasts)
• 1 cup (250ml) tomato salsa
• 2 tsp taco seasoning
• 8 large lettuce leaves (for wraps)

Instructions Instant Pot Instructions:

1. Pour the Chicken Broth into the Instant Pot insert and add in chicken breasts.
2. Next, mix the taco seasoning with the salsa and add it on top of the chicken breasts. DO NOT MIX IT IN WITH CHICKEN.
3. Cover your Instant Pot and set the valve to the sealing position.
4. Select Manual/Pressure Cooker setting and set to high pressure for 8 mins (thin chicken breasts) or 10 mins for thicker cut chicken breasts.
5. Allow for a complete Natural Pressure Release, then transfer the Instant Pot Salsa Chicken to a plate and shred it.
6. Set the Instant Pot to sauté mode and cook the remaining liquid until it reduces to about half.
7. Turn off the heat, add the shredded Instant Pot Salsa Chicken back in and stir to combine.
8. Serve the shredded chicken in lettuce wraps, with toppings of your choice.

6. Buffalo Ranch Chicken Wrap

Buffalo Ranch Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1/2 cup buffalo wing sauce
• 1/4 cup ranch dressing, plus extra for serving
• 4 large flour tortillas
• 2 cups shredded romaine lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup thinly sliced celery (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)

Instructions

1. 1. Gather and measure all ingredients to ensure everything is ready to cook.
2. 2. Pat chicken dry, season with salt, pepper, and optional garlic powder.
3. 3. Heat olive oil in a large skillet over medium heat; cook chicken until no longer pink and internal temperature reaches 165°F (74°C), about 6-8 minutes per side depending on thickness; transfer to a cutting board to rest 5 minutes, then slice or shred.
4. 4. In a bowl, toss the shredded chicken with buffalo sauce until evenly coated; stir in 1/4 cup ranch dressing to lightly coat and keep the mixture saucy.
5. 5. Lay out tortillas and layer with lettuce, tomatoes, and shredded cheese; add a generous portion of the buffalo chicken.
6. 6. Drizzle or dot additional ranch dressing if desired, and sprinkle celery slices if using.
7. 7. Roll wraps tightly, slice in half, and serve immediately. If not serving right away, wrap individually in foil and refrigerate up to 2 days.

7. Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Lettuce Wraps’]

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free! 

Ingredients

• 1 pound ground chicken
• 2 Tablespoons peanut oil
• ½ onion ((finely diced))
• ½ Tablespoon minced garlic
• 1 cup red or green pepper ((finely diced))
• 8 ounces water chestnuts ((drained & finely diced))
• 3 Tablespoons soy sauce*
• 3 Tablespoons hoisin sauce**
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon peanut butter
• 1 Tablespoon honey
• 2 teaspoons sweet chili sauce
• ½ teaspoon garlic powder
• ¼ teaspoon powdered ginger
• ¼ cup peanuts ((crushed))
• ¼ cup sliced green onions
• Lettuce or your favorite Asian salad

Instructions

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
3. Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
5. Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

8. Southwestern Chicken Wraps

Easy Southwestern Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 8

These yummy southwestern wraps are great for lunch or anytime!

Ingredients

• 3 cups cooked and shredded chicken
• 1 cup corn kernels frozen, thawed
• 1 cup canned black beans, drained and rinsed
• 4 cups coarsely chopped fresh spinach
• 1 red bell pepper, seeded and diced
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon taco seasoning
• 1 cup salsa
• 1 cup sour cream
• 8 burrito-size tortillas

Instructions

1. In a large bowl, toss together the chicken, corn, black beans, spinach, bell pepper, and cheese until equally mixed.
2. In a smaller bowl, stir together the taco seasoning, salsa, and sour cream.
3. Add the combined dressing to the chicken mixture and toss until blended.
4. Divide the mixture and place a portion in the middle of one tortilla. Roll theburrito, tucking the sides, until completely rolled up.
5. If desired, wrap in plastic wrap and refrigerate until ready to serve.

9. BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 wraps’]

These fresh and crunchy BBQ Chicken Salad Wraps take just minutes to make for a quick and easy weeknight meal.

Ingredients

• 2 cups chopped cooked chicken ((I use rotisserie chicken))
• freshly ground black pepper (to taste)
• 3 cups chopped romaine lettuce
• 1 cup frozen corn thawed
• 15 ounces canned reduced sodium black beans ( rinsed and drained )
• 1 cup quartered grape or cherry tomatoes
• 3 green onions ( thinly sliced)
• ⅓ cup chopped cilantro leaves (thick stems removed)
• 1 cup shredded sharp cheddar cheese
• ⅓ cup BBQ sauce (divided)
• ⅓ cup light ranch salad dressing (divided (like Litehouse Lite Ranch))
• 1 avocado (chopped)
• 6 whole wheat or spinach tortillas
• hot sauce (optional (like Cholula))

Instructions

1. Place the chicken in a medium mixing bowl and season with pepper, to taste. Measure out 1/3 cup each of the Ranch dressing and BBQ sauce in separate measuring cups or small bowls. Add 2 tablespoons of the Ranch and 2 tablespoons the BBQ sauce to the chicken and use tongs to toss until the sauces are well incorporated. Reserve remaining Ranch and BBQ sauce for later.
2. In a separate large mixing bowl, combine lettuce, beans, corn, tomatoes, green onions, cilantro and cheese. Add the remaining Ranch dressing and BBQ sauce and toss with tongs to combine well.
3. Assemble the wraps by layering the tortillas first with the salad mixture, topped with the chicken mixture and avocado. Drizzle with hot sauce, if desired. Roll up and serve.

10. Pesto Chicken Wrap with Spinach

Pesto Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

This Pesto Chicken Wrap Wrap with spinach is a deliciously healthy lunch with loads of fresh baby spinach, pesto, and shredded chicken.

Ingredients

• 1 1/2 lbs. chicken tenderloins (cut into bite size pieces )
• 1/2 cup cherry tomatoes (halved)
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tbsp. olive oil
• 4 flour tortillas (large, 12-14 inch)
• 1 cup romaine lettuce (chopped )
• 1/2 cup mayonnaise
• 1/2 cup store bought pesto (divided)
• 1 lemon (juice and zest)
• 1 cup freshly grated parmesan cheese
• 1/4 cup capers (drained)
• 1 tbsp. dijon mustard
• 1 tsp. worcestershire sauce
• 1 garlic clove (minced)

Instructions

1. Cut chicken tenderloins into bite sized pieces
2. In a medium sized bowl, add chicken pieces, 1 tbsp. pesto, garlic powder, salt, pepper, and paprika. Stir together and set to the side. (I suggest refrigerating for at least 30 minutes).
3. In a large, deep skillet, heat oil over medium high heat. Once hot, add chicken pieces. Allow to brown thoroughly before flipping to cook through, as they get a bit crispy and very flavorful this way. This will take approximately 7-8 minutes.
4. While the chicken is cooking, prepare the pesto sauce.
5. In a medium bowl, minced garlic, lemon juice, and lemon zest. Allow to sit for 1 minute so the garlic flavor mellows out.
6. Add mayo, remaining pesto, grated parmesan cheese, worcestershire sauce, and dijon mustard. Whisk to combine.
7. Place a tortilla on your work surface. Add a spoonful of pesto sauce, then chopped lettuce, diced tomatoes, cooked chicken, and an additional spoonful of pesto sauce.
8. Wrap and serve!

11. Ramen Wrap

📋 Ramen Wrap Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

This Ramen Wrap tastes like Ramen soup in the form of a wrap! It’s easy to make with instant ramen soup. And this instant ramen recipe is perfect for lunch and packing along in the lunch box!

Ingredients

• 85 g -package of instant ramen noodle soup (* chicken or vegetable)
• 1/4 tsp fresh ginger, grated
• 1/2 tsp sriracha sauce
• 1 tsp fish sauce
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp garlic, minced
• 1-2 chicken breasts (sliced)
• 2 hard boiled eggs (peeled and sliced)
• 2 carrots, grated
• 2 green onions, chopped
• 4 – large whole wheat tortilla wraps (( 10 inch ))
• a few sprigs or leaves of fresh mint and/or cilantro ((optional))
• sesame seeds (black or white)

Instructions

1. Boil eggs on stovetop or hot plate until hard-boiled. (See video in NOTES). You can also do this in advance – they’ll stay fresh 3-4 days in the fridge, in their shells.
2. Cook chicken on stovetop (until no longer pink) if you are using chicken breast. You can also use leftover chicken, rotisserie chicken, deli chicken or ham.
3. Cook instant ramen noodles in water in the microwave or on stovetop for 2-3 minutes or until soft (do not put in flavor yet.)
4. Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic and fish sauce. *if you are doing this in advance, refrigerate in a sealed container until ready to use
5. Add 1/4 of the sliced or shredded leftover chicken to each tortilla.
6. Add 1/4 of the carrots and onions on top of the chicken, *If you are using fresh herbs, ad a few springs or leaves of fresh cilantro and/or mint here
7. Add 1/4 of the noodles.
8. Add egg on top of noodles.
9. Sprinkle sesame seeds on top of fillings.
10. Roll up tortilla, starting at bottom.
11. Fold over each side.
12. Then roll up from the bottom, pulling the sides in as you roll.
13. Serve seam side down and slice in half.
14. Garnish with more sesame seeds, as desired. Serve immediately or serve cold (refridgerate until ready to serve) and enjoy!

12. Barbecue Chicken Wrap

Barbecue Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 wraps’]

This Barbecue Chicken Wrap is made with grilled (or rotisserie) chicken, bbq sauce, mayo, broccoli slaw, and almonds, all wrapped up in a spinach flavored tortilla. They’re so simple and yet super tasty. You can throw them together in 10 minutes for an easy lunch or light dinner.

Ingredients

• 2 large spinach flour tortillas ((or regular))
• 1/4 cup barbecue sauce (, divided)
• 2 tablespoons mayonaise (, divided)
• 12 ounces roasted (or grilled) chicken (, thinly sliced, divided)
• 1 cup broccoli slaw mix (, divided)
• 1/4 cup sliced almonds (, divided)

Instructions

1. Spread barbecue sauce and mayo evenly over the tortillas, leaving a 1/4 inch border around the perimeter. Arrange chicken slices on top, followed by the broccoli slaw and almonds.
2. Fold the flap nearest you over the filling, then fold in the sides. Roll away from you, keeping it tight to form a burrito. Rest, seam side down.
3. Repeat the process with the other wrap.
4. Eat right away and enjoy!

13. Healthy Asian Chicken Salad Wraps

Asian Chicken Salad Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Crunchy Asian chicken salad wraps filled with chicken, veggies, and sweet mandarin oranges for an easy, filling lunch you can make ahead.

Ingredients

• 2 cups cooked chicken (chopped)
• 10.5 ounce mandarin oranges (liquid drained)
• 2 stalks celery (finely chopped)
• 2 large carrots (shredded)
• 1 cup shredded cabbage
• 2 green onions (chopped)
• 1/4 cup sliced almonds (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large flour tortillas
• Iceberg lettuce leaves
• 1/4 cup rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons sesame seeds
• 1 1/2 teaspoons brown sugar or honey
• 1 teaspoon grated fresh ginger
• 1/2 garlic clove (grated)
• 1 teaspoon sesame oil

Instructions Make the dressing

1. In a lidded jar or medium bowl combine the dressing ingredients. Place the lid onto the jar and seal. Shake to combine and refrigerate until ready to use, for up to 1 week.

Make the chicken salad:

1. In a large bowl, combine the cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Cover and refrigerate for up to 2 days, and toss with the dressing when ready to serve. Add 1/2 cup dressing and toss to combine.

Make the wraps:

1. Place one to two iceberg lettuce leaves on top of a tortilla. Scoop 1 cup of the chicken salad on top of the lettuce. Fold the wrap over, fold in the sides, and wrap tightly.

Storage:

1. I typically make one wrap at a time and store the rest of the Asian chicken salad in an airtight container in the fridge for up to 4 days.

14. Santa Fe Chicken Salad Wrap

Southwest Chicken Salad Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

These chicken salad wraps are a breeze to whip up, and the chicken salad will stay fresh for up to three days. Make a big batch and enjoy throughout the week!

Ingredients

• 2/3 cup Sour Cream
• 3 tablespoons Lime Juice
• 1/2 – 3/4 teaspoon Salt
• 1/4 – 1/2 teaspoon Black Pepper
• 1/4 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/4 teaspoon Chili Powder
• 1 – 2 tablespoon minced Fresh Cilantro
• 2 – 3 Green Onions, sliced thin
• 1 stalk Celery, diced
• 1 tablespoon finely minced Jalapeno
• 2 cups poached, diced or shredded Chicken Breasts
• 2/3 cup Black Beans
• 1/3 cup diced Red Bell Pepper
• 1/3 cup Corn Kernels
• Santa Fe Chicken Salad
• Wrap Sized Tortillas
• Salad Greens or Baby Spinach
• Avocado Slices

Instructions

1. In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, chili powder and cilantro. Whisk to combine.
2. Add the chicken, green onion, jalapeno, and celery to the sour cream mixture. Stir until the chicken is well coated.
3. Fold in the black beans, bell pepper, and corn. Taste for seasonings and add additional salt, pepper, cumin, paprika, or chili powder if desired.
4. Cover and chill until serving.
5. Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas.
6. Fold up the ends and roll the wrap to seal it.
7. Slice in half. Serve with salsa on the side, if desired.

15. Southwest Crispy Chicken Wrap

Southwest Crispy Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 servings’]

Make this southwest crispy chicken wrap at home with crispy breaded chicken, southwest salad mix, and a tortilla wrap.

Ingredients

• 1 extra large flour tortilla
• 1 portion breaded chicken (tenders or nuggets)
• 1/2 cup black beans
• 1/2 avocado
• 1 tbsp ranch
• 1 tbsp shredded Monterey jack cheese
• 1 cup Josie’s Southwest Chopped Salad Mix
• 1 tbsp salsa (optional)

Instructions

1. Prepare chicken according to package instructions.
2. Warm the tortilla on the stovetop (I place it right on the grates). This helps make it more pliable.
3. Add all of the ingredients to the large wrap once chicken is cooked, except for the salsa.
4. Wrap up tortilla.
5. Cut tortilla in half and serve with side of salsa.

16. Peri Peri Rice and Chicken Wrap

Peri Peri Rice and Chicken Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Peri peri chicken, rice, tomatoes and avocado wrapped in a flour tortilla.

Ingredients

• 300g / 1½ cups homemade Peri Peri rice ( or Veetee Peri Peri rice )
• 150g / 1 cup cooked chicken
• 1 avocado
• 6-8 cherry tomatoes
• 2-3 parsley sprigs
• 50g / 4 tbsp feta cheese (crumbled or any other cheese)
• 4 wraps (large)
• 250ml / 1 cups plain yogurt
• 1 garlic clove (minced)
• 1 tsp hot paprika
• 1/2 tsp cayenne pepper
• 1/4 tsp chilli flakes
• 3 tbsp parsley (chopped)
• 1 tsp fresh lemon juice

Instructions

1. To the plain yogurt add minced garlic, hot paprika, cayenne pepper, chilli flakes and chopped parsley and mix with a fork.
2. Lay out the wraps on a work surface and top them with the rice, chicken, tomatoes, avocado, parsley and feta equally divided among 4 wraps.
3. Roll them up tightly like an envelope.

17. Grilled Tandoori Chicken Wrap

Easy Grilled Tandoori Chicken Wrap Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT15M · Yield: 4

Make your own favourite Bengali street food with leftover Tandoori Chicken, cucumber raita, and mango chutney in this mouthwatering Chicken Wrap Recipe.

Ingredients

• 4 cups reheated leftover strips of Tandoori Chicken
• 4 Paratha; reheated in a pan
• fresh cilantro
• 1/2 cup mango chutney (use as desired)
• 1/2 cup cucumber raita (use as desired)
• 1/2 cup plain yogurt
• 1/4 cup grated cucumber
• Pinch of cumin
• Salt to season

Instructions

1. Combine yogurt, cucumber, and seasonings in a small bowl. If you are using right away no need to dry the cucumber but if you are making this ahead of time, grate 1/2 cup cucumber and let it sit in a bit of salt for an hour. Place it in a paper towel then squeeze out the excess moisture.

18. Chicken Salad Wraps

Chicken Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked chicken, shredded
• 1/3 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/2 cup apples, finely diced (or seedless grapes)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large whole-wheat tortillas
• 2 cups romaine lettuce, chopped
• Optional: chopped fresh parsley or dill for garnish

Instructions

1. 1. Gather and measure all ingredients.
2. 2. If using raw chicken, cook 2 chicken breasts until no pink remains; cool and shred. If using pre-cooked chicken, skip to step 3.
3. 3. In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. 4. Add shredded chicken, celery, red onion, and apples (or grapes); stir until evenly coated.
5. 5. Cover and refrigerate for 15 minutes to meld flavors (optional but recommended).
6. 6. To assemble, place romaine on each tortilla, top with a portion of the chicken salad, roll up tightly, and slice in half. Serve immediately or wrap for later.

19. Crockpot Buffalo Chicken Sliders

Crockpot Buffalo Chicken Sliders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Yield: [‘6’]

Crockpot buffalo chicken sliders are so good! Make low carb wrapped in lettuce or on small buns as an appetizer or tasty main dinner. Slow Cookers rock.

Ingredients

• 2 lbs chicken breasts (boneless skinless preferred, or thighs)
• 3/4 cup Franks Hot Sauce (or any buffalo sauce works)
• 3/4 cup ranch dressing (not dry mix, the actual salad dressing)
• 1/2 cup celery (optional)
• 1/2 cup carrots (diced, optional)
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or plain Greek yogurt)
• 1/2 tsp worcestershire sauce
• 1/4 cup milk
• 1/3 cup blue cheese (crumbled, optional)
• salt and pepper (pinch to taste)

Instructions

1. Spray inside of crockpot with non stick spray. Place chicken inside on the bottom with buffalo sauce and ranch dressing poured on top.
2. Sprinkle in celery if you’d like to add that and cover. Cook on low for 6 hours.
3. Chicken should be fall apart tender at this point and using 2 forks just gently shred it and mix together with the sauce so it is well coated.
4. Make your dressing by whisking all ingredients other than cheese together, then fold in blue cheese crumbles.
5. Serve chicken on buns or inside lettuce leaves with dressing poured on top!

20. Chicken Salad Wrap

Chicken Salad Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Chicken salad wrap is a creamy, refreshing, and yummy recipe. Super quick to assemble, high in protein and low calorie. A great meal for lunch.

Ingredients

• 4 Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cherry tomatoes (thinly sliced)
• 1/2 avocado (thinly sliced)
• 8 oz cooked chicken breast (skinless (cubed))
• 1 stalk celery (thinly sliced)
• 4 tbsp plain greek yogurt
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice (freshly squeezed)

Instructions

1. In a bowl, add in chopped chicken, sliced celery, greek yogurt, honey, Dijon mustard, squeeze in lemon juice and add salt with black pepper.
2. Combine all the ingredients together.
3. Spread the tortillas and place dry chopped romaine lettuce to the right of the center of the tortilla.
4. Top the lettuce with slices of tomatoes and avocados.
5. Finally, cover the ingredients with the chicken salad we’ve prepared. Roll the wrap-up and serve it immediately. You can have it sliced or in one piece.

21. Keto Chicken Lettuce Wraps

Keto Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

A low carb recipe for chicken lettuce wraps

Ingredients

• 1 Rotisserie Chicken
• 1 cup Cashews
• 3 tbsp Primal Kitchen Teriyaki Sauce
• Leaf or Romaine Lettuce

Instructions

1. Remove skin from rotisserie chicken and then shred the chicken.
2. Break apart lettuce and lay each leaf out on a flat surface.
3. Fill each lettuce wrap with chicken, then sprinkle on cashews. Drizzle with teriyaki sauce and enjoy!

22. Asian Chicken Noodle Lettuce Wraps

Asian Chicken Zoodle Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

Celebrate the Chinese New Year with these Asian Chicken Zoodle Lettuce Wraps symbolizing prosperity and long life.

Ingredients

• 2 Tablespoons olive oil
• 1 cup sweet onion (chopped)
• 1 green bell pepper
• 3 cloves garlic (minced)
• 1 lb. ground chicken
• 2 teaspoons lime juice
• 2 Tablespoons ginger (peeled and grated)
• 3 Tablespoons Soy Sauce (http://clvr.li/1IPnHVq)
• 2 teaspoons chili garlic sauce (more or less for spiciness)
• 1 cup cilantro (chopped {plus extra for garnish})
• 3 green onions (green part chopped)
• 1 cup mandarin oranges (drained)
• Salt and pepper to taste
• 1 zucchini (spiralized)
• 1 Boston Lettuce (washed and separated)
• Peanuts (to garnish)
• Cilantro (to garnish)
• Crushed red pepper (to garnish)
• Matchstick carrots (to garnish)

Instructions

1. Heat 2 Tablespoons olive oil in a large skillet and add the onion, sautéing for 2 minutes. Add the green peppers and garlic and continue to sauté for 2 more minutes.
2. Add the ground chicken, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the chicken is browned, about 7-8 minutes. Add salt and pepper to taste.
3. Once the chicken you can add the zucchini noodles in and cook for two minutes if you like them softer otherwise serve them raw alongside the chicken. Stir in the cilantro, green onions and mandarin oranges and serve alongside the Bibb lettuce. Garnish with peanuts, matchstick carrots or other garnishes of you choice.
4. Refrigerate the chicken in an airtight container for up to 3 days.

23. Chicken Caesar Wrap

Chicken Caesar Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 wraps’]

This Chicken Caesar Wrap is made juicy flavorful and tender chicken, crisp lettuce, garlicky croutons, juicy cherry tomatoes, and creamy homemade Caesar dressing. The perfect quick lunch or dinner that you can serve to your family in just 15 minutes!

Ingredients

• 2 cups cooked chicken (diced or shredded)
• 2 cups shredded romaine lettuce
• ½ cup croutons
• ½ cup grated parmesan cheese
• ½ cup caesar dressing
• 6 flour tortilla wraps

Instructions

1. Prep the ingredients, and put everything in a large bowl. The bowl must be large enough to easily toss the ingredients.
2. Toss the ingredients so that the dressing covers every bit of lettuce (more flavor!).
3. Warm up the tortillas in a microwave for 8-10 seconds, and add the filling to the center of the tortillas.
4. Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed. Slice in half, and serve with extra sauce on the side if desired.

24. Chicken Shawarma Wrap

Easy Chicken Shawarma Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

A tasty chicken sandwich loaded with exotic Middle Eastern flavors.

Ingredients

• 4 skinless boneless chicken thighs (or two chicken breasts)
• 3 tablespoons oil
• 2 teaspoons shawarma spices
• ½ red onion (sliced)
• ½ cucumber (sliced)
• 2 cups (140g) shredded purple cabbage
• 4 pita wraps
• ½ cup (123g) yogurt
• 1 teaspoon grated garlic

Instructions

1. Combine oil and shawarma spices to create a paste. Rub half of the paste over the chicken and allow it to marinate for a few minutes.
2. While the chicken sits, chop the onion an cucumber, and make the sauce by combining yogurt and garlic in a small bowl.
3. Heat a BBQ grill, grill pan or skillet and cook the chicken until cooked through. Slice and top with the remaining marinade paste.
4. To assemble the sandwiches, layer sliced chicken and veggies on the sandwich wrap and top with yogurt sauce.

25. Chicken Avocado Wrap

Chicken Avocado Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

The chicken avocado wrap is a creamy, fresh and delicious recipe. Great for a quick cold lunch, high in protein and low in calories.

Ingredients

• 6 Wholemeal Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cups cooked shredded chicken
• 2 avocados (deseeded, diced)
• 2 tsp lemon juice (freshly squeezed)
• ¼ cup red onion (sliced)
• 1 tbsp fresh parsley (chopped)
• 1/4 cup greek yogurt
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Combine shredded chicken, avocados, lemon juice, red onion, parsley, greek yogurt, garlic powder, and sea salt.
2. Spread the tortilla wraps and place romaine lettuce to the right of the center. Cover with chicken avocado mixture.
3. Roll the wrap up carefully, cut it in half and serve immediately.

26. Chicken Caesar Wrap

Chicken Caesar Wrap Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

Chicken Caesar Wrap – an easy, delicious lunch option that always hits the spot!

Ingredients

• 1 boneless, skinless chicken breast
• kosher salt and ground black pepper
• 2 burrito-sized tortillas
• 2 cups romaine lettuce (chopped)
• ¼ cup parmesan cheese (shredded)
• ¼ cup Caesar dressing (we love homemade Caesar dressing)

Instructions

1. Prep: Heat grill to medium heat (approximately 400℉).
2. Season Chicken: Place 1 boneless, skinless chicken breast on plate and sprinkle both sides with a generous amount of kosher salt and ground black pepper.
3. Grill Chicken: Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side. Move chicken to indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160℉ (use a meat thermometer).
4. Rest + Cut: Remove from grill and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise 10 additional degrees). Chicken is safe to eat when it reaches an internal temp of 165℉. Cut into bite-sized cubes.
5. Make Wraps: Down the middle of a burrito-sized tortilla, add lettuce, cooked chicken, parmesan cheese and caesar dressing. Fold the sides in then take the flap of burrito closest to you and fold over the middle. Continue rolling away from you until fully wrapped. Repeat with the remaining ingredients.
6. Serve: Cut in half and enjoy!

27. Grilled Chicken Wraps with Mango and Spicy Mayo

Grilled Chicken Wraps with Mango and Spicy Mayo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 4 large flour tortillas (10-12 inch)
• 1 large ripe mango, peeled and diced
• 1 cup shredded romaine lettuce
• 1/2 red onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup sweet corn kernels (optional)
• 1/2 cup mayonnaise
• 1-2 tablespoons sriracha or chili sauce, to taste
• 1 tablespoon fresh lime juice
• Pinch of salt

Instructions

1. 1. Prepare and measure the ingredients: pat the chicken dry and season with cumin, paprika, garlic powder, chili powder, salt, and pepper; set aside. Have the mango, lettuce, onion, pepper, cilantro, and corn prepped, and whisk together the spicy mayo ingredients (mayonnaise, sriracha, lime juice, and a pinch of salt).
2. 2. Cook the chicken: heat olive oil in a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook about 6-7 minutes per side, or until fully cooked through (internal temperature 165°F/74°C). Transfer to a board and let rest 5 minutes before slicing.
3. 3. Make the spicy mayo: in a small bowl, whisk together the mayonnaise, sriracha, lime juice, and salt. Adjust heat to taste and set aside.
4. 4. Prep toppings: dice the mango, thinly slice the red onion and bell pepper, and chop the cilantro.
5. 5. Warm tortillas: place tortillas on the grill for 10-20 seconds per side or warm in a dry skillet until flexible.
6. 6. Assemble the wraps: spread a spoonful of spicy mayo on each tortilla. Layer lettuce, sliced chicken, mango, onion, pepper, cilantro, and corn if using. Drizzle with any remaining mayo as desired.
7. 7. Roll and serve: fold in the sides and roll up tightly. Slice each wrap in half and serve immediately with extra lime wedges if desired.

28. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

29. Thai Chicken Wraps

Thai Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 wraps’]

Chicken Wraps with a Thai flair, packed with so much flavor you’ll want to make them every single day. Great for lunch or dinner.

Ingredients

• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 1/2 cups cooked seasoned chicken (, cut into bite-sized pieces )
• 1/3 cup diced pineapple
• 1/4 cup minced red onion
• 2 tablespoons chopped parsley
• 1/4 cup slivered almonds
• 1 tablespoon vegetable oil
• 2 tablespoons minced ginger
• 1 teaspoon Thai red curry paste
• 2 1/2 cups fresh baby spinach
• 4 (10-12″) burrito-size sun dried tomato flavored flour tortillas

Instructions

1. Whisk together the mayo, yogurt, honey, and lime juice in a bowl. Fold in the chicken, pineapple, onion, and parsley. Set aside.
2. In a large skillet, over medium heat, sauté almonds in the oil until golden, stirring often so they don’t burn, about 1 minute. Add the ginger and curry paste; cooking for 30 seconds until fragrant. Add spinach and cook until wilted.
3. Remove from heat and fold into the chicken mixture.
4. Wipe out skillet and return to the burner over low heat; warm tortillas until pliable. Place 1/2 cup of the chicken mixture on each tortilla, then roll to enclose, folding in the sides like a burrito.
5. Coat skillet with cooking spray and toast wraps, starting with the seam side down, over medium-high heat until golden on both sides, about 30-45 seconds per side. Cut in half and serve warm.

30. Southern Fried Chicken Wrap

Southern Fried Chicken Wraps (Extra Crispy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 Wraps’]

This southern fried chicken wrap tastes so good. The breaded chicken is super crispy and this recipe is so easy to make.

Ingredients

• 650 g Chicken Mini Breast Fillets
• 150 g Panko Breadcrumbs
• 100 g Plain Flour
• 2 Eggs
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Ginger Powder
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp Salt
• 2 Red Peppers
• 1 Lettuce
• 1 Large Onion
• 6 Tomatoes
• Sweet Chilli Mayo

Instructions

1. In a small mixing bowl add a tablespoon of onion powder, ginger powder, garlic powder, paprika, black pepper and salt. Mix the spice mix together until evenly distributed.
2. Pour half of the spice mix into the flour and the remaining half into the breadcrumbs. Mix the flour together until evenly distributed, then mix the breadcrumbs together until evenly distributed.
3. Take one piece of chicken and coat it in the flour, then the egg and then the breadcrumbs making sure the chicken strip is fully coated at each stage. Repeat this step for each chicken piece doing this one-by-one.
4. On a medium to high heat, shallow fry the chicken pieces for 4 to 5 minutes. Fry on one side for 3 to 4 minutes and turn over using tongs, continue to fry for a further 1 to 2 minutes or until the chicken is golden brown and crispy.
5. Once all chicken pieces are fried, fry the onions on a medium heat for 1 to 2 minutes or until softened to your liking.
6. Time to assemble the wrap! To make the wraps I started with the sauce then lettuce, tomatoes, red peppers, crispy chicken, onions and then sealed the wraps. Watch the video to see how I wrapped it.

31. Cheesy BBQ Chicken Wraps

Easy, Cheesy BBQ Chicken Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT1M · Total: PT8M · Yield: 4

No need to fire up the grill for big, bold barbecue flavor! These delicious, super-fast BBQ Chicken Wraps are wonderfully melty and cheesy … and ready in less than 10 minutes! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps •

Ingredients

• 1 1/3 cups shredded rotisserie chicken breasts (see note)
• 1 cup shredded, reduced-fat cheddar cheese
• 3/4 cup barbecue sauce (see note)
• 1/2 cup diced green pepper
• 1/2 cup finely diced sweet onion
• 4 (8-inch) whole-wheat or whole-grain tortillas
• 1/4 cup chopped tomato
• 4 small lettuce leaves

Instructions

1. In a medium bowl, combine chicken, cheese, barbecue sauce, green pepper, and onions, stirring to combine.
2. Spread 1/4 of the chicken mixture (about 2/3 cup) down the center of each tortilla. Microwave just until hot and melty. (In our microwave oven, that’s about 45 seconds, but microwave ovens vary in wattage, so adjust the time a little as needed.)
3. Sprinkle 1 tablespoon tomato on top of the warmed chicken mixture for each wrap, and then top each with a lettuce leaf.
4. Wrap up and serve while still warm.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.