Grilled Chicken Wrap
This quick and flavorful grilled chicken wrap features tender marinated chicken, fresh crisp lettuce, melty cheese, and a zesty spicy mayo sauce. Perfect for a fast lunch or casual brunch that satisfies with every bite.
Equipment
- 1 Skillet or grill pan for cooking chicken and grilling wraps
- 1 Mixing bowl for mixing mayo sauce and marinade
Ingredients
Ingredients
- 2 medium Chicken Breast cut in thin fillets (approximately 500 grams total)
- 2 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper adjust as per taste
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 4 Tortillas flour or preferred type
- 4 cups Lettuce leaves Romanian or butterhead, roughly torn
- 1 Red bell pepper sliced thin
- 1.5 cups Shredded cheddar or mozzarella
- 0.75 cup Mayo
- 2 tablespoon Ketchup
- 1 teaspoon Sriracha adjust as per your spice tolerance
- 1 teaspoon Lemon juice for mayo sauce
Instructions
Instructions
- Mix garlic powder, onion powder, paprika, salt, pepper, lemon juice, and olive oil. Coat chicken well in the marinade. Let it sit a few minutes while heating your skillet.
- Heat olive oil over medium heat and cook chicken about 5-7 minutes each side until golden and done. Let chicken rest for 10 minutes to keep it juicy.
- Make the spicy mayo sauce by mixing mayo, ketchup, sriracha, and lemon juice in a small bowl.
- Lay out tortillas and spread spicy mayo over each as a base.
- Layer lettuce leaves, sliced chicken breasts, red bell pepper slices, and shredded cheese on tortillas.
- Roll up the tortillas tightly to hold all fillings inside.
- Heat grill pan and cook wraps on both sides until light grill marks appear, about 1 minute per side.
- Serve wraps immediately or wrap in foil to keep warm until ready to serve.
- Store leftovers wrapped tightly in foil or plastic wrap in fridge up to 2 days.
- To reheat cold wraps, unwrap and microwave wrapped in damp paper towel for about 30 seconds.
Notes
Use store-bought rotisserie chicken to save time. Pre-shredded cheese also helps. Adjust sriracha to your spice preference or swap ranch dressing for milder flavor. Don’t freeze assembled wraps to avoid sogginess.