Grilled Chicken Wraps (Quick + Easy)

These Grilled Chicken Wraps are what summer lunch dreams are made of. Bold, juicy chicken wrapped up with crisp lettuce, melty cheese, and a spicy ranch-style sauce. They’re easy to throw together, perfect for meal prep, and even better hot off the grill.

We’re keeping things simple and seriously tasty with these easy grilled chicken wraps. Seasoned chicken, warm tortillas, and just a few fresh ingredients to tie it all together. If you’ve ever wondered how to make a chicken wrap at home that actually tastes like something you’d order at a restaurant, you’re in the right place.

I’ll show you the foolproof method to make wraps that are loaded with flavor, hold together like champs, and won’t fall apart on the grill.

Key Ingredients

• Chicken: Use skinless chicken breasts or tenders. Both work great on the grill, just slice before wrapping.
• Sedona Sand Fiesta Seasoning: Bold, earthy, and just the right amount of heat. It gives the chicken big flavor with zero fuss.
• Oil: Helps the seasoning stick and prevents the chicken from drying out on the grill. I recommend olive oil, or avocado oil for keeping the flavor neutral.
• Flour tortillas: 10–12” tortillas make for easy rolling and plenty of filling space.
• Lettuce: Romaine or iceberg brings a fresh crunch and keeps the wraps from getting soggy.
• Monterey Jack or Pepper Jack: Melts easily and adds creamy, mild flavor—or a little kick with the pepper jack.
• Cowboy Sauce: Smoky, tangy, and a little spicy. Think homemade ranch meets cowboy butter.

Substitutions

• Flour Tortilla: Try a whole wheat tortilla or spinach wrap for a healthier spin.
• Swap the cheese: Try shredded cheddar cheese, mozzarella, or a Mexican blend.
• More veggies: Try adding some red bell peppers, grilled onions, avocado slices, red onion, fresh herbs, green onions, or even roasted corn to take these wraps to the next level.
• Make it spicy: Add pickled jalapeños or a few dashes of hot sauce to the wrap before rolling.
• Swap the sauce: Instead of cowboy sauce, you can try blue cheese dressing, BBQ ranch dressing, or horseradish aioli for a little kick! BBQ sauce works great too, if you want a little sweet.

How to Make Easy Grilled Chicken Wraps

1. Marinate the chicken. Toss the chicken in a bowl with the seasoning and oil until well coated. Let it marinate for 10–15 minutes, or while the grill heats up.
2. Prep the grill. Set up the grill for 2-zone cooking at medium heat (350–375°F), banking the hot coals to one side.

3. Grill the chicken. Sear the chicken for about 3-4 minutes per side to develop grill marks. Move the chicken to the cooler side of the grill, away from the coals, and place the lid on the grill, maintaining the temperature by adjusting the vent. Continue to cook the chicken for about 15-20 minutes or until it reaches about 160°F internally. Remove the chicken and allow them to rest.
4. Warm the tortillas. Place the tortillas on the grill for about 30 seconds on each side, which will help them become pliable for rolling. Store folded in a towel to keep them warm.

5. Assemble. Lay the tortillas on a flat surface, adding a tablespoon of the Cowboy sauce, along with torn lettuce, sliced chicken, and shredded cheese. Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap or burrito.
6. Grill wraps before serving. Optional, but you can grill the wraps for a minute on each side to toast them up.

Top Tips

• Don’t rush the rest. Make sure to let the chicken sit 5 minutes after grilling so it stays juicy.
• Warm tortillas are easier to roll and way less likely to crack or split. You can pop them on the grill or wrap them in paper towels and warm them in the microwave for about 15 seconds.
• Want that crispy, toasted finish? Brush the outside of the wrap with a little oil before grilling.
• Make sure the grill has had time to heat up for about 10 minutes before adding the chicken to the grill grates. Clean grates will make a huge difference.
• If the fire’s too hot, the chicken might stick. Aim for medium heat, and make sure the grates are clean and oiled.

How to Serve Chicken Wraps

This chicken wrap recipe is perfect for lunch, dinner, or anything in between. Pair them with grilled sweet potato fries for a lighter grilled vibe, or opt for something a little more filling like Nashville hot pickle potato salad or smoked potato skins. And for something refreshing, blue cheese coleslaw brings the crunch and tang.

For a soup-and-sandwich combo, serve these wraps alongside a bowl of grilled poblano broccoli cheese soup—smoky, cheesy, and so good!

How to Store Leftovers

Grilled chicken breast wraps store well and make for easy grab-and-go meals, making them one of my favorites for meal prep. Let them cool completely, then wrap each one in foil or parchment paper. Store in the fridge for up to 3 days.

To reheat, place in a hot skillet or grill pan to crisp up the tortilla without drying out the filling. You can also eat them cold—just be sure the wrap hasn’t gotten soggy.

How do you store leftover chicken breast?

Let the leftover grilled chicken cool down and store it in an airtight container in the fridge. It’ll stay good for around 4-5 days. It can be stored whole or sliced, but chicken will be juicier if it hasn’t been sliced before storing.

You can also freeze it for longer storage, just make sure it’s wrapped tightly to avoid freezer burn.

Frequently Asked Questions