Can I use chicken breast instead of tenders?

Yes, chicken breasts can be grilled in the same way as the tenders in the recipe. Simply slice them against the grain before assembling the wraps.

What’s the best seasoning for grilled chicken wraps?

We use Sedona Sand Fiesta Seasoning , a bold, Southwest-inspired BBQ rub with medium heat. It adds a smoky, earthy flavor that pairs perfectly with the tangy ranch and melty cheese.

Can I meal prep grilled chicken wraps?

Absolutely. These homemade chicken wraps hold up well in the fridge for up to 3 days. Let them cool, wrap in foil or parchment, and store in an airtight container. Reheat in a skillet or grill pan for best results. They can also be eaten cold!

What type of tortillas should I use?

Use large, thin flour tortillas for easy rolling and grilling. Thicker tortillas may tear or not toast evenly.

How do I keep the wrap from falling apart on the grill?

Don't overstuff! Also, make sure the tortilla is warm and pliable before wrapping. Sprinkle a little cheese into the seam and grill it seam-side down first to help seal it.

What’s the best tortilla for grilled chicken wraps?

Look for burrito-size flour tortillas, 10 to 12 inches preferred. They’re flexible and hold up well on the grill without tearing.

Grilled Chicken Wraps (Quick + Easy)

Ingredients

Scale

1 ½ pounds chicken (breast or tenders)
2 tablespoons Sedona Sand Fiesta Seasoning
1 tablespoon avocado oil, or other neutral oil
4 large flour tortillas, 10-12”
4 cups romaine or iceberg lettuce leaves, torn or shredded
1 cup shredded Monterey Jack or Pepper Jack cheese
½ cup Cowboy sauce, more as needed

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Instructions

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.
Set up the grill for 2-zone cooking at medium heat (350–375°F), banking the hot coals to one side.
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.
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.
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.
(optional) Sprinkle a little cheese on the outside seam of the tortilla, and grill the wraps for a minute on each side to toast them up. The melty cheese will seal the wrap tight.

Notes

The wraps can be toasted in a skillet or grilled to crisp up the tortilla before serving.
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.

Author: Brad Prose
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Chicken & Poultry
Method: Grilling
Cuisine: Lunch

Nutrition

Serving Size: 1 wrap
Calories: 640
Sugar: 4.2 g
Sodium: 922.8 mg
Fat: 25.4 g
Carbohydrates: 30 g
Protein: 50.5 g
Cholesterol: 156.9 mg