Easy Homemade Chicken Wraps (Juicy, Flavor-Packed & Ready in 30 Minutes)
I make these chicken wraps all the time because they’re quick, satisfying, and endlessly customizable. On busy weekdays, they save dinner. On lazy weekends, they turn into a fun build-your-own meal for the whole family.
I love how tender seasoned chicken pairs with fresh veggies and creamy sauce, all wrapped up in warm flatbread. It’s one of those recipes that feels comforting but still light. Plus, I almost always have the ingredients on hand. Whether I’m packing lunch, feeding guests, or just craving something handheld and flavorful, chicken wraps never disappoint.
They’re simple, flexible, and perfect for using up whatever’s in the fridge. Once you try them homemade, you’ll see how much better they are than takeout—and how easy they are to make your own.
Why You’ll Love This Recipe
- Quick to make: From prep to plate in about 30 minutes—perfect for busy nights.
- Big flavor: Juicy seasoned chicken with fresh toppings makes every bite satisfying.
- Simple ingredients: Nothing fancy—just everyday staples you probably already have.
- Totally customizable: Swap sauces, veggies, or wraps to match your taste.
- Great for any occasion: Works for lunch, dinner, meal prep, or casual gatherings.
Chicken Wraps
Ingredients
Method
- Pat chicken dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden and cooked through.
- Remove chicken from pan and rest for 5 minutes, then slice thinly.
- Mix all sauce ingredients in a small bowl until smooth.
- Warm tortillas in a dry pan or microwave.
- Spread sauce over each wrap, then layer lettuce, tomatoes, other veggies, and sliced chicken.
- Add cheese if using.
- Roll tightly, slice in half, and serve warm.
Notes
- Store cooked chicken in an airtight container for up to 3 days.
- Swap in spicy sauce, hummus, or ranch for different flavors.
- Add avocado, pickled onions, or sautéed peppers for variety.
- For crispy wraps, toast assembled wraps seam-side down in a skillet for 1–2 minutes per side.
Pro Tips
- Slice chicken against the grain for extra tenderness.
- Warm your wraps before filling to prevent tearing.
- Don’t overcook the chicken—remove it as soon as it’s done.
- Let cooked chicken rest 5 minutes before slicing to keep it juicy.
- Prep toppings while the chicken cooks to save time.
- Use a spread (yogurt sauce or mayo) first—it helps hold everything in place.
- Keep fillings modest so the wraps roll easily.
- Toast wrapped tortillas briefly in a pan for a crisp finish.
FAQs
Can I use leftover chicken?
Yes—rotisserie or grilled leftovers work great. Just warm them gently.
What wraps work best?
Flour tortillas, flatbreads, or lavash all hold fillings well.
Can I make these ahead?
You can prep the chicken and toppings in advance, then assemble fresh.
How do I keep wraps from getting soggy?
Store fillings separately and assemble right before eating.
Are these good for meal prep?
Absolutely—keep components in containers and build when ready.
