Try these tasty chicken wraps - they're quick and filling. Loaded with grilled chicken, fresh veggies, smooth avocado, and melty cheese. We mix up some basil mayo to make them extra good.
Why Make These Wraps
These wraps work great when you're busy but want something good to eat. The chicken stays juicy, veggies give a nice crunch, and everything tastes fresh. Change up the fillings however you like. Perfect for lunch or dinner, and you can take them anywhere.
What You Need
- Chicken Breast: Cut them thin so they cook fast
- Cheese: Shredded cheddar or mozzarella
- Lettuce: Fresh and crispy
- Avocado: Ripe but not too soft
- Tomato: Nice firm ones
- Garlic: One fresh clove, chopped tiny
- Lime: Need the juice from one
- Basil: Fresh leaves, chopped up
- Green Onions: Cut up just the green parts
- Mayo: Regular kind works best
- Oregano: The dried kind from your spice rack
- Garlic Powder: For extra flavor
- Salt: Regular table salt
- Black Pepper: Fresh ground tastes best
- Olive Oil: For cooking the chicken
How to Make It
- Mix up the sauce:
- Put 4 spoons mayo in a bowl. Add 1 chopped garlic clove, pinch of salt and pepper, juice from half a lime, and 2 spoons chopped basil. Mix it real good. Taste it - add more of whatever you think it needs.
- Get chicken ready:
- Cut chicken breast in half the long way - like opening a book. Sprinkle both sides with salt, pepper, 1 teaspoon oregano, and 1/2 teaspoon garlic powder. Pat it in with your hands.
- Cook the chicken:
- Get your pan real hot - medium-high heat. Add a good splash of oil. Put chicken in, don't move it for 3-4 minutes. Flip it. Cook another 3-4 minutes till no pink shows. Take it out, let it rest 5 minutes.
- Cut everything up:
- While chicken rests, slice tomatoes thin, shred lettuce into strips, cut green onions small. Slice avocado last so it doesn't brown.
- Slice the chicken:
- Cut chicken into strips about finger-width. Not too thick or they'll fall out of your wrap.
- Put it together:
- Warm your tortilla in the pan for 30 seconds. Put cheese down first - it'll melt better. Add chicken, tomatoes, lettuce, avocado. Drizzle sauce on top. Sprinkle with green onions.
- Roll it tight:
- Fold bottom up about 2 inches. Fold in both sides. Roll it up tight, keeping everything inside. If stuff falls out, tuck it back in.
- Make it crispy:
- Put wrap back in pan (no oil needed). Press down with spatula. Cook 1-2 minutes till golden. Flip carefully, cook other side same way.
- Cut and serve:
- Let it cool 1 minute. Cut across the middle at an angle. Eat while it's still warm and cheese is melty.
Why These Turn Out Great
Perfect for busy days because they take just 20 minutes to make. The hot chicken melts the cheese just right. Fresh stuff like lettuce and tomatoes keep it from being too heavy. The sauce makes everything taste better. Even kids love these - no forks needed.
Getting the Seasoning Right
Don't skimp on chicken seasoning - really rub it in. Mix salt, pepper, oregano, and garlic powder in a small bowl first - helps it spread better. Pat chicken dry before adding spices or they won't stick. Let spices sit on chicken 5 minutes before cooking if you've got time.
Picking Good Ingredients
Get chicken breast that's all the same size - cooks better. Check avocados - should feel just a little soft when you press them. Buy tomatoes that smell good and feel heavy. Hard ones won't taste right. For lettuce, pick heads that feel heavy and crisp. Pre-shredded cheese works but doesn't melt as good as cheese you shred yourself.
Make It Your Way
Want it healthier? Use Greek yogurt instead of mayo. Like it spicy? Add some chopped jalapenos or hot sauce. No avocado? Try hummus. Switch up the cheese - pepper jack makes it spicy, provolone gets super melty. Double the sauce recipe - it's great for dipping.
No-Fail Wrap Tips
Don't overstuff - less is more. Heat tortillas or they'll crack when you roll them. Keep filling away from edges - about 2 inches in. Press down while cooking - helps everything stick together. If wrap starts to open, stick a toothpick in. Cut on angle right when it comes off the heat - looks better and easier to eat.
Frequently Asked Questions
- Can I make these without wheat?
You bet! Look for corn or rice wraps at the store - they're in the special diet section.
Some brands we like: Mission Gluten-Free, BFree, or Siete Foods wraps. Check your sauce too - some have wheat hiding in them. Mix ranch powder with sour cream for an easy safe sauce.
Warm the wraps before rolling or they might crack. If you can't find good wraps, turn it into a bowl with all the fillings over lettuce!
- How do I keep the chicken juicy?
The secret's in the rest! After grilling, put the chicken on a plate and cover with foil for 5-10 minutes before cutting. This keeps all the good juices in.
Don't cut it too thin - about 1/2 inch strips work best. If you're cooking ahead, don't slice until you're ready to eat.
A meat thermometer helps too - take it off at 165° and it'll stay moist. Some folks like to brine their chicken first in salt water for an hour - makes it super juicy!
- Do they work cold?
Perfect for lunch boxes! Make them the night before but keep wet stuff (tomatoes, cucumber) separate. Pack them in paper towel, then foil - keeps them from getting soggy.
Or bring the wrap separate and fill it at lunch.
If you're making several days' worth, keep the chicken and veggies ready in boxes and just roll fresh each morning. They'll stay crisp and fresh!
- What about making them without meat?
Lots of choices! Cut firm tofu in slabs, press out water, and grill with same spices as chicken.
Grilled portobello mushrooms are meaty and good. Or try those pre-made chick'n strips from the store - Gardein and Morning Star make good ones.
Whatever you pick, cook it well so it's not wet, or your wrap will get soggy. Add extra avocado or hummus to make it filling!
- Can I freeze them for later?
Freeze just the cooked chicken - it's good for 3 months. Slice and season before freezing in bags.
When hungry, thaw a portion in the fridge overnight. All other stuff (lettuce, tomatoes, sauce) should be fresh - they turn mushy frozen.
This way you've got chicken ready but your wrap stays fresh and crunchy. Great for meal prep!
Some More Ideas
Love these wraps? Try these too:
- Chicken Caesar Salad: Same chicken on crisp lettuce
- Chicken Avocado Roll: Mexican style with guac
- Hot Chicken Sandwich: With melty cheese and basil