20 Delicious Healthy Chicken Wrap Recipes for Every Diet

Craving a quick, healthy meal that doesn’t skimp on flavor? Look no further! These 20 delicious chicken wrap recipes are perfect for busy weeknights, packed lunches, or even cozy weekend bites. Whether you’re keto, gluten-free, or just looking for a lighter twist on comfort food, we’ve got a wrap for every taste and diet. Let’s dig in—your next favorite dinner awaits!

Grilled Chicken Caesar Wrap with Whole Wheat Tortilla

Packed with smoky grilled chicken and creamy Caesar dressing, this wrap is a lunchtime hero—easy to make and even easier to devour.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp Caesar dressing
• 1 whole wheat tortilla (10-inch)
• 1 cup chopped romaine lettuce
• 2 tbsp grated Parmesan cheese
• 1/4 cup croutons (optional)

Instructions:

1. Grill the chicken: Heat a grill or grill pan over medium-high heat. Rub the chicken breast with olive oil, then season evenly with garlic powder, smoked paprika, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
2. Assemble the wrap: Warm the tortilla in a dry skillet for 10 seconds per side (or microwave for 15 seconds). Spread Caesar dressing down the center, then layer with romaine lettuce, grilled chicken, Parmesan, and croutons (if using).
3. Fold and serve: Roll the tortilla tightly, tucking in the sides as you go. Slice in half diagonally for easy eating.

The smoky paprika on the chicken adds depth to the classic Caesar flavors, while the whole wheat tortilla keeps it hearty without weighing you down.

Tip: For extra crunch, toast the croutons in a skillet with a drizzle of olive oil before adding them to the wrap.

Spicy Avocado Chicken Wrap with Greek Yogurt Dressing

This wrap packs a punch with creamy avocado, tender chicken, and a cooling Greek yogurt dressing—perfect for a quick lunch that doesn’t skimp on flavor.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 1 ripe avocado, sliced
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/4 tsp salt
• 1 cup shredded lettuce
• 1/4 cup diced red onion

Instructions:

1. In a small bowl, whisk together the Greek yogurt, lime juice, garlic powder, smoked paprika, cayenne pepper, and salt until smooth.
2. Lay the tortillas flat and spread half of the yogurt dressing evenly over each.
3. Divide the shredded chicken, avocado slices, lettuce, and red onion evenly between the tortillas, arranging them in the center.
4. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
5. Slice in half diagonally and serve immediately.

The contrast between the spicy chicken and the cool, tangy dressing makes every bite irresistible—plus, it’s ready in under 15 minutes!

Tip: For extra heat, add a dash of hot sauce to the yogurt dressing or sprinkle with crushed red pepper flakes.

Mediterranean Chicken Wrap with Hummus and Veggies

Packed with bright flavors and crunch, this wrap is a lunchtime hero—ready in 15 minutes and endlessly customizable.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup shredded rotisserie chicken (or cooked chicken breast)
• 1/3 cup hummus (store-bought or homemade)
• 1/2 cup diced cucumber
• 1/2 cup sliced cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep veggies: In a bowl, toss cucumber, cherry tomatoes, red onion, parsley, lemon juice, oregano, salt, and black pepper.
2. Assemble wraps: Spread 2 tbsp hummus evenly over each tortilla. Layer shredded chicken down the center, then top with veggie mixture and feta cheese.
3. Fold: Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
4. Serve: Slice wraps in half diagonally and enjoy immediately, or wrap in parchment paper for an on-the-go meal.

The tangy feta and creamy hummus balance the crisp veggies perfectly, while the oregano adds a subtle herby kick. No sad desk lunches here!

Tip: For extra texture, add a handful of baby spinach or toasted pine nuts before rolling.

Buffalo Chicken Wrap with Blue Cheese and Celery

This spicy, tangy wrap is a lunchtime hero—packed with bold flavors and crunchy freshness for a satisfying bite.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 1/3 cup buffalo sauce
• 1/4 cup crumbled blue cheese
• 1/4 cup finely chopped celery
• 2 tbsp ranch dressing
• 1 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. In a bowl, toss the shredded chicken with buffalo sauce, melted butter, garlic powder, and black pepper until evenly coated.
2. Warm the tortillas in a dry skillet over medium heat for 15 seconds per side to make them pliable.
3. Spread 1 tbsp ranch dressing down the center of each tortilla. Layer with the buffalo chicken, blue cheese, and celery.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
5. Slice in half diagonally and serve immediately.

The cool crunch of celery and creamy blue cheese balances the heat of the buffalo sauce perfectly—no side dish needed!

Tip: For extra crispness, toast the assembled wrap in a panini press for 2–3 minutes.

Asian-Inspired Chicken Wrap with Sesame Ginger Dressing

This vibrant wrap packs a punch with tender chicken, crunchy veggies, and a tangy-sweet dressing that’ll make you want seconds.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded purple cabbage
• 1 medium carrot, julienned
• 4 large flour tortillas (10-inch)
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds
• 1/4 cup mayonnaise
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

Instructions:

1. Cook the chicken: Heat olive oil in a skillet over medium-high. Season chicken breasts with salt and black pepper, then cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Make the dressing: Whisk together mayonnaise, soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl.
3. Assemble wraps: Spread 1 tbsp dressing onto each tortilla. Layer with sliced chicken, cabbage, carrot, and cilantro. Drizzle with remaining dressing and sprinkle with sesame seeds.
4. Roll: Fold sides of tortilla inward, then roll tightly from the bottom to enclose filling. Slice in half diagonally.

The magic here? The dressing doubles as a marinade for the chicken if you have extra time—just let it soak for 30 minutes before cooking!

Tip: Warm tortillas for 10 seconds in the microwave to prevent cracking when rolling.

BBQ Chicken Wrap with Coleslaw and Whole Grain Wrap

This smoky-sweet BBQ chicken wrap is a lunchtime hero—packed with tender chicken, crunchy coleslaw, and a tangy kick, all hugged by a wholesome whole grain wrap.

Ingredients:

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1 1/2 cups pre-shredded coleslaw mix
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp sugar
• 1/4 tsp salt
• 4 whole grain wraps (10-inch size)
• 1/4 cup sliced red onion
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a bowl, toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated.
2. In another bowl, mix the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Let sit for 5 minutes to soften slightly.
3. Warm the wraps in a dry skillet over medium heat for 15 seconds per side or microwave between damp paper towels for 10 seconds.
4. Divide the BBQ chicken evenly among the wraps, spreading it down the center. Top with coleslaw, red onion, and cilantro (if using). Drizzle with extra BBQ sauce.
5. Fold the sides of each wrap inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The contrast of warm, saucy chicken with the cool, crunchy slaw makes every bite irresistible—plus, it’s sturdy enough to pack for picnics or road trips!

Tip: For extra crunch, add a handful of crushed tortilla chips or pickled jalapeños before rolling.

Chicken Fajita Wrap with Bell Peppers and Onions

These sizzling chicken fajita wraps are a weeknight hero—packed with smoky spices, tender veggies, and just the right amount of melty cheese.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add bell peppers and onion, cooking for 5 minutes until slightly softened. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Return chicken to the skillet, tossing to coat with spices. Cook for 2 minutes to combine flavors.
4. Warm tortillas in a dry skillet or microwave. Divide chicken mixture among tortillas, then top each with 1/4 cup cheese and a sprinkle of cilantro (if using). Fold sides inward and roll tightly.
5. Optional: Grill wraps seam-side down in a lightly oiled pan for 1–2 minutes per side to crisp.

The charred peppers and onions add a caramelized sweetness that balances perfectly with the smoky-spiced chicken—no sad, soggy wraps here!

Tip: For extra kick, drizzle with hot sauce or a creamy chipotle mayo before rolling.

Chicken and Quinoa Wrap with Spinach and Feta

Packed with protein and Mediterranean flavors, this wrap is a satisfying lunch that comes together in minutes—no soggy leftovers here!

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1 cup shredded cooked chicken
• 1 cup fresh baby spinach
• 1/4 cup crumbled feta cheese
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 large flour tortillas (10-inch)

Instructions:

1. In a bowl, mix the quinoa, chicken, spinach, feta, Greek yogurt, lemon juice, oregano, garlic powder, and salt until well combined.
2. Divide the mixture evenly between the tortillas, spreading it slightly below the center of each.
3. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
4. Heat a dry skillet over medium for 1 minute. Place the wraps seam-side down and cook for 2–3 minutes per side, pressing lightly, until golden and crisp.

The tangy feta and lemon brighten up the hearty quinoa, while the quick pan-toasting keeps the wrap sturdy enough to eat on the go.

Tip: For extra crunch, add a handful of chopped cucumbers or bell peppers to the filling.

Chicken Pesto Wrap with Sun-Dried Tomatoes and Arugula

This wrap is a flavor-packed lunch hero—juicy chicken, tangy sun-dried tomatoes, and peppery arugula all hugged by a swipe of vibrant pesto.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup cooked shredded chicken (rotisserie or grilled)
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 cup fresh arugula
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil (for brushing)

Instructions

1. Lay tortillas flat and spread 2 tbsp pesto evenly over each. Layer shredded chicken, sun-dried tomatoes, arugula, and 2 tbsp mozzarella down the center of each tortilla.
2. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Brush the outside lightly with 1 tbsp olive oil.
3. Heat a large skillet over medium. Place wraps seam-side down and cook for 2–3 minutes per side, pressing gently, until golden and crisp. Slice diagonally and serve warm.

The sun-dried tomatoes add a chewy-sweet contrast to the fresh arugula, while the pesto keeps every bite moist and herby.

Tip: For extra crunch, toast the tortillas in a dry pan for 30 seconds before filling.

Lemon Herb Chicken Wrap with Cucumber and Tzatziki

Bright, fresh, and packed with Mediterranean flavors, this wrap is a lunchtime game-changer—ready in under 20 minutes!

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1/2 cup tzatziki sauce
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a bowl, toss chicken with 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes, stirring occasionally, until no longer pink and lightly browned.
3. Warm tortillas briefly in a dry skillet or microwave (10 seconds) for flexibility.
4. Spread 2 tbsp tzatziki down the center of each tortilla. Top with cooked chicken, cucumber slices, parsley, and feta (if using).
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.

The tangy tzatziki and crisp cucumber balance the juicy lemon-herb chicken perfectly—no sad, soggy wraps here!

Tip: For extra crunch, add a handful of shredded romaine or a sprinkle of toasted pine nuts.

Chicken and Black Bean Wrap with Cilantro Lime Dressing

Packed with zesty flavors and hearty ingredients, this wrap is a quick lunch hero—ready in under 20 minutes and bursting with fresh, south-of-the-border vibes.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp honey

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add chicken, chili powder, cumin, and salt. Cook for 6–8 minutes, stirring occasionally, until chicken is no longer pink.
2. In a small bowl, whisk together sour cream, lime juice, and honey to make the dressing.
3. Warm tortillas according to package instructions. Layer each with chicken, black beans, cabbage, and cilantro. Drizzle with dressing.
4. Fold the sides of the tortilla inward, then roll tightly to seal.

The creamy-crisp contrast of the dressing and cabbage makes every bite irresistible—plus, the honey adds just the right touch of sweetness to balance the spices.

Tip: For extra crunch, toast the wrapped tortillas in a dry skillet for 1–2 minutes per side.

Chicken Cobb Wrap with Bacon, Avocado, and Ranch

Chicken Cobb Wrap with Bacon, Avocado, and Ranch

Packed with smoky bacon, creamy avocado, and tangy ranch, this wrap turns classic Cobb salad flavors into a handheld lunch you’ll crave.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup shredded cooked chicken
• 4 slices bacon, cooked and crumbled
• 1/2 avocado, sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 1 cup chopped romaine lettuce
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Lay tortillas flat and spread 2 tbsp ranch dressing evenly over each.
2. Divide shredded chicken between tortillas, then sprinkle with 1/4 tsp black pepper and 1/4 tsp garlic powder.
3. Layer on romaine lettuce, crumbled bacon, avocado slices, and blue cheese.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to seal.
5. Slice in half diagonally and serve immediately.

The contrast of crispy bacon against cool avocado and zesty ranch makes every bite irresistible. Tip: Warm the tortillas for 10 seconds in the microwave for extra flexibility.

Chicken Souvlaki Wrap with Tzatziki and Red Onion

This Greek-inspired wrap is a flavor-packed handheld meal, perfect for busy weeknights or casual gatherings.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1/2 cup tzatziki sauce
• 1/2 cup thinly sliced red onion
• 1 cup shredded romaine lettuce
• 1/2 cup diced tomato

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken and toss to coat. Let marinate 15 minutes (or up to 2 hours).
2. Heat a grill pan or skillet over medium-high. Cook chicken for 4–5 minutes per side until charred and internal temperature reaches 165°F.
3. Warm tortillas briefly in a dry skillet. Spread each with 2 tbsp tzatziki, then layer with chicken, 2 tbsp red onion, 1/4 cup lettuce, and 2 tbsp tomato.
4. Fold sides of tortilla inward, then roll tightly to seal. Slice in half diagonally.

The smoky-spiced chicken paired with cool, creamy tzatziki and crisp onion makes every bite a perfect balance of textures and flavors.

Tip: For extra tang, sprinkle a pinch of sumac over the assembled wraps before serving.

Chicken and Mango Wrap with Coconut Lime Dressing

Bright, tropical flavors shine in this easy wrap—perfect for a quick lunch or light dinner that feels like a vacation on a plate.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 1 ripe mango, thinly sliced
• 2 cups shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 1/4 cup coconut milk (full-fat)
• 2 tbsp lime juice
• 1 tsp honey
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Heat olive oil in a skillet over medium-high. Season chicken with salt, black pepper, and cumin. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. In a small bowl, whisk coconut milk, lime juice, honey, and red pepper flakes (if using) until smooth.
3. Warm tortillas according to package instructions. Layer each with chicken, mango, cabbage, and cilantro. Drizzle with dressing, roll tightly, and slice in half.

The creamy-cool coconut lime dressing balances the smoky-spiced chicken and sweet mango—a combo that’ll make you forget you’re eating at the kitchen counter.

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before filling.

Chicken Teriyaki Wrap with Pineapple and Sesame Seeds

This sweet-savory wrap brings together juicy teriyaki chicken, caramelized pineapple, and a nutty sesame crunch—perfect for a quick lunch or picnic with a tropical twist.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1/2 cup teriyaki sauce (divided)
• 1 tbsp vegetable oil
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 tsp toasted sesame oil
• 4 large flour tortillas (10-inch)
• 1 cup shredded green cabbage
• 2 tbsp mayonnaise
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 1/4 tsp black pepper

Instructions:

1. Marinate the chicken: Toss chicken strips with 1/4 cup teriyaki sauce and black pepper. Let sit for 10 minutes (or up to 30 minutes for deeper flavor).
2. Cook the chicken: Heat vegetable oil in a skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no pink remains. Pour in remaining 1/4 cup teriyaki sauce and simmer for 1 minute until glossy. Transfer to a plate.
3. Caramelize the pineapple: In the same skillet, add pineapple and sesame oil. Cook over medium heat for 3–4 minutes until lightly charred, stirring once.
4. Assemble wraps: Warm tortillas briefly in a dry skillet. Spread each with 1/2 tbsp mayonnaise, then layer with cabbage, chicken, pineapple, and a drizzle of honey. Sprinkle with sesame seeds, roll tightly, and slice in half.

The contrast of sticky-sweet teriyaki, tangy pineapple, and nutty sesame turns an ordinary wrap into something seriously crave-worthy. Tip: For extra crunch, toast the tortillas in a pan until lightly blistered before filling.

Chicken and Kale Wrap with Tahini Dressing

Packed with protein and greens, this wrap is a lunchtime hero—creamy tahini dressing ties it all together in the best way.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 2 cups chopped kale, ribs removed
• 4 large whole wheat tortillas (10-inch)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Thin with 1–2 tbsp water if needed for a drizzleable consistency.
2. Heat 1 tbsp olive oil in a skillet over medium. Add kale and sauté for 2–3 minutes until slightly wilted but still bright green.
3. Warm tortillas briefly in a dry pan or microwave. Divide chicken, kale, and a generous drizzle of tahini dressing among them, leaving a 1-inch border.
4. Fold sides inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The magic here? Massaging the kale with the warm dressing softens it just enough—no sad, crunchy greens!

Tip: For meal prep, pack dressing separately and assemble wraps fresh to avoid sogginess.

Chicken and Sweet Potato Wrap with Chipotle Mayo

This hearty wrap packs smoky, sweet, and creamy flavors into every bite—perfect for a quick lunch or a fuss-free dinner.

Ingredients:

• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 large flour tortillas (10-inch)
• ¼ cup mayonnaise
• 1 tbsp chipotle in adobo sauce, finely chopped
• 1 cup baby spinach
• ¼ cup crumbled feta cheese

Instructions:

1. Roast the sweet potatoes: Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast at 400°F for 20 minutes, flipping halfway, until tender and caramelized.
2. Make the chipotle mayo: Stir together mayonnaise and chopped chipotle in adobo until smooth.
3. Assemble the wraps: Warm tortillas briefly in a dry skillet. Spread each with 1 tbsp chipotle mayo, then layer with spinach, chicken, roasted sweet potatoes, and feta.
4. Fold and serve: Roll tightly, tucking in the sides as you go. Slice in half diagonally for easier eating.

The contrast of smoky-spicy mayo with sweet potatoes and salty feta makes this wrap anything but boring—it’s a flavor explosion in every bite!

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Chicken and Chickpea Wrap with Harissa Sauce

Packed with smoky-spicy harissa and hearty chickpeas, this wrap is a flavor explosion that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup plain Greek yogurt
• 2 tbsp harissa paste (adjust for spice preference)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. In a bowl, mix chicken with 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook in a skillet over medium-high heat for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same skillet, add chickpeas and cook for 3 minutes, lightly mashing some with a fork. Stir in 1 tbsp harissa paste and remove from heat.
3. Whisk together Greek yogurt, 1 tbsp harissa paste, and 1 tbsp lemon juice in a small bowl.
4. Warm tortillas in a dry skillet for 20 seconds per side. Spread each with harissa yogurt, then layer with chicken, chickpeas, red cabbage, and cilantro. Roll tightly and slice in half.

The creamy-spicy harissa sauce balances the earthy chickpeas and tender chicken, while the crunchy cabbage adds a refreshing contrast. No sad desk lunches here!

Tip: For extra zing, drizzle with extra harissa yogurt or a squeeze of lemon before serving.

Chicken and Apple Wrap with Walnuts and Honey Mustard

This wrap is a perfect balance of sweet, savory, and crunchy—ideal for a quick lunch or light dinner that feels just a little fancy.

Ingredients:

• 2 large flour tortillas (10-inch)
• 1 cup cooked chicken, shredded or diced
• 1 medium apple, thinly sliced (Honeycrisp or Fuji work great)
• 1/4 cup chopped walnuts
• 2 tbsp honey mustard
• 1 cup baby spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, toss the chicken with 1/4 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chicken and warm for 2–3 minutes, stirring occasionally.
3. Lay out the tortillas and spread 1 tbsp honey mustard evenly over each.
4. Divide the spinach, warmed chicken, apple slices, and walnuts between the tortillas, stacking them in the center.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
6. Slice in half diagonally and serve immediately.

The contrast of crisp apples, toasty walnuts, and tangy honey mustard makes every bite exciting—no sad desk lunches here!

Tip: For extra crunch, toast the walnuts in a dry skillet for 2–3 minutes before adding them to the wrap.

Chicken and Guacamole Wrap with Jalapeños and Cilantro

This zesty Chicken and Guacamole Wrap packs a punch with creamy avocado, tender chicken, and a spicy kick of jalapeños—perfect for a quick lunch or dinner on the go.

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 1/2 cup shredded Monterey Jack cheese

1. Heat olive oil in a skillet over medium-high heat. Add chicken strips, sprinkle with chili powder, salt, and black pepper, and cook for 6–8 minutes, stirring occasionally, until no longer pink. Remove from heat.
2. In a bowl, combine mashed avocado, lime juice, red onion, jalapeño, and cilantro to make the guacamole.
3. Warm tortillas in a dry skillet for 10–15 seconds per side to make them pliable.
4. Spread guacamole evenly over each tortilla, then top with cooked chicken and Monterey Jack cheese. Fold in the sides and roll tightly.
5. Slice wraps in half and serve immediately.

The contrast of cool, creamy guacamole with spicy jalapeños and tender chicken makes every bite irresistible. Plus, it’s ready in under 20 minutes!

Tip: For extra crunch, add a handful of shredded lettuce or crushed tortilla chips before rolling.

Conclusion

With 20 tasty and healthy chicken wrap recipes to choose from, there’s something here for everyone—whether you’re keto, gluten-free, or just craving a quick, nutritious meal. Give these recipes a try, and don’t forget to let us know which one’s your favorite in the comments! Loved this roundup? Share the deliciousness by pinning it to your Pinterest board. Happy cooking!