19 Delicious Chicken Wrap Recipes for Every Occasion

Busy weeknights, lazy weekends, or those moments when you crave something both comforting and exciting—chicken wraps are your go-to solution! Packed with flavors, easy to customize, and perfect for any occasion, these 19 delicious recipes will transform your meal routine. Whether you’re in the mood for something spicy, sweet, or downright savory, we’ve got a wrap that’ll make your taste buds dance. Let’s dive in!

Spicy Southwest Chicken Wrap

Ultra-satisfying and packed with flavor, this Spicy Southwest Chicken Wrap is a quick fix for lunch or dinner. It combines tender chicken with bold spices and fresh toppings for a meal that’s both hearty and refreshing.

Ingredients

• Chicken breast – 1 lb
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp
• Flour tortillas – 4
• Shredded lettuce – 1 cup
• Diced tomatoes – ½ cup
• Shredded cheese – ½ cup
• Sour cream – ¼ cup

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Slice the chicken breast into thin strips.
3. Mix chili powder, cumin, garlic powder, and salt in a bowl.
4. Toss the chicken strips in the spice mix until evenly coated.
5. Add olive oil to the skillet, then cook the chicken for 5-7 minutes until no longer pink.
6. Warm the tortillas in a dry skillet for 30 seconds on each side.
7. Layer lettuce, tomatoes, cheese, and chicken on each tortilla.
8. Drizzle with sour cream, then fold the sides of the tortilla in and roll tightly.
9. Cut each wrap in half diagonally for easier eating.

Spicy, crunchy, and creamy, these wraps are a flavor explosion. Serve them with a side of salsa or avocado slices for an extra kick.

Greek Yogurt Chicken Wrap

Hectic days call for meals that are both nutritious and easy to assemble. Greek Yogurt Chicken Wrap fits the bill perfectly, offering a creamy, tangy twist on the classic chicken wrap.

Ingredients

– Chicken breast – 1 lb
– Greek yogurt – ½ cup
– Tortillas – 4
– Lemon juice – 1 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp

Instructions

1. Preheat a skillet over medium heat (350°F) and add olive oil.
2. Season chicken breast with salt, black pepper, and garlic powder.
3. Cook chicken in the skillet for 6-7 minutes per side until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. In a bowl, mix Greek yogurt with lemon juice for the dressing.
5. Slice the cooked chicken into thin strips.
6. Warm tortillas in a dry skillet for 30 seconds on each side. Tip: Cover tortillas with a towel to keep them soft.
7. Spread Greek yogurt dressing on each tortilla.
8. Divide chicken strips evenly among tortillas.
9. Roll tortillas tightly, tucking in the sides as you go. Tip: For a crispier wrap, grill each side for 1-2 minutes.
Mouthwatering and satisfying, the Greek Yogurt Chicken Wrap boasts a perfect balance of creamy and zesty flavors. Serve it sliced in half for a neat presentation or alongside a fresh salad for a fuller meal.

Avocado and Bacon Chicken Wrap

Easy to make and packed with flavor, this wrap combines creamy avocado, crispy bacon, and tender chicken for a satisfying meal.

Ingredients

• Chicken breast – 1 lb
• Bacon – 4 slices
• Avocado – 1
• Tortillas – 4
• Mayonnaise – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 400°F.
2. Season chicken breast with salt and black pepper.
3. Bake chicken for 25 minutes or until internal temperature reaches 165°F.
4. While chicken bakes, cook bacon in a skillet over medium heat until crispy, about 10 minutes. Tip: Drain bacon on paper towels to remove excess grease.
5. Slice avocado and drizzle with lemon juice to prevent browning.
6. Shred baked chicken using two forks.
7. Spread mayonnaise evenly on each tortilla.
8. Layer shredded chicken, bacon, and avocado slices on tortillas. Tip: For extra flavor, add a sprinkle of your favorite cheese before wrapping.
9. Fold tortillas tightly around the filling. Tip: Warm tortillas for 10 seconds in the microwave for easier folding.

Wrapped to perfection, this dish offers a creamy texture with a smoky crunch. Serve it with a side of sweet potato fries for a balanced meal.

Buffalo Chicken Wrap with Blue Cheese

Fancy a quick, flavorful meal that packs a punch? This Buffalo Chicken Wrap with Blue Cheese is your go-to for a spicy, tangy fix.

Ingredients

– Chicken breast – 1 lb – Buffalo sauce – ½ cup – Blue cheese – ½ cup, crumbled – Tortillas – 4 large – Lettuce – 1 cup, shredded

Instructions

1. Preheat your skillet over medium heat (350°F). 2. Cook the chicken breast for 6 minutes on each side until fully done (165°F internal temperature). Tip: Let the chicken rest for 5 minutes before slicing to retain juices. 3. Slice the chicken into thin strips. 4. Toss the chicken strips with buffalo sauce in a bowl until fully coated. 5. Warm the tortillas in the skillet for 30 seconds on each side for flexibility. Tip: Cover tortillas with a damp cloth to keep them warm and pliable. 6. Layer lettuce, buffalo chicken, and blue cheese crumbles on each tortilla. 7. Fold the sides of the tortilla in, then roll tightly from the bottom up. Tip: Use a toothpick to secure the wrap if it unfolds. 8. Serve immediately or wrap in foil for a portable meal. The wrap offers a crunchy, creamy contrast with a kick. Try drizzling extra buffalo sauce on top for added heat.

BBQ Chicken and Coleslaw Wrap

Here’s a quick and easy way to enjoy a classic BBQ chicken and coleslaw wrap. Perfect for a busy day or a lazy evening, this wrap combines smoky flavors with a crunchy texture.

Ingredients

• BBQ chicken – 2 cups, shredded
• Coleslaw – 1 cup
• Flour tortillas – 4
• BBQ sauce – ½ cup

Instructions

1. Preheat your oven to 350°F to warm the tortillas.
2. Spread 2 tbsp of BBQ sauce evenly over each tortilla.
3. Divide the shredded BBQ chicken equally among the tortillas, placing it in the center.
4. Top the chicken with ¼ cup of coleslaw on each tortilla.
5. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
6. Place the wraps seam-side down on a baking sheet and warm in the oven for 5 minutes to crisp slightly.
7. Remove from the oven and let cool for 1 minute before serving.

Packed with smoky BBQ chicken and fresh coleslaw, these wraps offer a delightful contrast of flavors and textures. Serve them with extra BBQ sauce on the side for dipping or cut them in half for a party-friendly option.

Mediterranean Chicken Wrap with Tzatziki

Bursting with flavor, this wrap combines tender chicken and creamy tzatziki for a quick, satisfying meal. Perfect for lunch or a light dinner, it’s a crowd-pleaser that’s easy to make.

Ingredients

– Chicken breast – 1 lb
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic powder – ½ tsp
– Whole wheat tortillas – 4
– Tzatziki sauce – ½ cup
– Lettuce – 1 cup, shredded
– Tomato – 1, sliced

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Season the chicken breast with salt, black pepper, and garlic powder.
3. Add olive oil to the skillet, then cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4. Let the chicken rest for 5 minutes, then slice thinly.
5. Warm the tortillas in the skillet for 30 seconds on each side.
6. Spread 2 tbsp of tzatziki sauce on each tortilla.
7. Layer with lettuce, tomato slices, and chicken.
8. Roll the tortillas tightly, tucking in the sides as you go.
9. Cut each wrap in half diagonally before serving.
Yummy and fresh, the wrap offers a crunchy texture from the veggies against the soft tortilla and juicy chicken. Serve with extra tzatziki on the side for dipping or add a sprinkle of feta for extra tang.

Thai Peanut Chicken Wrap

Kickstart your meal prep with this Thai Peanut Chicken Wrap, a perfect blend of savory and sweet flavors wrapped in a soft tortilla. Easy to make and packed with protein, it’s a lunchtime game-changer.

Ingredients

– Chicken breast – 1 lb
– Peanut butter – ¼ cup
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Tortillas – 4
– Carrots – ½ cup, shredded
– Cucumber – ½ cup, sliced

Instructions

1. Preheat your skillet over medium heat (350°F).
2. Slice the chicken breast into thin strips.
3. Cook the chicken strips in the skillet for 5 minutes, flipping halfway through.
4. In a bowl, mix peanut butter, soy sauce, and honey until smooth.
5. Add the peanut sauce to the skillet with the chicken, stirring to coat evenly. Cook for another 2 minutes.
6. Warm the tortillas in a dry skillet for 30 seconds on each side.
7. Divide the chicken mixture evenly among the tortillas.
8. Top with shredded carrots and sliced cucumber.
9. Fold the tortillas tightly around the filling.
10. Serve immediately or wrap in foil for an on-the-go meal.
Enjoy the creamy peanut butter sauce paired with the crunch of fresh vegetables. For an extra kick, drizzle with sriracha before serving.

Caesar Salad Chicken Wrap

Haven’t tried a Caesar Salad Chicken Wrap yet? It’s a crunchy, creamy, and utterly satisfying meal that’s perfect for lunch or a light dinner.

Ingredients

– Chicken breast – 1 lb
– Caesar dressing – ½ cup
– Romaine lettuce – 2 cups, chopped
– Parmesan cheese – ¼ cup, grated
– Flour tortillas – 4 large
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Season the chicken breast with ½ tsp salt and ¼ tsp black pepper.
3. Cook the chicken in the skillet for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
5. Warm the flour tortillas in a dry skillet for 30 seconds on each side to make them pliable.
6. Spread 2 tbsp of Caesar dressing on each tortilla.
7. Divide the chopped romaine lettuce, sliced chicken, and grated Parmesan cheese evenly among the tortillas.
8. Fold the sides of the tortillas in, then roll them up tightly from the bottom.
9. Cut each wrap in half diagonally and serve immediately.
Tip: For extra crunch, add croutons to your wrap.
Tip: Use a rotisserie chicken to save time.
Tip: Wrap in parchment paper for easy handling and a neat presentation.
Keep these wraps fresh and crisp by serving them right after assembly. The combination of tender chicken, crisp lettuce, and creamy dressing makes every bite irresistible. Try adding avocado slices for a richer flavor.

Honey Mustard Chicken Wrap

Busy weeknights call for quick, flavorful meals that don’t skimp on taste. This honey mustard chicken wrap is your go-to solution, ready in minutes and packed with bold flavors.

Ingredients

• Chicken breast – 1 lb
• Honey – 2 tbsp
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Whole wheat tortillas – 4
• Lettuce – 2 cups
• Tomato – 1, sliced

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Slice the chicken breast into thin strips.
3. Season the chicken with salt and pepper.
4. Add olive oil to the skillet. Tip: Ensure the skillet is hot before adding oil to prevent sticking.
5. Cook the chicken strips for 5-7 minutes, turning once, until no longer pink.
6. In a small bowl, mix honey and Dijon mustard.
7. Add the honey mustard mixture to the skillet with the chicken. Stir to coat evenly. Tip: Lower the heat if the sauce starts to bubble too vigorously.
8. Cook for another 2 minutes, allowing the sauce to thicken slightly.
9. Warm the tortillas in a dry skillet for 30 seconds on each side. Tip: Cover with a towel to keep them soft.
10. Divide the lettuce and tomato slices among the tortillas.
11. Top with the honey mustard chicken.
12. Fold the tortillas into wraps, tucking in the sides as you roll.

Delight in the perfect balance of sweet and tangy with every bite. The crisp lettuce and juicy tomato add freshness, making it ideal for a light lunch or dinner. Try serving it with a side of sweet potato fries for a satisfying meal.

Spinach and Feta Chicken Wrap

Whipping up a quick, nutritious meal doesn’t have to be complicated. This spinach and feta chicken wrap is a perfect example of simplicity meeting flavor.

Ingredients

• Chicken breast – 1 lb
• Spinach – 2 cups
• Feta cheese – ½ cup
• Tortillas – 4
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Season 1 lb chicken breast with ½ tsp salt and ¼ tsp black pepper.
3. Cook chicken in the skillet for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. Remove chicken from skillet and let it rest for 5 minutes before slicing.
5. Warm 4 tortillas in the skillet for 30 seconds per side.
6. Divide 2 cups spinach, sliced chicken, and ½ cup feta cheese among the tortillas.
7. Fold the tortillas into wraps, tucking in the sides as you roll.
8. Heat the wraps in the skillet for 1-2 minutes per side to crisp slightly.

Savory feta and tender chicken pair beautifully with fresh spinach in this wrap. Serve it with a side of Greek yogurt for an extra creamy texture.

Crispy Chicken Wrap with Ranch Dressing

You’ve probably had your fair share of wraps, but this crispy chicken version with ranch dressing is a game-changer. It’s quick, satisfying, and packed with flavor.

Ingredients

– Chicken breast – 1 lb
– Flour – 1 cup
– Eggs – 2
– Breadcrumbs – 1 cup
– Salt – 1 tsp
– Pepper – ½ tsp
– Vegetable oil – for frying
– Tortillas – 4
– Ranch dressing – ½ cup
– Lettuce – 1 cup
– Tomato – 1, sliced

Instructions

1. Cut the chicken breast into thin strips.
2. Season the chicken strips with salt and pepper.
3. Dredge each strip in flour, shaking off excess.
4. Dip floured strips into beaten eggs.
5. Coat strips with breadcrumbs, pressing lightly to adhere.
6. Heat vegetable oil in a pan over medium-high heat to 350°F.
7. Fry chicken strips for 3-4 minutes per side until golden brown.
8. Drain on paper towels to remove excess oil.
9. Warm tortillas in a dry pan for 30 seconds per side.
10. Spread ranch dressing on each tortilla.
11. Layer lettuce and tomato slices on top.
12. Add crispy chicken strips.
13. Roll tortillas tightly, tucking in the sides as you go.

Zesty and crunchy, this wrap delivers a satisfying contrast of textures. Serve it with extra ranch on the side for dipping or add avocado slices for a creamy twist.

Curry Chicken Wrap with Mango Chutney

Looking for a quick, flavorful meal that packs a punch? This Curry Chicken Wrap with Mango Chutney combines spicy, sweet, and savory in every bite.

Ingredients

• Chicken breast – 1 lb
• Curry powder – 2 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp
• Tortillas – 4
• Mango chutney – ½ cup
• Lettuce – 2 cups

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Slice chicken breast into thin strips.
3. Season chicken with curry powder and salt.
4. Add olive oil to the skillet.
5. Cook chicken in the skillet for 5-7 minutes until no pink remains, stirring occasionally.
6. Warm tortillas in a dry skillet for 30 seconds on each side.
7. Spread mango chutney evenly over each tortilla.
8. Divide cooked chicken among tortillas.
9. Top with lettuce.
10. Roll tortillas tightly around the filling.

Best enjoyed fresh, the wrap offers a crunchy texture from the lettuce against the tender chicken. For an extra kick, add a dash of hot sauce before rolling.

Pesto Chicken and Mozzarella Wrap

Craving a quick, flavorful meal? This Pesto Chicken and Mozzarella Wrap is your answer. Simple ingredients come together for a delicious lunch or dinner.

Ingredients

• Chicken breast – 1 lb
• Pesto – ¼ cup
• Mozzarella cheese – 1 cup, shredded
• Tortillas – 4
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat. Add 1 tbsp olive oil.
2. Season 1 lb chicken breast with ½ tsp salt and ¼ tsp black pepper. Cook in the skillet for 6-7 minutes per side, until internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
3. Slice the cooked chicken into thin strips.
4. Spread 1 tbsp pesto on each tortilla.
5. Divide the chicken strips and 1 cup shredded mozzarella evenly among the tortillas. Tip: For extra flavor, lightly toast the tortillas before assembling.
6. Fold the tortillas into wraps. Tip: If the wraps are too loose, secure them with toothpicks before serving.
7. Serve immediately. The wraps are best enjoyed warm, with the mozzarella slightly melted and the pesto adding a fresh, herby kick.

Soft tortillas encase juicy chicken and gooey mozzarella, with pesto adding a vibrant touch. Try serving with a side of crispy sweet potato fries for a satisfying meal.

Chicken Caesar Wrap with Parmesan Crisps

Bold flavors and crisp textures define this easy-to-make wrap. Perfect for a quick lunch or a light dinner, it’s a modern twist on a classic.

Ingredients

• Chicken breast – 1 lb
• Romaine lettuce – 2 cups, chopped
• Caesar dressing – ¼ cup
• Parmesan cheese – ½ cup, grated
• Flour tortillas – 4

Instructions

1. Preheat oven to 400°F.
2. Slice chicken breast into thin strips.
3. Season chicken with salt and pepper.
4. Heat a skillet over medium-high heat. Cook chicken for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. While chicken cooks, spread Parmesan cheese in thin circles on a baking sheet.
6. Bake Parmesan for 5-7 minutes until golden and crisp. Tip: Watch closely to prevent burning.
7. Let Parmesan crisps cool on the baking sheet.
8. Warm tortillas in a dry skillet for 30 seconds each side.
9. Assemble wraps by layering lettuce, chicken, and Caesar dressing on each tortilla.
10. Top with Parmesan crisps before rolling. Tip: Roll tightly and tuck in the sides to prevent filling from falling out.

Mouthwatering and satisfying, the wrap combines creamy, crunchy, and savory elements. Serve with extra crisps on the side for added texture.

Sweet Chili Chicken Wrap

Deliciously tangy and slightly spicy, this Sweet Chili Chicken Wrap is a quick lunch solution. Packed with flavor, it’s a crowd-pleaser that’s easy to make.

Ingredients

• Chicken breast – 1 lb
• Sweet chili sauce – ½ cup
• Tortillas – 4
• Lettuce – 1 cup, shredded
• Mayonnaise – 2 tbsp

Instructions

1. Preheat a skillet over medium-high heat.
2. Slice the chicken breast into thin strips.
3. Cook the chicken strips in the skillet for 5 minutes, turning once, until no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add ½ cup of sweet chili sauce to the skillet. Stir to coat the chicken evenly.
5. Reduce heat to low. Simmer for 3 minutes, allowing the sauce to thicken slightly.
6. Warm the tortillas in a dry skillet for 30 seconds on each side. Tip: Warming makes them more pliable and prevents cracking.
7. Spread ½ tbsp of mayonnaise on each tortilla.
8. Divide the shredded lettuce among the tortillas.
9. Top each with an equal portion of the sweet chili chicken.
10. Fold the sides of the tortillas in, then roll tightly from the bottom up. Tip: Secure with toothpicks if needed for easier handling.

Sweet and spicy chicken pairs perfectly with the crisp lettuce and creamy mayo. Serve these wraps with extra sweet chili sauce on the side for dipping.

Chicken and Hummus Wrap

Vibrant flavors and quick assembly make this Chicken and Hummus Wrap a go-to for busy days.

Ingredients

• Chicken breast – 1 lb
• Hummus – ½ cup
• Whole wheat tortillas – 4
• Spinach – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium heat (350°F).
2. Season chicken breast with salt and pepper.
3. Add olive oil to the skillet, then cook chicken for 6 minutes per side, until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes, then slice thinly.
5. Spread 2 tbsp hummus on each tortilla.
6. Layer spinach and sliced chicken on top of hummus.
7. Roll tortillas tightly, tucking in the sides as you go.
8. Cut each wrap in half diagonally before serving.

Great for meal prep, these wraps boast a creamy texture from the hummus and a satisfying crunch from fresh spinach. Serve with a side of sweet potato fries for a balanced meal.

Bacon Ranch Chicken Wrap

This bacon ranch chicken wrap is a quick, flavorful meal perfect for any day. Toss together tender chicken, crispy bacon, and creamy ranch for a satisfying bite.

Ingredients

• Chicken breast – 1 lb
• Bacon – 4 slices
• Ranch dressing – ¼ cup
• Flour tortillas – 4
• Shredded lettuce – 1 cup
• Cheddar cheese – ½ cup, shredded

Instructions

1. Preheat oven to 375°F.
2. Season chicken breast with salt and pepper, then bake for 25 minutes or until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
3. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
4. Slice chicken into thin strips.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds each side. Tip: Cover tortillas with a damp towel to keep them pliable.
6. Spread 1 tbsp ranch dressing on each tortilla.
7. Layer lettuce, chicken, bacon, and cheese on tortillas.
8. Roll tortillas tightly, tucking in the sides as you go. Tip: For a crispier wrap, grill seam-side down for 2 minutes.

Crisp bacon and cool ranch balance the tender chicken beautifully. Serve sliced diagonally with extra ranch for dipping or pack whole for an on-the-go lunch.

Chicken and Guacamole Wrap

Simple to make and packed with flavor, this Chicken and Guacamole Wrap is a quick lunch solution. Skip the takeout and try this fresh, homemade version instead.

Ingredients

• Chicken breast – 1, cooked and shredded
• Avocado – 1, mashed
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Whole wheat tortillas – 2
• Lettuce – ½ cup, shredded

Instructions

1. In a bowl, mix mashed avocado, lime juice, salt, and pepper to make guacamole.
2. Heat tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
3. Spread guacamole evenly over each tortilla.
4. Top with shredded chicken and lettuce.
5. Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling.
6. Cut each wrap in half diagonally and serve immediately.

Light and creamy with a zesty kick, these wraps are perfect for on-the-go meals. For an extra crunch, add a handful of crushed tortilla chips inside before rolling.

Teriyaki Chicken Wrap with Pineapple

Savor the perfect blend of sweet and savory with this Teriyaki Chicken Wrap with Pineapple. It’s a quick, flavorful meal that’s sure to impress.

Ingredients

• Chicken breast – 1 lb, sliced
• Teriyaki sauce – ½ cup
• Pineapple – 1 cup, diced
• Tortillas – 4
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium-high heat.
2. Add chicken slices, cook for 5 minutes until no longer pink.
3. Pour teriyaki sauce over chicken, simmer for 3 minutes. Tip: Let the sauce thicken slightly for better flavor.
4. Add diced pineapple, cook for 2 more minutes. Tip: Fresh pineapple adds a brighter taste.
5. Warm tortillas in a dry pan for 30 seconds each side. Tip: Don’t overheat or they’ll become brittle.
6. Divide chicken mixture among tortillas, fold into wraps.

A juicy, tangy filling contrasts beautifully with the soft tortilla. Try serving it with a side of slaw for extra crunch.

Conclusion

Great flavors await in these 19 chicken wrap recipes, perfect for any meal or gathering! Whether you’re craving something spicy, sweet, or savory, there’s a wrap here to satisfy. We’d love to hear which recipes you try and adore. Don’t forget to share your favorites in the comments and pin this article on Pinterest to keep these delicious ideas handy for your next culinary adventure. Happy wrapping!