Some days, lunch has to be fast without feeling like a compromise. That’s where these chicken breast wraps come in—ready in about 30 minutes, they strike a balance between homemade and hassle-free. The chicken grills up beautifully with a blend of spices that’s just enough to keep things interesting but not overwhelming. It’s the kind of meal that feels fresh, but also like a little treat amidst a busy day.
I remember the last time I made these, I was juggling emails and a phone call while trying to get dinner prepped. The chicken sizzled on the pan, the spices filling the kitchen with a warm, smoky scent that made me pause and actually look forward to eating. I sliced the chicken a bit unevenly—some pieces thicker than others—but honestly, that made it feel more homemade. The crisp lettuce and cucumber added a cool crunch that balanced the spices perfectly. It wasn’t fancy, but it was just right.
Why You’ll Love It:
- Quick assembly and cook time make it a strong contender for busy weekday lunches.
- Bright, fresh vegetables add texture and a lightness that keeps the wrap from feeling heavy.
- The creamy dressing ties everything together, but you can easily adjust it to your taste or skip it if you prefer less sauce.
- It’s simple — and that’s kind of the point. No complicated steps or rare ingredients.
- Wrapping everything up makes it portable for lunch on the go or a casual dinner.
Even if you’re not a seasoned cook, this recipe feels approachable, and the results are rewarding. The tortillas warm just enough to be pliable but not soggy, and folding the wrap tightly is oddly satisfying, even if it takes a couple tries to get it neat.
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Chicken Breast Wraps
- Total Time: 30 minutes
- Yield: 4 wraps 1x
Description
Delicious and easy chicken breast wraps filled with seasoned grilled chicken, fresh vegetables, and a creamy dressing, perfect for a quick lunch or dinner.
Ingredients
2 boneless, skinless chicken breasts (about 1 pound), trimmed
1 teaspoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large flour tortillas (10-inch size)
1 cup shredded lettuce
1 medium tomato, diced
1/2 medium cucumber, thinly sliced
1/4 cup shredded cheddar cheese
1/4 cup plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lemon juice
Instructions
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine paprika, garlic powder, ground cumin, salt, and black pepper.
Rub the chicken breasts with olive oil and then evenly coat with the spice mixture.
Place the chicken breasts on the hot grill pan and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In a small bowl, mix the Greek yogurt, mayonnaise, and lemon juice until well combined to make the dressing.
Warm the flour tortillas in a dry skillet or microwave for 10 seconds to make them pliable.
To assemble each wrap, spread about 1 tablespoon of the yogurt dressing down the center of each tortilla.
Divide the sliced chicken evenly among the tortillas, placing it on top of the dressing.
Top the chicken with shredded lettuce, diced tomato, sliced cucumber, and shredded cheddar cheese.
Fold the sides of the tortilla over the filling and roll tightly from the bottom up to form a wrap.
Serve immediately or wrap in foil to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Kitchen Notes: You don’t need anything fancy to pull this off—just a good skillet or grill pan. I usually serve these wraps with a side of simple chips or a quick pickle to cut through the richness. Sometimes, I swap shredded cheddar for feta or add a few slices of avocado when I have them on hand. If you want a bit more heat, a dash of hot sauce inside the wrap works well, but I haven’t tested all versions thoroughly, so go easy on the extras until you find your favorite.
FAQ:
Can I make these wraps ahead of time?
It’s best to keep the chicken separate from the veggies and tortillas until you’re ready to eat to avoid sogginess.
What if I don’t have Greek yogurt?
You can substitute with sour cream or even mayonnaise alone, though the tang changes slightly.
Are these wraps freezer friendly?
Not really—the veggies and wraps don’t hold up well in the freezer, so fresh is best.
Ready to simplify lunch with something fresh, flavorful, and easy? Give these chicken breast wraps a try and see how quickly they become a go-to in your rotation.