Chipotle Chicken Wraps are loaded with grilled chicken, veggies, cheese, crunchy tortilla strips, ranch dressing, and creamy chipotle sauce. They make the perfect lunch or light dinner for busy weeks!
Chicken wraps are one of my favorite things to throw together for a quick meal! They’re delicious, and satisfying and can be made with so many different flavor combinations!
The creation of this chipotle chicken wrap is my new go-to version that I just can’t stop making! It has the best texture with juicy, fresh tomatoes and crunchy tortilla strips. Plus, the creamy chipotle sauce takes these to the next level in terms of taste! They’re so good!
Ingredients needed
To make this chicken wrap recipe, you’ll just need a handful of simple ingredients. Plus, they’re very customizable, so you can use whatever ingredients you’re craving or have on hand. Here’s the lineup:
- Grilled chicken breasts: Use any leftover grilled chicken to make these. Here’s my grilled chicken recipe that I always use for wraps!
- Lettuce: Iceberg lettuce works great for lots of crunch, but feel free to use whatever greens you like best. Sometimes I like to sub with romaine, arugula or super greens.
- Tomatoes: Add juicy, sweet freshness to the wraps with diced Roma tomatoes. You can also use your favorite variety of tomatoes.
- Cheese: A sprinkle of cheddar cheese or any favorite cheese gets nice and melty inside when you heat these up.
- Tortilla strips: For a contrasting crunch that you’re sure to love! You can also use crushed tortilla chips for this too.
- Chipotle sauce + ranch dressing: You can use any store-bought chipotle sauce or try my homemade lighter chipotle sauce that’s SO good! The addition of the ranch will cool these wraps up for a delicious balanced sauce.
- Tortillas: The large, 10-inch tortillas work best for making these wraps because they are large enough to fold. My advice is to get your hands on the softest tortillas you can get. I like to avoid the mainstream brands and use the local Mexican brands which can be found at your local supermarket as they are always softer and easier to handle.
How to make this recipe
These chipotle ranch chicken wraps are bursting with flavor but so incredibly easy to make! You’ll want to make them on repeat! Here is how everything comes together:
- Prep: Grill chicken breasts and chop them into small bite-size pieces or slices. Shred or thinly slice the iceberg lettuce and finely chop the tomatoes.
- Assemble: To make the wraps, lay the tortilla flat on a plate or counter, top with about 1/2 cup of chicken, about ¼ cup each of shredded lettuce, diced tomato, and cheese. Top with a light sprinkle of tortilla strips or chips and about a tablespoon each of ranch and chipotle sauce. Tuck in the sides and roll up into a tight burrito.
- Cook: Heat a large pan, and generously spray it with cooking spray. Place the wraps on the pan for about 1 minute on each side until golden and crispy. For the “ridges” use a griddle that has the ridged lines.
Helpful tips
- Be sure not to overstuff the wrap and use tortillas that are big enough to hold everything.
- The best part of this wrap is the fact that it is lightly toasted and crispy on all sides. This also helps to ensure all of the ingredients are held together.
- You can use any tortilla you like best. To make these gluten-free, use a gluten-free tortilla.
Frequently asked questions
What does a chicken wrap contain?
This particular chicken wrap is made with grilled chicken, lettuce, tomato, cheese, crispy tortilla strips, and two types of sauces all rolled up in a tortilla.
What goes well with a chicken wrap?
The best sides to serve with wraps are French fries, onion rings, air fryer Brussels sprouts, chips and salsa, corn on the cob, coleslaw, corn and tomato avocado salad, grilled vegetables, and/or fruit salad.
Variations
- Low Carb: To make this wrap lower in carbs, you can omit the tortilla and use a lettuce wrap instead!
- For the chicken: You can also use rotisserie chicken, shredded chicken, breaded chicken breasts or tenders, pre-cooked frozen chicken breasts, or any leftover chicken.
- Different protein: Instead of chicken, try making this with steak, ground beef, tofu, or even roast beef.
Meal prep and storing leftovers
If you store all of the components separately, these chicken wraps are a great choice for meal prep! They are so quick and easy to throw together and work well for school or work lunches.
Storage: Store your chicken, lettuce, and sauces in separate airtight containers in the fridge. Everything will last for up to 4 days.
More delicious wrap recipes
- Chicken Ranch Wraps
- Buffalo Chicken Wraps
- Avocado Ranch Chicken Wraps
- Spicy Sriracha Tuna Wraps
- Black Bean and Avocado Wraps
- Asian Chicken Lettuce Wraps
- Spicy Shrimp Taco Lettuce Wraps
Chipotle Chicken Wraps
Ingredients
- 3-4 grilled chicken breasts*
- 1/2 head iceberg lettuce, about 4 cups of chopped lettuce
- 2 Roma tomatoes, about ⅕-2 cups diced
- 8 oz shredded cheddar cheese, or favorite shredded cheese blend
- 1 cup crunchy tortilla strips, or crushed tortilla chips
- 1/2 cup ranch dressing
- 1/2 cup creamy Chipotle Sauce, homemade or store-bought
- 8 large 10-inch flour tortillas
Instructions
- Grill chicken breasts and chop them into small bite-size pieces or slices. Shred or thinly slice the iceberg lettuce and finely chop the tomatoes.
- To make the wraps, lay the tortilla flat on a plate or counter, top with about 1/2 cup of chicken, about ¼ cup each of shredded lettuce, diced tomato, and cheese. Top with a light sprinkle of tortilla strips or chips and about a tablespoon each of ranch and chipotle sauce. Tuck in the sides and roll up into a tight burrito.
- Heat a large pan, and generously spray it with cooking spray. Place the wraps on the pan for about 1 minute on each side until golden and crispy. For the “ridges” use a griddle that has the ridged lines.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
