Let’s talk about wraps. Specifically, that one wrap you keep thinking about every time lunch rolls around—the one with juicy grilled chicken, smoky chipotle mayo, and crisp veggies all tucked into a soft tortilla. Yeah, that one. Well, here it is. We’re making it. And it’s gonna be good. This easy grilled chicken wrap isn’t just quick, it’s the kind of meal you want to brag about. It’s got that mix of heat, creaminess, crunch, and comfort that just hits right, whether you’re at your desk or halfway through a Netflix binge. I use my grill pan, but if you’ve got a backyard setup and the weather’s cooperating, you can take this outside and make it feel like a mini summer cookout. Bonus: the leftovers are a dream. Oh, and that chipotle mayo? Don’t be surprised if you start slathering it on every sandwich you make. I speak from experience.

1) Key Takeaways
2) Easy Grilled Chicken Wrap with Chipotle Mayo Recipe
3) Ingredients for Grilled Chicken Wrap with Chipotle Mayo
4) How to Make Grilled Chicken Wrap with Chipotle Mayo
5) Tips for Making Grilled Chicken Wrap with Chipotle Mayo
6) Making Grilled Chicken Wrap with Chipotle Mayo Ahead of Time
7) Storing Leftover Grilled Chicken Wrap with Chipotle Mayo
8) Try these wrap recipes next!
9) Grilled Chicken Wrap with Chipotle Mayo Recipe
10) Nutrition

1) Key Takeaways

Learn how to grill chicken so it’s juicy and flavorful for wraps
Discover the secret to creamy, smoky chipotle mayo
Assemble a satisfying wrap in less than 30 minutes
Great for meal prep and lunch on the go

2) Easy Grilled Chicken Wrap with Chipotle Mayo Recipe

This grilled chicken wrap with chipotle mayo is one of my go-tos. It’s quick, bold, and just satisfying. I like how the smoky sauce plays against the warm chicken and crisp veggies. The way it all comes together in a tortilla is just plain good eating.

We’ve all had those sad desk lunches. You know the kind. But this one? It feels like you stole a bite of summer. Plus, you’re using simple ingredients you probably already have. A little leftover grilled chicken? Perfect. An onion, a tomato, some cheese? Done. Wrap it, grill it, and eat it while it’s warm or cool—it’s your call.

The best part is how this wrap fits almost any moment. I’ve packed it for road trips, rushed it for a midweek dinner, and even sliced it into bite-sized pieces for guests. No matter what, it always lands just right. And yes, it checks all the boxes for easy grilled chicken recipes.

3) Ingredients for Grilled Chicken Wrap with Chipotle Mayo

Chicken Breasts: You want two large, boneless, skinless ones. Grill them up until they’ve got those nice sear marks. Slice them once they’ve rested.

Olive Oil: This helps the chicken stay moist and gives it a bit of a golden crust while it cooks. Just a tablespoon will do.

Garlic Powder and Paprika: These two are your flavor base. The garlic brings warmth, and the paprika adds a hint of smokiness without overpowering the rest.

Salt and Pepper: Don’t skip seasoning. You need enough to bring out the chicken’s natural flavor but not so much that it’s all you taste.

Flour Tortillas: Large ones, so you can fit in all the good stuff. Warm them slightly before wrapping so they don’t tear.

Shredded Lettuce: It adds freshness and a light crunch. I usually go with romaine or iceberg.

Diced Tomato: One good-sized tomato, diced small so it doesn’t make the wrap soggy.

Red Onion: Thinly sliced for that nice sharp bite. Red onions bring color and contrast to the wrap.

Shredded Cheese: A cup of cheddar or Monterey Jack works great. It melts just enough to hold everything together.

Mayonnaise: The base for your chipotle sauce. Rich, smooth, and it brings everything together.

Chipotle Peppers in Adobo: Finely chopped, they add that smoky heat that sets this wrap apart from anything else.

Lime Juice: A little squeeze cuts through the richness and brightens up the whole sauce.

4) How to Make Grilled Chicken Wrap with Chipotle Mayo

Step 1. Heat your grill or grill pan over medium-high heat. It should be hot enough to sizzle when the chicken hits.

Step 2. Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper. Use your hands. Get messy. Make sure it’s well coated.

Step 3. Grill the chicken for 5 to 6 minutes per side. You’re looking for those nice grill lines and clear juices. Then let it rest.

Step 4. While the chicken rests, mix your chipotle mayo. Just stir mayo, chipotle, and lime juice in a bowl until it’s smooth. Taste it. It should hit smoky, spicy, and tangy all at once.

Step 5. Slice your chicken into thin strips. Stack it on your cutting board and cut across the grain for extra tenderness.

Step 6. Build your wrap. Lay out your tortillas. Pile in lettuce, tomato, onion, cheese, and chicken. Then drizzle on that chipotle mayo. Don’t be shy.

Step 7. Fold the bottom of the tortilla over the filling, then fold in the sides and roll it tight. If you’ve got time, grill the wrap for a minute on each side. The edges crisp up, and the cheese softens just enough to glue it all together.

5) Tips for Making Grilled Chicken Wrap with Chipotle Mayo

Warm tortillas bend better. If yours keep tearing, just pop them in the microwave for 10 seconds with a damp paper towel. Problem solved.

Let the chicken rest before slicing. It helps keep the juices in the meat and not dripping all over your board.

The chipotle mayo doubles as a dipping sauce. If you’ve got leftovers, save them. You’ll end up dunking fries or spreading it on tomorrow’s sandwich. Trust me.

6) Making Grilled Chicken Wrap with Chipotle Mayo Ahead of Time

If you’re prepping ahead, keep all the parts separate. Grill and slice the chicken, then store it in an airtight container. Same goes for the sauce.

When you’re ready to eat, warm the chicken and tortillas, then assemble. This way nothing gets soggy, and everything tastes fresh.

Pro tip: wrap them in foil after assembling if you want to pack them for lunch. They stay snug and are easy to heat in the oven or toaster.

7) Storing Leftover Grilled Chicken Wrap with Chipotle Mayo

Wraps don’t love the fridge once they’re assembled, but you can store the components just fine. Chicken lasts about four days. Sauce? A week, easy.

If you’ve already made the wraps, store them in foil or plastic wrap. Reheat in a skillet or press for a better texture than the microwave.

And if you don’t want to eat it as a wrap again, toss the filling into a salad or on top of rice. It still works. It still tastes like something you actually want to eat.

8) Try these wrap recipes next!

9) Grilled Chicken Wrap with Chipotle Mayo Recipe