Why You’ll Love these Grilled Chicken Wraps
Looking for a quick and satisfying meal that doesn’t skimp on flavor? These grilled chicken wraps are about to become your new weeknight hero. I’m obsessed with how the tangy mayo sauce complements the smoky grilled chicken—it’s a match made in culinary heaven.
What I love most is the perfect balance of textures: tender shredded chicken, crisp cabbage, and crunchy pickles all nestled in a soft flatbread. They’re incredibly versatile too. Make them ahead for meal prep, customize with your favorite veggies, or serve them at your next casual gathering. Trust me, your family will request these on repeat.
What Ingredients are in Grilled Chicken Wraps?
Let’s talk about the star players that make these grilled chicken wraps so incredibly delicious. The beauty of this recipe lies in its simplicity—everyday ingredients that come together to create something truly special.
I’m particularly fond of how the tangy sauce cuts through the smoky chicken, while the cabbage adds that perfect crunch factor. These wraps have become my go-to when I need something satisfying but don’t want to spend hours in the kitchen.
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1/2 cup canola mayonnaise
- 3 tablespoons white wine vinegar, divided
- 2 1/2 teaspoons black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 1 teaspoon fresh lemon juice
- 1 cup shredded cabbage
- 2 teaspoons pickle juice
- 4 light flatbread sandwich wraps
- 4 sandwich cut pickles
When shopping for these ingredients, quality matters, especially for the chicken. Try to find fresh, organic chicken breasts if your budget allows—it really does make a difference in flavor.
And don’t be afraid to play around with the ingredients a bit. No flatbread on hand? A flour tortilla works in a pinch. Want to add more veggies? Throw in some shredded carrots or sliced bell peppers for extra color and nutrition. The recipe is wonderfully forgiving and adaptable to whatever you might’ve in your fridge.
How to Make these Grilled Chicken Wraps
Let’s start by firing up that grill to medium-high heat—the perfect temperature to give our chicken that irresistible char without drying it out.
While the grill is heating, I like to prep my sauces first. In a small bowl, combine 1/2 cup canola mayonnaise with 2 tablespoons of white wine vinegar, 2 teaspoons black pepper, 1/8 teaspoon kosher salt, and 1 teaspoon fresh lemon juice. Give it a good stir until everything’s well incorporated—this creamy, tangy sauce is what brings our wrap together, trust me.
Now for our quick cabbage slaw. In a medium bowl, toss together 1 cup shredded cabbage with the remaining 1 tablespoon white wine vinegar and 2 teaspoons pickle juice. This simple slaw adds the perfect crunch and acidity to balance our rich chicken.
Speaking of chicken, season your 2 boneless, skinless chicken breasts with the remaining 1/2 teaspoon black pepper and 1/8 teaspoon kosher salt. Place them on a grill rack that’s been coated with cooking spray (a step I’ve forgotten more times than I’d like to admit), and grill for about 6 minutes on each side until they’re completely cooked through.
Need a way to tell? The chicken should reach an internal temperature of 165°F and have those gorgeous grill marks we all love.
Once your chicken has cooled slightly—nobody wants burned fingers—shred it into bite-sized pieces and toss it with the mayo mixture until everything is nicely coated.
Now comes the assembly, my favorite part. Lay out your 4 flatbread sandwich wraps and divide the chicken mixture evenly among them. Top each with about 1/4 cup of that crisp cabbage slaw we made earlier and a sandwich pickle for that extra zing.
Roll them up tightly, slice in half if you’re feeling fancy, and there you have it—grilled chicken wraps that are perfect for lunch, dinner, or even cut into smaller pieces for a party appetizer.
Grilled Chicken Wraps Substitutions and Variations
While the basic grilled chicken wrap recipe is delicious on its own, I’ve experimented with countless substitutions over the years to accommodate different dietary needs and taste preferences.
Try swapping mayo for Greek yogurt or avocado for a healthier twist. Not a fan of cabbage? Spinach or spring mix works beautifully.
For a Mediterranean spin, add feta cheese and olives. Vegans can substitute grilled portobello mushrooms or tofu for chicken.
My personal favorite variation? Adding a sprinkle of hot sauce and blue cheese. Just a little kick.
The flatbreads are flexible too—flour tortillas, pita, or even lettuce wraps for carb-conscious eaters.
What to Serve with Grilled Chicken Wraps
What side dishes perfectly complement these savory grilled chicken wraps?
I’m partial to a light cucumber salad, drizzled with a touch of the same vinaigrette used in the cabbage slaw.
Sweet potato fries make a fantastic companion, especially when dipped in that tangy mayo sauce from the wraps.
For something revitalizing, try a watermelon-feta salad with mint. It’s the perfect temperature contrast to warm wraps.
A simple tomato soup works wonderfully in cooler months.
And don’t overlook a classic—kettle-cooked chips. That satisfying crunch alongside the soft wrap? Culinary harmony at its most basic.
Final Thoughts
After making these grilled chicken wraps countless times, I’m convinced they’re the perfect weeknight solution for busy families. The combination of tangy mayo sauce, crunchy cabbage, and tender grilled chicken creates a symphony of flavors that never disappoints.
What I love most about this recipe is its versatility. Having leftovers? Wrap them up for tomorrow’s lunch. Need something lighter? Skip the mayo and double the veggies.
Trust me, these wraps will become your go-to meal. They’ve saved me from the drive-thru temptation more times than I can count.
Simple ingredients, minimal prep, maximum satisfaction—cooking doesn’t get better than this.
Grilled Chicken Wraps
Ingredients
Equipment
Method
- Preheat grill to medium-high heat and coat the rack with cooking spray.
- In a small bowl, combine canola mayonnaise, 2 tablespoons white wine vinegar, 2 teaspoons black pepper, 1/8 teaspoon kosher salt, and fresh lemon juice. Stir until well mixed.
- In a medium bowl, toss shredded cabbage with the remaining 1 tablespoon white wine vinegar and pickle juice to create a quick slaw.
- Season chicken breasts with the remaining 1/2 teaspoon black pepper and 1/8 teaspoon kosher salt.
- Grill chicken for approximately 6 minutes per side, until completely cooked through and internal temperature reaches 165°F.
- Allow chicken to cool slightly, then shred into bite-sized pieces.
- Toss the shredded chicken with the mayo mixture until evenly coated.
- Lay out the flatbread wraps and divide the chicken mixture evenly among them.
- Top each wrap with about 1/4 cup of the cabbage slaw and a sandwich pickle.
- Roll up the wraps tightly and slice in half if desired before serving.
