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ultimate grilled chicken wraps

Grilled Chicken Wraps

These grilled chicken wraps feature tender, smoky chicken coated in a tangy sauce, wrapped with crisp cabbage and crunchy pickles in soft flatbread. Perfect for a quick weeknight dinner or meal prep, these wraps deliver maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 wraps
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 light flatbread sandwich wraps
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 1 cup shredded cabbage
  • 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
  • 2 teaspoons pickle juice
  • 4 sandwich cut pickles

Equipment

  • Grill
  • Mixing bowls
  • Meat thermometer

Method
 

  1. Preheat grill to medium-high heat and coat the rack with cooking spray.
  2. 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.
  3. In a medium bowl, toss shredded cabbage with the remaining 1 tablespoon white wine vinegar and pickle juice to create a quick slaw.
  4. Season chicken breasts with the remaining 1/2 teaspoon black pepper and 1/8 teaspoon kosher salt.
  5. Grill chicken for approximately 6 minutes per side, until completely cooked through and internal temperature reaches 165°F.
  6. Allow chicken to cool slightly, then shred into bite-sized pieces.
  7. Toss the shredded chicken with the mayo mixture until evenly coated.
  8. Lay out the flatbread wraps and divide the chicken mixture evenly among them.
  9. Top each wrap with about 1/4 cup of the cabbage slaw and a sandwich pickle.
  10. Roll up the wraps tightly and slice in half if desired before serving.

Notes

For best results, use fresh, organic chicken breasts if possible. These wraps are incredibly versatile - feel free to add shredded carrots or sliced bell peppers for extra color and nutrition. For a healthier version, substitute Greek yogurt for the mayonnaise or use lettuce wraps instead of flatbread. Leftovers can be stored in the refrigerator for up to 3 days and make excellent packed lunches.
Try serving these wraps with sweet potato fries, a light cucumber salad, or a refreshing watermelon-feta salad for a complete meal.