Grilled Chicken Wraps
These Grilled Chicken Wraps are one of my favorite easy meals for warm summer days. The smoky chicken, crisp veggies, and creamy avocado lime ranch come together in every bite. It’s fresh, simple, and always satisfying.
Servings: 4 wraps
Calories: 590kcal
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken thighs or chicken breast
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 lime zested and juiced
Avocado Lime Ranch Sauce
- 1 avocado small, cubed
- ½ cup Greek yogurt or sour cream
- ¼ cup mayonnaise
- 1 lime juiced
- ¼ cup fresh dill roughly chopped
- ¼ cup fresh chives roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or more to taste
For the Wraps
- 4 flour tortillas large
- 2 cups romaine lettuce finely shredded
- 1 cup cucumber thinly sliced
- 1 cup cherry tomatoes quartered
- ½ cup red onion thinly sliced
Instructions
- In a bowl, combine the olive oil, lime juice, lime zest, kosher salt, garlic powder, smoked paprika, and onion powder. Add the chicken and toss until evenly coated. Let marinate for 15–30 minutes.
- Preheat a grill to medium-high heat. Grill the chicken for 5–7 minutes per side, or until it reaches an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
- While the chicken cooks, make the avocado lime ranch sauce. Add the avocado, Greek yogurt, mayonnaise, lime juice, dill, chives, garlic powder, and salt to a blender, food processor, or jar for an immersion blender. Blend until smooth and creamy. Add a splash of water if needed to thin the sauce.
- Warm the tortillas until soft and pliable.
- Spread a generous layer of avocado lime ranch sauce onto each tortilla. Top with romaine, cucumber, tomatoes, red onion, and sliced grilled chicken.
- Drizzle with additional sauce, roll tightly, slice in half, and serve immediately with extra sauce on the side.
Notes
- Use chicken thighs for the juiciest wraps. They stay tender on the grill and are more forgiving than chicken breast.
- Don't marinate longer than 30 minutes. The lime juice can start to affect the texture of the chicken if left too long.
- Warm the tortillas before assembling. Soft tortillas roll more easily and are less likely to crack.
- Make extra avocado lime ranch sauce. It's fantastic as a dip for vegetables, drizzled over salads, or served with grilled chicken throughout the week.
- Swap in rotisserie chicken for a quick shortcut. It's a great option when you need dinner on the table fast.
- Try pickled red onions or pepperoncini for extra tang. They add a bright flavor that balances the creamy dressing.
Nutrition
Calories: 590kcal | Carbohydrates: 31g | Protein: 41g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 1939mg | Potassium: 1048mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2976IU | Vitamin C: 31mg | Calcium: 140mg | Iron: 4mg