Chicken Wraps

Chicken Wraps

Chicken Wraps That Totally Saved My Lazy Day

Because sometimes you just want something easy, juicy, and wrapped up like your life depends on it

Girl… let me set the scene. I had no plan to cook. Like, at all. The day was one of those chaotic ones — dishes in the sink, fridge door open for too long, and me just standing there hoping dinner would magically appear. But then I spotted the leftover grilled chicken from two nights ago (yes, the one I almost forgot about), and my brain went: wraps.

That’s it. Wraps. Soft, warm tortillas, something creamy, something crunchy, and that juicy chicken… boom. Suddenly I was rolling up what might be one of the most accidentally genius meals I’ve made in a while. No oven. No fancy tools. Just a craving, a few oops moments (yes, I tore the first wrap — more on that later), and a lot of “how is this so good?” moments at the table.

These chicken wraps are the definition of low effort, high reward. They saved my night — and maybe my sanity — and now I can’t stop making them. So buckle up, bestie. Let’s wrap.

Why I Keep Coming Back to These Chicken Wraps

You know those recipes that feel like a warm hug? That’s these wraps. They’re quick, filling, and give major “I put effort into this” energy… even if you literally threw it together in 15 minutes.

The first time I made them, I had a friend drop by unannounced — I panicked for two seconds, then served her these. She took one bite and said, “Wait, why is this so fancy?” I laughed because, girl, it was just what I had in the fridge. But now? It’s our go-to hangout food.

Chicken Wraps
Chicken Wraps

What You’ll Need (your grocery love list)

This is where the magic happens. You don’t need much, but what you use matters. Here’s what I used — and yes, I’ve got your back with swaps if your fridge is being rude.

  • 2 cups cooked chicken, shredded or chopped (leftovers are so welcome)
  • 4 large flour tortillas (don’t skimp on size or they’ll betray you mid-wrap)
  • 1 cup shredded lettuce (iceberg for crunch, but use what’s dying in your crisper)
  • 1/2 cup cherry tomatoes, halved (or just dice up a regular one, we’re not fancy here)
  • 1/4 cup red onion, thinly sliced (unless you’re meeting someone after, then maybe no)
  • 1/2 avocado, sliced (non-negotiable if you ask me)
  • 3 tablespoons ranch or Greek yogurt (girl, use hummus if that’s your vibe)
  • 1 teaspoon olive oil (for a little sizzle if you warm the wraps — optional but lovely)

Maria’s Pro Tip: Warm the tortillas in a pan with a tiny bit of oil for 10 seconds each side. They won’t crack or break your heart that way.

How to Make My “Crisis-Solving Chicken Wraps”

Warm It Up Like You Mean It

Take your tortillas and give them a quick warm-up in a pan. Trust me, cold tortillas are a betrayal. I once tried skipping this because I was “too hungry to wait,” and girl… disaster. They split, they crumbled, and I ended up eating the whole thing with a fork. Not cute.

Stack It Like It’s a Sandwich Commercial

Lay the tortilla flat and layer in this order: ranch (or yogurt), lettuce, chicken, tomatoes, onion, avocado. The sauce acts like glue — keep it centered so things don’t escape like it’s a food crime scene.

Roll It Tight, Don’t Fight

Tuck in the sides and roll like you’re wrapping a tiny burrito baby. Don’t overstuff (I always do, and I always regret it). If it rips a little, laugh it off — wrap that baby in foil and keep it movin’.

Optional Sizzle (but highly encouraged)

Wanna take it up a notch? Pop the rolled wrap back in the pan and toast it lightly on both sides. Golden outside, melty inside… it’s giving you fancy now. Just don’t walk away. They burn fast. Been there.

Chicken Wraps
Chicken Wraps

Maria’s Tricks That Take It Next-Level

  • Add pickle slices. I know it sounds weird, but that tang? Obsessed.
  • Fresh herbs (like cilantro or basil) will make you feel like a brunch queen.
  • Drizzle hot honey inside before rolling — trust me on this one.
  • Make ahead? Totally. Just wrap them tight and store in the fridge, un-toasted, then heat later. Boom — 2-minute lunch.

FAQ (Stuff I Learned the Messy Way)

Can I use rotisserie chicken?

Girl, absolutely. It’s the shortcut of champions. I’ve done it at least six times.

What if I hate raw onion?

Totally get you. Try quick pickling them with vinegar and sugar — it’s a game-changer. Or just skip ’em. We’re flexible here.

Do they hold up for lunchboxes?

Yes… if you wrap them like a burrito boss and keep the dressing minimal. Learned that one after a very soggy Tupperware situation.

Is there a vegan version?

Yup. Chickpeas, hummus, and avocado make a dreamy trio. Been there, devoured that.

Can I use a different sauce?

Of course. Buffalo, Caesar, even BBQ ranch if you’re feeling wild. I once used leftover tzatziki and felt like I unlocked a new level of flavor.

Final Thoughts from Maria (and her messy kitchen)

Listen, babe… these chicken wraps are more than just a quick meal. They’re a mood. They’re the answer to “what do I eat?” and “how do I look like I tried today?” all in one bite. Whether you’re feeding yourself, your boo, or surprise guests, this recipe delivers.

I hope you make it. I hope you love it. And I really hope you overstuff the first one just to feel alive. If you do, tag me, message me, tell me — I live for your kitchen wins (and fails too, girl, we all have ’em).

Until the next mess, stay delicious.
With love,
Maria

Chicken Wraps

Chicken Wraps

Easy, juicy, customizable chicken wraps made with leftover grilled chicken, creamy sauce, fresh veggies, and wrapped in warm tortillas. Perfect for lazy days, quick lunches, or last-minute dinner guests.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dinner
Cuisine American
Servings 4 wraps
Calories 350 kcal

Equipment

  • Frying pan for warming tortillas and optional toasting
  • Knife and cutting board
  • Spoon or spatula to spread sauce
  • Foil or parchment if meal prepping or wrapping

Ingredients
  

  • 2 cups cooked chicken shredded or chopped (leftovers are so welcome)
  • 4 large flour tortillas don’t skimp on size or they’ll betray you mid-wrap
  • 1 cup shredded lettuce iceberg for crunch, but use what’s dying in your crisper
  • 1/2 cup cherry tomatoes halved (or just dice up a regular one, we’re not fancy here)
  • 1/4 cup red onion thinly sliced (unless you’re meeting someone after, then maybe no)
  • 1/2 avocado sliced (non-negotiable if you ask me)
  • 3 tablespoons ranch or Greek yogurt girl, use hummus if that’s your vibe
  • 1 teaspoon olive oil for a little sizzle if you warm the wraps — optional but lovely

Instructions
 

Warm It Up Like You Mean It

  • Take your tortillas and give them a quick warm-up in a pan. Trust me, cold tortillas are a betrayal. I once tried skipping this because I was “too hungry to wait,” and girl… disaster. They split, they crumbled, and I ended up eating the whole thing with a fork. Not cute.

Stack It Like It’s a Sandwich Commercial

  • Lay the tortilla flat and layer in this order: ranch (or yogurt), lettuce, chicken, tomatoes, onion, avocado. The sauce acts like glue — keep it centered so things don’t escape like it’s a food crime scene.

Roll It Tight, Don’t Fight

  • Tuck in the sides and roll like you’re wrapping a tiny burrito baby. Don’t overstuff (I always do, and I always regret it). If it rips a little, laugh it off — wrap that baby in foil and keep it movin’.

Optional Sizzle (but highly encouraged)

  • Wanna take it up a notch? Pop the rolled wrap back in the pan and toast it lightly on both sides. Golden outside, melty inside… it’s giving you fancy now. Just don’t walk away. They burn fast. Been there.

Notes

  • Leftover chicken works best — grilled, roasted, or rotisserie.
  • Warming the tortillas prevents tearing and adds softness.
  • Customize endlessly — add cheese, hot sauce, pickles, herbs, or swap in hummus for ranch.
  • For crunch: Use iceberg lettuce or add tortilla chips inside (yes, really).
  • Meal prep-friendly: Make ahead, store wrapped and un-toasted, toast when ready to eat.
Keyword Chicken wraps

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