Easy Grilled Chicken Wraps

These grilled chicken wraps are one of those quick, filling meals I find myself making on repeat. They’re simple to throw together, packed with fresh flavor, and loaded with juicy grilled chicken, crisp lettuce, fresh veggies, and a creamy homemade protein ranch all tucked into a soft tortilla. It’s the kind of easy, no-fuss meal that’s perfect for busy weeknights or quick lunches!

Prep Time10

Cook Time25

Total Time30

Course: Lunch/ Quick Meals, Main Dish

Cuisine: American

Diet: Gluten Free

Keyword: grilled chicken wraps

Method: Stovetop

Servings: wraps

Author: Ashley McCrary

Ingredients

Grilled Chicken

3 small chicken breasts
1 tbsp avocado oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
2 tsps Italian seasoning
Salt + pepper to taste

Wrap

5 10 inch tortillas low carb, regular or gluten-free
1 ½ cup green leaf lettuce
1 cup cherry tomatoes quartered
½ red onion thinly sliced
1 medium avocado pitted and diced or sliced (whichever will look best for photos)
1/2-1/3 cup shredded cheddar or dairy-free cheese of choice
1/4 cup protein ranch or store-bought

Protein Ranch

1 cup blended cottage cheese sub-Greek yogurt or dairy-free yogurt
2 tbsp Homemade Ranch Seasoning or store-bought
1-2 tbsp milk of choice + more to thin out + more to thin out if needed ( can sub dairy-free)
1 tsp apple cider vinegar
1/2 tsp lemon juice

Instructions

Coat sliced chicken with oil and spices. Grill or cook in a skillet over medium-high heat for 4–6 minutes per side (165°F). Rest, then chop. Blend cottage cheese, 2 tbsp seasoning, milk, vinegar, and lemon juice until smooth. For photos you can thin as needed with the milk. Assemble wraps Layer tortillas with lettuce, tomatoes, red onion, avocado, and chicken. Drizzle with ranch.

Notes

Start with a layer of lettuce. It acts as a barrier and keeps the tortilla from getting soggy.
Keep wetter ingredients like tomatoes and ranch toward the center of the wrap, not directly on the tortilla.
Let the grilled chicken rest for a few minutes before chopping to keep it juicy and full of flavor.
Use just enough sauce when assembling, and serve extra on the side to avoid a heavy, soggy wrap.
Store each component separately. Keep the grilled chicken, chopped veggies, and ranch in individual containers.
Assemble the wraps fresh when you’re ready to eat to keep everything crisp and flavorful.
If you’re making these ahead, wrap tightly in parchment paper and keep in the fridge for up to 1 day.
Wait to add the dressing until right before serving to prevent soggy wraps.

Nutrition