Grilled Chicken Wrap Recipe

Prep chicken

If chicken breasts are thick, butterfly them or pound to 1/2-inch thickness for even cooking. Pat dry with paper towels.

In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub mixture evenly over both sides of the chicken breasts.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes, then slice crosswise into 1/4-inch strips.

In a small bowl, whisk together chili garlic sauce, sweet chili sauce, rice vinegar, soy sauce, honey, and water until smooth. Taste and adjust heat or sweetness by adding more chili garlic sauce (for heat) or honey (for sweetness).

If you prefer a warmer sauce or a slightly thicker consistency, warm the sauce gently in a small saucepan over low heat for 1–2 minutes, stirring; then remove from heat.

Warm the tortillas briefly on the grill or in a dry skillet for 15–20 seconds per side until pliable but not crisp.

Lay one warmed tortilla flat. Spread about 1 tablespoon of the spicy sweet & sour sauce down the center of the tortilla.

Arrange about 3–4 ounces (roughly 1/4 of the cooked chicken) of sliced grilled chicken on top of the sauce.

Sprinkle 3/4 cup shredded jack cheese over the chicken (divide cheese evenly among wraps).

Top with approximately 1/2 cup lettuce, a few tomato slices, and a few rings of red onion per wrap. Drizzle an additional 1 teaspoon of sauce over the vegetables if desired.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a secure wrap. If making ahead, wrap in parchment or foil to hold shape.

Optional: For a warm, lightly toasted finish, place assembled wraps seam-side down on a heated skillet or pressed sandwich grill for 1–2 minutes per side until grill marks appear and cheese begins to melt.

Slice each wrap in half on the bias and serve with extra sauce on the side.