This grilled chicken and cheese wrap combines succulent marinated chicken, melted cheese, and a tangy garlic herb sauce—all nestled in a warm, charred flatbread. It’s a satisfying and flavorful meal that strikes the perfect balance between indulgent and fresh. Ideal for lunch, dinner, or a quick meal on the go, it delivers taste and texture in every bite.
Why You’ll Love This Recipe
These grilled wraps are packed with bold flavor, thanks to spiced chicken and a zesty garlic herb sauce that adds creaminess without overwhelming the other ingredients. The cheese melts beautifully into the warm bread, and the addition of fresh herbs or optional mango provides a delightful contrast. Quick to prepare, these wraps are perfect for busy days when you still want a delicious, filling meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large flour tortillas or flatbreads
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 cup diced mango or sweet bell pepper (optional for sweetness)
- 2 tablespoons fresh parsley, chopped
For the Garlic Herb Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Directions
- In a bowl, toss diced chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 10 minutes.
- Heat a skillet or grill pan over medium heat. Cook the chicken for 5–6 minutes until golden brown and cooked through.
- While the chicken cooks, combine all the garlic herb sauce ingredients in a small bowl. Stir until smooth and well mixed.
- Warm the tortillas or flatbreads in a dry skillet or over an open flame until lightly charred and pliable.
- Spread a spoonful of garlic herb sauce over each tortilla.
- Add grilled chicken, shredded cheese, and optional mango or sweet bell pepper.
- Sprinkle with fresh parsley, then roll tightly into a wrap.
- For extra crispness, grill the wrap for 1–2 minutes on each side to seal and toast.
- Slice in half and serve immediately with more garlic herb sauce on the side.
Servings and timing
This recipe makes 2 wraps.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
- Spicy version: Add chopped jalapeños or a dash of hot sauce to the chicken or sauce.
- Vegetarian option: Replace chicken with grilled halloumi, tofu, or roasted vegetables.
- Different cheese: Try cheddar, provolone, or pepper jack for different flavor profiles.
- Add crunch: Include shredded lettuce, red cabbage, or thin cucumber slices for texture.
- Sauce variations: Substitute with tzatziki, chipotle mayo, or tahini yogurt dressing.
Storage/reheating
Store assembled wraps in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a skillet or sandwich press until warmed through and the exterior is crisp. Avoid microwaving if possible, as it may soften the bread and separate the sauce.
FAQs
Can I use store-bought rotisserie chicken instead?
Yes, shredded rotisserie chicken works well and saves time—just season it lightly before adding to the wrap.
Is it better to use flatbread or tortillas?
Both work well. Flatbread gives a more rustic, chewy texture, while tortillas offer a thinner, more flexible wrap.
Can I make the garlic herb sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator.
What can I serve with these wraps?
A side salad, roasted vegetables, or a handful of baked chips pair nicely with this dish.
Can I freeze these wraps?
It’s not recommended to freeze fully assembled wraps due to the sauce and cheese, but you can freeze the cooked chicken for future use.
How do I keep the wraps from getting soggy?
Assemble just before serving and avoid overloading with sauce or wet ingredients.
Can I make this dish dairy-free?
Yes, use dairy-free cheese and a plant-based yogurt alternative for the sauce.
Are these wraps kid-friendly?
Absolutely. You can adjust the seasoning and leave out spicy components for a milder version.
Can I grill the chicken outdoors?
Yes, grilling the chicken on an outdoor grill adds an extra layer of smoky flavor.
What herbs can I substitute for parsley?
Fresh dill, cilantro, or basil can be used based on your preference.
Conclusion
The grilled chicken and cheese wrap with garlic herb sauce is a quick, flavorful meal that combines comfort with freshness. With tender chicken, melted cheese, and a creamy, herbaceous sauce, each bite offers satisfying flavor and texture. Perfect for casual dinners, work lunches, or meal prep, this versatile wrap is sure to become a regular favorite in your recipe collection.
Print
Grilled Chicken & Cheese Wrap with Garlic Herb Sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 wraps
- Category: Lunch
- Method: Grilling
- Cuisine: Fusion
- Diet: Halal
Description
Wrap juteux au poulet grillé, garni de fromage fondu, de tendres morceaux de poulet et d’une sauce crémeuse à l’ail et aux herbes, le tout servi dans un pain plat chaud grillé au charbon de bois. Un déjeuner ou un dîner rapide et savoureux.
Ingredients
- 2 grandes tortillas de farine ou pains plats
- 2 poitrines de poulet coupées en dés
- 1 cuillère à soupe d’huile d’olive
- 1/2 cuillère à café de paprika fumé
- 1/2 cuillère à café de poudre d’ail
- Sel et poivre au goût
- 1 tasse de mozzarella râpée ou de fromage Monterey Jack
- 1/2 tasse de mangue coupée en dés ou de poivron doux (facultatif)
- 2 cuillères à soupe de persil frais, haché
- Pour la sauce à l’ail et aux herbes :
- 1/2 tasse de yaourt grec ou de crème sure
- 1 cuillère à soupe de mayonnaise
- 1 gousse d’ail hachée
- 1 cuillère à soupe de jus de citron frais
- 1 cuillère à soupe de persil frais haché
- Sel et poivre noir, au goût
Instructions
- Dans un bol, mélanger le poulet coupé en dés avec l’huile d’olive, le paprika fumé, l’ail en poudre, le sel et le poivre. Laisser mariner 10 minutes.
- Faire chauffer une poêle ou un gril à feu moyen. Cuire le poulet 5 à 6 minutes, jusqu’à ce qu’il soit doré et bien cuit.
- Mélanger tous les ingrédients de la sauce à l’ail et aux herbes dans un petit bol et réserver.
- Faites chauffer les tortillas dans une poêle sèche ou directement sur une flamme jusqu’à ce qu’elles soient carbonisées et souples.
- Étalez une cuillerée de sauce à l’ail et aux herbes sur chaque tortilla. Disposez-y du poulet grillé, du fromage râpé et, si vous le souhaitez, de la mangue ou du poivron.
- Parsemez de persil haché, puis roulez-le bien serré pour former un wrap. Vous pouvez également le griller 1 à 2 minutes de chaque côté pour le rendre croustillant et le sceller.
- Coupez en deux et servez avec une sauce aux herbes et à l’ail supplémentaire à côté.
Notes
- Remplacez le poulet par du tofu ou du halloumi pour une version végétarienne.
- Les wraps peuvent être préparés à l’avance et grillés juste avant de servir.
- Utilisez des épinards ou de la roquette pour une couche supplémentaire de légumes verts.
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
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