If you’re searching for a quick and tasty lunch option, this Chicken Tortilla Wrap is one of my favorite recipes. It’s super easy to prepare and tastes delicious when freshly made, but it gets even better after spending a few hours—or even overnight—in the fridge. Plus, it’s practical to eat on the go, whether you’re on public transport or just out and about, as long as you wrap it tightly enough.

Why Will You Love this Recipe?

Quick and Easy: With a total prep and cook time of just 25 minutes, you can whip this up even on the busiest of days. No complicated steps, just straightforward cooking.
Perfect for On-the-Go: These wraps are ideal for lunch at work, picnics, or whenever you’re on the move. Wrap them tightly, and they become a mess-free, portable meal.
Even Better Over Time: The flavors meld together beautifully if you let the wraps sit in the fridge. It’s like the wrap gets tastier the longer it rests!

Here’s how to stuff the tortilla with chicken, sauce and veggies:

Here’s how to wrap chicken tortilla tightly to make sure the sauce stays inside:

Recipe Variations

Spice It Up: Add some sliced jalapeños or a dash of hot sauce to give your wrap an extra kick. Customize the heat level to your liking.
Veggie Delight: Swap the chicken for grilled vegetables like bell peppers and zucchini for a delicious vegetarian option.
Different Sauces: Try using hummus, guacamole, or a spicy mayo instead of the sour cream sauce for a new flavor twist.

Chicken tortilla Wrap Simple Lunch Recipe

Tools You’ll Need

Skillet: Essential for cooking the chicken evenly and quickly.
Sharp Knife: For slicing the chicken and chopping the veggies with ease.
Mixing Bowl: You’ll need a bowl to mix the sauce.

FAQ

Can I freeze it?

It’s not recommended to freeze these wraps, as fresh veggies may become soggy when thawed. However, you can freeze the cooked chicken and assemble the wraps when you’re ready to eat.

How to store it?

Wrap the assembled tortillas tightly in plastic wrap or foil and store them in the refrigerator. They keep well for up to 2 days.

How long does it last?

Stored properly in the fridge, these wraps will stay fresh for about 2 days. They’re best enjoyed within that time frame.

What to serve with it?

These wraps are a meal on their own, but you can serve them with a side of chips, a light salad, or some fresh fruit.

Is it suitable for every diet?

This recipe contains dairy and gluten. For a gluten-free option, use gluten-free tortillas. Adjust the ingredients as needed to suit your dietary preferences.

Can I make it ahead of time?

Absolutely! These wraps actually taste even better after they’ve been refrigerated for a few hours, making them perfect for meal prep.

Other Recipes You’ll Love

Chicken Tortilla Wrap for Lunch

Author: Laura Bais

This Chicken Tortilla Wrap is a tasty and convenient meal that’s perfect for lunch or a quick dinner. Give it a try—you’ll love how easy it is to make and how delicious it tastes! It’s perfect for busy days, picnics, or whenever you need a satisfying meal on the go.

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Prep Time 20

Cook Time 10

Total Time 30

Course Lunch

Cuisine American, Mexican

Servings servings

Equipment

Ingredients

For the Chicken:

10.5 ounces chicken breast
Salt and pepper to taste
2 tablespoons oil

Vegetables:

2.5 ounces cherry tomatoes
2.5 ounces corn kernels
1 cup crisp lettuce sliced into strips
1/2 red onion

For the Sour Cream Sauce:

8.8 ounces sour cream 20% fat
1/3 teaspoon salt
Pinch of black pepper
Pinch of cayenne pepper
1 teaspoon onion powder

Additional:

4 tortillas see notes

Instructions

Prepare the Chicken: Slice the chicken breast into strips and season with salt and pepper. Let it sit for at least an hour to absorb the flavors.
Cook the Chicken: Heat oil in a skillet over medium heat. Cook the chicken strips, ensuring not to overcrowd the pan so each piece cooks evenly. It should take a few minutes per side. Avoid overcooking to keep the chicken juicy.
Set Aside: Once cooked, set the chicken aside to cool slightly.
Prepare the Vegetables: Halve the cherry tomatoes. Rinse and drain the corn. Slice the lettuce into strips. Cut the red onion into thin slices.
Make the Sauce: In a bowl, combine the sour cream, salt, black pepper, cayenne pepper, and onion powder. Mix well.
Assemble the Tortillas: Warm each tortilla in a skillet for about 10 seconds on each side. Spread 1 tablespoon of the sauce down the middle of each tortilla. Layer with corn, tomatoes, onion, and lettuce. Place 2-3 pieces of chicken on top and add another tablespoon of sauce over the chicken.
Wrap It Up: Fold or roll the tortilla tightly to enclose the filling. Repeat with the remaining tortillas.

Notes

I used 10-inch tortillas and made 4 servings. If you’re using smaller tortillas, you might need about 6.

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