Some nights, I just want something easy and tasty without spending ages in the kitchen. That’s where this simple grilled chicken wrap comes in. It’s shawarma-inspired, packed with juicy chicken, fresh veggies, and a creamy white sauce that ties it all together. The best part? It’s done in 30 minutes, tops.
You can even toss in whatever veggies you’ve got lying around or keep it classic. Either way, it’s perfect for a quick dinner or even a meal prep option for the week. Trust me, once you try it, you’ll be making it on repeat.
Let’s get cooking.
What You’ll Need
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs
- ½ teaspoon coriander
- ⅛ teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon five spice powder/shawama seasoning
- ½ cup nonfat plain Greek yogurt
- 3 garlic cloves, minced
- ¾ teaspoon salt
- Freshly ground black pepper
For the White Sauce:
- ½ cup Greek yogurt
- ¼ cup mayo
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ tablespoon sugar
- ¼ teaspoon salt
- Pepper, to taste
- ⅛ cup water
For the Wrap:
- Soft tortillas
- Lettuce
- Grilled chicken
- Red onion, thinly sliced
- Cherry tomatoes, quartered
- Pickled jalapeños
- White sauce
How to Make Simple Grilled Chicken Wraps
- Marinate the Chicken
- In a bowl, mix Greek yogurt, garlic, coriander, cumin, paprika, chili powder, five spice/shawarma seasoning, salt, and pepper.
- Add the chicken thighs, ensuring they’re fully coated. Let them marinate for at least 15 minutes (or up to 24 hours if you’re planning ahead).
- Grill the Chicken
- Heat a grill pan over medium-high heat.
- Spray the pan with oil.
- Cook the chicken thighs for 4-5 minutes per side until charred and cooked through (165°F internal temp).
- Let the chicken rest for 5 minutes before slicing into strips.
- Make the Sauce
- In a small bowl, whisk together Greek yogurt, mayo, garlic powder, lemon juice, sugar, salt, pepper, and water. Adjust the ingredients to taste and preferred consistency.
- Assemble the Wraps
- Layer lettuce, grilled chicken, red onion, cherry tomatoes, and pickled jalapeños on the tortillas.
- Drizzle generously with the white sauce, wrap it up, and enjoy!
- Toast your chicken wrap in the grilling pan to give it a nice little crunch and color.
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Pairing the grilled chicken wrap with
a little extra white sauce on the side. Let’s be real—you can never have too much of that creamy, tangy goodness. I love drizzling more on top as I eat or using it as a dip for my veggies or chips. Speaking of chips, a handful of crispy potato chips is my favorite pairing. They add the perfect crunch and balance out the wrap’s smoky, savory flavors.
Sometimes, I’ll even get a little creative and tuck a few chips right into the wrap itself for an extra crunch in every bite. It’s a simple addition, but it takes things up a notch.
How to prevent the chicken from sticking to the grilling pan
I’m using my cast iron grilling pan for this recipe, it gives the chicken a perfect sear and that beautiful grill mark. To make sure the chicken doesn’t stick, preheat the pan first and let it heat up until I see a slight wisp of smoke rising from the surface. This is the key to getting that perfect, crispy exterior.
Or, another trick is splash a few drops of water onto the pan. If they sizzle and evaporate quickly, it’s ready to go. Once the pan is hot, make sure to spray a light layer of oil (I prefer avocado oil for its high smoke point) to create a non-stick surface. I find this step essential because it not only keeps the chicken from sticking but also helps achieve a nice, even browning.
White Sauce Pro Tip: Chill for Extra Creaminess
Here’s a little secret I’ve learned, chilling the white sauce for just 10 minutes before serving really makes a difference. I know it’s tempting to dig in right away, but trust me, let it sit in the fridge for a bit, and you’ll notice the texture thickening up and becoming creamier.
I find that thin large tortillas are just the right size and texture
They’re not too bulky, so they don’t overwhelm the filling, but they still hold everything together perfectly. When it comes to wrapping, I don’t want a thick tortilla stealing the spotlight. It’s all about letting the flavors from the chicken and sauce shine without the wrap getting too heavy. So, if you’re using soft flour tortillas or classic corn, just make sure they’re thin enough to keep things light and easy to handle.
So there you have it—this simple grilled chicken wrap is everything you need for a quick, satisfying meal. This wrap hits the spot every time.
And hey, don’t forget to throw in that extra white sauce and a side of crispy potato chips for a little extra something. Trust me, it makes the meal. Enjoy!
Simple Grilled Chicken Wrap
Equipment
- 1 Grilling pan
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken thighs
- ½ teaspoon coriander
- ⅛ teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 teaspoon five spice powder/shawama seasoning
- ½ cup nonfat plain Greek yogurt
- 3 garlic cloves minced
- ¾ teaspoon salt
- Freshly ground black pepper
For the White Sauce:
- ½ cup Greek yogurt
- ¼ cup mayo
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ tablespoon sugar
- ¼ teaspoon salt
- Pepper to taste
- ⅛ cup water
For the Wrap:
- Soft tortillas
- Lettuce
- Grilled chicken
- Red onion thinly sliced
- Cherry tomatoes quartered
- Pickled jalapeños
- White sauce
Marinate the Chicken
- In a bowl mix Greek yogurt, garlic, coriander, cumin, paprika, chili powder, five spice/shawarma seasoning, salt, and pepper.
- Add the chicken thighs ensuring they’re fully coated. Let them marinate for at least 15 minutes (or up to 24 hours if you’re planning ahead).
Grill the Chicken
- Heat a grill pan over medium-high heat.
- Spray the pan with oil.
- Cook the chicken thighs for 4-5 minutes per side until charred and cooked through 165°F internal temp.
- Let the chicken rest for 5 minutes before slicing into strips.
Make the Sauce
- In a small bowl whisk together Greek yogurt, mayo, garlic powder, lemon juice, sugar, salt, pepper, and water. Adjust the ingredients to taste and preferred consistency.
Assemble the Wraps
- Layer lettuce grilled chicken, red onion, cherry tomatoes, and pickled jalapeños on the tortillas.
- Drizzle generously with the white sauce wrap it up, and enjoy!
- Toast your chicken wrap in the grilling pan to give it a nice little crunch and color.
