Grilled Chicken Wrap with Chipotle Mayo: A Smoky, Creamy Delight

There’s something magical about the first bite of a perfectly grilled chicken wrap—the smoky char of the chicken, the cool crunch of fresh veggies, and that creamy, slightly spicy chipotle mayo tying it all together. This recipe came to life on a lazy summer evening when I needed something quick yet satisfying for a backyard gathering. The moment I took that first bite, I knew it was a winner. The balance of flavors—tangy, smoky, creamy—was irresistible. Now, it’s a staple in my kitchen, and I’m thrilled to share it with you.

Why You’ll Love This Grilled Chicken Wrap

• Bold, smoky flavors—The chipotle mayo adds a rich, slightly spicy kick that elevates every bite.

• Quick and easy—Perfect for busy weeknights or last-minute lunches.

• Versatile—Swap ingredients to fit your taste or dietary needs (more ideas below!).

• Great for meal prep—Make the chicken and sauce ahead for effortless assembly later.

• Crowd-pleaser—Even picky eaters can’t resist the combo of tender chicken and creamy sauce.

An Unexpected Fan

My nephew, a notorious picky eater who turns his nose up at anything with “too much flavor,” devoured this wrap in minutes. He even asked for seconds—something that never happens. The secret? The smoky chipotle mayo wasn’t overpowering, just deliciously balanced. If it can win over a kid who lives on plain pasta, it’s got serious appeal.

What Makes It Special

• Chipotle in adobo sauce—Adds deep, smoky heat that’s not just spicy but layered with flavor.

• Marinated grilled chicken—A blend of garlic, smoked paprika, and lime keeps it juicy and tender.

• Fresh, crisp veggies—Lettuce, tomatoes, and red onions add brightness and crunch.

• Melty cheese blend—Pepper jack and cheddar bring a creamy, slightly spicy finish.

Making It Happen

Start by whisking together the chipotle mayo—creamy mayonnaise, smoky chipotle peppers, tangy lime juice, and a pinch of salt. Let it chill while you prep the chicken.

For the chicken, slice thick breasts into thinner cutlets so they cook quickly and evenly. Toss them in a mix of olive oil, garlic powder, onion powder, smoked paprika, oregano, lime juice, and minced garlic. If you have time, let them marinate for extra flavor—though even a quick 10-minute soak does wonders.

Fire up the grill or a skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and juicy, with an internal temp of 165°F. Let it rest before slicing into tender strips.

Now, assemble! Lay a tortilla flat (warming it slightly makes rolling easier). Pile on shredded lettuce, diced tomatoes, red onions, cheese, and grilled chicken. Drizzle generously with chipotle mayo. Fold in the sides, roll tightly, and slice if desired.

You Must Know

• Thin chicken cooks faster—Slice thicker breasts into ½-inch cutlets for even cooking.

• Warm tortillas are key—They roll without cracking. Heat them briefly in a dry pan or microwave.

• Marinate if possible—Even 30 minutes enhances flavor, but it’s still great without.

• Don’t skip resting the chicken—Letting it sit ensures juiciness.

• Double the chipotle mayo—It’s addictive on sandwiches, tacos, and salads.

Serving Ideas

Pair this wrap with:

• A simple side—Crispy sweet potato fries or a light cucumber salad.

• Refreshing drinks—Iced hibiscus tea, limeade, or a cold Mexican lager.

Make It Different

• Lighter option—Swap mayo for Greek yogurt and use whole wheat tortillas.

• Extra heat—Add jalapeños or extra chipotle peppers to the mayo.

• Vegetarian twist—Grilled portobello mushrooms or black beans instead of chicken.

• Low-carb—Serve as a lettuce wrap or in a keto-friendly tortilla.

Storage & Reheating Tips

• Store assembled wraps tightly wrapped in foil or in an airtight container for up to 2 days.

• Keep components separate for longer freshness—store chicken, sauce, and veggies separately.

• Reheat chicken gently in a skillet or microwave to avoid drying it out.

Success Tips

• Press the wrap lightly after rolling to help it hold shape.

• Use a toothpick to secure if needed.

• Toast the wrap in a pan for a crispy exterior.

Frequently Asked Questions

Can I use store-bought chipotle mayo?
Yes, but homemade has fresher, bolder flavor.

How spicy is this?
Moderate—the mayo is smoky with mild heat. Adjust peppers to taste.

Can I bake the chicken instead?
Absolutely! Bake at 400°F for 15–20 minutes until cooked through.

Best tortillas for wrapping?
Large flour tortillas (10-inch) work best—they’re flexible and sturdy.

Can I freeze these?
The chicken freezes well, but assembled wraps are best fresh.

Grilled Chicken Wrap with Chipotle Mayo

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Category: Lunch/Dinner
Difficulty: Easy
Cuisine: American/Mexican Fusion
Yield: 4 wraps

Chipotle Mayonnaise

• 1 cup mayonnaise

• 2 tablespoons chipotle in adobo sauce, finely chopped

• 1 tablespoon lime juice

• Salt and pepper to taste

Grilled Chicken

• 1 pound chicken breasts or tenders

• 2 teaspoons olive oil

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 2 teaspoons smoked paprika

• 1 teaspoon oregano

• 2 tablespoons lime juice

• 3 cloves garlic, minced

For The Wrap

• 4 (10-inch) tortillas

• 2 cups shredded lettuce

• 1 cup diced tomatoes

• ½ cup diced red onions

• 2 cups shredded cheddar and pepper jack cheese

Instructions

1. Make the chipotle mayo: In a small bowl, mix mayonnaise, chipotle peppers, lime juice, salt, and pepper. Refrigerate until ready to use.

2. Prep the chicken: If breasts are thick, slice into ½-inch cutlets. Toss with olive oil, garlic powder, onion powder, paprika, oregano, lime juice, and minced garlic. Marinate if time allows.

3. Cook the chicken: Heat a grill or skillet over medium-high. Cook chicken 3–4 minutes per side until 165°F internally. Rest 10 minutes, then slice.

4. Assemble wraps: Warm tortillas slightly. Layer with lettuce, tomatoes, onions, cheese, chicken, and chipotle mayo. Fold sides in and roll tightly.

5. Serve immediately or wrap tightly for later.

Notes

• Thin chicken cooks faster and stays juicy.

• Warm tortillas roll easier without tearing.

• Leftovers keep well for 2 days in the fridge.

Enjoy this smoky, creamy, crunchy delight—it’s bound to become a favorite!