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Fresh Grilled Chicken Wrap with Garlic Aioli on Wooden Board

Grilled Chicken Wrap with Garlic Aioli & Fresh Veggies

This Grilled Chicken Wrap with Garlic Aioli & Fresh Veggies is the ultimate handheld meal—perfect for lunch, dinner, or even meal prep. Juicy, perfectly seasoned grilled chicken is sliced and nestled into a warm tortilla with creamy, punchy garlic aioli, crisp romaine lettuce, ripe tomatoes, cool cucumber, and sharp red onion. Every bite is a perfect balance of smoky, creamy, fresh, and crunchy. While it tastes like something from a trendy café, this wrap comes together in just 30 minutes at home. The garlic aioli can be made ahead, the chicken grills in minutes, and the assembly is simple once you master the rolling technique. Customize it with your favorite veggies, swap in different proteins, or make it spicy with a drizzle of sriracha. However you build it, this wrap is guaranteed to become a regular in your lunch rotation.

 

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Grilled Chicken:

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lime (optional)

For the Garlic Aioli:

  • ½ cup mayonnaise
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped fresh parsley or dill (optional)

For the Wrap Assembly:

  • 4 large (10-inch) flour tortillas or wraps
  • 2 cups romaine or butter lettuce, shredded
  • 1 large tomato, sliced or diced
  • ½ English cucumber, thinly sliced
  • ½ red onion, thinly sliced
  • 1 avocado, sliced (optional)
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Make the garlic aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth. Stir in fresh herbs if using. Cover and refrigerate while you prepare the rest of the ingredients. This allows the flavors to meld beautifully.
  2. Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound to an even ½-inch thickness. This ensures uniform cooking. Pat the chicken completely dry with paper towels. In a small bowl, combine the olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Rub the mixture all over the chicken. Add lime juice if using.
  3. Grill the chicken: Preheat a grill, grill pan, or large skillet over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed). Grill for 5-6 minutes per side, until the chicken has nice grill marks and is cooked through (internal temperature of 165°F). Resist the urge to move the chicken while it grills—you want those beautiful sear marks.
  4. Rest and slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This is crucial—resting allows the juices to redistribute, ensuring moist, flavorful chicken. Slice the chicken into thin strips against the grain.
  5. Warm the tortillas: While the chicken rests, warm the tortillas. You can do this in a dry skillet over medium heat for 20-30 seconds per side, or wrap them in foil and warm in a 300°F oven for 5-10 minutes. Warm tortillas are more pliable and less likely to tear.
  6. Assemble the wraps: Lay a warm tortilla flat on a clean work surface. Spread a generous tablespoon of garlic aioli down the center of the tortilla, leaving room at the edges. Layer with shredded lettuce, sliced tomato, cucumber, red onion, and avocado if using. Top with the sliced grilled chicken. Sprinkle with fresh cilantro or parsley.
  7. Fold and roll: Fold the sides of the tortilla inward over the filling. Then, starting from the bottom, tightly roll the tortilla away from you, tucking the filling as you go. The goal is a snug, secure wrap that holds everything together.
  8. Slice and serve: Slice each wrap in half diagonally for easier handling and a beautiful presentation. Serve immediately with extra aioli on the side for dipping.

Notes

  • Prevent Soggy Wraps: Pat your chicken dry before seasoning, use dry lettuce, and avoid overloading with wet ingredients. If using tomatoes, place them between dry ingredients like lettuce and chicken.
  • Don’t Overfill: It’s tempting to add as much as possible, but overfilling makes wrapping impossible and leads to torn tortillas.
  • Warm Tortillas are Essential: Cold tortillas are stiff and crack when folded. Always warm them first—it makes them pliable and easier to roll.
  • Rest the Chicken: Slicing chicken immediately after cooking releases all the juices onto the cutting board instead of keeping them in the meat. Rest for 5 minutes!
  • Slice Against the Grain: When slicing chicken, always slice against the grain for the most tender bites.
  • Make Ahead: Prep all components separately: grill and slice the chicken, make the aioli, chop the veggies, and store everything in separate containers. Assemble fresh wraps each day for easy work lunches.
  • Aioli Variations: Add sriracha for spicy aioli, chipotle powder for smoky heat, or fresh dill for herbaceous flavor.
  • Protein Swaps: Try grilled shrimp, sliced steak, pulled pork, crispy tofu, or falafel for variety.

Find it online: https://juicymeatrecipes.com/grilled-chicken-wrap/