Tender Chicken Wrapped in Tortillas is a simple, satisfying dish where juicy shredded or sliced chicken is tucked inside warm tortillas and dressed up with flavorful fillings. Whether baked, grilled, or pan-seared, these wraps are endlessly customizable and perfect for lunch, dinner, or meal prep. I love how easy it is to make a batch for the week or serve a crowd with minimal fuss.
Why You’ll Love This Recipe
I love how this recipe turns basic ingredients into a warm, comforting wrap that’s full of flavor. The chicken stays juicy and tender, and the tortilla makes everything portable and easy to eat. Whether I keep it classic with cheese and salsa or load it up with veggies and sauce, these wraps never disappoint. It’s one of those meals I can make in 30 minutes and tailor to whatever I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast or thighs, shredded or sliced
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Tortillas (flour or corn)
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Olive oil or butter (for warming or searing)
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Garlic powder
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Paprika or chili powder
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Salt and pepper
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Shredded cheese (cheddar, Monterey Jack, or mozzarella)
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Optional fillings:
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Salsa or diced tomatoes
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Avocado or guacamole
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Lettuce or spinach
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Sour cream or Greek yogurt
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Red onion or green onions
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Jalapeños or hot sauce
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Beans or rice
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Directions
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I warm a skillet over medium heat with a little olive oil or butter.
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I season the chicken with garlic powder, paprika, salt, and pepper, then sauté it in the skillet until heated through and slightly crisped on the edges.
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I warm the tortillas in a dry skillet, microwave, or wrap them in foil in a low oven until soft and pliable.
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I lay out the warm tortillas and add the seasoned chicken down the center.
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I top with cheese and any other desired fillings—salsa, avocado, lettuce, etc.
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I roll the tortillas up burrito-style, tucking in the ends, or fold them like tacos.
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Optionally, I place them seam-side down in a hot skillet or panini press to crisp them up and melt the cheese.
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I slice and serve warm, with extra toppings or dipping sauces on the side.
Servings and timing
This recipe makes 4 wraps. It takes 10–15 minutes to prep (if chicken is pre-cooked) and 10 minutes to assemble and heat—ready in about 25 minutes.
Variations
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I use rotisserie chicken to save time or leftover grilled chicken for extra flavor.
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Sometimes I swap in BBQ sauce or buffalo sauce for a bold flavor twist.
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I’ve added roasted veggies or black beans to make it more filling.
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For a creamy version, I mix the chicken with ranch dressing or cream cheese before wrapping.
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I turn it into a baked version by placing the wraps in a dish, topping with sauce and cheese, and baking until bubbly.
storage/reheating
I store leftover wraps wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven or skillet until hot and crisp. They also microwave well for a softer texture.
FAQs
Can I use raw chicken?
Yes, I cook it fully before assembling. I season and pan-cook, bake, or grill the chicken until it’s no longer pink and reaches 165°F (74°C).
What tortillas work best?
I prefer flour tortillas because they’re flexible and easy to roll, but corn tortillas work well too—especially if I warm them first to prevent cracking.
Can I freeze these wraps?
Yes. I wrap them tightly in foil or plastic wrap and freeze. I reheat in the oven or microwave straight from frozen.
What’s the best way to keep them from falling apart?
I don’t overfill, and I fold the sides in tightly. Pressing them briefly in a skillet helps seal them and hold everything together.
Can I make this low-carb?
Absolutely. I use low-carb tortillas or lettuce wraps and skip any starchy fillings like rice or beans.
Conclusion
Tender Chicken Wrapped in Tortillas is one of my go-to meals when I want something fast, flavorful, and flexible. It’s easy to prep ahead, totally customizable, and perfect for feeding the family or keeping lunch interesting all week. Whether I keep it simple or go bold with toppings, these wraps are always a satisfying choice.
