Summer Chicken Taco Wraps

This recipe for chicken taco wraps is simple and delicious. It was originally a sponsored post. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

It’s been hot and humid in Chicago, which means I no longer turn on my oven and avoid my stove whenever possible. I wish that meant I didn’t have to cook and my family would magically not be hungry, but life doesn’t work that way.

Rather than relying on peanut butter and jelly or other staples, I’ve had some fun coming up with cold sandwiches outside the ordinary that provide a kick of flavor and the satisfaction I miss when I just find “something” to eat.

While Taco Tuesday is totally a thing, I enjoy those flavors all week long when I can. It didn’t take much thought for me to transform them into chicken taco wraps with delicious lime marinated chicken, tomato, onions, lettuce, and of course cheddar cheese for a little extra flavor.

In keeping with my summer theme, I marinate and grill a couple chicken breasts (or thighs, yum!), let them cool, and slice them. They stay in the fridge until someone cries hungry, when I can quickly create delicious chicken taco wraps.

I alternate between doing a lime marinated grilled chicken and my lemon marinated chicken kebabs – obviously as full chicken breasts rather than chunks like I do for kebabs. Both work well.

Just like when we make traditional tacos, my family can personalize this any way they choose. My son leaves off the onion and tomato, while my daughter begs me to add avocado.

They both drizzle extra lime juice over the top, and I like it that way, too.

Add a slice of cheddar, and you’re all set. I prefer this to shreds that fall out of the sandwich as I eat it.

As easy as these sandwiches are to create from ingredients I prep and leave in the fridge, this turned into my dinner of choice when we head to the pool for an all day adventure with friends.

I pack each ingredient into a separate container in my cooler. When we get hungry for dinner and don’t want to leave the pool, I simply pull out the ingredients and let everyone create and enjoy chicken taco wraps.

I always bring some fruit to serve, as well, and this gives us the energy to stay until the pool officially closes. This is how we cool off on those hot and humid Chicago summer days!

What kind of cheese should I use?

I love a sharp cheddar, but you can use your favorite cheese for these chicken taco wraps from monterey jack to colby and more.

I do find that if it works best to use cheese slices rather than shredded cheese. Shredded cheese tends to fall out, and the slices make for a neater wrap overall.

In a pinch, you absolutely can shredded cheese.

What should I use for wraps?

The one nice piece is that you can use a variety of materials for the exterior of your wrap, including making it gluten free if you choose.

You can use a tortilla, which is traditional, and there are great flavored tortillas like spinach and tomato and more that I love.

You can also use a fresh pita and warm it for about ten seconds in your microwave to ensure that it is pliable and won’t rip. Lettuce makes a great low carb wrap, and I usually use bibb lettuce for this.

You can also use naan bread. For some wraps, you can use spring roll wrappers or even crepes, but this wrap is too robust to contain this chicken taco wrap.

If you want to use a spring roll wrapper or crepe, try it with BLT pinwheels that will fit better.

How do I make these wraps into a pinwheel?

Pinwheels are a great way to present sandwich wraps for a party or to share with others. I like to share my chicken taco wraps as pinwheels so people can choose to eat as much or as little as they want to enjoy.

Once you roll the wrap, place it seam side down. Use a serrated knife to slice off the ends cleanly, then cut into one inch slices.

If you plan to serve them individually, skewer each one with a toothpick to keep it from unrolling. Be sure the toothpick is visible, and remove it before you serve them to small children for safety.

If you serve them on a platter or for a party, I love to serve them as a full skewer. This is one place where I don’t use my metal skewers but instead use six inch bamboo skewers.

Put four pinwheel slices on each skewer, being sure to they don’t unroll.

How to Make Your Chicken Taco Wraps

I love that I can prep the majority of the wrap in advance for last minute summer lunches and dinners. This chicken gains so much flavor when you marinate it for a couple hours before you grill.

Add the lime juice, sugar, paprika, cumin, chili powder, minced garlic, and oil to a container where you’ll marinate your chicken. Add the chicken, seal, and shake to coat.

Place in the fridge and flip it after an hour. This ensures the marinade gets into all the chicken.

After it marinates for one to three hours, heat your grill. Grill the chicken 5-7 minutes per side until juices run clear and the internal temperature reaches 160 degrees.

Remove from your grill and let rest. Once cooled to room temperature, slice thinly on the bias. This helps your chicken retain its juiciness.

Make chicken taco wraps now or save the for later in your fridge in a sealed container for up to two days. There’s no need to reheat the chicken for the wraps.

Dice your onion and slice your tomato tomato. Remove lettuce leaves from the head, but leave them whole.

Lay your wraps out. I use fresh pita or a tortilla wrap. The spinach adds even more fun color to your chicken taco wrap, if you want!

Layer the cheese first, then top with lettuce. Add the cold sliced chicken then tomato and onion. Sprinkle with extra lime juice, if you choose, then roll like a burrito. Slice in half.

Alternatively, slice the chicken thinly and cover the entire wrap in the toppings and roll into a tight log. Slice off the ends, then slice into inch thick sections. Thread onto a skewer for a fun way to serve your chicken taco wraps!

Bookmark this recipe for chicken taco wraps to make them again!

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