A quick, spicy lunch wrap that comes together in minutes and punches way above its weight. Crisp vegetables meet smoky grilled chicken and a kick of chili for a meal that’s portable and satisfying.
This recipe is perfect for busy weekdays, picnic boxes, and last-minute dinner ideas. Keep a jar of your favorite hot sauce on hand and you’ll be ready in under 10 minutes.
Want a creamier variation or a crunchy twist? Try a similar cheesy rollup for inspiration while you prep: crispy air fryer mozzarella wraps make a great companion idea.
Why You’ll Love This Spicy Chicken Wrap
- Fast to make in under 15 minutes.
- Bold, layered flavors from smoky chicken and bright veggies.
- Portable and sandwich-bag friendly for lunches.
- Easy to scale up for meal prep or parties.
- Flexible: swap sauces, tortillas, or veggies.
- Satisfying protein with fresh crunch in every bite.
This Spicy Chicken Wrap balances heat, texture, and freshness. The grilled chicken provides savory, slightly charred notes while the spicy sauce lifts the overall flavor and the raw vegetables keep each bite crisp and bright.
★★★★★ “I made this for a quick work lunch and it stayed crisp until noon. The spice level is perfect and the wrap didn’t fall apart. Will make again!” — Jamie L.
Key Ingredients for Spicy Chicken Wrap
Grilled chicken matters because it brings a smoky, meaty base with real protein. Buy pre-grilled chicken or grill chicken breasts yourself and slice across the grain for tenderness. If you substitute rotisserie chicken, expect slightly less char but still excellent flavor.
Spicy sauce (1 tablespoon) is the lift — choose sriracha, hot sauce, or a chili-garlic sauce for different profiles. Sriracha offers sweetness and garlicky heat; a vinegar-forward hot sauce gives a sharper punch. If you omit it, your wrap will be milder; compensate with a pinch of cayenne or chili flakes.
Fresh vegetables (1 cup) add crunch, moisture, and bright flavor contrast. Use crisp romaine or iceberg for body, ripe tomatoes for juiciness, and cucumber for cool crunch. If you swap with coleslaw or pickled veggies, the texture and acidity will shift but the overall wrap will still be lively.
Large tortillas are the structural element: flour tortillas are flexible and hold fillings without splitting. Choose soft, pliable tortillas that are large enough to tuck the ends. If you use smaller or corn tortillas, expect portion size and rolling technique to change.
Full Ingredient List for Spicy Chicken Wrap
- 1 pound grilled chicken, sliced
- 1 tablespoon spicy sauce (e.g., sriracha or hot sauce)
- 1 cup fresh vegetables (e.g., lettuce, tomatoes, cucumbers)
- 4 large tortillas
- Salt and pepper to taste
Step-by-Step Instructions for Spicy Chicken Wrap
Step 1: Combine the grilled chicken with the spicy sauce
Place the sliced grilled chicken in a medium bowl and pour the tablespoon of spicy sauce over it. Toss until every piece is lightly coated, ensuring even heat distribution without drowning the chicken.
Pro Tip: The chicken should glisten but not swim in sauce; you should see some flecks of sauce coating each slice.
Step 2: Lay out the tortillas on a flat surface
Spread the large tortillas on a clean countertop or cutting board with a little space between them. If tortillas are stiff, warm them for 10 seconds per side in a skillet or microwave under a damp paper towel to make rolling easier.
Pro Tip: The tortillas should be warm and pliable with no cracks at the edges when you bend them slightly.
Step 3: Place an even amount of the chicken mixture on each tortilla
Distribute the sauced chicken into four even piles down the center of each tortilla. Keep the filling in a line about two-thirds down from the side closest to you to allow for a tight roll.
Pro Tip: The chicken line should be about 1–2 inches wide and centered; too close to the edge makes the wrap messy.
Step 4: Top with fresh vegetables
Layer the fresh vegetables on top of the chicken. Keep lettuce as the base, then add tomatoes and cucumbers; layering from driest to wettest helps prevent sogginess.
Pro Tip: The vegetables should sit on top without collapsing the tortilla — you want visible color and crisp edges.
Step 5: Season with salt and pepper to taste
Sprinkle a light pinch of salt and a crack of black pepper over each assembled filling. Taste a small piece of chicken first if you’re unsure; sometimes the sauce already adds enough seasoning.
Pro Tip: Look for tiny crystals of salt on the tomato surfaces and a faint steam if fillings are slightly warm.
Step 6: Roll the tortillas tightly to form wraps
Fold the near edge over the filling, tuck the sides in, and continue rolling firmly until sealed. Compress gently as you roll to compact the filling and create a neat cylinder.
Pro Tip: The finished roll should be snug and hold its shape when you lift it; no loose flaps should remain.
Step 7: Cut in half and serve immediately
Use a sharp knife to slice each wrap at a slight diagonal for a restaurant look. Serve immediately on a plate or wrap in parchment for transport.
Pro Tip: The cut cross-section should show distinct layers: chicken, sauce, and bright veggies with no pooling moisture.
For a crunchy, cheesy inspiration, try swapping in air-fried mozzarella and a crispier tortilla when you want a different texture profile.
Expert Tips for Spicy Chicken Wrap
- Let grilled chicken rest before slicing to keep juices in and prevent dry pieces.
- Keep a balance: one tablespoon of spicy sauce for a pound of chicken gives a moderate heat; adjust by teaspoons for milder or hotter results.
- For texture troubleshooting, pat tomatoes and cucumbers dry to avoid soggy wraps.
- Use a quality nonstick skillet or griddle to warm tortillas; an open flame can blister but also create char if you prefer.
- If wraps fall apart, fold the ends under and wrap in foil or parchment for 10–15 minutes to tighten the roll.
- Use a serrated knife and a gentle sawing motion to cut; pressing straight down will flatten the wrap.
- Common mistake: overfilling — keep the chicken line narrow and you’ll get clean rolling and even bites.
- If you want creaminess without sogginess, add avocado slices last and eat immediately.
Try a spicy casserole if you’re looking for a make-ahead family dinner using similar flavor ideas.
Storage & Freezing for Spicy Chicken Wrap
Fridge storage: wrapped in parchment and stored in an airtight container, these wraps keep well for up to 2 days. Use a shallow container that prevents squishing; lay wraps side-by-side to preserve shape.
Freezer storage: for longer storage, wrap each cut half tightly in plastic wrap and then place in a freezer bag; freeze up to 2 months. Tortillas may change texture in the freezer; consider flash-freezing on a tray before bagging.
Thawing: thaw frozen wraps overnight in the refrigerator. Keep them wrapped while thawing to prevent condensation from soaking the tortilla.
Reheating: reheat in a 350°F oven for 10–12 minutes wrapped in foil, or use a skillet for 3–4 minutes per side to refresh the exterior. Avoid microwaving for long periods; it makes tortillas gummy.
Use airtight containers or vacuum-seal bags for best freezer results to avoid freezer burn and protect texture.
Variations & Substitutions for Spicy Chicken Wrap
Spicy Buffalo Chicken Wrap — Swap the spicy sauce for buffalo wing sauce and add shredded romaine and blue cheese crumbles. The result is tangy, bold, and perfect with a celery crunch.
Creamy Sriracha Avocado Wrap — Add mashed avocado and increase sriracha slightly. This yields a creamier mouthfeel and mellows heat while keeping the kick.
Mediterranean Chicken Wrap — Replace spicy sauce with a lemon-garlic yogurt sauce and add cucumbers, tomatoes, and feta. You’ll get a fresher, tangy wrap with herbal notes.
Crunchy Thai Wrap — Toss chicken with Thai sweet chili and lime, then add shredded carrot and cilantro plus crushed peanuts. The wrap becomes sweet-spicy with a satisfying nutty crunch.
Frequently Asked Questions About Spicy Chicken Wrap
Q: Can I use cold leftover chicken for these wraps?
A: Yes. Cold grilled or roasted chicken works well. Toss in the spicy sauce and let it sit 5–10 minutes to absorb flavor. If chicken is very cold, briefly warm it in a skillet for 1–2 minutes to soften the tortilla and meld flavors.
Q: How do I reduce sogginess if packing these for lunch?
A: Layer strategy is key: place lettuce directly against the tortilla, then chicken, and put juicy tomatoes in the center wrapped in parchment. Alternatively, pack vegetables separately and assemble at lunchtime for best texture.
Q: What spicy sauces work best and how much should I use?
A: Sriracha, Frank’s-style hot sauce, or chile-garlic sauce are ideal. Start with 1 tablespoon per pound of chicken and adjust by teaspoons up or down to suit your heat tolerance. Mix sauce into the chicken for even distribution.
Q: Are there vegetarian options that mimic this wrap?
A: Use thick grilled tofu or tempeh slices marinated in the spicy sauce and seared until crispy. Add roasted red peppers and shredded cabbage for body and texture similar to the original.
Q: Can I make these in advance for a party or potluck?
A: Assemble up to 2 hours ahead and store in a single layer in an airtight container to preserve shape. For longer times, prepare components separately and roll just before serving. Keep cut ends down to avoid fillings spilling.
Final Thoughts on Spicy Chicken Wrap
This Spicy Chicken Wrap is a quick, flavorful go-to that balances heat, protein, and crisp vegetables. If you tried it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Spicy Chicken Wrap
Ingredients
For the wrap
- 1 pound grilled chicken, sliced Use pre-grilled or grilled at home.
- 1 tablespoon spicy sauce (e.g., sriracha or hot sauce) Adjust heat according to preference.
- 1 cup fresh vegetables (e.g., lettuce, tomatoes, cucumbers) Keep it fresh and crisp.
- 4 large tortillas Choose soft, pliable tortillas.
- Salt and pepper to taste Season to your liking.
Instructions
Preparation
- Combine the grilled chicken with the spicy sauce in a medium bowl. Toss until coated.
- Lay out tortillas on a flat surface. Warm them if they're stiff.
- Distribute the sauced chicken evenly down the center of each tortilla.
- Top with fresh vegetables, layering lettuce, tomatoes, and cucumbers.
- Season with salt and pepper to taste.
- Roll each tortilla tightly to form wraps.
- Cut in half and serve immediately.
