This chicken wrap recipe is perfect for using up left over chicken and salad ingredients in the most delicious way possible.
Leftovers are something I have a lot of in my fridge come midweek. Leftover vegetables, an avocado I was supposed to use, and bits and pieces that got forgotten. I love using these leftovers in my lunches. They really make the dish. One of the things I love using leftovers in is chicken wraps.
I’m sharing my go-to chicken wrap recipe—a delicious, healthy option that you can easily prep the night before and enjoy as a fresh, tasty lunch at work the next day.
I easily get bored of eating the same lunches. Salads aren’t always my thing, especially in winter. That’s why I love this chicken wrap recipe. It’s perfect for when I want an easy, healthy lunch that’s a bit more comforting.
Why You’ll Love This Chicken Wrap Recipe
This wrap is one of my favorites because it’s a chicken wrap with avocado and spinach—all wrapped up in a whole wheat tortilla.
Plus, I love wraps for sandwiches because they’re lighter and perfect for stuffing all kinds of leftovers into. Sometimes, I even toast my wraps lightly in a pan before filling them. Just a quick toast to warm them up without making them too crispy—they still need to roll up nicely!
Personally, I usually make this chicken wrap recipe with an Indian roti instead of a tortilla. That’s mostly because I’ve found I can never get through a pack of tortilla wraps before they go off! That started to put me off eating wraps for a while. The Indian rotis I buy are freezer-ready so I can simply take one out and place it in a pan while I prep my fillings. You can get them in many supermarkets, so it’s a useful little hack to avoid food waste if you have the same problem as me.
Ingredients for the Chicken Wrap Recipe
Before we dive into how to wrap a chicken wrap, let’s go over the chicken wrap ingredients you’ll need:
- 1 tortilla (or whole wheat roti)
- 3.5 ounces chicken breast, roasted with salt and pepper, then shredded
- 1 ounce grated cheddar cheese
- 1 handful of spinach leaves
- ½ avocado, diced
- ¼ small red onion, finely chopped
- ½ large tomato, diced
- Squeeze of fresh lemon juice
How to Make the Chicken Wrap
Now that you have everything ready, let’s dive into this easy chicken wrap recipe.
- Prep Your Chicken: I usually roast the chicken in the oven on Sunday as part of my meal prep for chicken. I love roasting it on the bone because it keeps the meat juicy. However, you can also use any leftover chicken you have on hand. This chicken wrap at home is one of those great, easy chicken wrap recipes you can make even when you’re pressed for time.
- Toast the Wrap (Optional): I like to give my tortilla or roti a quick toast in a dry pan before assembling. It just makes it warm and slightly softer, but be careful not to crisp it too much, or it will crack when you try to roll it up.
- Assemble the Wrap: Lay your tortilla or roti flat and begin layering all your ingredients. (See recipe card below for full details)
- How to Wrap a Chicken Wrap: Fold the two opposite sides in first, then roll your tortilla up tightly from the bottom. The goal is to keep all the delicious fillings tucked inside, especially if you’re taking this on the go. I like to wrap it tightly in foil and keep it in the fridge overnight so it’s ready to grab in the morning.
If you want to avoid a mess at your desk, like me, then try keeping the foil on your wrap and simply tearing it off the top end as you eat it. That way, even if you are the worst tortilla wrapper in the world, you want have everything spilling out.
I admit, I’m a pretty horrible tortilla wrapper, simply because I like to really stuff my wraps!
Why This Chicken Wrap Recipe is Perfect for Lunch at Work
I’m all about healthy chicken meal prep and finding lunch ideas for work that keep me feeling full and energized without that dreaded 3 PM slump. This chicken wrap recipe checks all the boxes. It’s loaded with protein, healthy fats from the avocado, and fiber from the spinach and whole wheat tortilla. Plus, it’s one of those lunch wrap recipes you can change up throughout the week. I like to switch up my cheeses and often use feta cheese, swap out the avocado salsa for hummus, and throw in olives or corn.
One of the best things about this wrap is that it works as a chicken wrap salad too. If you’re feeling like a lighter option, just skip the tortilla and toss all the ingredients into a bowl for a quick, healthy salad that’s just as satisfying.
Chicken Wrap Nutrition and Variations
For those of you counting calories or macros, this homemade chicken wrap option is roughly 580 calories, with about 38 grams of protein. It’s filling without being heavy, making it a perfect addition to your lunch menu ideas. You can also turn this into a sandwich-and-wrap combo by adding it to your favorite sandwich bread.
I often make wraps because they’re one of those food wrap recipes that can take on whatever you’ve got in your fridge. Leftover roasted veggies? Toss them in. Extra grilled chicken from last night? Perfect. The beauty of this recipe is that it’s adaptable, making it one of my favorite chicken lunch ideas.
If you’re looking for more chicken wrap ideas, try switching up the ingredients with bell peppers, cucumbers, or even a sprinkle of seeds for extra crunch. And for those spice lovers out there, a dash of hot sauce or sriracha can really elevate the flavor.
Wrapping It Up (Literally)
There you have it—my favorite chicken wrap recipe that’s perfect for work lunch ideas. It’s easy, healthy, and best of all, it’s something you can feel good about eating. So the next time you’re wondering what to prep for your work lunch, give this a try.
Let me know if you have any other wrap food ideas or tips for making this wrap even better. I’m always up for trying new things and making my lunchtime a little more exciting. Whether you’re looking for wrap recipes for lunch or quick and easy chicken wrap meals, this is a versatile and delicious option you’ll keep coming back to.