Description
This Grilled Spicy Chicken Tortilla Wrap combines tender, flavorful grilled chicken seasoned with a fiery blend of chili powder, paprika, and cayenne pepper, wrapped in soft flour tortillas with crisp lettuce, fresh diced tomatoes, shredded cheddar, creamy sour cream, and tangy salsa. It’s a perfect quick and satisfying meal with a hint of smoky spice and a fresh citrus finish.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Wrap Fillings
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 large tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 lime, cut into wedges
Instructions
- Prepare the spice mixture: In a small bowl, combine olive oil, chili powder, paprika, cayenne pepper, garlic powder, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate the chicken: Rub the spice mixture evenly over both sides of the chicken breasts, ensuring full coverage for maximum flavor penetration.
- Preheat the grill: Heat a grill or grill pan over medium-high heat until properly hot to achieve perfect grill marks and cook the chicken evenly.
- Grill the chicken: Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked yet juicy.
- Rest and slice the chicken: Remove the chicken from the grill, let it rest for a few minutes to retain its juices, then slice into thin strips for easy assembly in the wraps.
- Assemble the wraps: Lay out the flour tortillas, then layer each with shredded lettuce, diced tomato, grilled chicken slices, shredded cheddar cheese, a dollop of sour cream, and salsa to build delicious, hearty wraps.
- Roll the wraps: Fold the sides of each tortilla inward, then roll tightly from bottom to top to enclose the filling securely.
- Optional crisping: For a warm and slightly crisp wrap, grill the rolled tortillas for 1-2 minutes on each side until lightly golden.
- Serve: Serve the wraps immediately with lime wedges on the side to add a fresh, tangy zest just before eating.
Notes
- You can adjust the cayenne pepper amount to control the spice level according to your preference.
- Using a grill pan is a convenient indoor alternative if you do not have access to an outdoor grill.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free wraps or corn tortillas.
- Leftover grilled chicken can be stored refrigerated for up to 2 days and used in salads or other wraps.
- For added flavor, marinate the chicken for at least 30 minutes before grilling if time allows.
