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Try the best Crispy Chicken Wrap that combines tender chicken, fresh veggies, your favorite hummus, and cheese – all wrapped up in a crispy tortilla. This simple meal is a family favorite that we make again and again!

Try our Pressed Cuban Sandwiches next!

My hand holding a crispy chicken wrap cut in half.

Mediterranean Chicken Wrap

Sometimes simple meals are the best. This recipe is one of those and you can easily prep the chicken in advance and store it in the refrigerator. Then it’s just a quick assembly to make a couple of wraps at a time.

The #1 tip I have when making these chicken wraps is to avoid overfilling them! Leave some room on each end of the tortilla so you can tuck everything in tightly before you crisp them in a pan. I’m speaking from experience here!

Why This Recipe Works:

SIMPLE RECIPE – These wraps use basic ingredients and are simple to find in the grocery store. This will soon be your go-to recipe at dinner time.
ADAPTABLE – I love how you can turn these Mediterranean-inspired wraps into something else using simple swaps. For instance, use Mexican spices (like cumin and chili powder) in the chicken and add refried beans instead of hummus.
FLAVORFUL – There is lots of flavor in each bite of these simple wraps. Browning them in a skillet to crisp the tortillas also adds incredible flavor. Trust me, this meal will be a huge hit with the whole family.

Closeup on a wrap cut in half on a plate with pretzels in the background.

What You’ll Need:

Chicken – We used two pounds of chicken breast make this crispy chicken wrap recipe. You could also use chicken thighs if preferred.
Seasonings – You’ll need a combo of thyme, basil, garlic powder, onion powder, kosher salt, and black pepper.
Tortillas – It’s important to use large (burrito-sized) tortillas for this recipe. If you use something smaller, it will be difficult to fold.
Hummus – I went with store-bought pine nut hummus. You can use your favorite kind or make homemade hummus.
Veggies – Some grilled zucchini and Roma tomatoes add extra flavor.
Cheese – Monterey Jack is the cheese we used but others can be substituted.
Oil – Avocado oil is a great one to use for this because it has a lower smoke point than olive oil. You could also use canola oil if preferred.

How to make Crispy Chicken Wraps:

Step 1
Prep the chicken. Slice the chicken breasts into thin strips and add to a mixing bowl. Then add the seasonings – thyme, basil, onion powder, garlic powder, salt, and pepper. Stir to combine.

Step 2
Cook the chicken. Heat up a large cast iron skillet over medium-high heat. Add some avocado oil and then the chicken. Cook until just done, about ten minutes. Stir frequently to cook the chicken on all sides. Remove the chicken to a clean bowl.

** NOTE: Chicken is considered done when the internal temperature reaches 165 degrees F on a digital thermometer. We usually cook until 160 degrees F to allow for some carry-over cooking.

A bowl of the sliced chicken with seasonings on top.

Step 3
Grill zucchini. Wipe out the skillet and grill the sliced zucchini until slightly softened.

Assemble wraps. Place a large flour tortilla on a clean work surface. In the center of each tortilla, add some hummus, a strip of grilled zucchini, the chicken pieces, a couple slices of cheese, and then some tomato slices.

Step 4
Wrap it up. Then fold the tortilla inward by starting at the top and working around all edges. This may take some practice to get it folded nicely but it’s important.

NOTE: To help the tortillas from ripping during assembly, I do these two things. 1) Warm the tortillas in the microwave. 2) Lightly brush the outsides of the tortillas with warm water.

A tortilla with hummus smeared down the middle.

A tortilla with hummus, zucchini, and chicken slices.

Step 5
Grill. Add some oil to the pan and then place each wrap into the hot oil and shallow fry it on all sides. You want the wrap to be golden brown and crispy. Repeat with all chicken wraps.

A cast iron skillet with a just sauteed chicken wrap.

Step 6
Serve wraps. Slice the crispy chicken wraps in half and serve with your choice of sides. See below!

Note on leftovers: These won’t store well in the refrigerator because of the moisture from the veggies. I recommend planning to make what you’ll eat for that meal.

Recipe Variations:

Try adding some red onion and crisp romaine lettuce instead of the zucchini and tomatoes.
Make a southwest chicken wrap and use black beans, crispy bacon, cheddar cheese, and a spicy sauce.
Instead of sauteing the chicken indoors, use grilled chicken breasts or rotisserie chicken.
Make breaded chicken by adding egg, panko breadcrumbs, and flour to the chicken before frying.

What to serve with Crispy Chicken Wraps:

The following sides are some great options to go with this simple recipe.

NOTE on chicken: Instead of cooking the chicken on your stovetop, you could also grill the chicken outdoors. We love using our Big Green Egg to add a smoky flavor.

Recipe Tips:

Use plenty of seasonings on the chicken. Seasoning equals FLAVOR and we want plenty of that in this recipe.
Don’t overcook the zucchini. Zucchini can quickly turn to mush. Just do a quick saute and remove it so that it doesn’t overcook!
Prep the tortillas. Depending on how fresh the tortillas are, you may need to work to get them pliable. Warm the tortillas up in the microwave and then brush them with warm water. This will help make them soft for wrapping.
Avoid overstuffing the tortillas. You’ll want to include a modest amount of chicken and the other ingredients in these easy wraps so that you can easily wrap it all up.
Grill wraps on all sides. When you’re browning the wraps to make them crispy, use tongs and hold them up on the sides if possible.

Side view of two plates of crispy chicken wraps.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue