This simple chicken wrap became my go-to when evenings were busy and appetites were loud. I first pulled the combination together on a rainy Thursday, with leftover cooked chicken, a bowl of romaine, and a half bottle of Chick Fil A Sauce in the fridge. The first bite was exactly what I was hoping for, bright and crunchy from the lettuce and tomato, richly savory from the chicken and cheese, and silky from the sauce. It has stayed in our rotation because it feels as fresh as a salad but satisfies like a sandwich.

I test variations whenever I can, sometimes swapping the sauce or heating the chicken differently, and each time the basic build holds up. The textures are straightforward, which is part of the appeal. Warmed tortilla, tender chicken, crisp romaine, and a little tang from red onion create a balanced mouthful. These wraps are particularly handy for weeknights since they come together quickly, clean up fast, and the ingredients are easy to keep on hand.

Ingredients

• Cooked chicken: 2 cups shredded or diced cooked chicken, about 10 ounces total. Use rotisserie chicken for speed, or poach breasts and shred with forks for a leaner option. Rotisserie from a reputable grocer keeps the wraps juicy on busy nights.
• Romaine lettuce: 2 cups chopped, packed. Look for crisp, bright green leaves. Romaine adds crunch without wilting when you roll the wrap, so avoid older limp hearts.
• Roma tomatoes: 2 tomatoes diced. Choose firm, medium ripeness tomatoes for structure. Vine ripe can be used, but remove excess juices to avoid soggy wraps.
• Red onion: 1/2 small, diced fine. Rinse chopped onion briefly under cold water if you want a milder bite.
• Colby jack cheese: 1 cup finely shredded. Pre-shredded cheese saves time, but freshly shredded melts and flavors better if you prefer to warm the wrap slightly.
• Chick Fil A Sauce: 1/2 cup, or use your favorite equivalent such as ranch or honey mustard. The sauce provides creaminess and tang, tying the components together.
• Flour tortillas: 4 burrito size, 9 inch tortillas. Look for labeled burrito or 9 inch flour tortillas for easy rolling and even bite size.

Instructions

Heat the grill:Preheat a grill to medium low heat. If using a gas grill, set flame to medium low and allow the surface to come to temperature for a few minutes. You want a warm grill that will toast the tortilla without burning it, roughly 250 to 300 degrees Fahrenheit at the surface. Lightly oil the grate to prevent sticking.Assemble fillings:Divide the cooked chicken, chopped romaine, diced tomatoes, finely diced red onion, and shredded cheese evenly among the four tortillas. Keep ingredients toward the center lengthwise, leaving about two inches free on each short end so the wrap folds cleanly. Toss chicken with a tablespoon of sauce if you want a moister filling.Add sauce and roll:Top each filling with about 2 tablespoons of Chick Fil A Sauce, more if you like. Fold in the two short ends by about two inches to secure the filling, then roll from one long edge to the other, keeping a snug tension so the wrap holds together. If you prefer a pocket style, fold one edge up and tuck the other side over tightly.Grill the wraps:Lightly brush the outside of each wrap with oil or use a nonstick spray. Place on the preheated grill and cook 2 minutes per side, turning carefully with tongs so the seam is down briefly to seal. You are aiming for a golden toasted exterior and slightly warmed filling. Remove when both sides have light grill marks and cheese is gently melted.Serve:Let wraps rest 1 minute, then slice in half if desired. Serve immediately while the tortilla is warm and the interior contrasts with crisp lettuce. Offer extra sauce on the side for dipping.

Storage Tips

For best quality store all components separately. Keep cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep chopped romaine and diced tomato in separate containers lined with paper towel to absorb excess moisture, which helps maintain crispness. Assembled wraps are best eaten within 24 hours. If reheating, unwrap and warm gently on a grill or skillet for 1 to 2 minutes per side to revive the tortilla and melt the cheese. Freeze cooked chicken only, in freezer safe bags for up to 3 months and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Substitute protein with rotisserie chicken for speed, canned chicken in a pinch, or shredded turkey leftover from a roast. Swap Colby jack for cheddar or Monterey jack for a sharper or milder profile. If you need dairy free, use a dairy free shredded cheese and choose a vegan mayo based sauce or vinaigrette. Replace Chick Fil A Sauce with ranch, honey mustard, barbecue sauce, or a yogurt based dressing for a lighter option. For gluten free, choose certified gluten free tortillas or large collard leaves for wrapping. When changing the sauce, keep the ratio about 2 tablespoons per wrap to maintain moisture without sogginess.

Serving Suggestions

Serve the wraps with a crisp side salad, oven roasted potato wedges, or a light slaw for contrast. Garnish with chopped fresh herbs such as cilantro or parsley for brightness. For a picnic or packed lunch, wrap tightly in parchment and foil to hold shape. Offer lime wedges or pickles on the side to cut through the richness. For kid friendly plating, cut halves into smaller pieces and present with favorite dipping sauces.

Cultural Background

The wrap is a modern, Americanized handheld that borrows from global traditions of wrapping fillings in flatbread. This chicken wrap leans on familiar American deli flavors, pairing shredded chicken with a creamy sauce and cheese. Variations of filled flatbreads appear worldwide, from Mexican burritos to Middle Eastern shawarma; this version sits squarely in quick American comfort food, using convenience items like store bought tortillas and bottled sauce to speed preparation.

Seasonal Adaptations

In summer, use ripe garden tomatoes and add sweet corn for extra sweetness. In fall and winter, swap tomatoes for roasted squash or caramelized onions and use leftover baked chicken for warmth. During spring, add English peas or lightly blanched asparagus for a seasonal crunch. Adjust the herb profile with basil in summer and thyme or rosemary notes in cooler months for complementary flavors.

Meal Prep Tips

To meal prep, divide ingredients into four portion containers: chicken, shredded cheese, chopped romaine and diced tomatoes, and a small container for sauce. Store tortillas flat in the refrigerator to prevent cracking, or freeze separated by parchment to keep fresh. On the day of eating, warm the chicken slightly, assemble and quickly grill for 1 minute per side to meld flavors. This process keeps components fresh and avoids soggy wraps if you need grab and go lunches during the week.

These wraps have become a small weeknight tradition in our house, appreciated for their speed, flexibility, and comforting combination of textures. I hope you find them as useful and adaptable as we do, and that they become one of your regular, simple meals for busy nights.