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These Grilled Chicken Wraps are loaded with marinated grilled chicken, black beans, grape tomatoes, blackened corn, lettuce, and homemade ranch dressing. Enjoy these tasty wraps with truffle fries or deviled egg potato salad.

A stacked grilled chicken burrito on a white serving plate with French fries.

These tasty wraps are easy to make, and you can grill the chicken up to 2 days in advance and store it in an airtight container in the refrigerator.

Ingredient Notes and Substitutions

See the recipe card below for the complete list of ingredients.

Chicken: Boneless, skinless chicken breasts or boneless, skinless chicken thighs. Pound the chicken to an even thickness for the best grilling experience and even doneness.
Dressing: Use your favorite bottled Italian, ranch, or Caesar dressing for marinating the chicken.
Tomatoes: Grape, cherry, or diced meaty tomatoes.
Corn: Frozen, canned, or fresh.
Tortillas: Large flour tortillas. You need at least 10-inch; 12-inch are even better.
Ranch dressing: For spreading on the tortillas and dipping. Use your favorite bottled ranch dressing or make homemade ranch. If you don’t like ranch, try Caesar dressing, mustard, or mayonnaise.
Lettuce: Think iceberg, romaine, or butter lettuce.
Cheese: Use cheddar, Monterey Jack, Pepper Jack (for a little kick), or any Mexican blend.

How to Make Grilled Chicken Wraps

This is a summary; for the complete list of ingredients and instructions, see the recipe card below.

Add the chicken breasts to a large bowl and pour the dressing over the top. Cover and chill the marinated chicken for 30 minutes to 2 hours.
Grill the chicken and let it rest on a plate loosely covered with aluminum foil.
Blacken the corn in a skillet. Then add the black beans and tomatoes to warm. Season with salt and black pepper to taste.
Dice the chicken into bite-sized pieces.
Spread ranch dressing over the tortilla.
Spread a little lettuce over the center of each tortilla, followed by the chicken, black bean mixture, and cheese. Wrap tightly.

Some of the steps for making grilled chicken wraps. Grill the chicken and let it rest on a plate loosely covered with aluminum foil. Blacken the corn in a skillet. Then add the black beans and tomatoes to warm. Season with salt and black pepper to taste.

Some of the steps for making grilled chicken wraps. Spread a little lettuce over the center of each tortilla, followed by the chicken, black bean mixture, and cheese. Wrap tightly.

Perfect Pairings

Potatoes: pan-fried potatoes, ranch potatoes, or air fryer potato wedges.
Salad: creamy coleslaw, green goddess salad, or creamy cucumber salad.
Pasta salad: broccoli pasta salad, bacon ranch pasta salad, or dill pickle pasta salad.

A half wrap stacked on top of another half wrap with French fries on the side and the skillet with the remainging corn, black beans and tomatoes in the background.

Grilled Chicken Wrap

These Grilled Chicken Wraps are loaded with marinated grilled chicken, black beans, grape tomatoes, blackened corn, lettuce, and homemade ranch dressing.

Print Pin Rate

Course: appetizer/snack, lunch

Cuisine: American

Prep Time: 10

Cook Time: 25

Marinating Time: 30

Servings: servings

Calories: 606kcal

Author: Beth Pierce

Ingredients

4 large boneless skinless chicken breasts
1 cup Italian dressing
1 cup frozen corn kernels thawed
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups grape tomatoes sliced in half
Salt to taste
Freshly ground black pepper to taste
1 cup ranch dressing plus more for serving
8 (10 or 12) -inch flour tortillas
3-4 cups shredded iceberg
2 cups shredded cheddar cheese

Instructions

Add the chicken breasts to a large bowl and pour the dressing over the top. Cover and chill the marinated chicken for 30 minutes to 2 hours.
Preheat the grill to medium heat or about 400 degrees. Grill the chicken breasts for 5-7 minutes, depending on the size of the chicken breasts. Flip and grill for another 5-7 minutes or until the internal temperature reaches 165°. Let the chicken rest on a plate loosely covered with aluminum foil.
Place the corn in a large, dry, nonstick skillet over medium-high heat and toss it every few minutes until browned and charred. Add the black beans and tomatoes and stir to warm. Season with salt and black pepper to taste.
Dice the chicken into bite-sized pieces. Spread 1-2 tablespoons of ranch dressing over the tortillas.
Layer a little lettuce in the center of each tortilla, then add the chicken, black bean mixture, and cheese. Wrap tightly.

Nutrition

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.