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.
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.
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.
Grilled Chicken Wrap
These Grilled Chicken Wraps are loaded with marinated grilled chicken, black beans, grape tomatoes, blackened corn, lettuce, and homemade ranch dressing.
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Servings: 8 servings
Calories: 606kcal
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
Calories: 606kcal | Carbohydrates: 23g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 897mg | Potassium: 632mg | Fiber: 2g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 6mg | Calcium: 266mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Terri
I love the southwestern flair of these wraps. Toasting the corn was so nice.
Lora
These were so fresh and filling, and the grilled chicken had so much flavor. The homemade ranch really pulled everything together!
elizabeth f
When wraps first hit the scene as another great way to make a quick, tasty sandwich, I was all in and ate plenty of versions at gatherings and such. Then the trend cooled; it picked up again and is probably better, especially the quality of the soft tacos. This looks delicious. Pardon the history
Beth Pierce
That’s okay! Everyone enjoys a little history!
Catalina
We had these wraps for dinner and everyone enjoyed them. The chicken was juicy and the fresh vegetables added a nice crunch!
Pinoy Up North
What a delicious recipe. When we live in Dubai, we always love to eat Shawarma, just another version of wraps, and they’re so yummy. Missing it, I’d love to try to make one at home. And I might consider this recipe too. Thanks for sharing!
Beth Pierce
My pleasure!
Ben
This was really good. The black beans and corn were great with the dressing and the chicken.
Beth Pierce
Thank you, Ben!
Richard Lowe
I love this combination of ease and flavor. It was perfect with some baked frozen french fries.
Beth Pierce
Thank you, Richard! So happy that you liked it!
Lisa
These grilled chicken wraps are one of my favorites to make! I love the mix of grilled chicken, black beans, and corn, and the ranch brings it all together. Such a satisfying lunch!
Beth Pierce
So happy that you liked them, Lisa!
Ben
I made these with some French fries and it was an easy, delicious meal. Highly recommend.
Beth Pierce
Thank you, Ben!
Amy Dong
The grilled chicken wrapped with all those delicious fillings made every bite so satisfying!