Mexican Grilled Chicken Wrap
  • 1 lb Chicken Breasts (about 3 – boneless & skinless)
  • Salt & Pepper
  • 2 C packaged Cole Slaw Mix (no dressing)
  • 2 Roma Tomatoes, seeded and chopped
  • 1 C Cheddar Jack Cheese, Shredded
  • ¼ C Plain Greek Yogurt
  • 2 Tbl Lime Juice
  • 1 tsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Garlic Powder
  • 8-10 Sprigs Cilantro leaves, chopped
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 10 8 inch Flour Tortillas
  • Sour Cream and Salsa for serving
  1. Grill the Chicken (or use leftovers) - Lightly salt & pepper both sides of each chicken breast and then grill until the internal temperature reaches 160 F (about 2-3 minutes each side). Want juicy chicken? Check out our easy brining method. Cool and cut into bit-sized pieces.
  2. While the chicken is grilling, preheat the oven to 350 F. Make 2 stacks of 5 tortillas each. Wrap each stack with aluminum foil. Place the wrapped tortillas in the oven for 15-20 minutes or until heated through. (You can also place them on the grill, away from direct heat. Turn them every 5 minutes to assure even heating)
  3. Heat a grill pan then assemble the filling Filling
  4. In a large bowl combine the premade Cole Slaw Mix (veggies only, no dressing), Tomatoes, Cheese, Yogurt, Lime juice, Chili Powder, Cumin Garlic Powder, Cilantro, Salt and Black Pepper. 
  5. Add the chopped Chicken and stir to combine.
  6. Assembly
  7. Spoon about 2 Tbls of the chicken filling mixture into the middle of a tortilla.  Fold it like a burrito – fold the left and right sides towards the center, then fold the edge closest to you over the top of the chicken mixture, using the tortilla to pull the filling mixture towards you so it fills the length of the wrap, roll the entire tortilla away from you firmly and so the seam side is down.  Repeat the rolling process for the remaining tortillas.
  8. Place the wraps on your hot grill pan, seam side down, and press with a spatula to flatten slightly.  Grill approximately 2 minutes on each side aiming for grill marks on both. Use a spatula to keep the seems together while you grill.
  9. Remove the hot and grilled Mexican Grilled Chicken Wraps to a serving plate, seam side down.
  10. Serve immediately with Sour Cream and Salsa on the side.
Recipe by Baby to Boomer Lifestyle at