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These simple but delicious Chicken Wraps make a perfect speedy lunch or dinner. Packed with gooey cheese, crispy sweetcorn, BBQ sauce and shredded chicken, they can be served cold or toasted to a crunchy golden crisp.

A side view of sliced chicken wraps with cooked chicken, cheese and sweetcorn inside, stacked up.

I LOVE anything in a soft tortilla wrap for lunch because they’re just so handy to keep in the store cupboard. 

After my Easy Beef Burritos, I wanted to come up with another dinner wrap that could be served hot but was a little quicker to throw together. 

HELLO Chicken Wraps! Made with cooked chicken, sweetcorn, onion and then a quick delicious sauce, we’re obviously melting cheese too to bring it all together in a delicious meal we can eat with our hands!

Why you’ll love this Chicken Wraps recipe

⭐️ Takes 15 minutes to make

⭐️ Perfect for a picnic or takeaway lunch too

⭐️ Nutritious and delicious

Fried chicken wraps cut in half and laid on a wooden chopping board.

About this Chicken Wraps recipe

I love that there are many ways to eat wraps in various kinds of meals (my Giant Chicken Quesadilla and Cauliflower Tacos are up there 🙌🏻)

If you try these, I hope you agree that this flavour combo is spot on. We tried to make this at first with a tomato-based sauce but it just wasn’t right. Then we discovered adding cream cheese had a luscious, creamy texture and that bringing barbecue sauce took the flavour to another level. 

Meanwhile, the sweetcorn is a handy no-cook vegetable to use, goes well with chicken and adds some fibre. I hope you love it! 

Chicken Wraps Ingredients

The ingredients for chicken wraps laid out in bowls on a counter top.
  • Cooked chicken breasts – Buy ready cooked chicken or cook your own if you have extra time. See notes below.
  • Sweetcorn – Tinned is fine or frozen and defrosted if you prefer
  • Red onion
  • Cream cheese – Regular or reduced fat is fine
  • BBQ sauce – Any store bought sauce is good
  • Cheese – Grated mozzarella or cheddar. See notes below.
  • Large wraps – Soft flour tortillas
  • Sunflower oil – Optional (only if frying)

How to make Chicken Wraps

Step 1 in the recipe for Chicken Wraps. Whizz up the cooked meat.
  1. Shred the chicken using 2 forks or a mixer (fun and useful hack!)
Step 2 in the recipe for Chicken Wraps. Mix the ingredients together in a bowl.

2. Add the chicken to a bowl with sweetcorn, onion, cream cheese, BBQ sauce, cheese and salt and pepper. Mix well.

Step 3 in the recipe for Chicken Wraps. Fold the tortilla.

3. Divide the mixture between the wraps, portioning in the middle of the wrap. Fold the edges inwards.

Step 4 in the recipe for Chicken Wraps.

4. Now roll from the other edge as tightly as you can.

Step 5 in the recipe for Chicken Wraps.

3. Roll all the way around until you have a parcel. Eat like this OR…

Step 6 in the recipe for Chicken Wraps.

4. Fry the wraps in oil for 4-5 minutes on low on each side until golden brown and the cheese is melted.


  • Wraps – You could go for wholemeal wraps for additional fibre or gluten-free if you want to make this a GF meal. 
  • Vegetarian option – You can make this a veggie meal by swapping the chicken for an alternative product if you prefer.


In the fridge You can keep this recipe in the fridge for 3 days. Wrap tightly in baking paper. If you want to have these later to reheat, follow the recipe up to step 4 and pan-fry them when you’re ready to eat.

In the freezer I wouldn’t recommend freezing this recipe as it will go soggy when defrosted.

Top tips for making Chicken Wraps

Final cooking options

Once you have rolled your wrap, you can eat them immediately OR take another step by frying the outsides to melt the cheese and add a little depth of flavour and texture (I do recommend this step if you have time!) 

Simply fry the folded wraps in oil for 4-5 minutes on each side until golden brown. Do this gently on low so the cheese has time to melt before the outside burns. This makes it a little crispy and SO GOOD.


You can buy pre-cooked chicken for this or use leftover roast chicken. Alternatively, if you prefer and have time, you can simply roast chicken breasts until tender.


If I’m pan-frying these I like to use mozzarella so that they are nice and gooey. However, if I’m eating these unmelted, I prefer cheddar for flavour. Any cheese will work fine though.

Chicken Wraps FAQs

What should I serve with Chicken Wraps?

These are a substantial and filling dish on their own, but if you’d rather make them as part of a larger meal, you could add a simple salad, garlic bread, or homemade chips on the side.

I have some leftover filling!

Depending on how big your wraps are and how much you fill them, you may be left with some filling, which is fine.

If you don’t have enough wraps to use with it, you could always have it cold another day over a jacket potato, in a salad (like my No Cook Burrito Bowl) or with pasta.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 12 votes

Chicken Wraps {15 Minute Meal}

These delicious and satisfying Chicken Wraps are something a bit EXTRA… enjoy them for dinner or as a hearty picnic lunch. They take just 10 minutes to make and are packed with flavour.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4


  • 4 Chicken breasts (cooked), About 600g, see notes
  • 325 g Sweetcorn (1x tin), Drained
  • 1/2 Red onion, Finely chopped
  • 100 g Cream cheese
  • 2 tbsp Barbecue sauce
  • 125 g Grated mozzarella (or cheddar), See notes
  • 4 Large wraps
  • 1 tbsp Sunflower oil, Optional for frying
  • Salt and freshly ground black pepper


  • If you're using whole chicken breasts or chunks of meat, shred the chicken breasts either using 2 forks or a mixer (as I did in my video – fun and useful hack!)
  • Put the chicken into a large bowl and mix with the sweetcorn, onion, cream cheese, barbecue sauce, cheese and salt ad pepper. Mix well until combined.
  • Divide the mixture between the wraps, dolloping it in the middle.
  • Fold the sides of the wrap inwards, and as tightly as you can, roll up.


  • Serve immediately, or wrap up for lunches/picnics later.


  • Heat the oil over a medium low heat in a saute pan. Add the wraps and pan fry for about 4-5 minutes until golden, flip over and cook for a further 4-5 minutes until golden all over. Serve immediately. (Be sure that the heat is quite low so that the cheese has time to melt before the outside burns.)


Chicken: You can buy pre-cooked chicken for this or use leftover roast chicken. Alternatively, if you prefer and have time, you can simply roast chicken breasts until tender.
Cheese: If I’m pan-frying these I like to use mozzarella so that they are nice and gooey. However, if I’m eating these unmelted, I prefer cheddar for flavour. Any cheese will work fine though.


Calories: 615kcalCarbohydrates: 38gProtein: 62gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 183mgSodium: 872mgPotassium: 1219mgFiber: 3gSugar: 11gVitamin A: 589IUVitamin C: 9mgCalcium: 258mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: Family Food
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


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5 from 12 votes (8 ratings without comment)

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  1. 5 stars
    Tried the chicken wraps first time today 👍
    Fantastic didn’t think ingredients would go together I was totally wrong, any more ideas 🤣

  2. 5 stars
    Blooming lovely! Just one question. Is that 615kcal per (it must be) wrap or is that all 4 wraps? I’m assuming it’s per wrap but just double checking as I want to use these for bulking throughout the work day. Thanks 😊

  3. 5 stars
    you are now Queen Sarah in our house! genius recipe , now a firm favourite with my teens. also amazing with hot sauce in place of bbq .