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Grilled Chicken Wraps

These grilled chicken wraps are perfect for game days and hootenannies. My recipe combines Mediterranean style grilled chicken breast and tomatoes with crumbled feta, but you can take the flavor profile in any direction you want. Buffalo, BBQ, Tex-Mex—you name it!

The roll ups are finished on the grill so every bite has a satisfying crunch. Serve these with dips or salsas to match the flavor profile and get ready to impress your guests.

two grilled chicken roll ups sliced in half on a plate with hummus and tzatziki

Making a Filling for Grilled Chicken Wraps

Like I mentioned in the intro, my recipe calls for a Greek style marinade for boneless skinless chicken breast. It also calls for a simple combo of tomatoes tossed in olive oil, salt, and pepper.

You’re welcome to use boneless chicken thighs if you prefer. Check out my harissa grilled chicken thighs for another marinade idea.

grilled chicken breast on a Traeger grill with tomatoes on a grill pan

Alternative Flavor Ideas

  • Tex Mex – Use my Tex Mex grilled chicken breast marinade and swap tomatoes for poblano or jalapeño peppers and white onion. Instead of feta, you could use queso fresco or monterey jack. Check out my sheet pan chicken snack wraps for an example.
  • Buffalo – Marinate chicken breast in buffalo sauce (and maybe season with a tiny bit ranch seasoning before grilling). Grill alongside white onion and roll in a tortilla with blue cheese or gorgonzola. Sliced green onion and/or fresh parsley would also go well.
  • BBQ – Pair a BBQ grilled chicken recipe with grilled red onion and stuff tortillas with havarti cheese and fresh parsley.
  • Chicken Bacon Ranch – Use something like ranch grilled chicken and fill the tortillas with cooked and chopped bacon, cheddar cheese, and fresh herbs.
  • Blackened – You could use the seasoning from my blackened chicken tenders with chicken breast and throw it on the grill alongside tomatoes and bell peppers. I think I would go with cheddar cheese and parsley inside the tortillas.

You can also use this recipe with other proteins like beef fajitas, tri tip, or pork tenderloin.

I’d love to hear any customizations you make. Let me know what you come up with in the comments at the bottom of this post.

Filling and Grilling Chicken Wraps

After grilling the chicken breast and veggies, all you need is a bit of feta cheese and flour tortillas. I used around 5-6 slices of chicken, 4-5 tomatoes, and a little over half an ounce of cheese per roll up.

rolling sliced grilled chicken, crumbled feta cheese, and roasted tomatoes in flour tortillas

I used toothpicks to keep the roll ups sealed when going on the grill. Since you’re not sealing like a burrito, you want them tightly rolled and will be grilling them seal side up.

Since your grill will already be running hot, I recommend spraying the tortillas with avocado oil spray or some type of fat spray before throwing them on the Traeger. This creates great grill marks and browns the rest of the tortilla, keeping them sealed for good.

chicken roll ups on a Traeger grill

If you’d prefer, you can grill your chicken roll ups in a pan for browning on all sides. (Think: crunch wrap.)

Once the bottoms have picked up a bit of color and some grill marks, you can pull the roll ups to serve. I like to cut them in half for a better eating experience and some extra curb appeal.

grilled chicken roll ups in front of a Traeger grill

If you’re sticking to the recipe’s Mediterranean marinade script, hummus or tzatziki make for great pairings. But I have faith in your ability to come up with the right dips and fixin’s for your unique grilled chicken roll ups.

You can print or save the complete recipe card below. Let me know if you have any questions about the recipe or if you come up with an awesome flavor combo. And I always appreciate reviews!

two grilled chicken roll ups sliced in half on a plate with hummus and tzatziki

Grilled Chicken Wraps

Yield: 28 Chicken Wraps
Prep Time: 30 minutes
Cook Time: 45 minutes
Marinate: 2 hours
Total Time: 3 hours 15 minutes

Greek seasoned grilled chicken breast, grilled tomatoes, and crumbled feta cheese are rolled in flour tortillas and finished on the grill.


For the Chicken Breast

  • 3 pounds Boneless Skinless Chicken Breast, pounded to an even thickness
  • 1/4 cup (84g) Honey
  • 1/3 cup (80g) Lemon Juice (about 2 large lemons)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoons Greek Seasoning (I used Cavender's)
  • 1/2 teaspoon Black Pepper

For the Tomatoes

  • 1 pound Cherry or Grape Tomatoes
  • 1 Tablespoon Olive Oil
  • Kosher Salt and Black Pepper, to taste

For the Roll Ups

  • 8 oz Crumbled Feta Cheese
  • 14 Flour Tortillas
  • Toothpicks (optional)


For the Grilled Chicken Breast and Tomatoes

  1. Marinate the chicken for at least 2 hours in the honey, lemon juice, olive oil, Greek seasoning, and black pepper.
  2. When ready to cook, preheat your Traeger to 500ºF with the lid closed. Add a cast iron or stainless steel grill pan for the tomatoes.
  3. Toss the tomatoes in the olive oil and season with salt and pepper and add to the grill pan once the grill has preheated. Let any excess marinade drip off the chicken breasts and add them to the grill grates.
  4. Close the lid and cook for 12-15 minutes until the chicken has developed grill marks and is browning around the edges.
  5. Flip the chicken, close the lid, and cook for an additional 5-10 minutes until the chicken reaches an internal temperature of 160ºF. (The carryover cooking will take them to 165ºF internally.)
  6. Let the chicken rest for at least 5 minutes before slicing into thin strips. Scrub the grill while the chicken rests to prepare for the roll ups.

Assembling and Grilling the Roll Ups

  1. Fill each tortilla with chicken, tomatoes, and feta. Tightly roll and place seal side down on a sheet pan or use a toothpick to keep the roll ups sealed (my preferred method since you'll be grilling).
  2. Spray the finished roll ups with avocado oil spray or brush with oil and place on the grill grates. Grill for 5-10 minutes until grill marks develop on the bottom and the tortillas are slightly browning around the edges. (You can also grill the roll ups on a griddle or large skillet.)
  3. Slice the roll ups in half and serve with tzatziki, hummus, salsa, or your choice of dip.


You can use sun dried tomatoes or olives in place of the grilled tomatoes, if you'd prefer.

See the post above for alternative flavor ideas like buffalo, BBQ, chicken bacon ranch, Tex Mex, and more.

Nutrition Information:
Yield: 28 Serving Size: 1 chicken roll up
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 377mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 7g

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