These Copycat P.F. Chang’s Chicken Lettuce Wraps are the epitome of savory satisfaction, offering a blend of Asian-inspired flavors in a light and refreshing package. For those who have experienced the culinary delights of P.F. Changs, these wraps serve as a delightful reminder of the restaurant’s signature dish. Bursting with the goodness of ground chicken and a medley of Asian seasonings, these wraps offer a healthy alternative that doesn’t compromise on taste. The first bite is a revelation – savory, crunchy, and utterly satisfying, leaving you craving for more!

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions impart a fresh, aromatic note.

The beauty of this recipe lies in its simplicity – just a handful of ingredients that pack a punch of flavor. Whether enjoyed as a light lunch or a satisfying dinner, these wraps are sure to impress with their irresistible taste and texture. The savory goodness of the chicken filling, paired with the crisp freshness of the lettuce leaves, creates a harmonious blend of textures and tastes that is irresistible.

INGREDIENTS

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

INSTRUCTIONS

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

SERVINGS

This recipe yields approximately 4 servings. Whether enjoyed as a light lunch or a satisfying dinner, these lettuce wraps are sure to delight the taste buds of everyone at the table. Plus, with their customizable nature, you can easily adjust the ingredients to accommodate more, ensuring that everyone gets their fill of this delectable dish.

STORING

To preserve the deliciousness of these tasty lettuce wraps for later enjoyment, proper storage is key. Once cooled to room temperature, transfer any leftover chicken filling to an airtight container, ensuring that it is tightly sealed to prevent air exposure. Similarly, store the lettuce leaves separately in a plastic bag or container lined with paper towels to absorb excess moisture and maintain their crispness.

When ready to enjoy again, simply reheat the chicken filling gently on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3 to 4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

A MARVELOUS MEAL IN MINUTES

This recipe can be whipped up in less than 30 minutes, making them an ideal choice for busy weeknights or last-minute dinner plans. With just a few simple steps and readily available ingredients, you can have a delicious and satisfying meal on the table in no time.

MAKE THEM YOUR OWN CREATION

One of the most enticing aspects of these copycat lettuce wraps is their versatility. While they shine as a standalone dish, they also offer endless opportunities for customization and personalization. Feel free to add your own twist by incorporating additional vegetables such as bell peppers, carrots, or mushrooms. For those craving an extra kick, a sprinkle of chili flakes or a drizzle of extra Sriracha sauce can take the flavor profile to new heights.

ENJOY THIS RECIPE? HERE ARE A FEW MORE ASIAN DELIGHTS!

Easy Thai Noodles – Have a delicious Asian inspired noodle dish ready to serve and enjoy in just 30 minutes! Add your favorite meat for a boost of protein!

Sweet Fire Chicken – This chicken is breaded and served in a sauce that is a little sweet and heat! The perfect balance the entire family will enjoy.

Szechuan Chicken – One of my favorite recipes on my blog! This is an inspired dish from one of my favorite local restaurants that you’re going to love.

Slow Cooker Teriyaki Chicken – This is a great dish to set and forget! The delicious aroma of chicken will make everyone look forward to dinner.

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P.F. Chang’s Chicken Lettuce Wraps

Savory, healthy, and delicious P.F. Chang's Chicken Lettuce Wraps! This recipe is a copycat version of the appetizer from the popular restaurant chain.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

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I made these Grilled Cheeseburger Wraps a while ago, but forgot about them until I was scrolling through my camera the other day. I’m sad I didn’t post this  recipe sooner because they were SO good! They are everything you love about a good cheeseburger all wrapped up in a flour tortilla. I think they’re a fun change-up to the every day cheeseburger. 

Grilled Cheeseburger Wraps are filled with lean ground beef, lettuce, tomato, a little cheese, and wrapped in a flour tortilla. They are SO good. You can make them even healthier by using low-carb tortillas and skipping out on the cheese.

These wraps make for a perfect lunch or a quick weeknight dinner. My whole family loves these… well except for my picky 5 year old, but that doesn’t count because she doesn’t eat anything lately. : /

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE WRAP RECIPES!

Strawberry Chicken Wraps

Turkey Ranch Club Wraps

Chicken Lettuce Wraps

Bacon Cheeseburger Wraps

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Grilled Cheeseburger Wraps

Grilled Cheeseburger Wraps have all the components of a juicy cheeseburger wrapped up and grilled to perfection—easy, tasty, and perfect for any meal!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 1 pound lean ground beef
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 4 large flour tortillas
• shredded cheddar cheese
• lettuce
• tomato slices
• sliced red onion
• mustard

Instructions

• Brown and crumble ground beef in a large non-stick skillet over medium-high heat. Drain any grease. Add Worcestershire sauce, ketchup, minced onion, salt and pepper to beef. Stir to combine. Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
• Sprinkle some cheddar cheese down the center of each tortilla. Divide beef mixture evenly among the four tortillas and place over the cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.
• Place wraps, two at a time, onto a preheated indoor or outdoor grill. Grill for 3 to 5 minutes, or until grill marks and golden-brown.
• Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce, red onion, etc. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy! ♥

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To me, there’s nothing better than a delicious sandwich or wrap. They have all 3 macros combined into one tasty handheld meal. To celebrate my two favorite things to eat, I have gathered together 20+ Delicious Sandwich and Wrap Recipes. Now I have them all in one convenient place on the blog!

I have classics such as Turkey Ranch Club Wraps and Ham and Cheese Sliders to unique lunches like my Thanksgiving Leftover Panini and Monte Cristo Waffle Sandwich. Whatever mood strikes or whichever occasion you are getting ready for this set of recipes is the ultimate go-to.

CAN THESE 20+ SANDWICH AND WRAP RECIPES BE PREPARED AHEAD OF TIME?

If you are packing lunches for a day out of the house, or for many guests, then there are definitely a few selections that I would recommend preparing ahead of time. Some of my favorites when I am packing a picnic are my Strawberry Chicken Wraps. Perfect light, bright, and fresh wraps that go well with any outdoor scenery.

I also love to prepare my Chicken Salad Croissant Sandwiches for an afternoon outing. When I make these, I keep the chicken salad and croissants separate until I serve them. This way the bread stays firm and doesn’t get soggy.

ARE THERE ANY CARB-FRIENDLY SANDWICH OR WRAP RECIPES?

If you are trying to watch your intake of carbohydrates, I have a few recipes that will work just right for you. First, my Cheeseburger Lettuce Wraps will give you all the things that you love about eating a homemade grilled cheeseburger, without the bun. They are just as juicy and flavorful, only with less calories.

Next, I recommend P.F. Chang’s Chicken Lettuce Wraps. They don’t have a bun, but are absolutely amazing! I could eat them every single day and be completely satisfied.

CHICKEN BACON RANCH LETTUCE WRAPS

CROCK POT CHICKEN CHEESESTEAK SANDWICHES

BACON CHEESEBURGER WRAPS

TURKEY RANCH CLUB WRAPS

P.F. CHANG’S CHICKEN LETTUCE WRAPS

CLUB CROISSANTS

CHEESESTEAK SANDWICHES

MONTE CRISTO WAFFLE SANDWICH

CROCK POT CHICKEN CAESAR WRAPS

CHEESESTEAK SLIDERS

THANKSGIVING LEFTOVERS PANINI

CROCK POT SWEET BBQ BEEF SANDWICHES

CHEESEBURGER LETTUCE WRAPS

STUFFED FRENCH BREAD

CHICKEN STUFFED FRENCH BREAD

HAM AND CHEESE SLIDERS

STRAWBERRY CHICKEN WRAPS

STICKY CHICKEN FINGER WRAPS

CHICKEN SALAD CROISSANT SANDWICHES

CLUB SANDWICHES

GRILLED MOZZARELLA SANDWICHES

SLOW COOKER FRENCH DIP SANDWICHES

SLOPPY JOES

CRISPY SOUTHWEST CHICKEN WRAPS

 MONTE CRISTO SANDWICHES

Cheeseburger Lettuce Wraps… Mmmm. Why are they so dang delicious? 😀 Even when I’m trying to eat lighter I still won’t deny myself a cheeseburger. That’s when these lettuce wrapped babies make an appearance!

A flavorful burger topped with cheese, tomato, and a mouth-watering spread is always a winning combo. Wrap it up in a nice piece of lettuce and you won’t even miss the bun. I know you should not use lean ground beef if you want juicy burgers, but when I’m trying to watch calories I use 93% lean beef for these and they are still amazing as ever. I add a few extra things that make these burgers so yummy!

ENJOY THIS RECIPE? TRY MORE OF OUR FAVORITE BURGERS:

French Onion Burger

Chili Cheeseburgers

In-N-Out Cheeseburger

Slow Cooker Bacon Cheeseburger Soup

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Cheeseburger Lettuce Wraps

Everything you love about a burger but without the carbs. You won't even miss the bread with how delicious these cheeseburger wraps are!

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 6

Author Holly

Ingredients

Cheeseburgers:

• 2 pounds lean ground beef
• 1/2 teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 6 slices American cheese
• 2 large heads iceburg or romaine lettuce rinsed then dried
• 2 tomatoes sliced thin
• small red onion sliced thin

Spread:

• 1/4 cup light mayo
• 3 Tablespoons ketchup
• 1 Tablespoon dill pickle relish
• dash of salt and pepper

Instructions

• Heat a grill or skillet on medium heat.
• In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
• Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
• Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
• Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread, one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
• Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

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I am a firm believer that healthy doesn’t necessarily mean bland and leafy foods. You can still enjoy one of life’s greatest pleasures without betraying the flavor department.

Which is why I aspire to bring you all delicious, flavor-packed recipes that are healthy! This way, you can still keep that diet in check while also enjoying yourself. 🙂

These Chicken Bacon Ranch Lettuce Wraps are just the thing your taste buds are looking for!

The ingredients are simple, yet satisfying and the prep takes mere minutes. Simply grill or cook the chicken and bacon, place onto a piece of romaine lettuce, drizzle it with some ranch dressing, and voilà! You now have a protein-packed and savory lettuce wrap loaded with flavor!

To make things easier, you can also make the chicken and bacon ahead of time and just store it in the fridge. A day or two later, when you’re looking for an easy lunch, just grab a piece of lettuce, the cooked meat, ranch dressing and assemble the wrap. Just like that you have a tasty weekday lunch (or dinner) ready to go!

When most people think of lettuce wraps, they typically think of a low carb option so they can ditch the bread, but still have a sandwich and they’re absolutely right! It’s the perfect solution to get those greens in for the day while also avoiding extra carbs. Not to mention, Romaine lettuce adds a light and refreshing feel to the wrap in contradiction to the richer meats, making these lettuce wraps truly spectacular.

INGREDIENTS FOR CHICKEN BACON RANCH LETTUCE WRAPS

Chicken, bacon, lettuce, ranch and a few seasonings are all you need to make these lettuce wraps! 

• Chicken: boneless, skinless chicken breasts are my go-to with these wraps, but whatever chicken you have on hand will work too. 
• Seasonings: all seasonings are to add flavor to the chicken, because no one wants a bland chicken.
  • Olive oil
  • Salt & pepper
  • Garlic powder
  • Italian seasoning

• Bacon: freshly cooked bacon would taste best, but packaged crumbled bacon is another great option.
• Romaine lettuce: you can’t make a lettuce wrap without the lettuce!
• Ranch dressing: any sort of ranch will do, a homemade one would taste even better!

HOW TO MAKE CHICKEN BACON RANCH LETTUCE WRAPS

These wraps are easily assembled anyone could do it! Simply place everything between a piece of lettuce and you’re done!

• Cook chicken pieces on medium heat with olive oil for about 10 minutes or until chicken is cooked through.
• While cooking, season chicken with salt, pepper, garlic powder, and Italian seasoning. 
• Once cooked, divide the chicken between the four pieces of Romaine lettuce.
• Sprinkle on some crumbled bacon and drizzle on some ranch dressing and you’re done! 
• All that’s left to do is to serve and enjoy!

WHAT DRESSINGS/CONDIMENTS SHOULD YOU USE?

In my opinion, ranch dressing is best (hence the name), but here are a few other options that would work:

• Mustard: a tangy condiment that will pack a little punch.
• Mayo: tart and tangy and a nice creamy alternative.
• Pesto: packs a ton of flavor and goes well with the ingredients.
• Hummus: fluffy and thick with a nice nutty flavor.

WHAT LETTUCE WORKS BEST?

There’s a few different types of lettuce that would work well with these wraps, but no matter what you pick you can’t go wrong!

• Butter Lettuce: tastes richer and is a lot less watery. Is also very sturdy and has broad leaves.
• Romaine Lettuce: crisp and pull apart into individual leaves effortlessly!
• Iceberg Lettuce: sturdy and are nicely shaped, meaning they hold the filling wonderfully.
• Cabbage Leaves: another great alternative to lettuce, nice broad leaves that are sturdy enough to hold the filling. 

OTHER WRAP RECIPES TO TRY!

PF Chang’s Chicken Lettuce Wraps: pieces of butter lettuce filled with Asian flavored ground chicken.

Taco Lettuce Wraps: butter lettuce filled with seasoned ground beef, corn, black beans, cheese and taco sauce.

Cheeseburger Lettuce Wraps: a flavorful burger topped with cheese, tomato, and a mouth-watering spread all wrapped up in a piece of lettuce.

Turkey Ranch Club Wraps: flour tortillas wrapped around a delicious center of turkey, bacon, cheese, lettuce, tomato, and ranch dressing.

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Chicken Bacon Ranch Lettuce Wraps

Seasoned chicken, crispy bacon, and creamy ranch dressing are wrapped up in romaine lettuce creating these Chicken Bacon Ranch Lettuce Wraps.

Prep Time 15 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts, cut in 1-inch pieces
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 slices cooked bacon chopped
• 4 Romaine lettuce leaves
• Ranch dressing

Instructions

• Heat a large non-stick skillet over medium heat. Add oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

  Cook and stir chicken for about 10 minutes, or until chicken is thoroughly cooked.
• Divide the cooked chicken and bacon between the four pieces of Romaine lettuce leaves. Drizzle desired amount of Ranch dressing on each lettuce wrap. Enjoy!

Notes

Yields 4 wraps. 

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With the extra hot weather these days in Southern Utah, I’m all about easy recipes and not having to turn my oven on. I’ve been craving salads and wraps for the most part. Anything simple yet light and refreshing. That’s when I decided to turn my favorite Strawberry Chicken Salad into these delicious Strawberry Chicken Wraps! They’re filled with chicken, romaine lettuce, creamy poppy seed dressing, and sliced strawberries, all wrapped inside a flour tortilla. Besides being so good, they were a snap to make!

STRAWBERRY CHICKEN WRAPS

I chopped up the romaine lettuce pretty small, then added the sliced strawberries and drenched it in poppy seed dressing. Then I added some grilled chicken down the center of a large tortilla and added a little more dressing. I covered the chicken in the salad/strawberry mixture and wrapped it all up tight. My husband, my kids, and I devoured them in no time at all! I know these will be made often at our house.

Similar Recipes

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Crock Pot Chicken Caesar Wraps

PF Chang’s Chicken Lettuce Wraps

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Strawberry Chicken Wraps

Strawberry Chicken Wraps are filled with grilled chicken, romaine lettuce, creamy poppy seed dressing, and strawberries. They are a snap to make and absolutely delicious!

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts diced in 1-inch pieces
• salt and pepper to taste
• 1 Tablespoon olive oil
• 2 hearts romaine lettuce shredded
• 1 cup sliced strawberries
• 1 cup creamy Poppy seed dressing divided
• 1/4 cup sliced almonds optional
• 4 large flour tortillas

Instructions

• Heat oil in a large, non-stick skillet. Add the chicken, season with salt and pepper, and cook for 10 to 12 minutes, or until thoroughly cooked.
• Meanwhile, add the shredded lettuce, sliced strawberries, 1/2 cup of the creamy poppy seed dressing and sliced almonds in a large bowl. Gently toss to combine.
• Heat the tortillas in the microwave for about 10 seconds, or slightly warm.
• Take one tortilla and add 1/4 of the cooked chicken down the center. Drizzle with a tablespoon of poppy seed dressing. Add 1/4 of the strawberry mixture over the top of the chicken. Wrap up tightly. Repeat with remaining tortillas, chicken and strawberry mixture.
• Serve immediately with remaining poppy seed dressing.

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Raise your hand if you love Wingers Sticky Chicken Finger Wraps as much as I do!

And now raise your hand if you don’t have a clue of what I’m talking about! 😉 haha. 

Wingers is a popular restaurant chain that originated here in Utah. They are best known for their ‘Sticky Sauce’. They pour this sauce over their breaded chicken fingers, and let me just say, it is AMAZING. Luckily, these incredible wraps can be easily made in the comfort of your own home!

We eat these sticky chicken fingers in salads, dipped in ranch, and my favorite way- wrap style. We wrap up the coated breaded chicken in a flour tortilla, throw in some shredded cheddar cheese, lettuce and tomato, and Voila! The perfect dish for a family lunch or dinner. It is so good!

Sticky Chicken Finger Wraps are just about the tastiest darn things you’ve ever had. I make them at least once a month, if not more. My whole family loves them, picky eaters included. If you haven’t tried these yet then you definitely need to add them to this week’s meal plan.

MORE DELICIOUS WRAPS YOU MAY LIKE:

Turkey Ranch Club Wraps

PF Chang’s Chicken Lettuce Wraps

Crock Pot Chicken Caesar Wraps

Bacon Cheeseburger Wraps

Greek Chicken Wraps

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Sticky Chicken Finger Wraps

Sweet and spicy glazed chicken fingers stuffed inside flour tortillas with lettuce, tomato and cheese. These wraps are great for lunch or dinner!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4 wraps

Ingredients

Sticky Sauce

• 1/3 cup Frank's Original Hot Sauce
• 3/4 cup packed light brown sugar
• 1/4 cup water

Chicken Wraps

• 8 breaded chicken fingers (warm from the deli or frozen (fully cook before eating)
• 4 large burrito-size flour tortillas
• 2 cups shredded cheddar cheese
• 1 small tomato sliced
• 2 cups chopped lettuce

Instructions

Sticky Sauce

• In a medium size saucepan, over medium heat, stir the hot sauce, brown sugar and water until sugar is dissolved and sauce is heated thoroughly and starts to boil; about 5 to 10 minutes. Turn off heat and remove saucepan from burner. Allow sauce to stand a few minutes to thicken.

Chicken Wraps

• *If using frozen chicken fingers, bake according to package directions*
• Place cooked chicken fingers in a large bowl. Pour the sticky sauce all over the chicken fingers. Gently toss with tongs to coat all of the chicken in sauce.
• Place two sauce-coated chicken fingers onto one tortilla. Add desired amount of cheese, lettuce and tomato. Wrap up and serve immediately. Enjoy!

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These Turkey Ranch Club wraps are probably our favorite things to whip up. They’re so great for a simple lunch or dinner, and they taste like a million bucks. 🙂 Filled with sliced turkey, bacon, cheese, and of course ranch dressing. They’re so delicious and satisfying.

I love making these yummy wraps, especially when the outside temperatures are crazy high. Turning on my oven is usually the last thing I feel like doing, even with the air conditioner on. These wraps are a great way to feed hungry bellies without turning on the oven. 🙂 

IF YOU LOVE THESE WRAPS THEN GIVE THESE OTHERS A TRY:

Greek Chicken Wraps

BBQ Chicken Salad Wraps

Southwest Chicken Caesar Wraps

Crock Pot Chicken Caesar Wraps

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Turkey Ranch Club Wraps

A delicious and easy to make wrap filled with turkey, bacon, cheese and ranch dressing!

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 4 large flour tortillas
• 1 cup ranch dressing
• 1 pound thinly sliced turkey
• 8 slices cooked bacon
• 4 slices American cheese
• romaine lettuce
• tomato slices

Instructions

• Lay tortillas out on a clean flat surface. Spread 2 to 3 Tablespoons of ranch dressing onto each tortilla. Top dressing with 4 slices turkey. Top turkey with 2 slices bacon and one slice cheese. Add a little lettuce and tomato.
• Fold in ends of tortilla up over fillings, then fold up burrito-style. Slice in half and serve. Enjoy!

Notes

*Sometimes I like to use the pre-cooked bacon then warm in microwave before adding to the wraps. It’s makes these wraps that much faster to make!

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   Chicken Caesar salad is one of my favorite salads. It’s so simple, with really outstanding flavor. I turned it into this sandwich that I make often! This time I went another route and turned it into these Crock Pot Chicken Caesar Wraps. They were equally delicious. 🙂 

   One of the great things about this recipe is that the chicken is cooked in the crock pot. It’s a great way to slow cook while you can go about your day. At the last minute you stir in your favorite Caesar dressing and dinner is done!

   All you need for these heavenly wraps are large flour tortillas, (a spinach tortilla would be even better!) green leaf lettuce, shredded Parmesan cheese and the Caesar chicken. It is super simple and super yummy. They make for an easy lunch or dinner!

MORE DELICIOUS WRAP RECIPES YOU MAY LIKE:

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Strawberry Chicken Wraps

Chicken Bacon Ranch Lettuce Wraps

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Crock Pot Chicken Caesar Wraps

Flavorful Caesar chicken, lettuce and Parmesan cheese wrapped inside a flour tortilla.

Servings 6

Author Holly

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 cup water
• 1 cup Caesar dressing
• 1/2 cup shredded Parmesan cheese
• 3 cups chopped green leaf OR romaine lettuce
• 6 large flour tortillas

Instructions

• Spray the inside of crock pot with cooking spray. Pour the 1/2 cup water inside. Place the chicken breasts in the water, and cover crock pot with lid.
• Cook on Low heat 4 to 5 hours. OR on High heat for 2 ½ hours.
• Remove chicken from crock pot and then shred chicken. Pour water out of the crock pot.
• Place shredded chicken back in the crock pot. Pour the Caesar dressing over the chicken. Stir to combine. Cover with lid, and cook for 30 minutes on low heat, or until heated through.
• Top each tortilla with 1/2 cup of lettuce, a little Parmesan cheese, and 1/2 cup of Caesar chicken. Wrap up tightly and serve!

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I found my new favorite lunch- these GREEK CHICKEN WRAPS! Holy moly, talk about delicious. They are loaded with lots of veggies and seasoned grilled chicken all wrapped inside a warm flatbread. These are another flavor-packed lunch or dinner that is actually good for you! I can’t tell you how nice it is to eat food that’s healthy and tastes amazing! 😀

This was my first time ever eating a Greek wrap or gyro, as they’re often called. After the first bite I was kicking myself for not trying them sooner. They were so easy to prepare and even my kiddos ate them! (Of course Kallen picked out the onions but that was fine by me!) The Greek Tzatziki sauce is a must when eating these heavenly things. I can’t even pronounce the name correctly, but I sure can eat it! It is so good and gives a nice balance to all the flavors going on inside. 

Just a quick note. The Tzatziki sauce takes some prep time, about 2 to 3 hours. So just be sure to plan ahead of time. I made my sauce in the morning and then it was ready to serve with the wraps at lunch time. 🙂

I hope you give these amazing Greek Chicken Wraps a try soon, friends. They are SO good!

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Greek Chicken Wraps and Tzatziki Sauce

Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken and Tzatziki sauce wrapped inside warm flatbread!

Prep Time 6 hours hours

Cook Time 15 minutes minutes

Servings 6

Author Holly

Ingredients

Greek Chicken

• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic minced
• 1/2 Tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 medium boneless, skinless chicken breasts cut in 1-inch pieces

Veggies

• 2 Roma tomatoes chopped
• 1 small cucumber sliced
• 1/4 small red onion diced
• 6 pieces flatbread
• 1 container (10 ounces) hummus

Tzatziki Sauce

• 1 cup Plain Greek Yogurt
• 1/2 a small fresh and firm cucumber *drained (see instructions below to drain cucumber)
• 2 cloves garlic, minced
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 Tablespoon fresh chopped dill
• ⅛ teaspoon salt
• ⅛ tsp Pepper

Instructions

Greek Chicken

• In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt and pepper. Place chicken pieces in marinade. Cover bowl and place in fridge. Let marinade at least 1 hour or up to 6 hours.

Veggies

• Place all the cut veggies in a medium bowl. Stir, then set aside.
• Remove chicken from marinade and discard marinade. Cook chicken pieces in a large non-stick skillet over medium-high heat. Stir and cook until chicken is cooked thoroughly.
• Warm flatbreads in microwave. Place each flatbread on a plate then top with cooked chicken, veggies, hummus and serve with Tzatziki sauce. Enjoy!

Draining the cucumber

• Peel skin from cucumber. Chop off ends and slice in half lengthwise. Using a spoon, scoop out all of the seeds down the center.
• Roughly chop cucumber and place pieces in colander, lightly salting with 1/2 teaspoon salt. Place colander in sink with 2 plates resting on top of cucumber pieces. Leave in sink for 30 to 40 minutes, then remove and pat cucumber pieces dry with paper towels.

Tzatziki Sauce

• Place all sauce ingredients in a blender and blend well. Place in a bowl; cover. Chill in fridge for 1 to 2 hours before serving. *Yields 1 cup of sauce.

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Today’s recipe comes from Jodi at 5 Boys Baker, and these BBQ Chicken Salad Wraps are your go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little to no prep time.

BBQ CHICKEN SALAD WRAPS

The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.

Find my expert tips on how to make homemade BBQ chicken salad wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This BBQ Chicken Salad Wraps Recipe:

• Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners. 
• Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
• Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts
• salt & pepper to taste
• 3/4 cup frozen corn, thawed
• 3/4 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 whole wheat tortillas
• shredded romaine lettuce

Instructions

Heat olive oil in a large skillet over medium-high heat. Note: You could also just spray it with cooking spray.

Season chicken breasts with salt and pepper, then place in a heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. Cover with foil for a couple of minutes, then remove foil and let cool before dicing into bite-sized pieces. Note: You could also grill your chicken if you’d rather.

In a large bowl, combine diced chicken, corn, black beans, tomatoes, and shredded cheese, and mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss, just until evenly coated.

Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture. Roll up and serve.

Servings

Serves 6.

Storage and Reheating

Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas and shredded lettuce separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.

Holly’s Tips for The Best BBQ Chicken Salad Wraps:

• Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat. Pound them slightly for even cooking if needed.
• Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear, then let it rest under foil for 2-3 minutes before dicing. This locks in moisture and makes every bite tender.
• Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
• Lettuce Layering: Shredded romaine lettuce creates a crisp, fresh layer that prevents the wrap from becoming soggy. Place lettuce under the chicken mixture to act as a barrier against excess moisture.
• Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Sticky Chicken Finger Wraps.

Wanting something different? My Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.

Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.

Have you made this BBQ Chicken Salad Wraps recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQChickenSaladWraps #LifeInTheLofthouse

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BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a quick, no-fuss meal packed with chicken, black beans, corn, tomatoes, and cheese—perfect for busy days or hot summer nights!

Prep Time 20 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 tablespoon olive oil
• 2 large boneless, skinless chicken breasts
• salt & pepper to taste
• 3/4 cup frozen corn thawed
• 3/4 cup black beans drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/2 cup ranch dressing
• 6 whole wheat tortillas
• shredded romaine lettuce

Instructions

• Heat olive oil in a large skillet over medium-high heat (you could also just spray it with cooking spray).
• Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. Cover with foil for a couple minutes, then remove foil and let cool before dicing into bite-size pieces. (*You could also grill your chicken if you’d rather.)
• In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese and mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss, just until evenly coated.
• Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up and serve.

Recipe by: 5 Boys Baker.com.

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I’m always telling you guys how much I love salads and how often I make them during the hot summer months. Wraps are another big favorite in our house. They hardly take any time to prepare, and depending on what you put in them, they are delicious. So, I combined my two favorites and created these wonderful Southwest Chicken Caesar Wraps!

SOUTHWEST CHICKEN CAESAR WRAPS

These Southwest Chicken Caesar Wraps are heaven-sent. Tender seasoned chicken, black beans, corn, bell pepper, and a few other goodies all wrapped up in a spinach tortilla. Mmmm, they are awesome! All the flavors combined make for one amazing wrap. I LOVE to add Brianna’s Caesar dressing to mine. What can I say? I am a huge Caesar dressing fan. For my kids, can you guess what dressing I put in theirs? Yup, Creamy Ranch, of course.

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITE WRAPS!

STRAWBERRY CHICKEN WRAPS

CHEESEBURGER LETTUCE WRAPS

TURKEY RANCH CLUB WRAPS

CROCK POT CHICKEN CAESAR WRAPS

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Southwest Chicken Caesar Wraps

Seasoned chicken, black beans, cheese, and bell pepper wrapped in spinach tortillas, these wraps are refreshing and so delicious!

Prep Time 25 minutes minutes

Servings 5

Ingredients

• 1 pound boneless skinless chicken breast cut in 1-inch pieces
• 1 packet (1 ounce) taco seasoning
• 1/4 cup water
• 1 red bell pepper seeds and ribs removed, then diced
• 1 can (15 ounces) black beans rinsed and drained
• 5 large Spinach tortillas/wraps
• 1 heart romaine lettuce chopped
• 1 small can sweet corn drained
• shredded cheddar cheese
• 1 bottle of Caesar dressing (We love Brianna's brand)

Instructions

• In a large non-stick skillet, over medium-high heat, cook the chicken. Stir and cook chicken for about 5 minutes, then add the diced bell pepper, taco seasoning and water. Bring mixture to a boil then reduce heat to medium. Continue to stir and cook until chicken is thoroughly cooked and no longer pink in center (about 10 minutes or so), and mixture has thickened. Remove from heat.
• Meanwhile, add black beans to a small saucepan. Heat over low heat until chicken is finished cooking. Then remove beans from heat. (You can also heat corn, if desired.)
• Place the tortillas on a clean surface. Divide the cooked chicken/pepper mixture evenly into 5 servings and spread down the center of each tortilla. Top with desired amount of lettuce, black beans, corn, cheese, and dressing. Fold up burrito/wrap style and serve immediately. Enjoy!

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If you’re anything like me, tacos for dinner are always a good idea. I could eat tacos every day and never get bored. But sometimes I like to switch things up and make a lighter, healthier version without sacrificing flavor. That’s exactly where these Taco Lettuce Wraps come in. They’re fresh, customizable, and perfect for anyone looking for a healthy weeknight meal or a quick, wholesome dinner.

TACO LETTUCE WRAPS

These taco lettuce wraps are proof that healthy eating doesn’t have to be boring. Each crisp lettuce leaf is loaded with taco-seasoned lean ground beef, sautéed onions, sweet corn, hearty black beans, cheese, and a generous drizzle of your favorite taco sauce. Every bite is packed with bold taco flavor, minus the heavy shells. Whether you’re trying to eat a little healthier or just want something different for Taco Tuesday, these taco lettuce wraps are a must-try. They are especially great in the warmer months when you want something lighter. They’ve become a regular at my house in the spring and summer, and I have a feeling they’ll be a hit in yours too!

Find my expert tips on how to make homemade healthy taco lettuce wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy Taco Lettuce Wraps:

• Quick Weeknight Meal: Simple to make and ready to go in under 30 minutes.
• Healthy & Fresh: These taco lettuce wraps give you all the flavors you love about a taco without the extra calories of taco shells. They are low-carb and gluten-free!
• Customizable: Make these lettuce wraps as hearty or as light as you want!
• Meal-Prep-Friendly: These lettuce wraps also work great for quick lunches or easy dinners. Store the lettuce leaves and taco filling separately, then assemble right before serving. No soggy wraps here!

Ingredients

Taco Lettuce Wraps

• 1 pound lean ground beef
• 1 small white onion, chopped
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 can (8 ounces) corn, drained and then rinsed
• 1 can (15 ounces) black beans, drained and then rinsed
• 1 head butter lettuce
• 1 tomato chopped
• 1 cup shredded cheddar cheese

Toppings

• salsa, sour cream, guacamole, etc.

Instructions

In a large skillet, over medium-high heat, cook and crumble ground beef with the chopped onion until beef is brown and fully cooked. Drain any grease.

Add salt, pepper, cumin, garlic powder, corn, and black beans to the skillet. Stir to combine and cook another 5 minutes or until everything is heated through.

Remove lettuce leaves and rinse with water; pat dry. Take each leaf and fill with 1/3 cup meat mixture. Top each taco lettuce wrap with tomato, cheese, and any other toppings you desire. Serve and enjoy!

Servings

Serves 4 (2 taco lettuce wraps each).

Storage and Reheating

Store taco lettuce wraps by keeping all components separate to maintain freshness—place the cooled taco meat in an airtight container in the refrigerator for up to 4 days, store washed and fully dried lettuce leaves in a container lined with a paper towel for 3-4 days, and keep toppings like tomatoes, cheese, and sauces in separate containers for 2-3 days. When ready to eat, reheat the taco meat in a skillet over medium heat for 5-7 minutes or in the microwave in 30-second intervals until warmed through. For best results, assemble the wraps just before serving to keep the lettuce crisp and prevent sogginess.

Holly’s Tips for The Best Taco Lettuce Wraps:

• Use High-Quality, Lean Ground Beef: Choose 85-90% lean ground beef for the perfect balance of flavor and less grease. Drain excess fat to keep the filling from becoming heavy or soggy.
• Build Flavor While Cooking: Brown the beef with onions until nicely caramelized, and season well with spices. Don’t rush this step! It creates a richer, more savory taco filling.
• Keep Lettuce Dry: After washing, thoroughly dry the lettuce leaves to prevent soggy wraps and help toppings stay in place.
• Don’t Overfill: Stick to about 1/3 cup of filling per leaf to keep wraps easy to hold and eat without falling apart.
• Adjust The Spice Levels As Needed: Add chili powder, hot sauce, or diced jalapeños if you like a little spice.
• Make It Your Own: Add shredded cheese, diced tomatoes, salsa, sour cream, guacamole, jalapeños, and fresh cilantro. You can easily customize them to your taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Cheeseburger Lettuce Wraps.

Wanting something different? Make my P.F. Chang’s Chicken Lettuce Wraps.

Looking for more healthy wraps? Try these highly-rated recipes next: Chicken Bacon Ranch Lettuce Wraps, Crock Pot Chicken Caesar Wraps, and Southwest Chicken Caesar Wraps.

Have you made this Taco Lettuce Wraps recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoLettuceWraps #LifeInTheLofthouse

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Taco Lettuce Wraps

Taco Lettuce Wraps are filled with seasoned ground beef, corn, black beans, cheese and taco sauce.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 (2 tacos each)

Author Holly

Ingredients

• 1 pound lean ground beef
• 1 small white onion chopped
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 can (8 ounces) corn drained then rinsed
• 1 can (15 ounces) black beans drained then rinsed
• 1 head butter lettuce
• 1 tomato chopped
• 1 cup shredded cheddar cheese

Toppings

• salsa, sour cream, guacamole, etc.

Instructions

• In a large skillet, over medium-high heat, cook and crumble ground beef with the chopped onion until beef is brown and fully cooked. Drain any grease.
• Add salt, pepper, cumin, garlic powder, corn and black beans to skillet. Stir to combine and cook another 5 minutes or until everything is heated through.
• Remove lettuce leaves and rinse with water; pat dry. Take each leaf and fill with 1/3 cup meat mixture. Top each taco lettuce wrap with tomato, cheese and any other toppings you desire. Serve and enjoy!

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These Bacon Cheeseburger Wraps are nothing short of total ease and deliciousness. All the components of a bacon cheeseburger wrapped up in a flour tortilla. Ground beef, cheese and of course bacon. I love me some bacon. 🙂 Especially, in these wraps!

Once they’re all wrapped up tight I like to lightly grill them on the stove top. I use a griddle or non-stick skillet and grill them until they’re just a lovely golden brown. It gives them a little crunch that is so amazing.

We make these wraps for a quick lunch or an easy weeknight dinner. My kids really love them too. You can add in any traditional cheeseburger toppings you like. Shredded lettuce, sliced tomato and lots of ketchup and mustard. Mmmm 😀

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Bacon Cheeseburger Wraps

Bacon Cheeseburger Wraps have all the components of a bacon cheeseburger wrapped up in a flour tortilla. These are delicious!

Prep Time 25 minutes minutes

Servings 5

Author Holly

Ingredients

• 1 pound lean ground beef
• 5 slices cooked bacon chopped
• 1 Tablespoon Worcestershire sauce
• 3 Tablespoons ketchup
• 1 teaspoon dried minced onion
• 5 large flour tortillas

Toppings:

• shredded cheddar cheese
• mustard
• tomato slices
• lettuce

Instructions

• Brown ground beef in a large skillet over medium-high heat. Season with salt and pepper. Drain any grease. Add cooked chopped bacon, Worcestershire sauce, ketchup, minced onion and salt and pepper to beef. Stir to combine.
• Reduce heat to low and let mixture heat thoroughly, about 5 minutes or so.
• Sprinkle some cheddar cheese down the center of each tortilla. Add a few heaping Tablespoons of the beef mixture on top of cheese. Drizzle a little mustard (and more ketchup, if desired) on top of the beef, and then add a couple tomato slices. Roll up each tortilla burrito-style.
• Place wraps, a couple at a time, onto a preheated indoor grill and grill for 3-5 minutes, or until cheese is melted. Carefully remove wraps from grill and place on a plate. Gently unravel wrap to add some lettuce. Re-roll wrap and then cut in center diagonally. Serve immediately and enjoy!

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   Hi guys! This week’s Menu Plan Monday 16+ Sandwiches and Wraps edition is going to be a good one! I’m sharing all my favorite recipes that are perfect for any picnic or summer get together.

I think most of us are trying to avoid using the hot oven, so it’s nice to find recipes that don’t require one. These sandwiches and wraps are all favorites of mine and are totally delicious.

Come see if you can find one you haven’t tried yet! 

 Click on the recipe title, above the pictures, to get to the recipe!

Chicken Caesar Sandwiches

Philly Cheesesteaks

Club Sandwiches

Grilled Mozzarella Sandwiches

Chicken Salad Croissants

 French Dips

Sweet BBQ Beef Sandwiches

Sloppy Joes

Turkey & Bacon Ranch Wraps

Sticky Fingers Wraps

Cheeseburger Wraps

Crispy Southwest Chicken Wraps

Strawberry Chicken Wraps

Taco Lettuce Wraps

BBQ Chicken Panini

 Monte Cristo Sandwiches

(these require the oven, but I had to put them on the list because they’re worth it!)