Smoky Grilled Chicken Wrap With Hummus in Just 25 Minutes

Name: Smoky Grilled Chicken Wrap With Hummus in Just 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon paprika; 4 large whole wheat tortillas; 1/2 cup hummus; 1 cup mixed lettuce; 1/2 cup sliced tomatoes; 1/4 cup sliced red onions; 1/4 cup feta cheese (optional)

Author: Rosa Bellini

Published: June 15, 2025

Updated: July 5, 2025

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You know those days when you want something fresh, fast, and filling without a ton of fuss? That’s exactly why I’m obsessed with this grilled chicken wrap with hummus. It’s my go-to lunch when I need a protein-packed meal that comes together in minutes—no fancy skills required. I’ve been making these for years, ever since my college days when I realized I could prep the chicken in advance and throw it all together between classes. The hummus adds creaminess without the guilt, and that smoky grilled chicken? Absolute perfection. Trust me, this wrap is a total game-changer for busy weekdays or lazy weekends when you’d rather be eating than cooking.

Why You’ll Love This Grilled Chicken Wrap with Hummus

This isn’t just another wrap—it’s the kind of meal you’ll crave once you try it. Here’s why:

Quick & easy: From grill to plate in under 25 minutes (perfect for those “I’m starving NOW” moments)
Packed with protein: Between the chicken and hummus, you’ll stay full for hours without that heavy feeling
Endlessly customizable: Swap veggies, add heat with jalapeños, or go crazy with different hummus flavors
Meal prep superstar: Grill extra chicken on Sunday and you’ve got lunch ready all week

Seriously, this wrap checks all the boxes—it’s the lunch hero you didn’t know you needed.

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Ingredients for Grilled Chicken Wrap with Hummus

Here’s everything you’ll need to make these flavor-packed wraps. I’ve learned over the years that quality ingredients make all the difference here—especially when it comes to the hummus and chicken!

2 boneless, skinless chicken breasts (about 6 oz each) – look for ones that are similar thickness so they cook evenly
1 tablespoon olive oil – the good stuff! It helps create that perfect grill marks
1 teaspoon each salt, pepper, and paprika – this simple trio gives the chicken its signature flavor
4 large whole wheat tortillas – about 10-inch size so you’ve got room to roll
1/2 cup hummus – I’m partial to roasted garlic or lemon flavor, but use your favorite
1 cup mixed lettuce – baby spinach or arugula work great too
1/2 cup sliced tomatoes – pat them dry so your wrap doesn’t get soggy
1/4 cup thinly sliced red onions – soak them in cold water for 10 minutes if you want milder flavor
1/4 cup crumbled feta cheese (optional) – because everything’s better with cheese, right?

Pro tip: If you’re making these for meal prep, grab some extra chicken breasts—they’re fantastic chopped up in salads later in the week!

Equipment You’ll Need

Don’t worry—you probably already have most of this stuff! Here’s the short list:

Grill or grill pan (that smoky char makes all the difference)
Tongs for flipping chicken like a pro
Sharp knife & cutting board for slicing everything up
Pastry brush (or your fingers) to oil the chicken

See? Nothing fancy—just the basics for wrapping magic.

How to Make Grilled Chicken Wrap with Hummus

Step 1: Season and Grill the Chicken

First things first—let’s get that chicken perfect! I mix the salt, pepper, and paprika right on the cutting board (fewer dishes to wash, yay!). Rub each breast with olive oil, then press the seasoning mix into both sides. Fire up your grill to medium-high and toss those babies on. Grill for 6-7 minutes per side until they hit 165°F inside—those gorgeous grill marks aren’t just pretty, they add SO much flavor. Here’s my secret: let the chicken rest for 5 minutes before slicing. This keeps all those delicious juices right where they belong—in your wrap!

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Step 2: Assemble the Wrap

Now for the fun part! Warm your tortillas for 10 seconds in the microwave (trust me, it prevents cracking). Spread a generous layer of hummus—about 2 tablespoons per wrap. Layer on the lettuce first (it creates a moisture barrier), then tomatoes, onions, and those beautiful chicken slices. If you’re adding feta, sprinkle it on last. Here’s the key: don’t overstuff! Leave about 2 inches at the bottom free of fillings. Fold the sides inward, then roll tightly from the bottom up, tucking as you go. Slice diagonally—because everything tastes better when it looks fancy!

Tips for the Best Grilled Chicken Wrap with Hummus

After making these wraps more times than I can count, I’ve picked up some tricks that take them from good to “oh-my-goodness-I-need-another-one” amazing:

Warm those tortillas! Cold tortillas crack when you roll them. Just 10 seconds in the microwave or 30 seconds in a dry pan makes them pliable and perfect for wrapping.
Slice chicken against the grain – those thin strips will be tender instead of chewy. Look for the lines running through the meat and cut perpendicular to them.
Pat your veggies dry – especially tomatoes and lettuce. Excess moisture makes the wrap soggy fast. A quick blot with paper towels makes all the difference.

Bonus tip: If you’re packing these for lunch, wrap them in parchment paper first, then foil. The parchment prevents sogginess while the foil keeps everything snug until you’re ready to eat!

Variations for Your Grilled Chicken Wrap with Hummus

One of the best things about this wrap? You can mix it up a million ways without losing that delicious vibe! Here are my favorite twists:

Avocado addict? Skip the feta and mash half an avocado right into the hummus—creamy heaven!
Gluten-free? Grab your favorite GF tortillas or even use big lettuce leaves as wraps (butter lettuce works like a charm).
Need more crunch? Throw in some shredded carrots or sliced cucumbers—that fresh bite takes it next-level.

The possibilities are endless—once you’ve got that smoky grilled chicken and creamy hummus base, you really can’t go wrong. Play around and make it your own!

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Serving Suggestions

These wraps are fantastic on their own, but if you’re feeling fancy, pair them with a simple Greek salad or some roasted sweet potatoes. For picnics, I love adding a handful of crispy pita chips and a side of extra hummus for dipping—because you can never have too much hummus!

Storage and Reheating

Okay, let’s talk leftovers—because let’s be real, we’ve all tried to save a wrap only to end up with a sad, soggy mess. Here’s how I keep these tasting fresh:

Fridge storage: These wraps hold up great for about 2 days if you store them right. I wrap them tightly in parchment paper first (that waxy layer blocks moisture), then foil. No parchment? A paper towel inside a ziplock bag works in a pinch—just change the towel if it gets damp.

Reheating hack: Never microwave the whole wrap unless you want a steamy disaster! Instead, remove the chicken and warm it in a dry skillet for 1-2 minutes while toasting the tortilla separately. Reassemble with fresh veggies—it tastes just-made that way. Cold wraps straight from the fridge? Honestly, sometimes I just eat them that way—the flavors meld together beautifully overnight!

One exception: If you’ve added avocado, eat it same-day. That green goddess turns brown faster than you can say “leftovers.”

Nutritional Information

Okay, let’s talk numbers—but remember, these are just estimates since your exact ingredients might vary (especially if you go wild with the feta or avocado like I sometimes do!). Here’s the breakdown per wrap based on my standard recipe:

Calories: 350 – not bad for something this satisfying!
Protein: 25g – thanks to that powerhouse chicken and hummus combo
Carbs: 35g (with 6g fiber) – the whole wheat tortilla keeps it balanced
Fat: 12g (only 3g saturated) – mostly from that good olive oil and hummus

What I love is how this wrap gives you serious nutrition without feeling like “health food.” It’s got the perfect mix of protein, fiber, and healthy fats to keep you fueled. Pro tip: If you’re watching sodium, go easy on the feta and use low-sodium hummus—easy swaps that make a big difference!

Frequently Asked Questions

I get questions about these wraps all the time—here are the ones that pop up most often with my tried-and-true answers:

Can I use store-bought hummus or should I make my own?
Honestly? I use both! A good quality store-bought hummus works perfectly when you’re in a hurry (I always have a tub in my fridge for emergencies). But if you’ve got 10 extra minutes, homemade hummus takes these wraps to another level—just blend chickpeas, tahini, lemon juice, and garlic with a splash of olive oil. Either way, you win!

How can I make my grilled chicken wrap spicier?
Oh, I love this question! My favorite ways to turn up the heat:

Mix 1/2 teaspoon cayenne or smoked paprika into your chicken seasoning
Swap regular hummus for spicy roasted red pepper or harissa flavor
Add sliced jalapeños or a drizzle of sriracha before rolling

Just taste as you go—you can always add more heat but you can’t take it away!

Can I prep these wraps ahead for meal prep?
Absolutely—I do this every Sunday! Grill all your chicken at once and store it sliced in the fridge (up to 4 days). Keep the veggies washed and prepped in separate containers. When ready to eat, just warm the tortilla, spread hummus, and assemble. Pro tip: If packing for lunch, keep the hummus in a small container and spread it right before eating to prevent sogginess.

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There you have it—now go make these wraps your own! Tag me on Instagram with your creations (#GrilledChickenWrapMagic) so I can see what delicious twists you come up with!