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Spicy Chicken Wrap Recipe Easy, 15-Minute Lunch

Juicy Cajun seasoned chicken, crisp fresh vegetables, and a spicy mayo all rolled into a warm, toasted tortilla. This spicy chicken wrap comes together in about 30 minutes, making it an easy lunch or a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine American
Servings 4 people
Calories 480 kcal

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Chef's knife
  • Mixing bowl (for spicy mayo)
  • Spatula

Ingredients
  

  • 2 chicken breasts cut into bite sized pieces
  • 4 large flour tortillas
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning or taco seasoning
  • 1 cup shredded lettuce
  • 1 tomato diced
  • ½ cup diced red onion
  • 1 cup shredded cheddar cheese
  • ½ cup spicy mayo or mayonnaise mixed with sriracha
  • Optional: jalapeños sliced, for extra heat

Instructions
 

  • Season and Sear the Chicken
    Heat the olive oil in a large skillet over medium high heat. Toss the diced chicken with the Cajun seasoning until well coated, then place it in the hot skillet in a single, even layer. Cook the chicken for 6 to 8 minutes, stirring occasionally, until it develops a deep golden brown color on the outside and is completely cooked through in the center. Remove from the heat and set aside.
    While the chicken cooks, shred the lettuce, dice the tomato and red onion, shred the cheddar, and whisk together the spicy mayo.
    spicy chicken wrap stage 1
  • Assemble the Wraps
    Lay a tortilla flat on a clean surface or cutting board. Spread a generous line of spicy mayo down the center, then layer on the shredded lettuce, diced tomato, red onion, shredded cheddar, and a portion of the cooked chicken. Add jalapeños now if using.
    Fold in the sides of the tortilla, then roll it tightly from the bottom up, tucking everything in as you go so the filling stays secure. Repeat with the remaining tortillas and filling.
    spicy chicken wrap stage 2
  • Toast and Serve
    Warm a clean, dry skillet or griddle pan over medium heat. Place the rolled wraps seam side down in the pan and cook for about 2 to 3 minutes per side, pressing down gently, until the tortilla turns golden with light char marks and the wrap holds its shape.
    Slice each wrap in half and serve warm, with any extra spicy mayo on the side for dipping.
    spicy chicken wrap stage 3

Notes

  • Cut the chicken evenly so every piece cooks at the same rate and nothing ends up dry or undercooked.
  • Do not skip toasting the wraps, since this step gives them that satisfying crisp exterior and helps hold everything together.
  • Adjust the spicy mayo to taste, starting with less sriracha if you are unsure and adding more as needed.
  • Press down gently while toasting to help the wraps hold their shape and get an even sear.
  • Prep your toppings before cooking the chicken, since everything comes together quickly once the chicken is ready.
  • Use a sharp knife when slicing the finished wraps in half, so the filling stays neatly in place rather than spilling out.
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