Wendy’s Grilled Chicken Wraps

This copycat Wendy's grilled chicken wrap recipe is just as good as the original and so easy to make. It's a quick recipe full of flavor.

Prep Time5

Cook Time10

Asssembly Time10

Total Time25

Servings:

Calories: 214kcal

6-10 large tortilla wraps make as many wraps as large as you want
2-3 chicken breasts boneless, skinless, 2 chicken breasts for 4 servings and 3 chicken breasts for 6
2-3 teaspoons salt
½-1 cup Honey Mustard Sauce or Honey Mustard Mayo
½-1 cup head or baby romaine lettuce shredded or torn, more or less to taste
½-1 cup cheddar cheese shredded, more or less to taste

Prepare Honey Mustard Sauce or Honey Mustard Mayo and refrigerate until needed. Honey mustard sauce is on the wrap but we have grown to prefer the mayo. Both are delicious.
Get out and measure your ingredients.
Clean and grease your grill with oil and preheat one side on high and the other side on low for 10 minutes.
Season your chicken breast with salt.
Place chicken breasts on the hot side of the grill and allow chicken to sit undisturbed until grill marks start appearing. Check one after a couple minutes. Once nicely colored, flip chicken over.
After a minute, nudge and move chicken breasts to side with low heat. Cover and cook until 155 degrees, remove from heat, loosely tent with foil and allow to rest for at least 5 minute before serving. Chicken will finish cooking while it rests.
Place cooked chicken breasts on cutting board and slice into long strips, as thick or as thin as you desire.