Grilled Chicken Wraps with Peach-Ginger Chutney! Smoky, grilled chicken pairs perfectly with an easy-to-make, ginger-infused peach chutney. This chicken wrap recipe is ideal for summer grilling days, but also makes a fabulous packed lunch.
Note: This recipe was originally posted on July 7, 2016 and updated on January 6, 2022.
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Chicken, while being a super versatile protein, can get a little... boring. Why not spice things up (literally) with a chicken wrap recipe that will excite your taste buds?
My Grilled Chicken Wraps with Peach-Ginger Chutney are a simple, yet flavorful way to serve up chicken! Chicken breasts are seasoned with chipotle chili power and grilled to juicy perfection, then wrapped up tight with a mouthwatering (and shockingly easy-to-make) Peach-Ginger Chutney that harmonizes beautifully with the chicken's smoky heat.
This chicken wrap recipe will become a favorite for summer barbecues, picnics and even weekday lunches!
Interested in more wraps & handhelds? Check out my Portobello Fajita Wraps, Honey-Dijon Chicken Quinoa Wraps with Apple Slaw & Grilled Greek Shrimp Pitas!
This recipe is dairy-free and can be made vegan and gluten-free. (See Variations and Substitutions section below.)
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Ingredients
Considering the amount of flavor in this chicken wrap recipe, the ingredients are few! Here's what you'll need:
- Chicken. I use boneless, skinless chicken breasts or thighs.
- Ground chipotle chili powder. This gives a great hint of spice and smokiness. Smoked paprika also works well here if you prefer something with less kick.
- Sea salt.
- Whole wheat wraps. I always have these on-hand for weekday lunches!
- Mixed greens or spinach. Adds a fresh element and extra leafy greens to your diet.
- Roma tomato. Juicy tomatoes cool down the heat and are just plain delicious.
- Peaches. If you can get your hands on fresh peaches in the summertime, do it! Otherwise, frozen peach slices will work, too.
- Ginger. Spicy and aromatic, ginger gives the peach chutney a hint of the exotic. If you don't have fresh ginger, you can use ginger paste found in the produce section at the grocery store.
- Shallot. Shallots are a great substitute for onion when you want a hint of flavor without the intensity of onion. Don't have shallots? Use sweet yellow onions!
- Sugar. Helps caramelize and sweeten up the chutney. Honey can be used in place of sugar if desired.
- Thyme. Earthy and herbaceous, thyme adds a nice layer of flavor.
There's no wrong way to make a grilled chicken wrap! Play around with the flavors and ingredients and see what you enjoy most. See my Variations and Substitutions area below for some ideas!
Instructions
This chicken wrap recipe is very easy to make, homemade chutney and all! Here's how I do it:
Preheat the grill to medium-high heat. If you don't have an outdoor grill, you can also use a grill pan and make these on the stovetop or even in the oven if desired.
Season the chicken breasts or thighs with ground chipotle powder and sea salt.
When the grill or grill pan is hot, place the chicken breasts on the grates and grill chicken for about 4-5 minutes on each side until fully cooked through and juices run clear. The internal temperature should read 165°F on a meat thermometer when done.
Remove the chicken from the grill and place it on a plate or cutting board tented with foil to allow it to rest. This will allow the juices to redistribute and make for extra moist chicken.
Once cooled, chop or slice the chicken into pieces with a sharp knife. Set the chicken aside until ready to make wraps.
Meanwhile, make the Peach-Ginger Chutney: Place all the chutney ingredients in a saucepan with a 2 tablespoons of water over medium heat. Cover and bring the mixture to a boil, then reduce the heat and allow the mixture to simmer for about 15 minutes or until the peaches have released their juices and softened completely. You'll want to give everything a stir every few minutes.
Once cooked, remove the large pieces of ginger and the thyme stem. Mash with a fork to achieve desired amount of chunkiness. Set the chutney aside until ready to use.
To assemble grilled chicken wraps:
Lay out the wraps and place greens and tomato slices down the center of each wrap, leaving about 1-2 inches of room at the ends for folding. Spoon a few tablespoons of chutney onto each wrap. Top with grilled chicken slices.
Flip the wrap so that the ingredients are facing you horizontally. Carefully fold over the ends of the wrap over the ingredients, then fold the top of the wrap down over the fillings and roll down toward you to complete the wrap and secure the contents. Place seam-side down and secure with a toothpick with desired, or cut in half to serve.
FAQ's
Yes! Cook the chicken and chutney and store separately in airtight containers in the refrigerator for up to 2 days before assembling. Alternatively, cool the ingredients, build your wraps, then wrap tightly in foil or plastic wrap and refrigerate for up to a day before enjoying.
According to the USDA guidelines: "The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 ºF."
I like to use a meat thermometer inserted in the thickest part of the chicken to ensure that it is fully cooked. If you don't have a meat thermometer, it's safest to cut the chicken at the thickest part to check that that interior is no longer pink and the juices run completely clear.
Fresh always tastes better, but if peaches are out of season, feel free to use frozen peaches in the chutney recipe. You may need to cook it a little longer in order to account for any excess water from thawing.
Variations & Substitutions
Want to switch up this chicken wrap recipe? Try these variations:
- Mix it up by trying a different type of chutney! This article shares 6 easy chutney recipes.
- Season your chicken with other spice blends to try out new flavor combinations.
- Try adding your favorite veggies such as shredded carrots or purple cabbage for extra color and texture.
- Short on time? Skip the chutney and try a flavored aioli or sauce instead.
Diet-Specific Substitutions:
- Gluten-Free: Use a gluten-free wrap such as almond flour or cassava wraps.
- Vegetarian or Vegan: Use a plant-based chicken substitute, a grilled portobello mushroom or grilled tofu.
Grilled Chicken Wraps with Peach-Ginger Chutney
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- ½ teaspoon chipotle chili powder
- ½ teaspoon sea salt
- 4 whole wheat wraps
- 1 cup mixed greens
- 2 Roma tomatoes sliced
- 2 peaches peeled, pits removed
- 1 piece of fresh ginger about 1 inch in length
- 1 small shallot finely diced
- 2 teaspoons sugar or honey
- 1 sprig fresh thyme or ¼ teaspoon dried thyme
Instructions
Grill Chicken
- Preheat grill or grill pan to medium-high heat. Season chicken with ground chipotle powder and sea salt. Set aside.
- When the grill or grill pan is hot, place chicken on the grates and cook for 4-5 minutes on each side or until fully cooked through (to a temperature of 165°F) and the juiced run clear.
- Remove from grill and place onto a plate or cutting board tented with a piece of foil to rest.
- Once cooled, chop or slice the grilled chicken into pieces. Set aside until ready to make wraps.
- Lay out wraps and distribute greens and tomato evenly between the four wraps. Place grilled, chopped chicken thigh onto each wrap and top with a heaping tablespoon of chutney.
- Carefully tuck in the sides of the wrap, then fold over and wrap tightly to secure the contents of each wrap. Place seam-side down and secure with a toothpick with desired, or cut in half to serve.
Make Chutney
- Place peaches, ginger, shallot, sea salt, pepper and thyme in a small saucepan with about 2 tablespoons of water over medium heat.
- Cover and bring the mixture to a boil, then reduce the heat and allow to simmer for about 15 minutes until the peaches have released their liquid and are very soft.
- Remove from heat and take out the large pieces of ginger and the stem from the thyme. Use a fork to mash the mixture to desired consistency. Set aside.
Assemble Wraps
- Lay out the wraps and place greens and tomato slices down the center of each wrap, leaving about 1-2 inches of room at the ends for folding. Spoon a few tablespoons of chutney onto each wrap. Top with grilled chicken slices.
- Flip the wrap so that the ingredients are facing you horizontally. Carefully fold over the ends of the wrap over the ingredients, then fold the top of the wrap down over the fillings and roll down toward you to complete the wrap and secure the contents.
- Place seam-side down and secure with a toothpick with desired, or cut in half to serve.
Notes
- Fresh peaches -- feel free to use frozen.
- Fresh ginger -- use a store-bought ginger paste that can be found in the produce section of most grocery stores.
- Fresh thyme -- use dried thyme (about ¼ teaspoon).
- Try with a different type of chutney such as one of these 6 easy chutney recipes.
- Season chicken with other spice blends to try out new flavor combinations.
- Add your favorite veggies such as shredded carrots or purple cabbage for extra color and texture.
- Short on time? Skip the chutney and try a flavored aioli or sauce instead.
- Gluten-Free: Use a gluten-free wrap such as almond flour or cassava wraps.
- Vegetarian or Vegan: Use a plant-based chicken substitute, a grilled portobello mushroom or grilled tofu.
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