The Chick-fil-A Cool Wrap is one of my favorite on-the-go fast food lunches because it’s just a little healthier than the usual sandwich. I can’t resist a copycat recipe that lets me skip the drive-thru, and this fresh wrap turned out to be beyond easy! I recreated that lip-smackin’ marinade to make the chicken juicy, threw it on the grill, then sliced it up to serve in flatbread wraps with a cool and creamy avocado lime ranch dressing.
Grilled Chicken Cool Wraps with Avocado Lime Ranch Dressing
There are two things that make Chick-fil-A’s chicken wraps so irresistible: juicy marinated grilled chicken and that creamy avocado ranch dressing! I made the most delicious marinade with lemon juice, olive oil, brown sugar, and some simple seasonings. It infuses the chicken breast with so much flavor before cooking on the grill, then I slice it up for my cool wraps. I kept it true to the original with flatbread, crunchy lettuce, and shredded cheese. And I didn’t forget the sauce! I made my own dressing with creamy avocado, mayo, fresh lime juice, and cilantro for a fresh finish.
This is the ultimate fridge-friendly meal because the components are easy to prep ahead of time and stay fresh for days. I love that I I can assemble lunch in less than 5 minutes on a busy weekday!
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Get the Perfect Wrap!
To get a tight roll without cracking, microwave the stack of flatbreads between damp paper towels for 10 seconds. This will make them soft and pliable. Add the cold lettuce and chicken immediately, while the bread is soft. The cold fillings will help cool down the flatbread as you roll it. Once rolled, pop the finished cool wraps into the fridge for 15 minutes before slicing. This helps set them in a tight roll and makes them easier to cut too!
Copycat Chick-fil-A Cool Wrap Recipe
Equipment
- Grill or Indoor Grill Pan
- High-Powered Blender or Food Processor (optional)
Ingredients
For the Chicken:
- 4 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons olive oil (divided)
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (or substitute regular paprika)
- ¼ teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts (*)
For the Wraps:
- 4 flatbreads (**)
- 8 large leaves green lettuce
- ¾ cup shredded colby jack cheese (***)
- avocado lime ranch dressing (store-bought or homemade)
For the Avocado Lime Ranch Dressing (optional):
- ½ avocado
- ¾ cup mayonnaise (****)
- ¼ cup cilantro leaves
- 2 green onions
- 1 clove garlic
- 2 tablespoons fresh lime juice (from 1 lime)
Instructions
For the Chicken:
- Whisk together the lemon juice, 1 tablespoon olive oil, brown sugar, salt, onion powder, garlic powder, smoked paprika, and pepper in large bowl.4 tablespoons fresh lemon juice, 1 tablespoons olive oil, 2 teaspoons brown sugar, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Add the chicken to the mixture, tossing to fully coat it in the marinade. Cover, and let the chicken marinate for at least 1 hour or up to 8 hours.1 pound boneless, skinless chicken breasts
- Heat the grill to medium-high heat. Or, heat 1 tablespoon olive oil in a grill pan over medium-high heat. Grill the chicken for 3-4 minutes per side or until cooked through.1 tablespoons olive oil
- Let the chicken rest for 10 minutes. Then, slice into thin strips.
For the Wraps:
- Lay the flatbreads on a flat surface. Top with lettuce, cheese, and chicken slices.4 flatbreads, 8 large leaves green lettuce, ¾ cup shredded colby jack cheese
- Roll up tightly. Then, slice in half.
- Serve with store-bought or homemade avocado lime ranch dressing.avocado lime ranch dressing
For the Dressing (optional):
- Blend all of the ingredients in a blender or food processor until smooth.½ avocado, ¾ cup mayonnaise, ¼ cup cilantro leaves, 2 green onions, 1 clove garlic, 2 tablespoons fresh lime juice
Notes
- To get the most juice out of your lemon (and lime), microwave it for 10-20 seconds, let cool slightly, then roll it firmly on the counter under your palm.
- The longer you marinate the chicken, the more flavorful it will be. But don’t exceed 8 hours, or it may turn mushy.
- Resting the chicken seals in the juices so it stays nice and moist. Don’t skip it!
- Slice the chicken with a sharp knife against the grain for the most tender bite. To find the grain, look for the parallel lines of muscle fibers. They usually run down the length of the breast.
- I served the chicken warm, but if you prefer a chilled cool wrap, refrigerate the sliced chicken for 30 minutes before assembling.
- For a tighter, more secure wrap, fold the left and right sides of the flatbread inward about an inch before rolling from the bottom. This envelopes the filling so it doesn’t slide out the ends when sliced.
- No blender? Stir together ½ cup of bottled Ranch dressing with 1 tbsp of lime juice and 1 tsp of dried cilantro for a similar flavor.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make a Chick-fil-A Chicken Wrap Step by Step
Prep: Gather up all of the ingredients needed to make this copycat cool wrap recipe. Juice the lemon and shred the cheese (if not already pre-shredded). If you’re planning to make the homemade dressing, halve and core the avocado and juice the lime.
Make the Marinade: Whisk together 4 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, 2 teaspoons of brown sugar, 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, and ¼ teaspoon of ground black pepper. This marinade tastes just like the seasonings on the original cool wrap!
Marinate the Chicken: Add 1 pound of boneless, skinless chicken breasts to the mixture, tossing to fully coat it in the marinade. Cover, and let the chicken marinate for at least 1 hour or up to 8 hours. A longer marinade will yield more flavorful chicken, but don’t exceed 8 hours, or the chicken could turn out mushy.
Grill the Chicken: Heat your grill to medium-high heat (375-450°F). Or, heat 1 tablespoon of olive oil in a grill pan set over medium-high heat. Grill the chicken for 3-4 minutes per side or until cooked through to 165°F internally. For beautiful grill marks, flip only once.
Slice the Chicken: Let the chicken rest for 10 minutes to lock in the juices. Then use a sharp knife to slice it into thin strips against the grain. To find the grain, look for the long parallel lines of the muscle fibers; they usually run the length of the chicken breast. If you prefer your cool wraps chilled, refrigerate the sliced chicken for at least 30 minutes before assembling the wraps.
Assemble the Wraps: Lay 4 flatbreads on a flat surface. Top each one with 2 large leaves of green lettuce (8 leaves total), 3 tablespoons of shredded colby jack cheese (¾ cup total), and ¼ of the chicken slices. Placing down the lettuce first helps prevent the wraps from turning soggy.
Roll and Slice: Roll each wrap up tightly. For a tighter, more secure wrap, fold the left and right sides of the flatbread inward about an inch before rolling from the bottom, like a burrito. Then, slice in half.
Serve: If making the homemade avocado ranch dressing, blend ½ avocado, ¾ cup of mayonnaise, ¼ cup of cilantro leaves, 2 green onions, 1 clove of garlic, and 2 tablespoons of fresh lime juice in a high-powered blender or food processor until smooth. Serve your chicken cool wraps with the dressing for dipping, or with a store-bought version if you prefer.
How to Store
These grilled chicken cool wraps are best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy cold. If you’re meal prepping and worried about the flatbreads getting soggy, remember to lay the lettuce down first as a moisture barrier to keep that flatbread crisp!
You can also cook and store the grilled chicken in an airtight container for up to 3 days, then store the rest of the flatbread wrap components separately and assemble fresh. They come together super fast!
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