Do you ever crave something fresh, easy, and colorful to take along on an adventure? That’s exactly what inspired these Chicken and Veggie Wraps. My husband and I recently took the motorcycle out for a ride to a park with an ice cave (how fun is that?), and I wanted a lunch that was simple to pack yet special enough for a little picnic. These wraps were just the thing.
They’re loaded with tender chicken, crunchy vegetables, and crisp frilly lettuce, all wrapped up with a creamy herb spread. Everything holds together so nicely that you can tuck them into a cooler bag and enjoy them later without any mess. And honestly, that first bite sitting at a picnic table after a long ride — RIDIC-ULICIOUS!
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Why You’ll Love These Wraps
- Fresh flavor in every bite – Chicken, crunchy cucumbers, and roasted red peppers pair perfectly with the creamy herb spread, making these wraps with chicken and veggies irresistible.
- Quick & easy – Ready in just 15 minutes.
- Great for travel – Roll them tight, wrap in parchment, and you’re picnic-ready.
- Versatile – Swap the chicken for turkey, shrimp, or even roasted veggies.
Tips for the Best Picnic Wraps
Because these wraps are made for travel, I like to spread the cream cheese mixture edge to edge. This acts like a little glue, holding everything together. Rolling them tightly also makes a big difference — nobody wants a floppy wrap!
If you’re planning a ride, hike, or even just a backyard picnic, pack them in parchment and add them to a cooler bag with an ice pack. These Chicken and Veggie delights taste as fresh on the blanket as they did in your kitchen.
Serving Ideas
For our picnic, I paired these wraps with a small cheese board, grapes, and a chilled bottle of wine tucked into my picnic carrier. But they also work perfectly with fresh fruit salad, a handful of chips, or even a crunchy veggie side.
Storage
These wraps keep beautifully in the fridge for up to 24 hours. If you’re making them ahead, wrap each one tightly in parchment, then foil, and store chilled until ready to eat. The Chicken and Veggie Wraps will remain crisp and delicious.
Chicken and Veggie Wraps Recipe
Ingredients
- 2 large tortillas (flour, spinach, whole wheat, or your favorite flavor)
- 4 oz cooked chicken breast, thinly sliced (grilled or rotisserie works great)
- 2 Tbsp cream cheese, softened
- 1 Tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp Italian herbs (or fresh chopped parsley/basil)
- 4–6 frilly lettuce leaves
- 1/2 cup thinly sliced cucumber
- 1/4 cup shredded carrots
- 4–6 slices roasted red or yellow pepper or leave them raw!
- Optional: shredded cheddar, provolone, or feta crumbles
- Salt & black pepper to taste
“If cucumbers, carrots, or roasted peppers aren’t your thing, just leave them out. You can also add tomatoes or fill these wraps with any ingredients you love most to make them your own.“
Instructions
- Make the spread: Mix cream cheese, mayonnaise, Dijon mustard, and Italian herbs until smooth.
- Assemble: Spread the herbed mixture over the tortilla. Layer with lettuce, chicken, cucumber, carrots, roasted red peppers, and cheese (if using). Sprinkle lightly with salt and pepper.
- Roll: Fold the sides in and roll tightly from the bottom up. Begin enjoying your Chicken and veggie feast.
- Wrap & slice: Secure in parchment paper, slice diagonally, and enjoy!
Substitutions & Add-Ins
- Protein: Swap chicken for turkey, grilled shrimp, or roasted veggies for a vegetarian version.
- Veggies: Add thin red onion, avocado slices, sprouts or microgreens, or marinated artichokes.
- Spread: Use hummus instead of the herbed cream cheese, or layer both for extra flavor.
- Dairy-Free: Choose a dairy-free cream cheese and skip the optional cheese.
- Gluten-Free: Use certified gluten-free tortillas.
- Flexible Fillings: Omit cucumbers, carrots, or roasted peppers if you’d like, and add tomatoes or any favorite ingredients to make these wraps your own.
Let’s Picnic Together!
I can’t tell you how much fun it was to enjoy these wraps on our picnic after the ride. There’s just something about good food, a little adventure, and sharing it with people you love that makes an ordinary lunch feel like a celebration.
So the next time you’re packing for a picnic, a day trip, or just a simple lunch, give these wraps a try. Enjoy the chicken and veggie combination; I promise they’ll be a hit!
Enjoy These Reader Favorites!
Easy Grilled Corn Salad Recipe
Roasted Cauliflower and Carrots
Frequently Asked Questions
Can I swap the veggies in these wraps?
Definitely! Use what you like—cucumbers, carrots, roasted peppers, or even sliced tomatoes work great.
Can these wraps be made ahead?
Yes, but for best texture, store the filling separately and assemble right before serving to avoid sogginess.
What’s the best wrap to use?
Flour tortillas are classic, but spinach or whole wheat wraps are tasty and add color.
Chicken and Veggie Wraps
Ingredients
Herbed Spread
- 2 Tbsp cream cheese softened
- 1 Tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp Italian seasoning or 1 Tbsp finely chopped fresh parsley/basil
- Pinch salt and black pepper
Wraps
- 2 large tortillas plain, spinach, whole wheat, or your favorite
- 4 oz chicken breast cooked & thinly sliced (grilled or rotisserie)
- 4 leaves frilly green leaf lettuce
- 1/2 cup cucumber thinly sliced
- 1/4 cup carrots shredded
- 4-6 slices roasted red pepper jarred or homemade
- Optional cheese: 1/3 cup shredded cheddar or 2 provolone slices or 1/4 cup feta crumbles
- Salt and black pepper to taste
Instructions
- In a small bowl, combine cream cheese, mayonnaise (or Greek yogurt), Dijon, Italian seasoning, and a pinch of salt and pepper until smooth.
- Lay one tortilla on a board. Spread half of the herbed mixture edge-to-edge.
- Add lettuce leaves down the center. Top with half the chicken, cucumber, carrots, and roasted red peppers. Add optional cheese if using. Lightly season.
- : Fold the sides in, then roll from the bottom upward into a snug log.
- Wrap in parchment, twist the ends, and tie with twine if you like. Slice on a bias for that pretty cross-section.
- Make the second wrap the same way. Keep chilled until you’re ready to picnic.
Notes
Pro Tips
- Spread edge-to-edge: Cover the tortilla fully with the herbed mixture so the wrap holds together.
- Roll tightly: Tuck in the sides first, then roll from the bottom for a snug wrap that travels well.
- Chill before slicing: Refrigerate the wrapped rolls for 15–20 minutes before cutting to get clean, sharp edges and a gorgeous cross-section. Perfect for photos or filming!
- Pack smart: Wrap in parchment, then foil, and store with an ice pack if traveling.