A Chick-fil-A Cool Wrap made at home is sliced grilled chicken breast, crisp green leaf lettuce and shredded cheese rolled tightly in a soft whole wheat tortilla and served with avocado lime ranch for dipping. It is light, fresh and easy to eat with one hand. This copycat makes four wraps in about 25 minutes, and it packs well for lunch. It is a home recipe in the style of the menu item, not the restaurant’s own.
How to make a Chick-fil-A Cool Wrap: Slice 1 pound of chicken breasts into 4 cutlets, pat dry and toss with olive oil, salt and pepper. Grill for 2 to 3 minutes per side, until the chicken reaches 165°F. Rest 10 minutes and slice. Warm 4 whole wheat tortillas for 10 to 15 seconds, fill each with lettuce, cheese and chicken, roll like a burrito, cut in half and serve with avocado lime ranch.
Why You’ll Love It
- Fresh and light. Grilled chicken, lettuce and cheese.
- Quick. Thin cutlets grill in minutes.
- Short ingredient list. Five main ingredients and a dressing.
- Good for lunch boxes. It holds together and travels well.
- Easy to change. Swap the dressing or add vegetables.
Ingredient Notes
Chicken breasts. One pound of boneless breasts, which is about 2 large ones, sliced in half to make 4 cutlets.
Olive oil. Two teaspoons, to coat the chicken.
Salt and black pepper. To taste.
Green leaf lettuce. Four leaves.
Whole wheat tortillas. Four large ones. The restaurant uses a flaxseed flour flatbread, so a flax flatbread is the closest match if you can find it.
Cheese. One cup of thick-shredded Monterey Jack and cheddar.
Avocado lime ranch dressing. For serving on the side.
Ingredients
- 1 pound boneless chicken breasts (about 2 large)
- 2 teaspoons olive oil
- Salt, to taste
- Black pepper, to taste
- 4 green leaf lettuce leaves
- 4 whole wheat tortillas
- 1 cup thick-shredded Monterey Jack and cheddar cheese
- Avocado lime ranch dressing, for serving
How to Make a Chick-fil-A Grilled Chicken Cool Wrap
1. Heat the grill. Preheat the grill to medium-high heat and grease the grates.
2. Prepare the chicken. Slice the chicken breasts in half to make 4 cutlets. Pat dry, then toss with the olive oil, salt and pepper.
3. Grill to a safe temperature. Grill the cutlets for 2 to 3 minutes per side, continuing as needed until a food thermometer reads 165°F in the chicken.
4. Rest and slice. Transfer the chicken to a cutting board. Rest for 10 minutes, then slice.
5. Warm the tortillas. Microwave the tortillas for 10 to 15 seconds to make them pliable.
6. Fill and roll. Place lettuce, cheese and sliced chicken on each tortilla, dividing the fillings evenly. Roll each tortilla like a burrito.
7. Serve. Cut the wraps in half and serve with avocado lime ranch dressing on the side.
How to Serve It Cold and Still Cook the Chicken Safely
The name says cool, and the wrap is meant to be eaten cool or cold. That does not change how the chicken is cooked. The chicken is grilled all the way to 165°F first. It is chilled afterward.
| Step | What to do | Why |
|---|---|---|
| Cook | Grill the cutlets to 165°F, measured with a thermometer | That is the safe temperature for chicken. Do not take it off earlier and count on carryover heat |
| Rest | 10 minutes on the board | The juices settle and the chicken slices cleanly |
| Chill, if you like | Refrigerate the sliced chicken for 30 minutes before assembling | The wrap is properly cold, and the lettuce stays crisp |
| Assemble | Fill, roll and cut | Cool chicken does not wilt the lettuce or melt the cheese |
The 30-minute chill is optional and is extra time on top of the 25 minutes. If you skip it, the wrap will be slightly warm in the middle from the freshly grilled chicken, which is fine too.
How to roll it so it holds
Warm the tortilla first. A cold tortilla cracks when it is folded. Lay the lettuce leaf down, then the cheese, then the chicken, all in a line across the lower third. Fold the two sides in, then roll up from the bottom, keeping it tight. Set it seam-side down for a minute before you cut it in half.
Tips for Success
Why cut the breasts into cutlets?
Thin pieces cook fast and evenly, and they slice into neat strips that fit the wrap.
How do I know the chicken is done?
Go by the thermometer, not the clock. Thick cutlets need longer than 2 to 3 minutes a side.
Can I cook the chicken indoors?
Yes. A grill pan or a hot skillet works. Cook to the same temperature.
Which dressing should I use?
Avocado lime ranch is the classic pairing. Serve it on the side for dipping, so the wrap does not turn soggy.
What bread is closest to the original?
A flaxseed flour flatbread. Whole wheat tortillas are an easy stand-in.
Storage
Keep wraps and cooked chicken cold, at 40°F or below. Do not leave them out for more than 2 hours, or more than 1 hour when it is hotter than 90°F. Wrapped tightly in the refrigerator, they keep for 3 to 4 days, though the lettuce is crispest on the first day. For lunches, pack the dressing in its own small container. Lettuce does not freeze well, so do not freeze assembled wraps.
What to Serve With It
Fruit, chips or a cup of soup round out the plate. For another homemade take on a fast-food favorite, try the homemade Crunch Wrap Supreme. For more chicken, there is the Tex-Mex chopped chicken salad, the crockpot creamy chicken nachos and the bacon brown sugar chicken tenders. And for restaurant-style dinners at home, make the KFC original secret chicken recipe or the copycat Longhorn Parmesan crusted chicken.
Frequently Asked Questions
How do I serve the homemade wrap cold while cooking the chicken safely?
Grill the chicken to 165°F, slice it, then refrigerate it for 30 minutes before you assemble the wraps.
What bread, lettuce and cheese make it resemble the menu wrap?
A flaxseed flour flatbread, green leaf lettuce and a blend of Monterey Jack and cheddar.
Can you get a Cool Wrap at Chick-fil-A during breakfast?
I cannot confirm the restaurant’s hours for it. Check with your local restaurant.
Does Chick-fil-A have a veggie Cool Wrap?
I do not have a reliable answer on the current menu. At home, you can leave out the chicken and add more vegetables.
Final Notes
I grill the chicken the night before and keep it sliced in the fridge, so the wraps take two minutes to roll at lunchtime. If you make it, leave a comment to tell me how it turned out or ask a question.
Chick-fil-A Grilled Chicken Cool Wrap
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Ingredients
- 1 pound boneless chicken breasts about 2 large breasts; slice in half to make 4 cutlets
- 2 teaspoons olive oil
- salt to taste
- black pepper to taste
- 4 green leaf lettuce leaves
- 4 whole wheat tortillas
- 1 cup Monterey Jack and cheddar cheese thick-shredded
- avocado lime ranch dressing for serving
Instructions
- Preheat the grill to medium-high heat and grease the grates.
- Slice the chicken breasts in half to make 4 cutlets. Pat dry, then toss with the olive oil, salt and pepper.
- Grill the cutlets for 2 to 3 minutes per side, continuing as needed until a food thermometer reads 165°F in the chicken.
- Transfer the chicken to a cutting board. Rest for 10 minutes, then slice.
- Microwave the tortillas for 10 to 15 seconds to make them pliable.
- Place lettuce, cheese and sliced chicken on each tortilla, dividing the fillings evenly. Roll each tortilla like a burrito.
- Cut the wraps in half and serve with avocado lime ranch dressing on the side.
Notes
Nutrition
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