There is a tonne of chicken wrap sides out there, and I’ve been trying some really cool sides to make your chicken wraps more memorable. a good side for great chicken wrap should not only just taste great, but also be good for your body and give a variety of color on your plate.
So, I will share my chicken wrap sides that are not only fun, but also compliment your meal very well.
Lets get started.
The 16 Best Chicken Wrap Sides and Recipes
1. French Fries
And when it comes to the perfect comfort food, in my humble opinion, nothing beats golden-brown French fries. You just can’t beat crunching on them.
Personally, I love to add all sorts of ingredients to take French fries to a whole different level. I can’t get enough of sea salt and garlic powder, a hint of paprika and rosemary, parmesan cheese and a drop of truffle oil.
Ingredients
- 4 large russet potatoes
- 3-4 cups vegetable oil
- Salt (to taste)
- Optional: paprika, garlic powder, or other seasoning of choice
Instructions
1. Cut the potatoes: Wash and peel the potatoes. Slice them into similarly sized, thin pieces so they’ll cook evenly.
2. Soak potatoes in cold water for at least half an hour to get rid of excess starch and make your French fries extra crisp.
3. Warm the oil In a heavy-bottomed pot or deep fryer, warm the vegetable oil to 350°F (175°C).
4. Clean up the fries: Scoop the fries out of the water. Dry thoroughly in a strainer. Fry in batches until pale and limp, about 3-4 minutes. Drain on paper towels.
5. Final fry: Bring the oil temperature back up to 375°F (190°C). Rerefry the blanched potatoes in batches for 2-3 minutes or until golden and crispy. Remove and set on paper towels to drain excess oil.
6. Season and serve: Immediately season the hot fries with salt and any other seasoning you like. These fries will make a delicious side with the chicken wraps. Simple and tasty!
2. Sweet Potato Fries
Here the ingredients: sweet potatoes, olive oil,sea salt, smoked paprika, and optional (garlic powder or cayenne pepper for more heat).and I drizzle a little oil over those guys, sprinkle with a healthy pinch of sea salt and some smoked paprika.
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch (optional for extra crispiness)
Instructions
1. Heat the baking sheet in a preheated oven at 425°F (220°C) while lining a baking sheet with parchment paper.
2. Peel and cut the sweet potatoes into thin, even-sized fries.
3. Add the sweet potato fries to a large bowl and toss with the olive oil, paprika, garlic powder, salt, and black pepper. Add the cornstarch, if using, and toss to coat.
4. Spread the fries in an even layer on the baking sheet, making sure they do not overlap.
5. Bake for 20-30 minutes, flipping the fries halfway through, until they turn golden brown and crisp.
6. Serve immediately as a delicious side to chicken wraps.
3. Coleslaw
This is my own take on a coleslaw recipe. I like to mix shredded cabbage with shredded carrots for color, and wrap in cabbage bundles.
Then I add a little tang from apple cider vinegar. I like a smooth texture, so a little mayo with some salt and pepper seasoning works well.
A couple of chopped green onions and a pinch of celery seeds is an easy variation for something different. Not only is it easy to make, but it always adds a delicious experience to any gathering.
Ingredients
1 small head of green cabbage, finely shredded
1 small head of red cabbage, finely shredded
2 large carrots, peeled and grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt and pepper until smooth and well combined.
3. Pour the dressing over the shredded cabbage and carrot mixture.
4. Toss well to coat cabbage and carrots with dressing.
5. Chill the coleslaw at least 1 hour before serving to let flavors combine.
6. Mix the coleslaw well before serving, and season with more salt and pepper if you like. Wrap in cooked cabbage leaves for a unique look. (Optional)
4. Potato Salad
I would certainly use a good amount of fresh ingredients when making a potato salad. The basic component would be nicely diced boiled potatoes, of course.
I’d add a crispy bacon or fried eggs, and apple cider vinegar for the sweet tangy flavor. Red onions and celery, finely chopped, would be a very nice addition to the salad for some refreshing crunchy texture.
Ingredients
- 4 large potatoes
- 3 hard-boiled or fried eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped red onion
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh dill
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
1. Peel and chop the potato and then put those pieces in salted, boiling water. Boil for about 10-15 minutes, until softened. Drain the potatoes and let cool.
2. Chop the hard-boiled eggs into small pieces.
3. Drizzle the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper into a large bowl and whisk until smooth.
4. Pour the hot potatoes, chopped eggs, red onion and fresh dill into the bowl with the dressing. Season with more salt and pepper, toss and serve. It is a wonderful, filling, satisfying meal.
5. Keep the potato salad for one hour in the fridge, so the flavors blend, then serve cold with the wraps.
5. Garden Salad
My favorite is the most refreshing and light salad, full of colorful pieces of healthy ingredients, made of fresh lettuce, juicy tomatoes and crispy cucumbers. I also add some slices of bell peppers sometimes for some sweetness or some toasted nuts for some more satisfying crunch, and I finish it off with a little vinaigrette dressing.
I cannot resist this salad, it makes every meal feel fresh and energising.
Ingredients
- 4 cups mixed greens (e.g., lettuce, spinach, arugula)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup sliced radishes
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted almonds or sunflower seeds (optional)
- Salt and pepper to taste
- Your favorite salad dressing (e.g., balsamic vinaigrette)
- Sliced Chicken
Instructions
1. In a large bowl, toss the mixed greens with the cucumber, cherry tomatoes, red onion, shredded carrots, and radishes.
2. Add the crumbled feta cheese and toasted almonds or sunflower seeds if using.
3. Season the salad with salt and pepper to taste.
4. Drizzle your favorite salad dressing over the salad just before serving.
5. Toss everything together gently until all ingredients are evenly coated with the dressing.
6. Optional (add sliced chicken breast) Serve immediately as a fresh side dish to accompany chicken wraps.
6. Caesar Salad
I often look for a cool and refreshing salad when I want one.
This is because of its base of crisp Romaine lettuce, its sharp crunch, and its grated cheese of Parmesan. I think freshly grated cheese would make a huge difference from bought grated cheeses.
The tang of the dressing and the savoury depth of the Parmesan adds a satisfying dimension to the salad. To make the meal complete and substantial, I usually add grilled chicken or other protein like crispy bacon pieces.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large romaine lettuce heart, chopped
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 cup croutons
- 6 large flour tortillas
- 1 lemon, cut into wedges (optional for serving)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Brush the chicken breasts with olive oil on both sides and season them with salt and pepper. Cook in pre-heated oven for 20-25 minutes or until cooked through. Let them cool slightly. Slice into thin strips.
3. Place the chopped romaine, sliced chicken, Caesar dressing and grated Parmesan in a large mixing bowl and toss to combine.
4. Warm the flour tortillas in a microwave or on a skillet until pliable.
5. Lay each tortilla flat and place an equal amount of the salad mix in the middle. Sprinkle with croutons.
6. Fold in both sides of the tortilla, then roll it up tightly from the bottom to make a wrap. Serve immediately, if desired with lemon wedges on the side.
7. Fruit Salad
I love making a fruit salad. It’s so easy to put together and can be a really refreshing treat.
Whenever I make one, I like to use various fruit. One of my favorites is juicy berries.
I also like to add some ripe strawberries, and a few slices of sweet pineapple. I like to add green grapes and kiwi slices.
Ingredients
1 cup strawberries, hulled and quartered
1 cup blueberries
1 cup pineapple, chopped
1 cup green grapes, halved
1 cup mango, diced
1 kiwi, peeled and sliced
1 tablespoon fresh mint, chopped
2 tablespoons honey
1 tablespoon lime juice
Instructions
1. In a large mixing bowl, combine strawberries, blueberries, pineapple, grapes, mango, and kiwi.
2. In a small bowl, whisk together honey and lime juice until well combined.
3. Drizzle the honey-lime mixture over the fruit and toss gently to coat everything.
4. Sprinkle the chopped fresh mint over the fruit salad, then toss the salad gently to distribute the mint evenly.
5. Serve at once or refrigerate for up to 2 hours while the flavours meld.
8. Steamed Vegetables
If I prepare a healthy and colorful plate, I usually go to vegetables, like broccoli, bell peppers, carrots, cauliflower, zucchini, snap peas, green beans and brussels sprouts. I really like to prepare a selection of vegetables and watch them come to life in my plate.
Looking great and being healthy are not enemies — they are partner.
Ingredients
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup baby carrots
- 1 cup snap peas
- 1 red bell pepper, sliced
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil (optional)
- Lemon wedges for serving (optional)
Instructions
1. Put about 2 inches of water in a medium-large pot and bring to a boil.
2. While the water heats up, set up a steamer basket that fits inside the pot without touching the water.
3. Put the broccoli florets, cauliflower florets, baby carrots, snap peas and red bell pepper slices in the steamer basket.
4. Put the steamer basket in the pot, cover it with a lid and steam the vegetables for about 5-7 minutes or until they’re tender but crisp.
5. Take the vegetables from the heat, season with salt and pepper to taste, drizzle with olive oil (optional) and serve with slices of lemon on the side.
9. Roasted Vegetables
With a big selection of roasted vegetables, I’m of the mind that you should keep it simple and use good vegetables. My golden recipe always starts with one or two hearty vegetables.
Carrots, bell peppers and Broccoli are typically my go-to. My additions will always include red onions and sweet potatoes for a hint of natural sweetness, along with garlic cloves for an ample amount of aromatic punch.
Cherry tomatoes and zucchini for a hint of freshness. I’ll use olive oil and a sprinkle of sea salt and cracked black pepper.
You can’t go wrong with this combination.
Ingredients
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 1 cup chopped bell peppers (red, yellow, green, or a mix)
- 1 cup chopped red onion
- 1 cup chopped broccoli florets
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
1. Preheat your oven to 425°F (220°C).
2. Place all the chopped vegetables in a large mixing bowl.
3. Drizzle the vegetables with olive oil and add the minced garlic, dried thyme, dried rosemary, salt and pepper.
4. Toss the vegetables to evenly coat them with the oil and seasonings.
5. Spread the vegetables in a single layer on a baking sheet.
6. Place in the pre-heated oven and roast for 25-30 minutes, or until the vegetables are tender and caramelised, turning halfway through the roasting time.
10. Pasta Salad
I like making pasta salad too because there are so many different things you can add to it and not have to worry about cooking them. I like to add cherry tomatoes and cucumber because they add a little color and taste, and sometimes I add some feta cheese to make it a little more refreshing and add some protein.
Then I add a little chopped basil or parsley and it stays aromatic and light. For something to add more protein I either add grilled chicken or chickpeas.
Ingredients
- 2 cups rotini pasta (or pasta of your choice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup Italian dressing
- Salt and pepper to taste
Instructions
1. Put the pasta in a large pot of boiling, salted water and boil it according to the package instructions. Drain, then rinse with cold water to cool the pasta.
2. Put cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives and feta cheese into a large bowl.
3. Add the Italian dressing, toss everything together, and coat the pasta and vegetables.
4. Season with salt and pepper to taste.
5. Sprinkle the chopped fresh basil over the top and gently mix again.
6. Chill in the fridge for at least 30 minutes before serving to let the flavours come together.
11. Onion Rings
There’s something utterly satisfying about a crisp, golden onion ring. It’s enough for me to daydream about the crunch!
I make those onion rings with a mix of flour and corn starch for the crunchy part; buttermilk and paprika for flavor, sometimes a pinch of garlic powder as well.
Ingredients
- 2 large onions
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup breadcrumbs
- Seasoning of choice (e.g., paprika, garlic powder)
- Oil for frying
Instructions
1. Peel and slice the about five onions (depending on your taste) about 1/4 inch thick and separate the rings.
2. In a big bowl, mix the flour, baking powder and salt. In a different bowl, whisk together the milk and egg.
3. Dredge onion rings in the flour mixture, then in the milk and egg mixture and finally in breadcrumbs.
4. Heat oil in a deep fryer or large pot to 365°F (185°C).
5. Let the onion rings fry in the oil for 2-3 minutes per side until they are golden brown and then place on a paper towel to blot the oil away.
6. Serve hot with your favorite dipping sauce.
12. Mashed Potatoes
Nothing is quite as comforting as a bowl of fluffy mashed potatoes. I think they go with almost anything.
Butter, sour cream, a pinch of garlic — these are a few things I like to add to make them flavorful. Some of mine also have a nice splash of whole milk, or even a tad of cream cheese to make them extra decadent and creamy.
Ingredients
6 large russet potatoes, peeled and cut into chunks
1/2 cup whole milk
1/4 cup unsalted butter
1/4 cup sour cream
Salt, to taste
Freshly ground black pepper, to taste
Optional: chopped chives or parsley, for garnish
Instructions
1. Put potatoes into a large pan with water to cover, and a good pinch of salt.
2. Cover the water with a lid and bring to the boil over high heat, then lower the heat to medium and simmer until the potatoes are quite tender, about 15-20 minutes.
3. Drain the potatoes well and return them to the hot pot with a lid on. Let them sit a minute to steam dry and loose any excess moisture.
4. In a saucepan, simmer the milk and butter together in a saucepan over a low heat until the butter is melted and the milk is lukewarm.
5. Mash the potatoes with a potato masher or pass them through a ricer to accomplish an extra creamy finish. Add the warmed milk and butter mixture along with the sour cream, and continue to mash until the potatoes are smooth and creamy.
6. Season to taste with sea salt and freshly ground black pepper. Garnish with chopped chives or parsley, if liked.
13. Rice Pilaf
And I love recipes that combine simplicity with something special. Here’s one I’ve used for decades: Super Simple Tender Basmati Rice Recipe (You can try using brown rice if you want to make it really healthy, but this recipe works best with tender basmati rice)
Ingredients
- 1 cup basmati rice
- 2 cups chicken broth
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup sliced almonds (optional)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Heat the butter and olive oil in a large, deep skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Add the rice and stir-fry for 2-3 minutes, without stopping, until the rice is lightly browned.
4. Add the chicken broth, a pinch of salt, and stir everything together. Boil.
5. Bring to a boil, reduce the heat, cover, and simmer 15-20 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from the heat, fluff the rice with a fork, and stir in the sliced almonds and chopped parsley. Season to taste with salt and pepper and serve.
14. Macaroni and Cheese
Comfort food? To me, nothin’ beats gooey, creamy macaroni and cheese.
I like to make mine with sharp cheddar, though sometimes I add a little bit of Gruyère, which lends a nutty edge I just can’t resist. And black pepper for a little spice.
Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
1. Cook the macaroni until just al dente according to the package directions. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter, stirring in the flour, salt and pepper until smooth.
3. Thinly at first, and then a little faster, add the milk while constantly whisking, so that no lumps are formed. Cook until sauce is thick and boils. Serves 4
4. Reduce the heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
5. Mix in the cooked macaroni to the cheesy sauce while stirring to ensure that it is evenly coated.Serve hot as a side dish with a chicken wrap.
15. Baked Beans
There is something deeply comforting about making a dish of beans.
I use mustard to add tang, and rich molasses to round things out.
Ingredients
- 1 lb dried navy beans
- 1 large onion, diced
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp dry mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices bacon, chopped
- 4 cups water
- 1 cup chicken broth
Instructions
1. Before you start, be sure to soak the dried navy beans in cold water overnight and drain and rinse before use. Then, preheat the oven to 300˚F (150˚C).
2. Cook the chopped bacon in a large oven-safe pot over medium heat until crispy. Remove the bacon to a plate; leave the fat in the pot.
3. Add the diced onions to the pot and sauté until they become translucent.
4. Add the molasses, brown sugar, ketchup, Worcestershire sauce, dry mustard, salt, and black pepper, and mix well.
5. Drain the beans, add the water and chicken broth to the pot, bring to a boil, cover, then place the pot directly in the preheated oven.
6. Bake for 4-5 hours, stirring occasionally, until beans are tender and sauce is thick. Sprinkle with reserved bacon before serving.
16. Garlic Bread
When making garlic bread, I like to have a few ingredients on my side. First, I use freshly minced garlic for the pure punch factor – I love the intensified flavor.
Next, I use creamy softened butter and olive oil to make sure the texture is lush and smooth. Add a sprinkling of parsley, a pinch of sea salt and you’re guaranteed a crunch factor.
Ingredients
- 1 French baguette or Italian bread
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the bread into 1-inch thick slices without cutting all the way through.
3. Mash up the butter with the flat side of a knife with the minced garlic, chopped parsley and salt and pepper until you form a paste Be truly alone with your thoughts.
4. Smear the garlic butter over the slices and on top of the bread.
5. Wrap the bread in aluminum foil and place it on a baking sheet.
6. Bake for 15 minutes before unwrapping and baking for a further 5-7 minutes until the bread is crisp. You can top with the Parmesan for the final few minutes of baking if you like. Serve hot.
