Rotisserie Chicken Wraps

Rotisserie Chicken Wraps
Rotisserie Chicken Wrap header

There are two main categories or styles of these Rotisserie Chicken Wraps. St Huberts & Swiss Chalet Style. While both of them use the same Rotisserie Seasoned Chicken. The ingredients are a bit different in their Sauce, while the Fillings are pretty much the same.

A Third category or style is the JAH Rotisserie Chicken Wraps. Which uses Rotisserie Seasoned White or Dark Chicken, a Deluxe Sauce, and your choice of fillings.

There are all kinds of sauces and ingredients that can go on Rotisserie Chicken Wraps. The main thing is that you start it all off with Rotisserie Seasoned Juicy Chicken.

St Huberts Chicken Wrap

The St Huberts Chicken wrap is loaded with Rotisserie Seasoned Grilled Chicken Breast, Bacon, Lettuce, and Swiss Cheese on a whole wheat tortilla. They serve the Rotisserie Grilled Wrap with their BBQ Sauce on the side.

For their Crispy version, they use Mayonnaise as the sauce. You can add to this a bit of Lemon Juice and Black Pepper for extra flavor, as in the Pepper Zing Mayo. You can use this for the Grilled Rotisserie Chicken Wrap too, instead of the BBQ Sauce.

St Huberts Rotisserie Chicken Wrap
St Huberts Rotisserie Chicken Wrap

Swiss Chalet Chicken Wrap

Swiss Chalet version uses Rotisserie Chicken Breast, Swiss Cheese, Crisp Bacon, Fresh Lettuce, Tomato, and Garlic Mesquite Mayo, wrapped in a flour tortilla with a pickle on the side. Served chilled.

The Sauce is easy enough. Mix Mayo & Aioli with a bit of Mesquite Liquid Smoke. In the Image Below, I used the below ingredients and amounts. Adjust the amounts to suit your taste. This is a very good sauce that pairs well.

  • 1/4 C Mayo
  • 1 tsp Aioli or more
  • Few dashes of Liquid Smoke Mesquite

If you don’t want to go through the hassle of making a batch of Aioli up. You can purchase Aioli or just use 1–2 Garlic Cloves with a pinch of salt and 1 tsp of Oil in a Mortar & Pestle. Grind away until a very small amount of Aioli is created. Add to the mayo and mix. Refrigerate for some time in order to allow the Aioli to blend in.

Swiss Chalet Rotisserie Chicken Wrap
Swiss Chalet Rotisserie Chicken Wrap

For their Crispy version, they use Swiss Chalet’s Buffalo Butter sauce, served in a freshly grilled tortilla filled with fresh tomato, crisp lettuce, cheddar cheese, and ranch dressing.

Rotisserie Seasoning

JAH Rotisserie Seasoning is a custom blend Rotisserie Seasoning that I use for any Rotisserie style chicken. I use it in the St Huberts & Swiss Chalet Chicken Platters and in the making of Deluxe Sauce. Which is really good for Burgers and right here for wraps.

Rotisserie Seasoning Products
Rotisserie Seasoning Products

Chicken

Both St Huberts & Swiss Chalet use Chicken Breast for their Crispy Chicken Wraps and their Rotisserie Grilled Chicken Wraps. Swiss Chalet also offers dark meat as an option for Rotisserie Grilled Chicken.

For Homemade Rotisserie Wraps, either Chicken Breast or Dark Meat can be used. Season the Chicken with Rotisserie Seasoning and cook. Slice into strips or strip the meat down for Rotisserie Chicken Wraps.

Use a Whole Chicken using the leftovers for the Wraps or Season Chicken Quarters with Rotisserie Seasoning and bake, then strip off the bone to make these wraps.

The beautiful thing about these wraps is that you can make a big batch. Then Portion and freeze the meat to use for these wraps anytime the desire hits. Using either Rotisserie Seasoned Chicken Breast or Dark Meat.

Chicken Marinade

While this step can be skipped, it does add more flavor throughout the chicken and JAH Rotisserie Seasoning can seal those juices in when cooking the chicken. Marinate the chicken in

Marinate before removing the chicken and seasoning with Rotisserie Seasoning.

Cooking the Chicken

It’s really up to you how you want your chicken done. The main thing is that it is rotisserie seasoned and cooked to its prime juiciness. With JAH Rotisserie Seasoning, it will assist in sealing in the natural juices and letting those juices settle while resting for optimal flavors.

Chicken Breast

Chicken Breast can either be pan-fried, cooked in the oven, grilled, air fried and even done on a panini grill. The important thing is to cook it just until done and let it rest to maintain the juiciness.

For the White meat, I prefer using the Panini Grill which cooks up the Rotisserie seasoned Chicken Breast in about 10 minutes, flipping over halfway through with the chicken breast is sliced in half. Times will differ depending on how thick the Breast is.

Once cooked and rested, chop the chicken breast in half lengthwise and then in half again to get 8 strips of chicken for 4 wraps, or slice each breast into thirds to get 6 larger strips of chicken for 3 wraps.

Dark Meat

Dark Meat or Chicken Quarters can be marinated or not and seasoned with Rotisserie Seasoning. Cook in the oven at 350 F – 375 F for 45 minutes, flipping it over halfway through and leaving it to rest 15 – 20 minutes before striping it off the bone. Including the skin or not is a matter of preference.

Oven Baked Rotisserie Chicken Legs
Oven Baked Rotisserie Chicken Legs

Crispy Chicken

For a Crispy Chicken Version, JFC Chicken Fingers can be made up and used to Fill the Tortillas with. These are no longer a Rotisserie Chicken Wrap and instead become a JFC SnackWrap.

For a JAH Crispy Chicken Rotisserie Wrap, use JFC Chicken Tenders with Rotisserie Seasoned Mayo to make the Deluxe Sauce.

JFC Chicken Fingers
JFC Chicken Fingers

Fillings for Rotisserie Chicken Wraps

The common ones are Lettuce, Bacon, and Swiss Cheese. The cheese can be swapped out with any kind of cheese you prefer.

Add whatever you like, such as Tomatoes, Cucumbers, Red Onions, Jalapeños, or Banana Peppers.

Tortillas

Use 10 inch or larger tortillas or homemade tortillas, these are the ideal size for wraps. Heat a large skillet up over medium-high heat and brown the tortillas up before assembly.

You can also wrap these up much like a burrito and either pan fry or place them in a panini grill to heat through before serving.

Serving Rotisserie Chicken Wraps

No matter how you like your Rotisserie Chicken Wraps. With White or Dark meat, Fillings, and Sauces. Grilled, Air Fried, or Baked. Rolled up and served cold or Placed in the Panini Grill to warm through. The Rotisserie Seasoned Chicken offers up very nice and pleasant flavors. Serve them with Fries (Store-bought or Homemade Fries). Add some Rotisserie Seasoning to the Fries too, with Deluxe Sauce for Dipping.

Baked Potato Fries
Baked Potato Fries

Rotisserie Chicken Wraps

There are all kinds of wraps & sauces that can be made. I will add more as I come across them, so be sure to stop by for any updates.

Deluxe Rotisserie Chicken Wrap

Marinated in Poultry Brine, Rotisserie Seasoned Grilled Chicken Breast, Lettuce, Bacon, Swiss Cheese, with the below Deluxe Sauce.

Deluxe Rotisserie Chicken Wrap
Deluxe Rotisserie Chicken Wrap

Mild Rotisserie Chicken Wrap

Marinated in Poultry Brine, Oven-baked Rotisserie Seasoned Dark Meat, Lettuce, Bacon, Swiss Cheese, Tomato, Cucumber, with Mild Mayo Sauce.

Add a bit more hot sauce to the Mild Mayo to up the heat.

Serve the leftover Mild Mayo Sauce with the Fries for dipping.

Rotisserie Dark Chicken Wrap with Mild Mayo
Rotisserie Dark Chicken Wrap with Mild Mayo

Smokey Deluxe Rotisserie Chicken Wrap

Chicken Legs seasoned with Rotisserie Seasoning and oven-baked. Stripped off the bone and stuffed into Tortilla with Sliced Tomatoes, Cucumbers, Lettuce, Marble Cheese, and Deluxe Sauce with a few dashes of Liquid Smoke.

  • Mayo 1/2 C
  • Rotisserie Seasoning 1/2 tsp
  • White Vinegar or Lemon Juice 1/2 tsp
  • Few dashes of Liquid Smoke
Smokey Deluxe Rotisserie Chicken Wrap
Smokey Deluxe Rotisserie Chicken Wrap
Rotisserie Chicken Wrap Pin

Rotisserie Chicken Wraps

Rotisserie Seasoned White or Dark Meat Stacked into a Tortilla with Deluxe Sauce. Stuffed with Lettuce, Bacon, Tomatoes, Swiss Cheese. Rolled up and served Cold, or Grilled in the Panini Grill until heated through.
Prep Time5 minutes
Cook Time10 minutes
Servings: 4 Wraps

Equipment

  • 1 Panini Grill

Ingredients

  • 1 Large Chicken Breast - Sliced in Half to create 2 thinner fillets
  • 4 10 " Tortilla Wraps - or larger
  • As Needed Rotisserie Seasoning - For Seasoning the Chicken
  • 1-2 C JAH Poultry Brine - Optional – See Notes
  • 1/4 C Lettuce - For each Wrap
  • 1 Slice Tomato - Cut in half for each Wrap
  • 1 Strip Bacon - For each Wrap
  • 1 Slice Swiss Cheese - Sliced in half for each Wrap

Deluxe Sauce

Instructions

  • Slice the chicken breast in half horizontally. Optionally Marinade the Chicken. Season with Rotisserie Seasoning and Grill in a Panini Press until done, about 10 minutes depending on thickness. Let rest for 5 minutes and then slice into strips.
  • While the Chicken is cooking, fry up some bacon in a skillet over medium heat and make up the Sauce & prep the vegetables.
  • While the chicken is resting, Heat the Tortillas up in a pan over medium-high heat for light browning on each side.
  • Sauce & Fill with your fillings and top with Rotisserie Chicken to serve. Optionally wrap them up and Grill or Pan Fry until crispy.

Notes

Dark Chicken Meat

Dark Chicken may be used. Season Chicken Quarters with Rotisserie Seasoning and Cook in the oven at 350 F – 375 F for 45 minutes, flipping over halfway through. Let rest 15 – 20 minutes. Strip off the bone and stuff the tortillas.
 

Marinade

Optionally marinate the chicken in JAH Poultry Brine, or use JAH Fried Chicken Marinade that is listed in the Poultry Brine notes section. McDonald’s Grilled Chicken Marinade can be used too.
Course: Lunch, Main Course
Cuisine: Canadian
Keywords: Rotisserie Chicken Wrap, Rotisserie Chicken Wrap Dark Meat, Rotisserie Chicken Wrap White Meat, Rotisserie Wrap, St Huberts Chicken Wrap, Swiss Chalet Chicken Wrap
Author: JAH
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