Coconut-Lime Grilled Chicken Wrap with Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Juicy grilled chicken marinated in coconut and lime, wrapped with fresh veggies and a zesty pineapple salsa for a tropical-inspired lunch. This Latin American-inspired sandwich and wrap recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, unsweetened coconut milk, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) boneless skinless chicken breasts
• 1/2 cup unsweetened coconut milk
• 1 tsp lime zest
• 2 tbsp lime juice
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 large (10-inch) flour tortillas
• 1 cup mixed greens
• 1/2, sliced ripe avocado
• 1/2 cup, finely diced pineapple
• 1/4 cup, finely diced red bell pepper
• 2 tbsp, finely diced red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tsp honey
• 1 tbsp (for salsa) lime juice

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup unsweetened coconut milk, 1 tsp lime zest, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 2 boneless skinless chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, brush with 1 tbsp olive oil, and grill for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes before slicing into strips.
3. Step 3: In a small bowl, combine 1/2 cup finely diced pineapple, 1/4 cup finely diced red bell pepper, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, 1 small minced seeded jalapeño, 1 tsp honey, and 1 tbsp lime juice. Mix well to create a fresh pineapple salsa.
4. Step 4: Warm 2 large flour tortillas briefly on the grill or stovetop. Layer each with 1/2 cup mixed greens, sliced avocado from 1/2 fruit, grilled chicken strips, and a generous spoonful of pineapple salsa.
5. Step 5: Roll up the tortillas tightly, slice in half if desired, and serve immediately for a flavorful tropical wrap.