BBQ Chicken Salad Wrap

I was standing in my kitchen on a Tuesday afternoon, staring at leftover rotisserie chicken and half a bottle of BBQ sauce, when inspiration struck. I'd been craving something fresh but filling, something that didn't require turning on the oven in the middle of summer. That's when I remembered the wrap shop near my old apartment that used to make these incredible BBQ chicken wraps with a tangy, creamy dressing. I grabbed a tortilla, started pulling ingredients from the fridge, and within twenty minutes I had something even better than what I remembered.

The first time I made these for friends, I watched them unwrap the foil and take that first cautious bite, then immediately reach for a second wrap before they'd even finished the first. One friend asked if I'd ordered them from somewhere because they tasted too good to be homemade. That's the beauty of this recipe: it tastes like something you'd pay twelve dollars for at a cafe, but it costs a fraction of that and you can make it in your pajamas if you want.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here because it's already seasoned and moist, but leftover grilled chicken works beautifully too.
• BBQ sauce: I've tried fancy craft versions and basic grocery store brands, and honestly, use whatever you love because it's going to shine through in every bite.
• Romaine lettuce: The crunch factor is critical, so don't skip this or substitute with something wilty like spring mix.
• Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the wrap soggy.
• Cucumber: Adds a refreshing coolness that cuts through the richness of the BBQ and mayo.
• Red onion: Slice it as thin as you possibly can so it adds sharpness without overwhelming the other flavors.
• Sweet corn: This was a last minute addition one day when I had leftover corn, and now I can't imagine the wrap without that little pop of sweetness.
• Light mayonnaise: It creates the creamy base for the dressing, and using light mayo keeps things from feeling too heavy.
• Greek yogurt: Just a tablespoon adds tang and a slight protein boost while thinning out the mayo to the perfect consistency.
• Fresh lime juice: The acidity brightens everything and keeps the flavors from getting flat or one note.
• Smoked paprika: A little smokiness in the dressing echoes the BBQ sauce and ties the whole thing together.
• Spinach tortillas: They're sturdier than regular flour tortillas and they don't fall apart when you're rolling, plus they look pretty when you slice them in half.

Instructions

Coat the chicken:

Toss your shredded chicken with the BBQ sauce in a large bowl, making sure every strand gets coated. The sauce should cling to the chicken without pooling at the bottom.

Mix the dressing:

Whisk together the mayo, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until it's smooth and creamy. Taste it and adjust the lime or paprika if you want more brightness or smoke.

Combine everything:

Add the lettuce, tomatoes, cucumber, red onion, and corn right into the bowl with the chicken, then pour the dressing over the top. Toss gently so the vegetables stay crisp and everything gets evenly dressed.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 15 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. They should be pliable and warm, not crispy.

Assemble the wraps:

Lay a tortilla flat and spoon a generous portion of the chicken salad down the center, leaving about an inch on each side. Fold in the sides first, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on a diagonal and secure with a toothpick if they're feeling loose. Serve them right away while the tortilla is still warm and the vegetables are cold and crunchy.

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There's something about slicing into a wrap and seeing all those colorful layers that makes lunch feel like an event instead of just fuel. I started packing these for work, and my coworkers would hover around my desk asking what smelled so good. One colleague admitted she'd been eating sad desk salads for months and started making her own version the very next week. Food has this way of spreading joy when you least expect it.

Making It Your Own

I've played around with this recipe more times than I can count, swapping out vegetables based on what's in the crisper drawer or what's on sale. Shredded carrots add sweetness and crunch, thinly sliced radishes bring a peppery bite, and diced avocado makes it feel more indulgent. If you're not a fan of spinach tortillas, regular whole wheat or even flavored wraps like sun dried tomato work just as well. The core formula stays the same: smoky BBQ chicken, crunchy vegetables, tangy creamy dressing.

Storing and Meal Prep

These wraps are fantastic for meal prep if you follow one simple rule: keep everything separate until you're ready to eat. I store the chicken salad in an airtight container in the fridge and it stays fresh for up to three days. When I'm ready to eat, I just warm a tortilla, assemble the wrap, and I'm out the door in two minutes. If you absolutely must assemble them ahead, wrap them tightly in foil and eat them within a few hours before the tortilla starts absorbing moisture.

Serving Suggestions

I love serving these with a handful of baked sweet potato fries or a simple side of kettle chips for crunch. A cold glass of iced tea with lemon or a crisp Sauvignon Blanc pairs beautifully if you're turning it into a casual dinner. Sometimes I'll set out extra lime wedges and hot sauce so people can customize their wraps at the table.

• Add sliced jalapeños if you want a kick of heat that plays nicely with the sweetness of the BBQ sauce.
• Sprinkle crumbled feta or shredded cheddar inside the wrap for extra richness and a salty contrast.
• Serve with a side of coleslaw or pickles to keep the meal feeling fresh and balanced.

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This wrap has become one of those recipes I reach for without thinking, the kind that feels effortless but always delivers. I hope it becomes a regular in your kitchen too, because everyone deserves a lunch that tastes this good without the fuss.

Recipe FAQs

→ Can I prepare the chicken salad mixture ahead of time?

Yes, you can make the chicken salad up to 24 hours in advance and refrigerate it. Add the dressing just before wrapping to prevent the vegetables from becoming soggy.

→ What's the best way to warm the tortillas?

Warm spinach tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them pliable and easier to roll without tearing.

→ Can I make this vegetarian or vegan?

Absolutely. Replace the chicken with grilled tofu, chickpeas, or crispy tempeh tossed in BBQ sauce. For vegan, use vegan mayo and dairy-free yogurt in the dressing.

→ How can I add more crunch to the wrap?

Try adding sliced radishes, shredded carrots, bell peppers, or jicama. You can also mix crispy bacon bits or toasted seeds like sunflower or pumpkin seeds for extra texture.

→ Is this suitable for meal prep?

The components can be prepped in advance, but assemble wraps fresh just before serving. Store shredded chicken, dressing, and vegetables separately in airtight containers for up to 3 days.

→ What beverages pair well with this wrap?

Light and crisp options work best—try Sauvignon Blanc, Pinot Grigio, or non-alcoholic choices like iced tea, lemonade, or sparkling water with lime.