BBQ Chicken Salad Wrap

The smoky scent of BBQ chicken mingling with crisp lettuce is something that always takes me back to summer picnics, but I started making these wraps on a random Tuesday when I had leftover rotisserie chicken and no energy for anything complicated. I tossed it with BBQ sauce, chopped up whatever vegetables were in the crisper, and rolled it all into a tortilla. That first bite was revelatory, tangy, crunchy, and filling in the best way. Now it's my go-to when I want something that feels indulgent but comes together in under half an hour.

I made these wraps for a small family gathering last spring, and my cousin, who usually turns her nose up at anything involving mayonnaise, ate two. She kept asking what was in the dressing, surprised that the lime juice and smoked paprika added such brightness. I realized then that this recipe works because it doesn't try too hard. It's just good ingredients wrapped up in a tortilla, but somehow it feels special every time.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is my secret shortcut here, it's already seasoned and saves you from firing up the stove, but any leftover chicken or even grilled chicken works beautifully.
• BBQ sauce: This is where you get to pick your favorite flavor, whether it's smoky, sweet, or tangy, it defines the whole wrap, so choose one you'd happily eat straight from the bottle.
• Romaine lettuce, chopped: Romaine adds that satisfying crunch without wilting too quickly, and it holds up better in a wrap than delicate greens like spinach or arugula.
• Cherry tomatoes, halved: These little bursts of sweetness and acidity balance the richness of the mayo and BBQ sauce, and they don't make the wrap soggy like larger tomatoes can.
• Cucumber, diced: Cool and refreshing, cucumber brings a spa-like freshness that cuts through the smoky, tangy layers and adds texture without overpowering anything.
• Red onion, thinly sliced: A little bit of sharp bite goes a long way, and slicing it thin ensures it doesn't dominate but still gives that peppery zing.
• Sweet corn: Whether you use canned, frozen, or fresh off the cob, corn adds a subtle sweetness and a pop of color that makes the filling feel complete.
• Light mayonnaise: This keeps the dressing creamy without being too heavy, and it plays nicely with the Greek yogurt for a lighter, tangier result.
• Plain Greek yogurt: It adds protein and a slight tang that brightens the whole salad, plus it helps the dressing cling to every ingredient without feeling too rich.
• Fresh lime juice: This is the secret ingredient that wakes everything up, a squeeze of lime adds brightness and keeps the flavors from feeling flat or one-note.
• Smoked paprika: Just a pinch deepens the smoky BBQ vibe and gives the dressing a subtle warmth that ties everything together.
• Spinach tortillas: They're soft, pliable, and add a hint of earthy flavor, plus they look gorgeous when you slice the wrap in half and see that green spiral.

Instructions

Coat the chicken:

Toss the shredded chicken with BBQ sauce in a large bowl until every piece is glossy and coated. The chicken should look like it just came off the grill, even if it didn't.

Whisk the dressing:

In a small bowl, combine the mayo, Greek yogurt, lime juice, smoked paprika, salt, and pepper. Whisk until smooth and creamy, the lime juice will lighten the color and make it almost fluffy.

Combine the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently until every ingredient is lightly coated but not drowning.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. This makes them pliable and prevents cracking when you roll.

Assemble the wraps:

Lay a tortilla flat and spoon a generous amount of chicken salad down the center, leaving space at the edges. Fold in the sides first, then roll up tightly from the bottom, tucking as you go to keep everything snug inside.

Slice and serve:

Cut each wrap in half on the diagonal and, if they're feeling unruly, secure with a toothpick. Serve immediately while the tortilla is soft and the veggies are still crisp.

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One afternoon, I packed these wraps for a picnic at the park with friends, and we sat on a blanket under the trees, laughing and eating while the sun filtered through the leaves. Someone said it tasted like summer in a tortilla, and I couldn't have described it better. It's funny how a simple lunch can turn into a memory you hold onto, but that's what happens when food tastes this good and the company is even better.

Making It Your Own

This recipe is endlessly flexible, and I've experimented with it more times than I can count. Sometimes I swap the romaine for shredded cabbage when I want extra crunch, or I add diced avocado for creaminess and healthy fats. If you're feeding someone who doesn't eat chicken, grilled tofu or even canned chickpeas tossed in BBQ sauce work surprisingly well. The key is keeping the ratio of protein to veggies balanced so every bite has a little bit of everything.

Storage and Prep Ahead

The chicken salad mixture keeps beautifully in the fridge for up to two days, which makes this a fantastic meal prep option. I like to store the salad and tortillas separately, then assemble the wraps fresh when I'm ready to eat so the tortilla doesn't get soggy. If you do need to pack them ahead, wrap each one tightly in parchment paper or foil and store them seam-side down. They'll hold for a few hours in a lunchbox or cooler, just know the lettuce might soften a bit.

Serving Suggestions

These wraps are perfect on their own, but I often serve them with a handful of kettle-cooked chips or a simple side of fresh fruit like watermelon or grapes. If I'm feeling fancy, I'll add a small cup of extra BBQ sauce or ranch for dipping. They pair beautifully with iced tea, lemonade, or a crisp white wine like Sauvignon Blanc if you're turning lunch into a little celebration.

• Add sliced radishes or shredded carrots for extra crunch and color.
• Try different tortillas like whole wheat, sun-dried tomato, or even a low-carb wrap if you prefer.
• Leftover wrap filling makes a fantastic topping for baked potatoes or a bed of greens.

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There's something deeply satisfying about a meal that comes together quickly but tastes like you put in real effort, and this wrap delivers every single time. Make it once, and I promise it'll become part of your regular rotation.

Recipe FAQs

→ Can I prepare the chicken salad ahead of time?

Yes, you can mix the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble the wraps just before serving to keep the tortillas fresh and prevent them from becoming soggy.

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

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

→ Can I make this vegetarian?

Absolutely. Substitute the shredded chicken with grilled tofu, seasoned chickpeas, or tempeh coated in the BBQ sauce. The rest of the ingredients remain the same, and you'll maintain similar protein content.

→ How do I prevent the wraps from falling apart?

Roll them tightly after folding in the sides, and don't overfill each tortilla. Securing with toothpicks after slicing helps keep them together. Let the dressing coat all ingredients evenly so nothing shifts during assembly.

→ What can I serve alongside these wraps?

Pair with a crisp Sauvignon Blanc, iced tea, or lemonade. Side options include coleslaw, grilled vegetables, sweet potato fries, or a light green salad for a more substantial meal.

→ Are these wraps gluten-free?

The spinach tortillas typically contain wheat, making them not gluten-free. However, you can use gluten-free tortillas as a substitute. Always check BBQ sauce labels, as some contain gluten or soy.