BBQ Chicken Salad Wrap (Printer Friendly)

Smoky BBQ chicken, fresh vegetables, and creamy dressing wrapped in spinach tortillas for a satisfying meal.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup barbecue sauce

→ Vegetables and Greens

03 - 1 cup romaine lettuce, chopped
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup cucumber, diced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup sweet corn

→ Dressing and Additions

08 - 1/4 cup light mayonnaise
09 - 1 tablespoon plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Wraps

13 - 4 large spinach tortillas, 10-inch

# Directions:

01 - In a large mixing bowl, combine shredded chicken breast and barbecue sauce. Mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and combined.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and corn to the chicken mixture. Pour prepared dressing over ingredients and toss until evenly coated.
04 - Warm spinach tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave for 20 seconds until pliable.
05 - Lay out each tortilla and divide chicken salad mixture evenly among them, placing filling in the center of each tortilla.
06 - Fold in the sides of each tortilla and roll tightly to form wraps. Secure with toothpicks if needed.
07 - Slice each wrap in half and serve immediately.

# Pro Advice:

01 -
  • It tastes like a backyard cookout but requires zero actual grilling or fuss.
  • You can prep the chicken salad ahead and assemble wraps in minutes when hunger strikes.
  • The creamy, tangy dressing balanced with smoky BBQ sauce hits every flavor note perfectly.
  • It's endlessly adaptable, swap the veggies, the wrap, or even the protein without losing the magic.
02 -
  • Don't overdress the salad, too much dressing makes the tortilla soggy and the wrap impossible to eat without everything sliding out.
  • Warm the tortillas before rolling, cold tortillas crack and tear, and nobody wants a wrap that falls apart halfway through lunch.
  • Slice the red onion as thin as possible, thick slices can be overpowering and ruin the balance of flavors.
03 -
  • Use rotisserie chicken to cut your prep time in half and add extra flavor without any extra effort.
  • Taste the BBQ sauce before adding it, some brands are sweeter or spicier than others, and you might want to adjust the amount accordingly.
  • Roll the wraps tightly and rest them seam-side down for a minute before slicing, this helps them hold their shape and prevents everything from spilling out.
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