BBQ Chicken Wrap
This BBQ Chicken Wrap is a quick, flavor-packed meal that combines smoky-sweet BBQ sauce, tender shredded chicken, crispy fresh vegetables, and melty cheddar cheese all rolled up in a warm flour tortilla. Ready in just 25 minutes, it's endlessly customizable, perfect for meal prep, and a guaranteed crowd-pleaser for lunch or dinner.
Equipment
- Large mixing bowl
- Cast iron skillet or frying pan Cast iron recommended for best crispiness
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula
- Aluminum foil For keeping warmed tortillas soft
Ingredients
- 2 cups cooked chicken breast shredded or diced; rotisserie chicken works great
- 1/2 cup BBQ sauce plus extra for drizzling
- 4 large flour tortillas 10-inch burrito-size recommended
- 1 cup shredded cheddar cheese freshly shredded melts better than pre-shredded
- 1 cup shredded lettuce
- 1 medium tomato diced
- 1/2 red onion thinly sliced
- 1/2 cup corn kernels fresh, canned, or frozen (thawed and patted dry)
- 1/4 cup ranch dressing or sour cream
- 2 tablespoons olive oil for toasting the wraps
- salt and pepper to taste
Optional Toppings
- fresh cilantro optional
- jalapeños optional, sliced
- avocado optional, sliced
Instructions
- Add the cooked, shredded chicken to a large mixing bowl, pour the BBQ sauce over it, and toss until every piece is well coated. Season with salt and pepper to taste and set aside.
- Shred the lettuce, dice the tomato, thinly slice the red onion, and thaw and pat dry the corn if using frozen. Arrange all vegetables in separate bowls for easy assembly.
- Heat a dry skillet over medium heat and warm each tortilla for 15–20 seconds per side until pliable with light golden spots. Wrap in aluminum foil to keep warm and soft.
- Lay a tortilla flat, spread 1 tablespoon of ranch dressing in the center, then layer with ½ cup BBQ chicken, ¼ cup cheese, lettuce, tomato, onion, corn, and any optional toppings. Drizzle with extra BBQ sauce if desired.
- Fold the bottom edge up over the filling, tuck in both sides, and tightly roll from bottom to top. Place seam-side down to hold its shape and repeat with remaining wraps.
- Heat ½ tablespoon of olive oil in a skillet over medium heat and cook each wrap seam-side down for 2–3 minutes per side until golden and crispy with the cheese melted inside.
- Let wraps rest for 1 minute, then cut diagonally and serve immediately with extra BBQ sauce and ranch dressing on the side.
Notes
- Use rotisserie chicken to save time — one bird yields 3–4 cups of shredded meat, enough for 6–8 wraps.
- Always warm tortillas before rolling to prevent tearing and make them more pliable.
- Don't overfill — keep filling to about ½ cup per wrap so they roll and seal properly.
- Pat all vegetables dry before assembling to prevent soggy wraps.
- Use freshly shredded cheese instead of pre-shredded for better melt and flavor.
- Mix a little mayo into your BBQ sauce for extra creaminess in the filling.
- Store filling and tortillas separately; assemble fresh for best results. Filling keeps up to 4 days refrigerated.
- Reheat assembled wraps in the oven at 350°F (175°C) for 10–15 minutes, or in an air fryer at 350°F for 5–7 minutes for crispy results.
- For a vegetarian version, substitute chicken with BBQ-tossed chickpeas, black beans, or grilled portobello mushrooms.
- Try honey BBQ, spicy chipotle, or buffalo-BBQ sauce blends for flavor variations.
Nutrition
Serving: 1WrapCalories: 485kcalCarbohydrates: 45gProtein: 32gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 920mgPotassium: 480mgFiber: 3gSugar: 12gVitamin A: 12IUVitamin C: 15mgCalcium: 20mgIron: 15mg
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