BBQ Chicken Salad Wrap (Print)

Smoky BBQ chicken with fresh vegetables and crisp greens wrapped in spinach tortillas. Ready in 35 minutes.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup BBQ 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 - Combine shredded chicken and BBQ sauce in a large bowl, mixing thoroughly until chicken is evenly coated.
02 - Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper in a small bowl until smooth.
03 - Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken mixture. Pour dressing over and toss until evenly coated.
04 - Heat spinach tortillas briefly in a dry skillet or microwave to improve pliability.
05 - Lay out each tortilla and divide the chicken salad mixture evenly among them, distributing filling across the center of each wrap.
06 - Fold in the sides of each tortilla and roll up tightly to form secure wraps.
07 - Slice each wrap in half and secure with toothpicks if needed. Serve immediately.

# Chef Secrets:

01 -
  • Everything comes together in one bowl, so cleanup is almost nonexistent and you can eat within half an hour.
  • The creamy tangy dressing balances the sweetness of the BBQ sauce in a way that keeps each bite interesting.
  • You can make the filling in the morning and assemble wraps right before lunch without any sogginess.
  • It works as a cold lunch or a quick dinner, and leftovers actually taste better the next day once the flavors meld.
02 -
  • Do not overfill the tortillas or they will split when you roll them, I learned this the hard way with filling spilling everywhere.
  • If making ahead, keep the filling and tortillas separate until ready to eat so the wraps stay crisp and do not get soggy.
  • Warming the tortillas is not optional, cold tortillas crack and tear no matter how careful you are.
03 -
  • Use a rotisserie chicken to cut your prep time in half, and save the carcass for stock if you are feeling ambitious.
  • If your BBQ sauce is very sweet, add an extra squeeze of lime juice to the filling to balance it out.
  • Roll the wraps as tightly as possible and rest them seam side down for a minute before slicing so they hold their shape.
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