Save My neighbor knocked on the door one Saturday with a bowl of this BBQ chicken salad, saying she'd made too much for lunch. One bite and I was hooked—smoky, tangy, with that perfect crunch from fresh veggies. I asked for the recipe on the spot, and she laughed, admitting she'd thrown it together from leftovers. Sometimes the best recipes aren't planned at all.
I started making these wraps on Sundays after long morning hikes, when I wanted something filling but didn't feel like turning on the stove. My husband would stand by the counter, stealing bites of the chicken salad before I could even roll the tortillas. Now it's our ritual—he sets the table, I assemble the wraps, and we eat them on the porch with cold lemonade.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is my secret weapon here—it's already seasoned and juicy, saving you 20 minutes of poaching or grilling.
- BBQ sauce: Choose a sauce you'd eat straight from the bottle; its flavor drives the whole wrap, so quality matters more than brand.
- Romaine lettuce, chopped: Romaine holds up better than softer greens and doesn't wilt into mush if you make these ahead.
- Cherry tomatoes, halved: Their sweetness cuts through the tangy dressing, and halving them prevents soggy tortillas.
- Cucumber, diced: Adds a cool, refreshing crunch that wakes up every bite, especially on hot days.
- Red onion, thinly sliced: A little sharpness goes a long way; soaking slices in cold water for five minutes mellows the bite if raw onion isn't your thing.
- Sweet corn: Fresh or canned both work, but if using canned, drain and rinse it well to avoid that metallic aftertaste.
- Light mayonnaise: It keeps the dressing creamy without feeling heavy, though full-fat mayo works just as well if that's what you have.
- Plain Greek yogurt: Adds tang and body while sneaking in extra protein; I've used sour cream in a pinch with great results.
- Fresh lime juice: Brightens everything and keeps the flavors from feeling one-note; bottled juice works, but fresh is noticeably zippier.
- Smoked paprika: This is the quiet hero—it deepens the smokiness of the BBQ sauce and makes the whole salad taste like it came off a grill.
- Spinach tortillas: They add color and a subtle earthy flavor, but plain flour tortillas work just fine if that's what's in your pantry.
Instructions
- Mix the BBQ Chicken:
- Toss the shredded chicken with BBQ sauce in a large bowl until every piece is glossy and coated. If the chicken feels dry, add an extra tablespoon of sauce.
- Whisk the Dressing:
- Combine mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it—if it needs more lime or a pinch of salt, adjust now before it goes into the salad.
- Combine the Salad:
- Add lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Drizzle the dressing over everything and toss gently until the vegetables are lightly coated but not drowning.
- Warm the Tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side, just until pliable. If you skip this step, they'll crack when you try to roll them.
- Assemble the Wraps:
- Lay a tortilla flat and spoon a quarter of the chicken salad into the center, leaving space at the edges. Fold in the sides, then roll tightly from the bottom up, tucking as you go.
- Slice and Serve:
- Cut each wrap in half on a slight diagonal—it looks nicer and makes them easier to handle. Secure with toothpicks if you're packing them for later.
Save I brought these wraps to a potluck last summer, worried they'd seem too simple next to everyone's casseroles and desserts. They disappeared first. A friend texted me the next day asking for the recipe, saying her kids had fought over the last half. That's when I realized good food doesn't need to be complicated—it just needs to taste like you care.
Making It Your Own
I've swapped in diced avocado when I have a ripe one sitting on the counter, and it adds a creamy richness that pairs beautifully with the tangy dressing. My sister-in-law uses shredded rotisserie turkey instead of chicken and says it's just as good. If you want more heat, a pinch of cayenne in the dressing or a few pickled jalapeños in the wrap will give it a nice kick without overwhelming the smoky BBQ flavor.
Storage and Leftovers
The chicken salad keeps in the fridge for up to three days in an airtight container, though the vegetables will soften slightly over time. I've found that adding the lettuce and tomatoes right before assembling keeps everything crisper if you're making it ahead. Wrapped tightly in foil or parchment, the assembled wraps hold up for about four hours before the tortillas start to lose their texture, so they're perfect for packed lunches or picnics.
Serving Suggestions
These wraps feel complete on their own, but I like serving them with a handful of kettle-cooked chips or a simple side of fruit—sliced watermelon or grapes work especially well in warm weather. On cooler days, a cup of tomato soup turns this into a cozy, satisfying meal. If you're feeding a crowd, set out the chicken salad and toppings buffet-style and let everyone build their own wraps.
- Try adding shredded carrots or sliced radishes for extra crunch and color.
- A drizzle of ranch dressing or hot sauce on top before rolling gives it a fun, personalized twist.
- Serve with a crisp Sauvignon Blanc, iced tea, or sparkling water with lime for a refreshing pairing.
Save These wraps have become my answer to busy weeks and lazy weekends alike. I hope they find a place in your kitchen the way they have in mine.
Recipe FAQ
- → Can I prepare the chicken salad mixture ahead of time?
Yes, you can prepare the chicken salad mixture up to 8 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 sogginess.
- → What's the best way to warm the tortillas?
Warm spinach tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and easier to roll without cracking.
- → How can I make this vegetarian?
Substitute the chicken with grilled or marinated tofu cut into bite-sized pieces. Coat it with the BBQ sauce the same way you would the chicken. You can also add beans or chickpeas for extra protein and texture.
- → Can I use a different type of tortilla?
Absolutely. Whole wheat, tomato basil, or regular flour tortillas work well. Choose any size that holds the filling comfortably. For a lower-carb option, try lettuce wraps or large cabbage leaves as an alternative base.
- → What vegetables can I add or substitute?
Try adding shredded carrots, sliced radishes, avocado, bell peppers, or fresh cilantro. You can also swap the romaine for spinach or mixed greens. Customize based on what you have available and your flavor preferences.
- → How do I prevent the wrap from falling apart?
Don't overfill the tortilla and make sure to fold in the sides tightly before rolling. Keep the filling compact and centered. If needed, secure each wrap with toothpicks or wooden skewers. Cut in half for easier handling and serving.