BBQ Chicken Salad Wrap (Print Version)

Flavorful wrap with smoky BBQ chicken, crisp vegetables, and creamy dressing in a spinach tortilla.

# Components:

→ Chicken

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

→ Vegetables & 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 & 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

# Preparation Steps:

01 - Combine shredded chicken breast with BBQ sauce in a large bowl and mix thoroughly until chicken is evenly coated.
02 - Whisk together light mayonnaise, Greek yogurt, fresh lime juice, smoked paprika, salt, and black pepper in a separate small bowl until smooth and well combined.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and sweet corn to the chicken mixture. Pour prepared dressing over and toss until all ingredients are evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet over medium heat or in a microwave for 15-20 seconds to improve pliability.
05 - Lay out each warm tortilla flat and divide the chicken salad mixture evenly among them, distributing components across the center of each tortilla.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom to create secure wraps.
07 - Slice each wrap diagonally in half and secure with toothpicks if necessary. Serve immediately while wraps are still warm.

# Expert Advice:

01 -
  • It uses rotisserie chicken or leftovers, so dinner comes together in under half an hour without any fuss.
  • The creamy lime dressing balances the sweetness of BBQ sauce in a way that feels both comforting and bright.
  • You can prep the filling ahead and assemble wraps all week for grab-and-go lunches that actually taste good cold.
02 -
  • Don't overdress the salad or the tortillas will get soggy within an hour; it's better to have a little leftover dressing on the side.
  • Warm tortillas are essential—I learned this the hard way after tearing through three cold, brittle wraps before finally heating them.
  • If you're meal prepping, keep the chicken salad and tortillas separate until you're ready to eat, then assemble fresh.
03 -
  • Toast the tortillas lightly in a skillet for 20 seconds per side if you want a little extra texture and flavor.
  • If your BBQ sauce is very sweet, add an extra squeeze of lime juice to the chicken to balance it out.
  • Use two layers of tortilla if yours are thin or prone to tearing—it makes rolling easier and prevents leaks.
Return