BBQ Chicken Salad Wrap

There was a Tuesday afternoon when I had leftover rotisserie chicken and zero energy for anything elaborate. I spotted a bottle of BBQ sauce in the fridge door, some sad-looking romaine that needed using, and suddenly I was assembling what turned out to be one of those accidental wins. The smoky sweetness against the crisp vegetables made me forget I was eating leftovers. Now it's my go-to when I want something filling but don't want to stand over the stove.

I made these wraps for a picnic last summer, and they survived the cooler better than I expected. My friend who claims she doesn't like BBQ sauce finished hers before anyone else and asked for the recipe on the drive home. That's when I realized this wasn't just a quick fix, it was something worth repeating. The lime juice was her favorite part, she said it made the whole thing taste brighter.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is a time saver here, and the slight seasoning it already has adds depth without extra work.
• BBQ sauce: Choose one with a flavor profile you genuinely enjoy since it's the star, smoky or sweet both work beautifully.
• Romaine lettuce, chopped: It holds up better than delicate greens and won't wilt the second it meets the dressing.
• Cherry tomatoes, halved: These burst with juiciness and add little pockets of acidity throughout the wrap.
• Cucumber, diced: The crunch and coolness balance the warmth of the spices perfectly.
• Red onion, thinly sliced: A small amount goes a long way, adding sharpness without overpowering.
• Sweet corn: This was a last minute addition once, and now I can't imagine the wrap without that pop of sweetness.
• Light mayonnaise: It makes the dressing creamy without feeling too rich, especially when paired with Greek yogurt.
• Plain Greek yogurt: Adds tang and protein while keeping the dressing from being too heavy.
• Fresh lime juice: Brightens everything and cuts through the smokiness of the paprika and BBQ sauce.
• Smoked paprika: A half teaspoon is subtle but makes the whole filling taste more intentional.
• Spinach tortillas: They're sturdy enough to hold all the filling and add a gentle earthiness that complements the chicken.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with the BBQ sauce until every piece is glossy and well covered. The sauce should cling to the chicken, not pool at the bottom.

Mix the dressing:

Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth and creamy. Taste it, you want a balance of tang and smoke.

Combine the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over everything. Toss gently so the vegetables stay crisp and the dressing coats evenly without bruising the greens.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp towel and microwave for 20 seconds. This makes them pliable and prevents cracking when you roll.

Assemble the wraps:

Lay a tortilla flat and spoon a generous portion of the chicken salad mixture down the center, leaving space at the edges. Fold in the sides first, then roll from the bottom up tightly.

Slice and serve:

Cut each wrap in half on a diagonal and secure with toothpicks if they're feeling loose. Serve them right away while the tortilla is still soft and the filling is cool and fresh.

Save to Pinterest

One evening I packed these for a late shift at work, and by the time I unwrapped one at my desk, the smell alone made two coworkers ask what I was eating. I ended up sharing half, and now one of them texts me every few weeks asking if I'm making those BBQ wraps again. It's funny how food can become a small tradition without you even planning it.

Make It Your Own

If you want extra crunch, toss in some thinly sliced radishes or shredded carrots before rolling. I've also swapped the chicken for grilled tofu when I'm cooking for my vegetarian sister, and it holds the BBQ sauce just as well. You can even add a handful of shredded cheddar or a few slices of avocado if you're feeling indulgent, though I usually keep it simple.

Storing and Packing

These wraps hold up surprisingly well if you're prepping them for lunch the next day. Wrap each one tightly in parchment paper or foil and store them seam side down in the fridge. They'll stay fresh for up to two days, though the tortilla might lose a bit of its softness. If you're meal prepping, keep the filling separate and assemble wraps fresh each morning so nothing gets soggy.

Pairing Suggestions

I usually serve these with a handful of baked sweet potato fries or a simple side of sliced fruit. A crisp Sauvignon Blanc complements the tangy lime and smoky paprika beautifully if you're having them for dinner. On busier days, a tall glass of iced tea with lemon is all you need.

• Try pairing with kettle-cooked chips for extra crunch on the side.
• A cold cucumber salad with rice vinegar makes a refreshing contrast to the richness.
• If you're feeding kids, serve with carrot sticks and a small cup of ranch for dipping.

Save to Pinterest

This wrap has become my weeknight hero, the kind of meal that feels intentional even when it's thrown together in under 40 minutes. I hope it finds a spot in your rotation too.

Frequently Asked Recipe Questions

→ Can I prepare the chicken salad ahead of time?

Yes, you can mix the chicken salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble the wraps closer to serving time to keep the tortillas from becoming soggy.

→ What's the best way to warm the tortillas?

Warm spinach tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them pliable and easier to roll without cracking.

→ Can I make this vegetarian?

Absolutely. Substitute grilled tofu, chickpeas, or black beans for the chicken. You may want to add extra vegetables like bell peppers or avocado to increase heartiness and texture.

→ What vegetables work well as substitutions?

Consider adding shredded carrots, sliced radishes, bell peppers, avocado, or celery for extra crunch. Fresh spinach or arugula can replace romaine for different flavor profiles.

→ How should I store leftover wraps?

Wrapped wraps are best consumed immediately for optimal texture. If storing, wrap individually in foil and refrigerate for up to 24 hours. Unwrapped components keep separately for 2-3 days in airtight containers.