BBQ Chicken Salad Wrap

It was a Thursday afternoon, and I had leftover rotisserie chicken sitting in the fridge with no clear plan. I grabbed a bottle of BBQ sauce, some wilted lettuce that needed using, and a pack of spinach tortillas I'd forgotten about. What started as a fridge-cleaning mission turned into one of those accidental wins that you end up making on repeat. The smoky sweetness of the sauce mingling with the cool crunch of cucumber and the tang of lime became an instant favorite in our house.

I first made these wraps for a picnic with friends who were skeptical about anything involving BBQ sauce in a wrap. They devoured them in minutes and asked for the recipe before we even packed up the blanket. One friend admitted she'd been eating sad desk salads all week and this felt like an actual meal. It's become my go-to when I want something that feels indulgent but won't weigh me down.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds extra flavor from the seasoning.
• BBQ sauce: Go for a smoky or spicy variety if you want more depth, the sauce is really the star so pick one you'd eat straight from the bottle.
• Romaine lettuce, chopped: Romaine holds up better than soft greens and doesn't get soggy if you need to pack these ahead.
• Cherry tomatoes, halved: Their sweetness cuts through the tang of the dressing and adds little bursts of juice.
• Cucumber, diced: English cucumbers work best because they have fewer seeds and stay crunchy longer.
• Red onion, thinly sliced: Soak the slices in cold water for five minutes if raw onion is too sharp for you.
• Sweet corn: Canned is fine, just drain it well so the wrap doesn't get watery.
• Light mayonnaise: You can swap in full-fat mayo or even avocado mayo if that's what you have.
• Plain Greek yogurt: This adds creaminess and a slight tang without making the dressing too heavy.
• Fresh lime juice: Bottled works in a pinch, but fresh lime really brightens everything up.
• Smoked paprika: A little goes a long way, it gives the dressing a campfire vibe without any heat.
• Spinach tortillas: They're sturdier than regular flour tortillas and add a subtle earthy flavor that complements the BBQ.

Instructions

Coat the chicken:

Toss the shredded chicken with BBQ sauce in a large bowl until every strand is glossy and coated. If the chicken is cold from the fridge, let it sit for a minute so the sauce loosens up.

Mix the dressing:

Whisk together the mayo, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it and adjust the lime or paprika based on your mood.

Combine everything:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over top. Toss gently so the veggies stay crisp and don't get bruised.

Warm the tortillas:

Heat each tortilla in a dry skillet for about ten seconds per side, or wrap them in a damp paper towel and microwave for twenty seconds. Warm tortillas fold without cracking.

Assemble the wraps:

Lay each tortilla flat and spoon a generous quarter of the chicken salad down the center, leaving space at the edges. Fold in the sides first, then roll from the bottom up tightly like you're wrapping a gift.

Slice and serve:

Cut each wrap in half on a diagonal so the colorful filling shows through. Use a toothpick to hold them together if they're feeling rebellious.

Pin It

There was an evening when my partner came home exhausted and said they didn't have the energy to think about dinner. I handed them one of these wraps and watched their whole face relax. Sometimes food doesn't need to be fancy or slow-cooked to feel like care. It just needs to be ready, delicious, and made with someone in mind.

Making It Your Own

This recipe is incredibly forgiving and loves improvisation. I've added avocado slices, swapped the corn for black beans, and even thrown in pickled jalapeños when I wanted heat. One time I had no spinach tortillas and used whole wheat, it was just as good. If you're vegetarian, grilled tofu or chickpeas tossed in BBQ sauce work beautifully in place of chicken. The dressing is also fantastic on regular salads or as a dip for raw veggies.

Storage and Meal Prep

These wraps are fantastic for meal prep if you store the components separately. Keep the chicken salad in an airtight container in the fridge for up to three days, and store the tortillas in their original packaging or wrapped in foil. Assemble fresh each day so the tortilla doesn't absorb moisture and go limp. If you do need to wrap them ahead, wrap each one tightly in foil and refrigerate, they'll hold for about four hours before the texture starts to suffer.

Pairing and Serving Ideas

I love serving these with a handful of baked sweet potato fries or a simple side of fruit like watermelon or grapes. They're also great for picnics, lunchboxes, or road trips since they travel well and don't require reheating. If you're feeding a crowd, set up a wrap bar with the chicken salad, veggies, and tortillas so everyone can build their own.

• Try serving with a crisp Sauvignon Blanc or a cold glass of iced tea with lemon.
• Add a side of coleslaw or a handful of kettle chips for extra crunch.
• Leftover chicken salad makes an amazing topping for baked potatoes.

Pin It

This wrap has become one of those recipes I don't even think about anymore, I just make it when I need something fast, fresh, and satisfying. I hope it finds a spot in your regular rotation too.

Recipe FAQs

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps up to 4 hours ahead and refrigerate them wrapped tightly in foil or plastic wrap. For best results, keep the dressing separate until just before serving to prevent sogginess.

→ What's the best way to keep wraps from falling apart?

Warm your tortillas in a dry skillet or microwave for 20-30 seconds to increase their flexibility. Don't overfill—divide the mixture evenly among all four wraps. Roll tightly and secure with toothpicks if needed.

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken saves time and adds great flavor. Shred about 2 cups of meat and proceed with the recipe. This is a perfect shortcut for busy weeknights.

→ What vegetables work well as substitutes?

Try sliced radishes, shredded carrots, bell peppers, or avocado for extra crunch and nutrition. Corn can be swapped for black beans or chickpeas for different flavor profiles.

→ How do I make this vegetarian?

Substitute 2 cups of grilled or baked tofu for the chicken, and coat it with the same BBQ sauce. Marinate the tofu in the sauce for 15 minutes before rolling for deeper flavor.

→ Can I use regular tortillas instead of spinach?

Yes, regular flour or whole wheat tortillas work great. Spinach tortillas add extra nutrition and a mild flavor boost, but any large tortilla (10-inch) works equally well.