BBQ Chicken Salad Wrap (Printable)

Smoky BBQ chicken, fresh vegetables, and tangy dressing wrapped in spinach tortillas for a quick, satisfying lunch or dinner.

# Ingredient List:

→ 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

# Directions:

01 - In a large mixing bowl, combine shredded chicken breast with BBQ sauce and mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together light mayonnaise, Greek yogurt, fresh lime juice, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sweet corn to the chicken mixture. Pour prepared dressing over ingredients and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet over medium heat or microwave for 20-30 seconds to improve pliability.
05 - Lay out each tortilla and distribute chicken salad mixture evenly among all four wraps, leaving a border around edges.
06 - Fold in the sides of each tortilla and roll up tightly to form secure wraps.
07 - Slice each wrap diagonally in half and secure with toothpicks if needed. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, which means you can make it between meetings or right after a workout.
  • The smokiness from the paprika and BBQ sauce makes it taste like summer even in the dead of winter.
  • It uses up leftover chicken beautifully and never tastes like leftovers.
  • The balance of creamy dressing and crisp veggies keeps every bite interesting.
02 -
  • Don't overdress the salad or the tortilla will get soggy within an hour, add just enough to coat.
  • If you're packing these for lunch, wrap them tightly in foil or parchment and store the dressing separately to toss in right before eating.
  • Cold tortillas crack when you roll them, always warm them even if you're in a hurry.
03 -
  • Use kitchen shears to cut the wraps instead of a knife, it keeps the filling from squishing out the sides.
  • If you want more smoky flavor, grill the chicken with a little BBQ sauce before shredding it.
  • A tiny pinch of cayenne in the dressing adds warmth without making it spicy.
Go Back