BBQ Chicken Salad Wrap (Printable Version)

Smoky BBQ chicken salad wrap featuring fresh vegetables and a tangy dressing on spinach tortilla. Quick, satisfying, and high in protein.

# What You Need:

→ 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

# How To Make:

01 - In a large bowl, combine shredded chicken and BBQ sauce. Mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken mixture. Pour dressing over ingredients and toss until evenly coated.
04 - Heat spinach tortillas briefly in a dry skillet over medium heat or microwave for 15-20 seconds to improve pliability.
05 - Lay out each tortilla, divide chicken salad mixture evenly among them, fold in the sides, and roll up tightly.
06 - Slice each wrap diagonally in half and secure with toothpicks if needed. Serve immediately.

# Expert Tips:

01 -
  • It turns leftover chicken into something that feels exciting and fresh instead of repetitive.
  • The creamy lime dressing balances the sweetness of the BBQ without making it heavy.
  • You can prep the filling ahead and assemble wraps in under five minutes when hunger strikes.
  • It satisfies that craving for something hearty but still leaves you feeling light afterward.
02 -
  • If your tortillas are cold from the fridge, they will crack when you try to roll them, warming them for even a few seconds makes all the difference.
  • Don't overdress the salad or the wrap will get soggy within minutes, I learned this the hard way when I tried to pack them for a picnic.
  • Letting the red onion sit in ice water for five minutes before adding it takes away that harsh bite without losing the crunch.
03 -
  • Use a rotisserie chicken and this goes from start to finish in under 20 minutes without sacrificing any flavor.
  • If your wraps keep unrolling, place them seam-side down in the skillet for 30 seconds to lightly seal them before slicing.
  • A sprinkle of fresh cilantro or a squeeze of extra lime right before serving makes everything taste brighter and more vibrant.
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