BBQ Chicken Salad Wrap

My coworker brought one of these to the break room last spring, and the smell alone made me abandon my sad desk sandwich. She handed me half, and I spent the rest of the afternoon trying to recreate it at home. The smokiness of the BBQ mixed with that cool crunch of cucumber was a combination I hadn't thought to put in a wrap before, but it worked so well I made it three times that week.

I started making these on Sunday nights when my weekdays got too chaotic for real cooking. My kids would help me chop the vegetables, and we'd line up the tortillas like an assembly line. It became less about the food and more about those twenty minutes we spent together in the kitchen, laughing over who could roll the tightest wrap.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you time, just pull the meat and toss the skin.
• BBQ sauce: I lean toward a smoky, not-too-sweet variety, but use what you love since it sets the whole flavor.
• Romaine lettuce, chopped: It stays crisp longer than softer greens and adds that satisfying crunch in every bite.
• Cherry tomatoes, halved: Their sweetness balances the tang of the dressing, and they don't make the wrap soggy like larger tomatoes can.
• Cucumber, diced: This is the secret coolness that keeps the wrap refreshing, especially on warm days.
• Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse under cold water if you want it milder.
• Sweet corn: Canned is fine, just drain it well, but if you have leftover grilled corn, even better.
• Light mayonnaise: It binds everything without making it heavy, and you can swap for avocado mayo if that's your preference.
• Plain Greek yogurt: Adds creaminess and a subtle tang that plays nicely with the lime.
• Fresh lime juice: Brightens the whole thing, and I always add a little extra because I love that zing.
• Smoked paprika: This is what makes people ask what that flavor is, it deepens the smokiness without adding heat.
• Salt and black pepper: Taste as you go, especially if your BBQ sauce is already salty.
• Spinach tortillas: They hold up well and add a pop of color, but plain flour tortillas work just fine too.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with the BBQ sauce until every strand is glossy and coated. This is where the flavor starts, so don't be shy with the sauce.

Make the dressing:

Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it and adjust the lime or paprika to your liking.

Toss the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently until it's all evenly coated and looks vibrant.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 15 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. This makes them pliable and less likely to tear.

Assemble the wraps:

Lay out each tortilla and spoon a quarter of the chicken salad down the center, leaving space at the edges. Fold in the sides, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on a diagonal, secure with toothpicks if they're feeling loose, and serve right away. They taste best when everything is still cool and crisp.

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One Saturday, I packed these for a picnic at the park, and my friend who claims she doesn't like wraps ate two. She kept saying it was the lime that made it different, and I didn't have the heart to tell her it was also the paprika. Sometimes a dish just clicks with people, and this one seems to do that every time.

Making It Your Own

If you want extra crunch, throw in some shredded carrots or thinly sliced radishes. I've also added avocado slices when I have them, and it makes the whole thing feel a little more indulgent. For a vegetarian version, swap the chicken for grilled tofu or chickpeas tossed in the same BBQ sauce, it works surprisingly well.

What to Serve Alongside

These wraps are filling on their own, but I like pairing them with a handful of kettle chips or a simple green salad with a lemon vinaigrette. If you're serving them for a crowd, set out a bowl of extra BBQ sauce and some pickles on the side. A crisp Sauvignon Blanc or a cold glass of iced tea rounds it out perfectly.

Storage and Prep Tips

The chicken salad mixture keeps in the fridge for up to three days, which makes it perfect for meal prep. I store it separately from the tortillas and assemble the wraps fresh each day so they don't get soggy. If you're in a rush, you can roll them the night before, wrap each one tightly in plastic wrap, and grab them on your way out the door.

• Always drain your corn and cucumbers well to avoid extra moisture in the salad.
• If you're sensitive to raw onion, soak the slices in ice water for ten minutes before adding them.
• Leftover filling also works great as a topping for baked potatoes or stuffed into pita pockets.

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This wrap has become my go to when I need something quick but don't want to feel like I'm settling. It's one of those recipes that feels like a real meal, and every time I make it, I'm reminded why I fell for it in the first place.

Recipe Questions

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps up to 2 hours ahead. Wrap them tightly in parchment paper and refrigerate. For best results, add dressing just before serving to prevent the tortillas from becoming soggy.

→ How do I prevent the tortillas from breaking?

Warming the spinach tortillas briefly in a dry skillet or microwave makes them pliable and less likely to crack. Heat each tortilla for about 15-20 seconds on each side until they're warm and flexible.

→ What are good substitutes for BBQ sauce?

Try teriyaki sauce for Asian-inspired flavors, buffalo sauce for heat, or a honey mustard glaze for tanginess. You can also make a simple homemade version with ketchup, Worcestershire sauce, and smoked paprika.

→ How can I make this vegetarian?

Substitute the shredded chicken with 2 cups of crumbled grilled tofu or seasoned tempeh. Toss with the BBQ sauce the same way and follow the rest of the preparation. You'll maintain the same smoky, satisfying flavor profile.

→ What beverages pair well with this wrap?

Crisp white wines like Sauvignon Blanc complement the tangy BBQ flavors beautifully. Iced tea, lemonade, or sparkling water with lime are excellent non-alcoholic options that refresh the palate.

→ Can I add extra protein or toppings?

Absolutely. Consider adding sliced radishes for crunch, shredded carrots, avocado slices, or crispy bacon bits. Cheese like cheddar or feta works well too. Just ensure not to overfill the tortillas so they stay easy to roll.