BBQ Chicken Salad Wrap (Printable Version)

Flavorful wrap combining tender BBQ chicken, crisp vegetables, and zesty dressing wrapped in nutritious spinach tortillas.

# List of Ingredients:

→ 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 diameter

# How-To Steps:

01 - In a large mixing bowl, combine shredded chicken breast and BBQ sauce. Mix thoroughly until chicken is evenly coated with sauce.
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 chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and corn to the BBQ chicken mixture. Pour dressing over all ingredients and toss until evenly coated.
04 - Heat spinach tortillas briefly in a dry skillet over medium heat or microwave for 20-30 seconds to enhance pliability without browning.
05 - Lay out each warmed tortilla and distribute chicken salad mixture evenly among the four wraps, leaving a 1-inch border on all sides.
06 - Fold in the left and right sides of each tortilla approximately 2 inches, then fold the bottom edge up and roll tightly toward the top to create a secure wrap. Secure with toothpicks if needed.
07 - Slice each wrap diagonally in half and serve immediately. Toothpicks will hold halves together during service.

# Expert Suggestions:

01 -
  • Everything comes together in one bowl, so cleanup is almost nonexistent.
  • The lime and smoked paprika give it a brightness that keeps it from feeling heavy.
  • You can prep the chicken salad the night before and just assemble wraps when hunger strikes.
  • It holds up beautifully in the fridge, which makes it ideal for meal prep or packed lunches.
02 -
  • Don't overdress the salad or the tortillas will get soggy within minutes, you can always serve extra dressing on the side.
  • If you're packing these for later, wrap them tightly in parchment paper or foil and keep them cold until you're ready to eat.
  • Warming the tortillas is not optional, cold tortillas crack and turn the whole wrap into a mess.
03 -
  • Use rotisserie chicken to cut your prep time in half, and save the bones for stock if you're feeling ambitious.
  • A squeeze of lime right before serving wakes up all the flavors, especially if the wraps have been sitting for a bit.
  • If you like heat, add a pinch of cayenne to the dressing or drizzle some hot sauce inside the wrap before rolling.
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