BBQ Chicken Salad Wrap

I was standing in my kitchen on a weeknight, staring at leftover rotisserie chicken and a bottle of BBQ sauce, when the idea hit me. Instead of reheating the same old plate, I tossed everything into a wrap with whatever crisp vegetables I had in the crisper drawer. The smoky sweetness mixed with the crunch of fresh veggies turned a simple leftover situation into something I actually looked forward to eating. Now it's my go-to when I want something filling but don't want to turn on the oven.

I made these for my sister one afternoon when she stopped by unexpectedly, and she kept asking what the secret was. There was no secret, just good BBQ sauce and vegetables that still had their snap. She ended up taking two wraps home and texted me later that night asking for the dressing recipe. Sometimes the simplest things are what people remember most.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you time, plus the seasoning adds extra flavor.
• BBQ sauce: Choose a sauce you genuinely enjoy eating on its own because it's the backbone of this dish.
• Romaine lettuce, chopped: Romaine holds up better than softer greens and won't wilt as quickly in the wrap.
• Cherry tomatoes, halved: Their sweetness balances the smokiness, and halving them prevents awkward bites where they squirt out.
• Cucumber, diced: Adds a refreshing crunch that keeps each bite interesting.
• Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin or soak it in cold water if you're sensitive to raw onion.
• Sweet corn: I like using canned corn because it's already tender, but leftover grilled corn is even better if you have it.
• Light mayonnaise: It creates a creamy base without making the dressing too heavy.
• Plain Greek yogurt: Adds tang and a bit of protein while keeping the dressing light and smooth.
• Fresh lime juice: Brightens everything and keeps the flavors from feeling flat.
• Smoked paprika: Reinforces the smoky vibe without overpowering the BBQ sauce.
• Spinach tortillas: They're sturdy, flavorful, and don't tear as easily as plain flour tortillas when you roll them tight.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with the BBQ sauce until every piece is glossy and coated. You want the sauce distributed evenly so each bite has that smoky sweetness.

Make the dressing:

In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth. Taste it and adjust the lime or salt if needed.

Toss the salad:

Add the lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently until all the vegetables are lightly coated.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 20 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds. This makes them pliable and easier to fold without cracking.

Assemble the wraps:

Lay out a tortilla and spoon a generous portion of the chicken salad down the center, leaving space on the sides. Fold in the left and right edges, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on the diagonal and secure with a toothpick if you're packing them to go. Serve them right away while the vegetables are still crisp.

Save

One summer evening, I packed these wraps for a picnic at the park, and they held up perfectly in the cooler. We ate them on a blanket while the sun was setting, and nobody missed having a hot meal. It reminded me that sometimes the best dinners are the ones you can eat with your hands while sitting on the grass.

Storing and Meal Prep

I like to prep the chicken salad mixture in the morning and keep it in the fridge so I can assemble wraps quickly for lunch. The flavors actually get better after sitting for a few hours. If you're meal prepping for the week, store the filling separately from the tortillas and assemble each wrap fresh so they don't get soggy. They'll keep in the fridge for up to three days.

Customizing Your Wrap

You can swap the spinach tortillas for whole wheat or even low-carb wraps if that's your thing. I've also used shredded rotisserie turkey when I didn't have chicken, and it worked just as well. If you want more heat, add sliced jalapeños or a drizzle of hot sauce before rolling. This recipe is forgiving, so use what you have and what you like.

Serving Suggestions

These wraps are hearty enough to stand alone, but I sometimes serve them with sweet potato fries or a handful of kettle chips on the side. A cold glass of iced tea or lemonade is perfect for washing it all down. If you're feeding a crowd, slice the wraps into pinwheels and serve them as appetizers.

• Pair with a crisp Sauvignon Blanc or a light beer if you're serving them for dinner.
• Add a side of coleslaw or a simple green salad to round out the meal.
• For extra crunch, toss in some shredded carrots or sliced radishes before rolling.

Save

This wrap has become one of those recipes I turn to when I want something satisfying but don't want to spend an hour in the kitchen. It's simple, it's flavorful, and it always hits the spot.

Recipe FAQs

→ Can I prepare these wraps ahead of time?

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

→ What tortillas work best as alternatives to spinach?

Whole wheat, regular flour, or herb tortillas are excellent alternatives. For a lighter option, try large lettuce leaves like romaine or butter lettuce for a low-carb version.

→ How should I store leftover chicken salad mixture?

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Keep it separate from the tortillas and assemble fresh when ready to eat.

→ Can I make this vegetarian or vegan?

Absolutely. Substitute shredded grilled tofu, tempeh, or chickpeas for the chicken. Replace mayonnaise and Greek yogurt with vegan alternatives to keep it completely plant-based.

→ What beverages pair well with this wrap?

Crisp white wines like Sauvignon Blanc complement the smoky flavors beautifully. For non-alcoholic options, try iced tea, lemonade, or a refreshing citrus-infused water.

→ How do I prevent the tortillas from falling apart?

Warm the tortillas gently before filling to improve pliability. Don't overstuff; distribute the filling evenly and leave a half-inch border. Roll tightly and secure with toothpicks if needed.