BBQ Chicken Wrap
This BBQ chicken wrap delivers bold, smoky flavors wrapped in a soft flour tortilla with crisp romaine lettuce, juicy cherry tomatoes, shredded cheddar, and a cool, creamy ranch drizzle. Ready in just 15 minutes using rotisserie or leftover chicken, it's the ultimate quick-and-satisfying lunch or dinner that's endlessly customizable and always a crowd-pleaser.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Microwave-safe plate - For warming tortillas; alternatively use a skillet
- Skillet - Optional, for warming tortillas on the stovetop
- Tongs or fork - For mixing chicken with sauce
- Salad spinner - Optional, for drying lettuce thoroughly
Ingredients
- 3 cups cooked chicken - 450g; shredded or diced rotisserie or leftover grilled chicken
- 1 cup barbecue sauce - 240ml; sweet, tangy, or smoky variety of your choice
- 4 large flour tortillas - 10-inch / 25cm diameter
- 2 cups romaine lettuce - 140g; shredded into thin strips
- 1 cup cherry tomatoes - 150g; halved
- 1 cup shredded cheddar cheese - 115g
- 1/2 cup ranch dressing or mayonnaise - 120ml
- 1/2 red onion - about 1/2 cup / 75g; thinly sliced into half-moons
- 1 avocado - optional; pitted and sliced
- 1/4 cup fresh cilantro - 15g; chopped; optional
- salt and black pepper - to taste
Instructions
- Shred or dice the cooked chicken and place it in a large mixing bowl. Pour the barbecue sauce over the chicken and toss until every piece is evenly coated; add extra sauce to taste.
- Wash and thoroughly dry the romaine lettuce, then slice into thin strips. Halve the cherry tomatoes, thinly slice the red onion, and slice the avocado and chop the cilantro if using.
- Microwave each tortilla for 15–20 seconds, or warm in a dry skillet over medium heat for 20–30 seconds per side. Stack and cover with a clean kitchen towel to keep pliable.
- Lay a warm tortilla flat and spread about 2 tablespoons of ranch dressing down the center, leaving a 2-inch border. Layer roughly ¾ cup BBQ chicken, ½ cup lettuce, a quarter of the tomatoes, ¼ cup cheddar, red onion slices, and optional avocado and cilantro; season lightly with salt and pepper.
- Fold the bottom edge up over the filling, then fold in both sides and roll tightly away from you, keeping the sides tucked in. Place seam-side down and cut in half diagonally if desired.
- Serve immediately while the tortilla is soft and fresh, paired with chips, coleslaw, sweet potato fries, or fresh fruit. If not serving right away, wrap tightly in foil and refrigerate for up to 2 hours.
Notes
- Dry your lettuce: Excess moisture is the enemy of a good wrap — always spin or pat dry your romaine before assembling.
- Don't overfill: Stick to the recommended amounts so you can fold and roll the wrap without the filling spilling out.
- Layer strategically: Place the sauced chicken in the center surrounded by drier ingredients like cheese and lettuce to create a moisture barrier.
- Rotisserie shortcut: Store-bought rotisserie chicken dramatically cuts prep time and adds great flavor — just shred and sauce it.
- Grilled or toasted wraps: For a crispy exterior and melted cheese, press the assembled wrap seam-side down in a dry skillet over medium heat for 2–3 minutes per side.
- Sauce variations: Stir a little hot sauce or chipotle mayo into the ranch for extra kick, or swap BBQ sauce for buffalo sauce for a spicy twist.
- Make-ahead tip: Store BBQ chicken, vegetables, and tortillas separately in airtight containers for up to 4 days and assemble fresh wraps as needed.
- Storage: Fully assembled wraps wrapped in plastic wrap keep in the refrigerator for up to 24 hours, though the tortilla will soften over time.
- Freezing: Freeze the sauced chicken (without vegetables or tortillas) in a freezer-safe bag for up to 3 months; thaw overnight in the fridge.
- Low-carb option: Swap the flour tortilla for large romaine or butter lettuce leaves to make a grain-free version.