BBQ Chicken Salad Wrap

Last summer, I threw together this wrap on a whim after a neighbor's cookout left me with a container of leftover smoked chicken and half a bottle of tangy BBQ sauce. I tossed it with whatever crunch I had in the fridge, rolled it up in a spinach tortilla, and took a bite standing over the counter. The smoky sweetness against cool, crisp vegetables was so good I made it three days in a row. Now it's my go-to when I want something hearty but not heavy, especially on those afternoons when cooking feels like too much effort.

I made these wraps for a picnic with friends who were skeptical about eating salad in tortilla form. One friend, a die-hard sandwich purist, took a polite bite and then quietly ate both halves without saying a word. By the time we packed up, he'd asked for the recipe twice. It's become our group's unofficial potluck contribution, and I always double the batch because someone inevitably sneaks a second one.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you time, just pull the meat and toss out the skin.
• BBQ sauce: Choose one with a good balance of sweet and smoky, avoid anything too sugary or it will overpower the freshness of the vegetables.
• Romaine lettuce, chopped: Romaine holds up better than softer greens and adds a satisfying crunch that doesn't wilt quickly.
• Cherry tomatoes, halved: Their sweetness and juiciness cut through the richness of the dressing.
• Cucumber, diced: This brings a cool, refreshing contrast that keeps every bite lively.
• Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse under cold water if the bite is too strong.
• Sweet corn: Whether canned or fresh, corn adds pops of sweetness and a slight chew.
• Light mayonnaise: It creates the creamy base without making the wrap feel heavy.
• Plain Greek yogurt: This adds tang and a protein boost while keeping the dressing light and smooth.
• Fresh lime juice: Brightens everything up and keeps the flavors from feeling one note.
• Smoked paprika: A pinch deepens the smokiness and ties the whole wrap together.
• Spinach tortillas: They're sturdier than regular flour tortillas and add a subtle earthy flavor that complements the BBQ.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with BBQ sauce until every piece is glossy and evenly covered. The chicken should look like it's been kissed by smoke and sweetness.

Make the creamy dressing:

In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth. Taste it, if it needs more tang, add a squeeze more lime.

Combine the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken bowl, then drizzle the dressing over top. Toss gently but thoroughly so everything gets a light, creamy coating without getting soggy.

Warm the tortillas:

Heat each spinach tortilla in a dry skillet over medium heat for about 15 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. This makes them pliable and easier to roll without tearing.

Assemble the wraps:

Lay a tortilla flat and spoon a generous portion of the chicken salad down the center, leaving about an inch on each side. Fold in the sides first, then roll from the bottom up, tucking as you go to keep everything snug.

Slice and serve:

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

Save

One evening, I packed these wraps for a late shift at work and ate mine in the break room under fluorescent lights. A coworker walked in, sniffed the air, and asked what smelled so good. I offered her the second half, and she sat down across from me, chewing slowly with her eyes closed. She said it tasted like summer, and I realized she was right. Sometimes a simple wrap can feel like a small kindness in the middle of a long day.

Make It Your Own

This recipe is a template, not a rulebook. Swap the BBQ chicken for grilled tofu brushed with the same sauce, or use leftover turkey if that's what you have. Add shredded carrots, radishes, or even thinly sliced bell peppers for extra color and crunch. If you like heat, stir a teaspoon of sriracha or chipotle into the dressing. I've also made this with whole wheat tortillas and added avocado slices, which turned it into something almost indulgent.

Serving and Pairing

These wraps are perfect on their own, but they shine alongside a handful of kettle cooked chips or a simple side of sweet potato fries. If you're serving them for a casual dinner, pour a chilled Sauvignon Blanc or a crisp lager. For a lighter option, iced tea with a wedge of lemon is just right. I've also served them with a small bowl of extra BBQ sauce for dipping, which makes them feel a little more playful and interactive.

Storage and Meal Prep

You can make the chicken salad mixture up to two days ahead and store it in an airtight container in the fridge. Keep the tortillas separate and assemble the wraps just before eating to avoid sogginess. If you need to pack them for lunch, wrap each one tightly in parchment paper or foil and keep them chilled. They'll hold for about four hours before the vegetables start to weep.

• Store leftover chicken salad in a sealed container for up to three days.
• Freeze cooked, unseasoned chicken in portions so you always have some ready to go.
• Warm tortillas one at a time if you're only making a single wrap to avoid waste.

Save

This wrap has earned a permanent spot in my weekly rotation, not because it's fancy, but because it's reliable and satisfying in all the right ways. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a small win every time you make it.

Recipe FAQs

→ Can I prepare the chicken salad filling ahead of time?

Yes, you can mix the chicken with BBQ sauce and vegetables up to 4 hours in advance. Store in an airtight container in the refrigerator. Add the dressing just before assembling to keep the wraps fresh and crispy.

→ What can I substitute for spinach tortillas?

Whole wheat, regular flour, or whole grain tortillas work well. For a low-carb option, try lettuce wraps or large kale leaves. Flavored wraps like sun-dried tomato also complement the BBQ chicken nicely.

→ How do I prevent the wrap from falling apart?

Warm the tortillas slightly to improve pliability, then don't overstuff. Place the filling in the center and fold in the sides before rolling tightly. Securing with toothpicks helps if serving immediately or transporting.

→ Is this suitable for meal prep?

Absolutely. Prepare the chicken salad mixture and store separately from the tortillas for up to 3 days. Assemble fresh when ready to eat for the best texture and flavor. You can also wrap individually and refrigerate for up to one day.

→ What beverage pairs best with this wrap?

A crisp Sauvignon Blanc offers a refreshing contrast to the smoky chicken. For non-alcoholic options, iced tea, lemonade, or a citrus-flavored sparkling water complements the flavors beautifully.

→ How can I make this vegetarian?

Substitute the chicken with grilled or pan-fried tofu, seasoned and coated in BBQ sauce. You can also use marinated chickpeas or black beans for a hearty protein-rich alternative.