BBQ Chicken Salad Wrap (Print Version)

Smoky BBQ chicken paired with fresh vegetables and creamy dressing, wrapped in a nutritious spinach tortilla.

# What You’ll Need:

→ 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

# How-To:

01 - In a large mixing bowl, combine shredded chicken breast and BBQ sauce. Mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together light mayonnaise, Greek yogurt, fresh 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 sweet corn to the chicken mixture. Pour dressing over ingredients and toss until evenly coated.
04 - Heat spinach tortillas briefly in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
05 - Lay out each warm tortilla and divide BBQ chicken salad mixture evenly among them, distributing filling toward the center of each wrap.
06 - Fold in the sides of each tortilla and roll tightly to form wraps. Slice each wrap diagonally in half and secure with toothpicks if needed.
07 - Serve wraps immediately while tortillas are still warm.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, and tastes twice as fresh.
  • The creamy, tangy dressing balances the smokiness of the BBQ without overwhelming the vegetables.
  • You can prep the chicken salad ahead and assemble wraps all week for grab and go lunches.
  • It's endlessly adaptable: swap the veggies, try different sauces, or make it spicy with a dash of hot sauce.
02 -
  • Do not skip warming the tortillas, cold tortillas crack and split the moment you try to roll them.
  • If your chicken salad sits for more than an hour, the vegetables will release water and make the wrap soggy, so assemble right before eating.
  • Use a light hand with the dressing, you can always add more but you cannot take it back once it's overdressed.
03 -
  • Pat the shredded chicken dry with a paper towel before mixing it with BBQ sauce so the sauce clings better and doesn't slide off.
  • If your tortillas keep tearing, they might be too dry, sprinkle them lightly with water before warming.
  • For a smokier flavor, grill the chicken fresh instead of using rotisserie, and brush it with BBQ sauce in the last two minutes on the grill.
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