BBQ Chicken Salad Wrap (Printable)

Smoky BBQ chicken salad with fresh vegetables and tangy dressing wrapped in a spinach tortilla for a quick, protein-packed meal.

# Ingredient List:

→ 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 Prepare:

01 - In a large bowl, combine shredded chicken 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.
03 - Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken mixture. Pour dressing over and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet or microwave to enhance pliability.
05 - Lay out each tortilla and divide chicken salad mixture evenly among them.
06 - Fold in the sides and roll up tightly to form compact wraps.
07 - Slice each wrap in half and secure with toothpicks if needed. Serve immediately.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide on takeout, and tastes twice as fresh.
  • The smoky tang of BBQ sauce balanced with cool, crunchy vegetables makes every bite interesting.
  • You can prep the chicken salad ahead and assemble wraps on busy mornings without any stress.
  • It's hearty enough to keep you full but won't weigh you down on a warm afternoon.
02 -
  • Don't skip warming the tortillas, cold wraps crack and tear the moment you try to roll them, and you'll lose half your filling.
  • If your chicken salad sits for more than ten minutes before assembling, the vegetables will release water and make the wraps soggy, so toss and roll right away.
  • Use just enough dressing to coat, not drown, the salad stays crisp and the wrap holds together much better.
03 -
  • Toast the tortillas just until they're warm and soft, not crispy, or they'll shatter when you try to fold them.
  • If your chicken salad tastes a little flat, a pinch of salt and an extra squeeze of lime juice usually fixes it instantly.
  • Don't overstuff the wraps, less filling means a tighter roll and a much easier eating experience.
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