BBQ Chicken Salad Wrap

My kitchen counter was a mess of shredded chicken and half-opened bottles when I realized I had nothing planned for lunch. I'd roasted chicken the night before with no real plan, and now I was staring at leftovers like they owed me an idea. That's when I spotted the BBQ sauce in the fridge door and a pack of spinach tortillas I'd bought on a whim. What started as desperation became one of those accidental wins you keep making on purpose.

I made these for a picnic once, slicing them into pinwheels because I thought it'd be fancy. My friend took one look and said they reminded her of something you'd pay too much for at a cafe. We sat on a blanket in the park, and by the time we finished, every single wrap was gone. It's the kind of meal that feels special without trying too hard, and that's exactly why it stuck around in my rotation.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time, or use any leftover roasted or poached chicken you have on hand.
• BBQ sauce: The backbone of the flavor, so pick one you genuinely like, whether it's smoky, sweet, or tangy, because it'll coat everything.
• Romaine lettuce, chopped: Sturdy enough to hold up in the wrap without wilting, and it adds that satisfying crunch you need.
• Cherry tomatoes, halved: They burst with sweetness and juice, balancing the smokiness of the BBQ without making things watery.
• Cucumber, diced: Brings a cool, refreshing contrast that keeps the wrap from feeling too heavy or rich.
• Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse under cold water if the bite feels too strong.
• Sweet corn: Adds pops of sweetness and a slight chewiness that makes every bite more interesting.
• Light mayonnaise: Creamy and rich, it binds the salad together without overpowering the BBQ flavor.
• Plain Greek yogurt: Cuts the richness of the mayo and adds a subtle tang that brightens everything up.
• Fresh lime juice: A squeeze of lime wakes up all the other flavors and keeps the dressing from tasting flat.
• Smoked paprika: Deepens the smoky vibe and adds a whisper of warmth that ties the whole thing together.
• Spinach tortillas: They're soft, pliable, and just a little bit healthier-feeling, plus the green looks beautiful when you slice the wraps.

Instructions

Coat the chicken:

Toss the shredded chicken with BBQ sauce in a large bowl, making sure every piece is glossy and coated. This is where the flavor starts, so don't be shy with the sauce.

Mix the dressing:

Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth and creamy. Taste it and adjust the lime or paprika if you want more brightness or smoke.

Combine the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over everything. Toss gently but thoroughly so every ingredient gets a little bit of that creamy, tangy coating.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 10 seconds per side or microwave them for 15 seconds wrapped in a damp paper towel. This makes them flexible and easy to roll without tearing.

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 sides first, then roll from the bottom up tightly, like you're tucking it in for a nap.

Slice and serve:

Cut each wrap in half on a diagonal, and if they feel like they might unravel, secure them with a toothpick. Serve them right away while everything is still crisp and fresh.

Save

One afternoon, my neighbor knocked on my door holding an empty container I'd sent home with her the week before. She asked if I had any more of those chicken wraps, and when I said I could make them in twenty minutes, she offered to help chop vegetables. We ended up eating them on my porch, laughing about how something so simple could taste this good. That's when I realized this recipe wasn't just about feeding myself anymore.

Storing and Prepping Ahead

The chicken salad mixture keeps beautifully in the fridge for up to two days, stored in an airtight container. I like to prep it the night before and just assemble wraps when I'm ready to eat, which makes mornings or busy afternoons so much easier. If you're packing these for lunch, wrap them tightly in parchment paper or foil to hold their shape, and keep any extra veggies on the side to add just before eating if you want maximum crunch.

Swaps and Variations

If you're out of spinach tortillas, whole wheat or regular flour tortillas work just as well, and I've even used flavored wraps like sun-dried tomato when I'm feeling adventurous. For a lighter version, swap the mayo for extra Greek yogurt or mashed avocado, which adds creaminess without heaviness. You can also toss in shredded carrots, radishes, or even a handful of cilantro to switch up the flavor and texture.

Serving Suggestions

These wraps are perfect on their own, but if you want to round out the meal, serve them with a handful of kettle chips, a simple side salad, or even a cup of tomato soup. They're also great for picnics, lunchboxes, or casual dinners when you want something satisfying but not too heavy. I've served them at casual gatherings, sliced into smaller pieces, and they disappear faster than anything else on the table.

• Add a handful of shredded cheese inside the wrap for extra richness and a little melty goodness.
• Drizzle a bit of extra BBQ sauce or a squeeze of lime over the top before rolling for a bolder finish.
• If you like heat, toss in sliced jalapeños or a dash of hot sauce to give the wrap a spicy kick.

Save

This wrap has become my go-to whenever I need something quick, flavorful, and satisfying without a lot of fuss. I hope it becomes one of those recipes you reach for on busy days, when you want something that tastes like you put in effort, even when you didn't.

Recipe FAQs

→ Can I make this wrap ahead of time?

Yes, you can prepare the chicken salad mixture up to 4 hours in advance and store it in an airtight container. Assemble the wraps just before serving to keep the tortillas soft and prevent sogginess.

→ What type of BBQ sauce works best?

Use your favorite BBQ sauce—sweet, smoky, or spicy varieties all work well. For a tangier result, mix equal parts BBQ sauce and the yogurt-mayo dressing before coating the chicken.

→ How do I prevent the wraps from falling apart?

Warm the tortillas briefly to make them pliable, fill them generously but not overstuffed, and roll tightly from one end. Use toothpicks to secure if needed, then slice diagonally for easier handling.

→ Can I use rotisserie chicken instead?

Absolutely. Store-bought rotisserie chicken saves time and works perfectly. Shred it and skip the cooking step entirely, reducing total time to just 20 minutes.

→ What vegetables can I substitute?

Feel free to swap in shredded carrots, bell peppers, radishes, celery, or avocado. Any crisp, fresh vegetables complement the BBQ chicken and dressing well.

→ Is this wrap suitable for meal prep?

The filling stores well for 3-4 days refrigerated. For meal prep, keep the dressing and tortillas separate until ready to assemble, or wrap them individually and eat within a day for best texture.