BBQ Chicken Salad Wrap

My daughter came home from soccer practice one Saturday and announced she was done with boring sandwiches. She wanted something that tasted like a backyard barbecue but could be eaten in the car. I pulled out some leftover grilled chicken, tossed it with BBQ sauce, and piled it into a tortilla with whatever crunchy vegetables I had in the crisper. That improvised wrap became our most-requested meal prep staple.

I started making these wraps for weeknight dinners when my husband worked late shifts. He would walk in around nine, too tired to sit down for a full meal, and I would hand him one of these already rolled and ready. He loved that he could eat it standing at the counter, and it still felt like real food. Now I keep cooked chicken in the fridge just so I can throw these together without thinking twice.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you the step of poaching or grilling your own.
• BBQ sauce: Choose one with a flavor profile you love because it becomes the backbone of the whole wrap.
• Romaine lettuce, chopped: Its sturdy leaves hold up better than delicate greens and add a satisfying crunch.
• Cherry tomatoes, halved: Their sweet pop of juice cuts through the richness of the dressing.
• Cucumber, diced: Cool and crisp, cucumber keeps the wrap from feeling too heavy.
• Red onion, thinly sliced: A little sharpness wakes up every bite without overpowering the sweeter elements.
• Sweet corn: Use canned for convenience or leftover grilled corn if you have it.
• Light mayonnaise: It creates a creamy base that mellows the tang of the yogurt and lime.
• Plain Greek yogurt: Adds protein and a slight tartness that brightens the whole dressing.
• Fresh lime juice: Always use fresh if you can, the bottled kind tastes flat and artificial.
• Smoked paprika: This spice layers in another hint of smokiness that makes people ask what your secret is.
• Spinach tortillas: They hold together better than regular flour tortillas and add a subtle earthy flavor.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with BBQ sauce until every strand is glossy and coated. Let it sit for a minute so the flavors start to meld.

Mix the dressing:

Whisk together 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 to your preference.

Combine everything:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken bowl. Drizzle the dressing over and toss gently so the vegetables stay crisp and everything gets lightly coated.

Warm the tortillas:

Heat each spinach tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp towel and microwave for 20 seconds. This makes them pliable and less likely to tear.

Assemble the wraps:

Lay each tortilla flat and spoon a generous portion of the chicken salad down the center, leaving space on the sides. Fold in the left and right edges, then roll from the bottom up tightly.

Slice and serve:

Cut each wrap in half on the diagonal and secure with a toothpick if you are packing them to go. Serve immediately or wrap in foil to hold for an hour.

Save Pin

One summer evening, I packed these wraps for a last-minute picnic at the park. My son unwrapped his and said it tasted like the cookout we never got around to planning. That simple comment reminded me that good food does not need an occasion, it creates one. These wraps have since become our go-to for impromptu gatherings and lazy Sunday lunches on the porch.

Storing and Packing

I learned the hard way that wrapping these too early makes them soggy. If you are meal prepping, keep the chicken salad in a sealed container and the tortillas separate until you are ready to assemble. They will stay fresh in the fridge for up to two days that way. When you pack them for lunch, wrap each one tightly in parchment paper or foil and tuck a napkin inside the bag because the BBQ sauce has a sneaky way of dripping out the back end.

Swaps and Substitutions

You can swap the chicken for leftover turkey, grilled shrimp, or even firm tofu if you want to keep it plant-based. I have also used whole wheat tortillas when I could not find spinach ones, and they worked just fine. If you want a little heat, add a pinch of cayenne to the dressing or toss in some sliced jalapeños with the vegetables. Greek yogurt can be replaced with sour cream if that is what you have on hand.

Serving Suggestions

These wraps pair beautifully with a simple side of sweet potato fries or a handful of kettle chips. I like serving them with a chilled glass of iced tea or lemonade on warm days. If you are feeding a crowd, set out all the components in bowls and let everyone build their own wrap. It turns a quick meal into something interactive and fun.

• Serve with a side of coleslaw or pickles for extra crunch and tang.
• Pair with a crisp Sauvignon Blanc or a light lager if you are in the mood for a drink.
• Pack them in a cooler for road trips, they hold up better than most sandwiches.

Save Pin

This wrap has earned its place in our weekly rotation because it never feels like leftovers, even when it is. I hope it becomes a quick favorite in your kitchen too.

Recipe Questions & Answers

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

Yes, you can prepare the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. Warm the tortillas and assemble just before serving for the best texture.

→ What can I substitute for spinach tortillas?

You can use regular flour tortillas, whole wheat wraps, or lettuce wraps for a lower-carb option. Flavored tortillas like chipotle or herb varieties also work wonderfully with this filling.

→ How do I prevent the wraps from falling apart?

Warm the tortillas briefly to make them pliable, which helps them hold together better. Don't overfill each wrap—divide the filling evenly among all four. Secure with toothpicks if needed before serving.

→ Is this suitable for meal prep?

The filling keeps well for 3-4 days refrigerated, but assemble wraps fresh when ready to eat. The tortillas can become soggy if the filling sits inside for too long.

→ How can I make this vegetarian?

Simply substitute the shredded chicken with grilled tofu or chickpeas tossed in the same BBQ sauce. The flavor profile remains delicious and satisfying with the same protein content.

→ What beverages pair well with this wrap?

A crisp Sauvignon Blanc complements the smokiness beautifully, or opt for refreshing iced tea, lemonade, or a cold ginger ale for non-alcoholic options.