A tasty lunch or dinner recipe, this BBQ Chicken Wrap is perfect for a light meal or to go along with your favorite sides. Tasty ingredients make this absolutely irresistible.
I’m a wrap fan, if I see a wrap on a menu at any place that I go – I am absolutely ordering it.
We make wraps at home a lot for lunch and dinner and we absolutely adore this BBQ Chicken Wrap. With all the flavors there is really no comparison.
Mixing ranch and bbq sauce together is one of our favorite things ever. They just work and trust me you will be hooked.
We honestly make these all year round and don’t think that they have to be saved for any particular season. They are just that good, we cant resist them in our household.
These are light but also filling at the same time. So you can choose to eat as they are or with some of your favorite side dishes.
Been looking for that perfect chicken recipe, then you cannot miss out on this BBQ Chicken Wrap.
Some of our other favorite easy chicken recipes that we have on our site include: BBQ Chicken Bites, Sweet Chili Chicken and Chicken Souvlaki.
WHY THIS REICPE WORKS:
- The flavor combination works so so well together.
- You can customize these by adding other ingredients.
- Easily double this recipe.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
BBQ sauce
Lime juice
Garlic powder
Dried oregano
Paprika
Onion powder
Pepper
Cooked chicken breasts, sliced in thick strips
Romaine lettuce
Ranch dressing
Burrito-size tortillas
Cheddar cheese
Red onion
Cilantro
HOW TO MAKE A BBQ CHICKEN WRAP, STEP BY STEP:
- In a large bowl add the BBQ Sauce, lime juice, garlic powder, oregano, paprika, onion powder, and pepper.
- Whisk together then add the chicken. Toss to coat and set aside.
- In a medium mixing bowl toss together the romaine and ranch dressing until coated evenly.
- Set a large burrito-size tortilla on a plate and place about ¼ of the romaine mixture in the middle.
- Place about ¼ of the chicken mixture on top of the romaine.
- Top with shredded cheese, red onions, and cilantro.
- Roll the tortilla up by folding the sides in to slightly cover the filling.
- Bring the bottom flap up and over and roll tightly.
- Place on a plate, seam side down and slice in half. Continue making the rest of the wraps.
CAN I ADD OTHER INGREDIENTS TO THESE?
Yes you can! You can customize the wraps by adding other ingredients in the wrap that you like such as sliced tomatoes, corn, strips of bacon, or grilled onions.
CAN I USE ANOTHER SIZE TORTILLA?
Yes. It’s easy to overfill a tortilla so try not to overfill or it’s hard to roll up.
The filling can be spread into 4 large burrito-size tortillas or about 6 normal taco sized tortillas.
HOW DO I GIVE THESE A LITTLE KICK OF SPICE?
You can make these spicier by using a spicy BBQ sauce or adding 1/8 teaspoon cayenne pepper into the sauce.
WHAT CAN I SERVE THESE WRAPS WITH?
There are so many great things that would make the perfect side for this recipe, some of my favorites include:
HOW TO STORE:
The filling will save in the refrigerator in an airtight container for up to 4 days.
Only assemble the number of wraps that will be eaten at the time of making, if possible. Assembled wraps are best eaten within 24 hours of assembly.
TIPS AND TRICKS:
- If your tortillas don’t want to roll well, you can warm them in the microwave for about 20 seconds to make them more pliable.
- It’s easy to overfill a tortilla so try not to overfill or it’s hard to roll up. The filling can be spread into 4 large burrito-size tortillas or about 6 normal taco sized tortillas.
- Other ingredients can be added, see above for ideas.
- If you don’t have cooked chicken on hand, you can salt and pepper both sides of 2 chicken breasts and lightly drizzle with olive oil. Bake at 400 for about 18-23 minutes, depending on the thickness of your chicken breasts. Let rest 5-10 minutes before slicing.
- Wrapping in parchment paper after assembly but before cutting in half is a great way to keep the wrap held together.
- These are best eaten when first made, but filling can be stored for up to 4 days in the refrigerator.
- These are yummy served with cold chicken or warmed chicken, depending on your preference.
When it comes to a delicious and refreshing recipe, you cannot go wrong with a BBQ Chicken Wrap.
If you like this recipe you might also like:
If you’ve tried this BBQ CHICKEN WRAP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
BBQ Chicken Wrap
Ingredients
- ⅔ cup BBQ sauce
- ½ Tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1/8 teaspoon pepper
- 3 cups cooked chicken breasts sliced in thick strips
- 2 cups chopped romaine lettuce
- ¼ cup ranch dressing
- 4 large burrito-size tortillas
- 1/3 cup shredded cheddar cheese
- ¼ cup red onion diced
- 2 Tablespoons chopped cilantro
- More BBQ sauce or ranch for dipping
Instructions
- In a large bowl add the BBQ Sauce, lime juice, garlic powder, oregano, paprika, onion powder, and pepper.
- Whisk together then add the chicken. Toss to coat and set aside.
- In a medium mixing bowl toss together the romaine and ranch dressing until coated evenly.
- Set a large burrito-size tortilla on a plate and place about ¼ of the romaine mixture in the middle.
- Place about ¼ of the chicken mixture on top of the romaine.
- Top with shredded cheese, red onions, and cilantro.
- Roll the tortilla up by folding the sides in to slightly cover the filling.
- Bring the bottom flap up and over and roll tightly.
- Place on a plate, seam side down and slice in half. Continue making the rest of the wraps.
Notes
- If your tortillas don’t want to roll well, you can warm them in the microwave for about 20 seconds to make them more pliable.
- It’s easy to overfill a tortilla so try not to overfill or it’s hard to roll up. The filling can be spread into 4 large burrito-size tortillas or about 6 normal taco sized tortillas.
- Other ingredients can be added, see above for ideas.
- If you don’t have cooked chicken on hand, you can salt and pepper both sides of 2 chicken breasts and lightly drizzle with olive oil. Bake at 400 for about 18-23 minutes, depending on the thickness of your chicken breasts. Let rest 5-10 minutes before slicing.
- Wrapping in parchment paper after assembly but before cutting in half is a great way to keep the wrap held together.
- These are best eaten when first made, but filling can be stored for up to 4 days in the refrigerator.
- These are yummy served with cold chicken or warmed chicken, depending on your preference.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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