Go Back
–+ servings
Close up square image of one wrap cut in half showing the inside.
Print Recipe

BBQ Chicken Wrap

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.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Chicken, Main Course
Cuisine: American
Servings: 4
Calories: 553kcal
Author: Tornadough Alli

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

  1. 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. 
  2. 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. 
  3. Other ingredients can be added, see above for ideas.
  4. 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. 
  5. Wrapping in parchment paper after assembly but before cutting in half is a great way to keep the wrap held together. 
  6. These are best eaten when first made, but filling can be stored for up to 4 days in the refrigerator.
  7. These are yummy served with cold chicken or warmed chicken, depending on your preference. 

Nutrition

Calories: 553kcal | Carbohydrates: 53g | Protein: 41g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 103mg | Sodium: 1210mg | Potassium: 558mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2354IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 4mg