Save My neighbor handed me a grocery bag full of fresh spinach tortillas she couldn't use before leaving town, and I promised her I'd put them to good use. That afternoon, I rummaged through my fridge and spotted leftover grilled chicken, a jar of smoky BBQ sauce, and half a head of romaine that needed attention. What started as a clean-out-the-fridge mission turned into one of those accidental keeper recipes that I now make on purpose every other week.
I packed these wraps for a weekend picnic at the park, and they held up beautifully in the cooler without getting soggy or falling apart. My friend who swore she hated BBQ chicken changed her tune after one bite, mostly because the crunch from the cucumber and the brightness from the lime made it taste nothing like the heavy, saucy mess she expected. We sat on a blanket under an oak tree, and she asked for the recipe before we even finished eating.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you from turning on the stove, just pull the meat and toss the skin.
- BBQ sauce: I lean toward a smoky, slightly spicy variety, but sweet and tangy works too depending on your mood.
- Romaine lettuce: Iceberg will do in a pinch, but romaine gives you that satisfying crunch and holds up better against the dressing.
- Cherry tomatoes: Halving them keeps the juices from turning your wrap into a soggy disaster, and they add little bursts of sweetness.
- Cucumber: English cucumbers have fewer seeds and more crunch, which is exactly what you want in a handheld meal.
- Red onion: A quick soak in cold water for five minutes takes the sharp bite out and leaves just a hint of zing.
- Sweet corn: Frozen corn works great if you thaw and drain it well, and it adds a pop of color and subtle sweetness.
- Light mayonnaise: You can swap in full-fat if you prefer, but the light version keeps things from feeling too heavy.
- Plain Greek yogurt: This adds creaminess and a slight tang without extra calories, plus it sneaks in some protein.
- Fresh lime juice: Bottled lime juice tastes flat compared to the real thing, so grab a fresh lime and squeeze it yourself.
- Smoked paprika: Just half a teaspoon brings a warm, campfire-like depth that ties everything together.
- Spinach tortillas: They stay pliable longer than regular flour tortillas and add a subtle earthy flavor that complements the BBQ.
Instructions
- Coat the chicken:
- Toss the shredded chicken with BBQ sauce in a large bowl until every piece is glossy and well covered. If your chicken is cold from the fridge, this is when it starts to warm up and smell incredible.
- Mix the dressing:
- Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it and adjust the lime or paprika to your liking.
- Combine the salad:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over top. Toss gently so the veggies stay crisp and the dressing coats everything evenly.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 20 seconds per side or wrap them in a damp towel and microwave for 30 seconds. They should be soft and easy to fold without cracking.
- Assemble the wraps:
- Lay out a tortilla and spoon a generous portion of the chicken salad down the center, leaving space at the edges. Fold in the sides, then roll from the bottom up tightly to keep everything tucked inside.
- Slice and serve:
- Cut each wrap in half on the diagonal and stick a toothpick through if you're worried about them unraveling. Serve right away or wrap in foil for later.
Save These wraps became my go-to for rushed weeknights after my youngest started soccer practice at 5:30 p.m. I'd make a double batch on Sunday, keep the filling in the fridge, and we'd roll them up in the car on the way to the field. They tasted just as good cold, and my kid stopped asking for drive-thru because these felt like a treat without the grease.
Make It Your Own
If you're craving more crunch, toss in some shredded carrots or thinly sliced radishes for a peppery snap. I've also added diced avocado when I have one sitting on the counter, and the creaminess takes the whole thing up a notch. For a spicier kick, a few pickled jalapeño slices or a drizzle of hot sauce over the filling before rolling does wonders.
Storage and Prep Ahead
The chicken salad mixture keeps beautifully in an airtight container for up to three days, but don't assemble the wraps until you're ready to eat or they'll get soggy. If you need to pack them for lunch, wrap each one tightly in foil or parchment paper and keep them chilled until it's time to dig in. I've even frozen the BBQ chicken mixture on its own for up to a month, then thawed it overnight and added fresh veggies when I was ready to roll.
Serving Suggestions
These wraps pair beautifully with a side of sweet potato fries or a simple coleslaw if you want to round out the meal. A crisp Sauvignon Blanc or a cold glass of iced tea with lemon is my drink of choice, but a light beer works too if you're in the mood. For a crowd, I like to set out the chicken salad, warm tortillas, and all the fixings so everyone can build their own.
- Add a handful of shredded cheddar or pepper jack if you want a cheesy twist.
- Swap the spinach tortillas for whole wheat or sun-dried tomato wraps for a different flavor.
- Serve with tortilla chips and salsa on the side for a Tex-Mex vibe.
Save This wrap has earned a permanent spot in my weekly rotation because it's fast, flexible, and never boring. Whether you're feeding a crowd or just yourself on a busy Tuesday, it delivers every single time.
Recipe FAQs
- → Can I prepare the chicken salad ahead of time?
Yes, you can make the chicken salad mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. Assemble the wraps fresh when ready to serve to keep the tortillas from becoming soggy.
- → What's the best way to warm the spinach tortillas?
Warm tortillas briefly in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them pliable and easier to roll without tearing.
- → How can I make this vegetarian?
Simply substitute 2 cups of crumbled grilled tofu or chickpeas for the chicken. Toss with the BBQ sauce and continue with the same method. The cooking time remains the same.
- → Can I use whole wheat or regular tortillas instead?
Absolutely. While spinach tortillas add nutritional value and color, regular flour or whole wheat tortillas work perfectly. Choose based on your dietary preferences and what's available.
- → What vegetables can I add or substitute?
Feel free to customize with shredded carrots, radishes, bell peppers, avocado, or jalapeños. The crisp vegetables add texture and freshness—adjust based on your preferences and what's in your kitchen.
- → How do I prevent the wrap from falling apart?
Warm the tortillas to improve flexibility, don't overfill them, and roll tightly. Use toothpicks to secure the wraps after rolling, especially if transporting them. Slice just before serving for best presentation.