BBQ Chicken Salad Wrap (Printable Version)

Shredded BBQ chicken combined with fresh vegetables and creamy dressing, wrapped in spinach tortillas for a quick, nutritious meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup BBQ sauce

→ Vegetables & Greens

03 - 1 cup romaine lettuce, chopped
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup cucumber, diced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup sweet corn

→ Dressing & Additions

08 - 1/4 cup light mayonnaise
09 - 1 tablespoon plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper to taste

→ Wraps

13 - 4 large spinach tortillas, 10-inch

# Directions:

01 - In a large mixing bowl, combine shredded chicken breast and BBQ sauce. Mix thoroughly to ensure even coating of all chicken pieces.
02 - In a separate small bowl, whisk together light mayonnaise, Greek yogurt, fresh lime juice, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and sweet corn to the chicken mixture. Pour prepared dressing over ingredients and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet over medium heat or microwave for 15-20 seconds to improve pliability for rolling.
05 - Lay out each warm tortilla and divide chicken salad mixture evenly among them, placing filling slightly below center of each tortilla.
06 - Fold in the sides of each tortilla first, then roll up tightly from bottom to top, creating a secure cylindrical wrap.
07 - Slice each wrap in half diagonally and secure with toothpicks if needed. Serve immediately.

# Expert Hints:

01 -
  • Everything comes together in one bowl, meaning less cleanup and more time to actually enjoy your lunch.
  • The tangy lime dressing cuts through the sweetness of the BBQ sauce in a way that keeps every bite interesting.
  • You can prep the chicken salad the night before and assemble wraps in under five minutes when hunger strikes.
  • It feels indulgent but clocks in at just 370 calories, so you can have seconds without guilt.
02 -
  • Warming the tortillas is non-negotiable because cold tortillas crack the second you try to fold them, and nobody wants a lap full of chicken salad.
  • Drain your veggies well, especially the corn and cucumbers, or the wraps will weep liquid and turn sad within an hour.
  • Don't overstuff the tortillas, it's tempting, but less filling means a tighter roll and a cleaner eating experience.
03 -
  • If your BBQ sauce is too thick, thin it with a teaspoon of water or apple cider vinegar so it mixes more easily with the chicken.
  • Rolling the wrap burrito-style with the seam side down on your plate keeps everything from unraveling mid-bite.
  • A quick toast in a panini press after rolling gives you crispy edges and seals the wrap shut, turning it into something almost restaurant-worthy.
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