Save I threw this together on a Tuesday after forgetting to meal prep, and it turned into one of those accidental wins. The smell of BBQ sauce mixing with lime and smoked paprika filled the kitchen, and suddenly lunch felt less like a chore and more like a treat. I had leftover rotisserie chicken sitting in the fridge, some sad vegetables that needed using, and a pack of spinach tortillas I'd bought on a whim. What started as improvisation became a weekly staple. It's funny how the best recipes sometimes come from just working with what you have.
My sister came over one afternoon and watched me roll these up, skeptical about the Greek yogurt in the dressing. She took one bite and immediately asked for the recipe. We ended up sitting on the porch with our wraps, talking about how rare it is to find something this satisfying that doesn't require an oven or a mess of pans. She's made them for her book club twice since. Sometimes the simplest meals are the ones people remember.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here (saves time and adds extra flavor), but leftover grilled or baked chicken works just as well.
- BBQ sauce: Use whatever brand you love, whether it's tangy, smoky, or sweet (I lean toward one with a little kick), and don't be afraid to adjust the amount to your taste.
- Romaine lettuce: It holds up better than delicate greens and gives you that satisfying crunch without wilting the second it meets the dressing.
- Cherry tomatoes: Halving them releases just enough juice to keep things fresh without making the wrap soggy.
- Cucumber: Adds a cool, crisp contrast to the smoky chicken (peel it if the skin is bitter, but I usually leave it on).
- Red onion: Slice it thin so it adds sharpness without overpowering every bite.
- Sweet corn: A handful of corn kernels brings a touch of sweetness that balances the tang (canned is fine, just drain it well).
- Light mayonnaise: You need just enough to bind everything together without making it heavy.
- Plain Greek yogurt: This is the secret to a creamy dressing that feels light and adds a subtle tang.
- Fresh lime juice: Brightens the whole mixture and cuts through the richness of the mayo and BBQ sauce.
- Smoked paprika: A little goes a long way (it deepens the smoky flavor and makes the whole wrap feel cohesive).
- Spinach tortillas: They're sturdy, flexible, and add a hint of color (plus they don't tear as easily as regular flour tortillas).
Instructions
- Coat the chicken:
- Toss your shredded chicken with the BBQ sauce in a large bowl, making sure every piece gets covered. The chicken should look glossy and smell like summer.
- Make the dressing:
- Whisk together the mayo, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it (this is important) and adjust the lime or paprika if needed.
- Build the salad:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over everything. Toss gently so the vegetables stay crisp and don't get bruised.
- Warm the tortillas:
- Heat each tortilla for about 10 seconds per side in a dry skillet or wrap them in a damp paper towel and microwave for 20 seconds. They should be pliable and warm to the touch.
- Assemble the wraps:
- Lay a tortilla flat, spoon a generous amount of the chicken salad down the center, fold in the sides, then roll tightly from the bottom up. Don't overfill or it'll burst when you slice it.
- Slice and serve:
- Cut each wrap in half on the diagonal, securing with a toothpick if they feel loose. Serve right away while the tortilla is still soft and the filling is cool.
Save I packed these for a picnic last spring, and they held up beautifully in a cooler for a couple of hours. We sat under a tree, unwrapped them from foil, and they tasted just as good as they did fresh out of the kitchen. It's one of those meals that travels well and doesn't need reheating, which makes it feel a little magical. Food that holds its own outside the house always earns a permanent spot in my rotation.
Make It Your Own
This recipe is forgiving and adaptable depending on what's in your fridge. I've added shredded carrots, sliced radishes, and even diced avocado when I had them on hand. If you want more heat, a few dashes of hot sauce or pickled jalapeños in the chicken salad do the trick. For a lighter version, skip the mayo entirely and double the Greek yogurt. You can also swap the spinach tortillas for whole wheat, tomato basil, or even a low carb wrap if that's your thing.
Storing and Serving
The chicken salad keeps well in an airtight container in the fridge for up to three days, but don't assemble the wraps until you're ready to eat. If you're packing lunch for work, bring the filling in one container and the tortilla in another, then roll it up right before you eat. Wraps that sit assembled for too long tend to get soggy around the edges. If you're serving these for a crowd, set up a little wrap bar with the chicken salad, veggies, and tortillas so everyone can build their own.
What to Serve Alongside
These wraps are hearty enough to stand alone, but they pair beautifully with a handful of kettle chips, a simple side salad, or fresh fruit like watermelon or grapes. I've also served them with sweet potato fries when I wanted something a little more filling. If you're drinking wine, a chilled Sauvignon Blanc complements the tangy lime and BBQ flavors, but honestly, a cold glass of iced tea or lemonade feels just as right.
- Keep a few extra tortillas on hand in case one tears during rolling.
- If you're using canned corn, rinse it under cold water to remove the tinny taste.
- Slice the wraps right before serving so they don't dry out or unravel on the plate.
Save This wrap has become my go to when I want something satisfying without spending an hour in the kitchen. It's proof that good food doesn't have to be complicated.
Recipe FAQs
- → Can I prepare the chicken salad mixture ahead of time?
Yes, you can mix the chicken with BBQ sauce and vegetables up to 4 hours in advance. Store in an airtight container in the refrigerator. Add the dressing just before assembling the wraps to prevent them from becoming soggy.
- → What's the best way to warm the tortillas?
Warm spinach tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds. Warming makes them more pliable and easier to roll without cracking.
- → How can I make this vegetarian?
Substitute 2 cups of grilled or pan-seared tofu for the chicken breast. Press the tofu first to remove excess moisture, cube it, and toss with the BBQ sauce just like the chicken. It will absorb the smoky flavors beautifully.
- → Can I use regular flour tortillas instead of spinach?
Absolutely. Regular flour tortillas work well and will have a milder flavor. You can also try whole wheat or flavored tortillas like jalapeño or tomato-based varieties for different taste profiles.
- → What dressing alternatives work well with this wrap?
Ranch dressing, chipotle mayo, or a cilantro lime crema all pair nicely. For lighter options, try a Greek yogurt-based green goddess dressing or simply use the lime juice mixture without mayonnaise.
- → How do I prevent the wraps from falling apart?
Don't overfill the wraps—divide the mixture evenly among all four. Roll tightly starting from one end, folding in the sides as you go. Secure with toothpicks if serving immediately, or wrap in foil to keep everything intact until serving time.