BBQ Chicken Salad Wrap (Print Version)

Smoky BBQ chicken salad wrapped in fresh spinach tortillas with crisp vegetables and a tangy creamy dressing. Perfect for quick meals.

# Ingredient List:

→ 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

# Recipe Steps:

01 - In a large mixing bowl, combine shredded chicken with BBQ sauce and mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together light mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and corn to the chicken mixture. Pour dressing over ingredients and toss until evenly coated.
04 - Briefly warm spinach tortillas in a dry skillet over medium heat or microwave for 15-20 seconds to enhance pliability.
05 - Lay out each tortilla flat and divide the chicken salad mixture evenly among all four tortillas.
06 - Fold in the side edges and roll up each tortilla tightly, ensuring filling remains secure and centered.
07 - Slice each wrap diagonally in half, secure with toothpicks if desired, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes once the chicken is cooked, making it perfect for those days when you need real food fast.
  • The combination of tangy BBQ and creamy lime dressing hits that sweet and smoky balance that keeps you coming back for another bite.
  • You can prep the chicken salad ahead and assemble wraps throughout the week without them getting soggy.
  • It feels indulgent but packs 28 grams of protein per serving, so you actually stay full until dinner.
02 -
  • If your tortillas are cold from the fridge, they will crack when you roll them, so always warm them first even if it feels like an extra step.
  • Don't add the dressing until you're ready to assemble, or the lettuce will wilt and the whole salad will turn soupy.
  • If you're meal prepping, store the chicken salad and tortillas separately and assemble fresh each day.
03 -
  • Use kitchen shears to cut the wraps instead of a knife (it keeps the filling from squishing out the sides).
  • A tiny sprinkle of smoked sea salt on top of the assembled wrap before slicing adds an unexpected layer of flavor that makes it feel restaurant quality.
  • If you have leftover chicken salad, pile it on crackers or toast for a quick snack the next day.
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