BBQ Chicken Salad Wrap (Printable)

Smoky BBQ chicken salad with fresh vegetables wrapped in spinach tortillas for a quick, high-protein meal.

# 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

# How to Prepare:

01 - In a large mixing bowl, combine shredded chicken breast with BBQ sauce and mix thoroughly to coat evenly.
02 - In a separate small bowl, whisk together light mayonnaise, Greek yogurt, fresh lime juice, smoked paprika, salt, and black pepper until smooth.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and sweet corn to the chicken mixture. Pour dressing over and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet or microwave for 30 seconds to improve pliability.
05 - Lay out each tortilla and divide the chicken salad mixture evenly among them, distributing components toward the center.
06 - Fold in the sides of each tortilla and roll up tightly to form wraps, ensuring filling is secure.
07 - Slice each wrap diagonally in half and secure with toothpicks if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It uses up leftover chicken without feeling like leftovers at all.
  • The creamy lime dressing cuts through the sweetness of the BBQ sauce perfectly.
  • You can prep the filling ahead and assemble wraps in under five minutes.
  • It feels indulgent but sneaks in plenty of fresh vegetables.
02 -
  • Don't skip warming the tortillas or they'll tear the moment you try to fold them.
  • If the filling looks too wet, drain any excess liquid before assembling or your wrap will get soggy within an hour.
  • Let the chicken cool slightly before mixing with the vegetables or the lettuce will wilt.
03 -
  • Use a serrated knife to slice the wraps cleanly without squishing the filling out the sides.
  • If you're grilling chicken fresh, let it rest for five minutes before shredding so it stays juicy.
  • Double the dressing recipe and keep extra in the fridge for salads or grain bowls throughout the week.
Return