BBQ Chicken Salad Wrap

My coworker handed me half her lunch one Tuesday, insisting I try what she called her "leftover magic." It was tangy, smoky, and somehow both light and filling. I went home that night and tried to recreate it, swapping regular tortillas for spinach ones because that's all I had. The bright green wrap made it look like something from a café, and I've been hooked ever since.

I started making these wraps on Sundays after discovering they hold up well in the fridge for a day or two if you keep the tortillas separate. My partner would grab one on his way out the door, and I'd find little notes in the container thanking me for "actual food" instead of another granola bar. It became our quiet weekday ritual, no fuss, just something good waiting in the fridge.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you the trouble of poaching your own.
• BBQ sauce: Choose one with a balance of sweet and smoky, not too thick or it will overpower the vegetables.
• Romaine lettuce, chopped: Romaine stays crisp longer than other greens and adds a satisfying crunch.
• Cherry tomatoes, halved: Their sweetness plays nicely against the tangy dressing without making the wrap watery.
• Cucumber, diced: Adds freshness and a cool contrast to the smoky chicken.
• Red onion, thinly sliced: A little sharpness wakes up the whole dish, but don't overdo it.
• Sweet corn: This adds a pop of sweetness and texture that feels summery even in winter.
• Light mayonnaise: Keeps the dressing creamy without being too heavy.
• Plain Greek yogurt: Adds tang and a bit of protein while lightening the overall feel.
• Fresh lime juice: Brightens everything and keeps the flavors lively.
• Smoked paprika: Echoes the smokiness of the BBQ sauce and ties the dressing together.
• Spinach tortillas: They're sturdier than flour tortillas and add a subtle earthy flavor.

Instructions

Coat the chicken:

Toss the shredded chicken with BBQ sauce in a large bowl until every piece is glossy and well covered. Let it sit for a minute so the flavors soak in.

Mix the dressing:

Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth and creamy.

Combine the salad:

Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Drizzle the dressing over everything and toss gently until evenly coated.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 15 seconds per side or microwave them wrapped in a damp paper towel for 20 seconds. This makes them pliable and easy to roll.

Assemble the wraps:

Lay out a tortilla and spoon a quarter of the chicken salad down the center, leaving space on the sides. Fold in the edges, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on the diagonal and secure with a toothpick if they're feeling loose. Serve right away while the tortilla is still soft.

Save

One afternoon I packed these for a picnic and forgot plates. We ended up eating them on a blanket with our hands, laughing as bits of corn fell into the grass. It wasn't fancy, but it felt easy and right. That's when I realized this recipe isn't just about the food, it's about how simple something can be and still feel special.

How to Store and Reheat

Keep the chicken salad mixture in an airtight container in the fridge for up to two days, but store the tortillas separately so they don't get soggy. When you're ready to eat, assemble fresh wraps and enjoy them cold, or warm the tortilla briefly before rolling. These don't reheat well once assembled, so it's best to make them to order.

Swaps and Variations

Swap the chicken for grilled tofu or chickpeas if you want a plant based version that still has plenty of protein. Try a spicy chipotle mayo instead of the lime dressing for a bolder kick. If you can't find spinach tortillas, whole wheat or sun dried tomato wraps work beautifully too.

Serving Suggestions

These wraps pair well with a handful of kettle chips, a light coleslaw, or a simple fruit salad. If you're feeding a crowd, set out all the components and let everyone build their own. A pitcher of iced tea or lemonade is the perfect companion on a warm day.

• Add sliced avocado for extra creaminess and healthy fats.
• Toss in pickled jalapeños if you like a little heat.
• Sprinkle crumbled feta or shredded cheddar inside before rolling for a cheesy twist.

Save

This wrap has become my go to when I need something fast but don't want to compromise on flavor or satisfaction. I hope it finds a spot in your weekly rotation too.

Recipe FAQs

→ Can I prepare the chicken salad mixture in advance?

Yes, you can make the chicken salad mixture up to 24 hours ahead. Store it in an airtight container in the refrigerator. Assemble the wraps fresh when ready to serve for the best tortilla texture.

→ What BBQ sauce works best for this wrap?

Use your preferred brand, whether it's smoky, spicy, or sweet. Kansas City-style and Texas-style sauces both work wonderfully. You can also make your own BBQ sauce for a personalized flavor profile.

→ How do I make this wrap vegetarian?

Substitute the shredded chicken with grilled tofu, tempeh, or seasoned chickpeas. The smoky flavors remain and provide excellent protein content for a meatless version.

→ Can I use regular flour tortillas instead of spinach?

Absolutely. While spinach tortillas add nutritional value and earthy flavor, regular, whole wheat, or flavored tortillas work equally well. Choose based on your preference or dietary needs.

→ What's the best way to warm the tortillas?

A dry skillet over medium heat for 20-30 seconds per side works best for flexibility without added moisture. Alternatively, wrap tortillas in a damp paper towel and microwave for 15-20 seconds for similar results.

→ How can I add more crunch to the wraps?

Try sliced radishes, shredded carrots, bell peppers, or celery for added texture. Water chestnuts or jicama also provide satisfying crunch without overpowering the smoky BBQ flavors.