Save to Pinterest One humid afternoon last summer, I stood in front of my open fridge, staring at leftover grilled chicken and half a bottle of BBQ sauce. I wasn't in the mood for anything heavy, but I also needed something more exciting than another boring salad. That's when I grabbed a spinach tortilla, tossed together what I had, and ended up with these wraps that somehow tasted better than anything I'd planned all week. Now they're my go-to whenever I need lunch that feels like a treat but comes together in minutes.
I made these for a picnic with friends who were skeptical about bringing wraps instead of sandwiches. After the first bite, one of them asked if I'd secretly ordered them from a cafe. The combination of smoky chicken, crisp veggies, and that tangy lime dressing won everyone over. We sat on a blanket by the lake, and those wraps disappeared faster than the chips.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you from turning on the stove.
- BBQ sauce: Choose one with a good balance of sweet and smoky, I like a thicker sauce that clings to the chicken without making the wrap soggy.
- Romaine lettuce, chopped: It stays crisp longer than other greens and adds a satisfying crunch in every bite.
- Cherry tomatoes, halved: Their sweetness plays off the tangy BBQ sauce, and they don't release too much juice if you halve them fresh.
- Cucumber, diced: This adds a cool, refreshing contrast to the smoky chicken.
- Red onion, thinly sliced: A little sharpness wakes up the whole wrap, just don't skip the thin slicing or it'll overpower everything.
- Sweet corn: I've used canned, frozen, and fresh, they all work as long as you drain canned corn well.
- Light mayonnaise: It keeps the dressing creamy without feeling too rich.
- Plain Greek yogurt: This adds tang and body while sneaking in extra protein.
- Fresh lime juice: Bottled juice won't give you the same bright, zesty punch.
- Smoked paprika: A tiny amount deepens the smoky flavor without adding heat.
- Spinach tortillas: They're sturdier than regular flour tortillas and they look gorgeous when you slice the wrap in half.
Instructions
- Mix the BBQ Chicken:
- In a large bowl, toss the shredded chicken with the BBQ sauce until every piece is coated. The chicken should look glossy and smell irresistible.
- Make the Creamy Dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth. Taste it and adjust the lime or paprika to your liking.
- Combine the Filling:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the BBQ chicken. Drizzle the dressing over everything and toss gently until it's all evenly coated.
- Warm the Tortillas:
- Heat each spinach tortilla in a dry skillet for about 10 seconds per side or wrap them in a damp paper towel and microwave for 15 seconds. This makes them soft and pliable so they won't crack when you roll.
- Assemble the Wraps:
- Lay a tortilla flat and spoon about a quarter of the chicken salad mixture down the center. Fold in the sides, then roll it up tightly from the bottom.
- Slice and Serve:
- Cut each wrap in half on the diagonal and secure with a toothpick if you're taking them on the go. Serve them right away while the tortilla is still soft.
Save to Pinterest The first time I packed these for my son's school lunch, he came home asking if I could make them again the next day. He said his friends were jealous and one even offered to trade his sandwich. That's when I knew this wasn't just another weekday recipe, it was something special enough to share.
Customizing Your Wraps
I've swapped in shredded carrots, thinly sliced radishes, and even diced bell peppers depending on what's in my crisper drawer. If you like heat, a few slices of pickled jalapenos or a dash of hot sauce in the dressing transforms the whole flavor. For a vegetarian version, I've used grilled tofu tossed in BBQ sauce and it worked surprisingly well. You can also try different tortillas, whole wheat, sun dried tomato, or even a low carb wrap all hold up beautifully.
Serving and Pairing Ideas
These wraps are sturdy enough to pack for lunch but elegant enough to serve at a casual dinner party. I like to slice them into pinwheels for appetizers or serve them whole with a side of tortilla chips and salsa. A chilled Sauvignon Blanc complements the tangy lime and smoky paprika beautifully, but on hot days, I reach for iced tea with a squeeze of lemon. If you're feeding a crowd, set out the filling and tortillas and let everyone build their own.
Storage and Make Ahead Tips
The chicken salad filling keeps well in the fridge for up to three days, which makes meal prep easy. Store it in an airtight container and only assemble the wraps when you're ready to eat. If you absolutely need to make them ahead, wrap each one tightly in parchment paper or foil to keep them from drying out. I've also frozen the BBQ chicken mixture on its own, just thaw it overnight and toss in the fresh veggies and dressing before serving.
- Store any leftover filling separately from the tortillas to prevent sogginess.
- You can prep all the veggies the night before and keep them in the fridge ready to toss.
- Warm tortillas just before assembling, never store them warm or they'll steam and get sticky.
Save to Pinterest This recipe has become one of those easy wins in my kitchen, the kind that feels like I'm doing something special even on the busiest days. I hope it brings you the same simple joy it brings me every time I roll one up.
Recipe FAQs
- → Can I prepare the chicken salad ahead of time?
Yes, you can make the chicken salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Assemble the wraps just before serving to keep the tortillas from becoming soggy.
- → What's the best way to warm the spinach tortillas?
Warm tortillas briefly in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 15-20 seconds. This makes them pliable and easier to roll without cracking.
- → Can I make this vegetarian?
Absolutely! Substitute the shredded chicken with grilled or baked tofu, tempeh, or seasoned chickpeas. The BBQ sauce and dressing work beautifully with these alternatives while maintaining the same smoky flavor profile.
- → What vegetables can I add or swap?
Feel free to add shredded carrots, sliced radishes, bell peppers, avocado, or arugula. You can also swap romaine for spinach or mixed greens. Choose vegetables that add crunch and fresh flavor to complement the smoky BBQ chicken.
- → How should I store leftover wraps?
Store uncut wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. For best texture, eat within a day as the tortillas may soften over time. Avoid storing cut wraps as they tend to dry out.
- → Is there a gluten-free option for this wrap?
Yes, use gluten-free spinach tortillas available at most grocery stores. Also check your BBQ sauce label to ensure it's gluten-free, as some brands contain gluten. Greek yogurt and other ingredients are naturally gluten-free.