BBQ Chicken Salad Wrap

I threw this together on a Sunday afternoon when the grill was still warm from making chicken for the week. The BBQ sauce had that sticky sweetness clinging to my fingers, and I thought, why not turn leftovers into something that feels intentional? I grabbed a spinach tortilla, piled everything in, and took a bite standing over the counter. It tasted better than most things I'd planned all week.

I made these for a small picnic last summer, and my friend Sarah kept asking what was in the dressing. She couldn't place the smokiness from the paprika. When I told her it was just a few spoonfuls mixed into mayo and yogurt, she looked annoyed that something so simple tasted that good. We ate them on a blanket near the park fountain, and the wraps held together perfectly even with all the jostling.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you the step of cooking and cooling, just pull the meat and toss out the skin.
• BBQ sauce: Go for something with a balance of smoke and tang, not just sugar, because it becomes the base flavor of the whole wrap.
• Romaine lettuce, chopped: Romaine stays crisp longer than other greens and doesn't wilt the second it touches dressing.
• Cherry tomatoes, halved: Their little burst of juice adds moisture without making the tortilla soggy.
• Cucumber, diced: This brings a cool crunch that contrasts nicely with the warmth of the BBQ chicken.
• Red onion, thinly sliced: A small amount adds sharpness without overpowering, just make sure the slices are thin enough to bite through easily.
• Sweet corn: I like canned for convenience, but if you have leftover grilled corn, even better.
• Light mayonnaise: It creates the creamy base of the dressing without feeling heavy.
• Plain Greek yogurt: Adds tang and a little extra protein while keeping the dressing light.
• Fresh lime juice: Brightens everything and keeps the dressing from tasting flat.
• Smoked paprika: This is the secret, it echoes the BBQ flavor and deepens the whole profile.
• Spinach tortillas: They hold up well to moisture and add a subtle earthy flavor that plain flour tortillas lack.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with BBQ sauce until every piece is glossy and coated. The sauce should cling without pooling at the bottom.

Make the dressing:

Whisk together the mayo, yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it, if it needs more lime or paprika, add a little now.

Combine the salad:

Add the lettuce, tomatoes, cucumber, onion, and corn to the chicken, then drizzle the dressing over everything. Toss gently so the vegetables stay intact but get evenly coated.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 15 seconds. They should be soft and pliable, not crispy.

Assemble the wraps:

Lay a tortilla flat and spoon a generous portion of the chicken salad down the center, leaving space at the edges. Fold in the sides, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on a diagonal and secure with a toothpick if they seem loose. Serve right away or wrap in parchment for later.

Save

The first time I packed these for a road trip, I wrapped them in foil and tucked them in a cooler. Four hours later, they were still fresh and held together beautifully. My brother, who usually complains about anything green, finished his in three bites and asked if there were more. That's when I knew this wasn't just a recipe, it was a reliable one.

Making It Your Own

I've swapped the chicken for grilled tofu when cooking for my vegetarian cousin, and the texture worked surprisingly well with the creamy dressing. You can also add sliced radishes or shredded carrots for extra crunch, or throw in a handful of cilantro if you like that brightness. If you want heat, a dash of hot sauce in the dressing or some pickled jalapeños in the filling will do the trick.

Storing and Serving

These wraps are best eaten fresh, but if you need to pack them, wrap each one tightly in parchment or plastic wrap and store in the fridge for up to four hours. The tortillas will soften a bit, but they won't fall apart. If you're making the filling ahead, keep it in an airtight container for up to two days and assemble wraps just before serving.

What to Serve Alongside

I usually serve these with a handful of kettle chips or a simple side of fruit, something that doesn't compete but fills out the plate. A chilled glass of iced tea or a crisp Sauvignon Blanc pairs nicely if you're sitting down for a longer meal.

• Kettle cooked potato chips add a satisfying crunch without any extra effort.
• Fresh fruit like watermelon or grapes keeps things light and refreshing.
• A small cup of coleslaw on the side echoes the creamy tang of the dressing.

Save

This wrap has become my go to when I want something that feels like a real meal without turning on the stove. It's proof that good food doesn't need to be complicated, just thoughtful.

Recipe FAQs

→ Can I prepare the chicken salad ahead of time?

Yes, you can mix the chicken with BBQ sauce and prepare the dressing 1-2 hours in advance. Store both in separate containers in the refrigerator. Add fresh vegetables and assemble wraps just before serving to maintain crispness.

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

Warm spinach tortillas in a dry skillet over medium heat for 15-20 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds. This makes them pliable and easier to roll without cracking.

→ How do I make this vegetarian?

Substitute the shredded chicken with 2 cups of grilled or baked tofu cubes. Toss the tofu with BBQ sauce just as you would chicken. The texture and smoky flavor profile remain satisfying and hearty.

→ What vegetables work well as substitutes?

Try adding shredded carrots, sliced radishes, bell peppers, or avocado for extra crunch and creaminess. Swap romaine for spinach or arugula if preferred. The key is maintaining a balance of crisp textures and fresh flavors.

→ Are these wraps suitable for meal prep?

Assemble wraps up to 2 hours before serving and wrap tightly in foil or plastic wrap. Keep refrigerated to prevent soggy tortillas. For longer storage, keep components separate and assemble fresh when ready to eat.

→ What beverage pairs well with this wrap?

Crisp white wines like Sauvignon Blanc complement the smoky BBQ flavors beautifully. For non-alcoholic options, try iced tea, lemonade, or sparkling water with lime for a refreshing pairing.