Save My neighbor knocked on my door one Saturday holding a Tupperware full of BBQ chicken salad, and I was skeptical until I tasted it. The smoky sweetness paired with the cool crunch of vegetables was unlike any wrap filling I'd tried before. She'd made it for a potluck and had leftovers, and by Monday I was recreating it in my own kitchen. That little act of sharing turned into my most-requested lunch recipe. Now I keep cooked chicken in my fridge just so I can throw this together whenever the craving hits.
I brought these wraps to a picnic once, and they held up beautifully in the cooler for hours without getting soggy. My friend's kids, who usually pick apart anything green, devoured them without complaint. The BBQ sauce acts like a bridge between picky eaters and vegetables, masking nothing but making everything taste cohesive. I watched those wraps disappear faster than the brownies. It reminded me that sometimes the simplest combinations are the ones people remember.
Ingredients
- Cooked chicken breast, shredded: Using pre-cooked chicken is a time-saver, and shredding it by hand gives you better texture than dicing.
- BBQ sauce: The sauce is the backbone here, so pick one you'd happily eat on its own, whether smoky, sweet, or tangy.
- Romaine lettuce, chopped: Romaine holds up better than delicate greens and won't wilt if you make these ahead.
- Cherry tomatoes, halved: Their sweetness balances the BBQ, and halving them prevents big squirts when you bite in.
- Cucumber, diced: Adds a refreshing crunch that cuts through the richness of the dressing.
- Red onion, thinly sliced: A little sharpness wakes up the whole wrap, but slice it thin so it doesn't overpower.
- Sweet corn: Whether canned or fresh, corn adds pops of sweetness and a slight chew.
- Light mayonnaise: It creates creaminess without making the salad heavy or greasy.
- Plain Greek yogurt: Adds tang and protein while keeping the dressing lighter than mayo alone.
- Fresh lime juice: Brightens everything and keeps the flavors from feeling flat.
- Smoked paprika: This is the secret ingredient that makes people ask what's in here, it deepens the smokiness.
- Spinach tortillas: They're sturdier than plain flour tortillas and add a subtle earthiness that complements the BBQ.
Instructions
- Coat the chicken:
- In a large bowl, toss the shredded chicken with BBQ sauce until every strand is glossy and covered. The chicken should look like it's been painted, not drowning.
- Mix the dressing:
- Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it, if it needs more lime or paprika, adjust now before it goes into the salad.
- Combine the salad:
- Add lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over everything. Toss gently but thoroughly so the dressing coats each piece without bruising the vegetables.
- 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 prevents cracking when you roll.
- Assemble the wraps:
- Lay a tortilla flat and spoon a quarter of the chicken salad down the center, leaving space at the edges. Fold in the sides first, then roll from the bottom up, tucking as you go to keep everything secure.
- Slice and serve:
- Cut each wrap in half on a diagonal, which makes them easier to handle and looks more appealing. Use a toothpick if they're unrolling, but a tight roll usually holds on its own.
Save One evening I packed these wraps for a late shift at work, and my coworker traded me her homemade cookies for half of mine. She said it tasted like summer even though it was October, and I realized that's exactly what this recipe does. It brings a little brightness and ease into ordinary days. Food that makes people want to trade for it is food worth keeping in your rotation.
Make It Your Own
I've swapped the chicken for grilled tofu and it worked beautifully for my vegetarian sister, just press the tofu well and toss it in BBQ sauce the same way. You can also add shredded carrots or thinly sliced radishes for extra crunch. If you like heat, a few pickled jalapeños or a dash of hot sauce in the dressing will give it a kick. I've even used leftover pulled pork instead of chicken when I had it on hand, and no one complained.
Storage and Meal Prep
The chicken salad mixture keeps well in an airtight container in the fridge for up to three days, which makes it perfect for meal prep. I portion it into individual containers and grab a tortilla each morning to assemble at lunch. If you're packing these for a lunchbox, wrap them tightly in parchment or foil to hold their shape. They travel better than sandwiches and won't get as messy. Just keep them cool if you're storing them for more than a couple hours.
Pairing and Serving Ideas
These wraps pair beautifully with a handful of kettle chips or a simple side of fruit like watermelon or grapes. I've served them at casual dinners with a crisp Sauvignon Blanc, and the acidity of the wine complements the tangy dressing perfectly. Iced tea, lemonade, or even a light beer work just as well. They're substantial enough to stand alone but also fit into a larger spread without feeling too heavy.
- Add a side of coleslaw for extra crunch and creaminess.
- Serve with sweet potato fries if you want something warm alongside.
- A small bowl of pickles or olives makes a nice tangy contrast.
Save This wrap has become my go-to when I need something satisfying but don't want to spend an hour in the kitchen. It's proof that a little smoke, a little crunch, and a good tortilla can turn lunch into something you actually look forward to.
Recipe Guide
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps up to 4 hours before serving. Wrap them tightly in plastic wrap and refrigerate. For best results, keep the dressing separate and add just before eating to prevent sogginess.
- → What's the best way to warm the tortillas?
Warm spinach tortillas in a dry skillet over medium heat for 20-30 seconds per side, or microwave them 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 cooked chicken with grilled or baked tofu, chickpeas, or tempeh. Season your protein choice with the same BBQ sauce and prepare as directed for an equally satisfying meal.
- → Can I use a different type of tortilla?
Absolutely. Try whole wheat, tomato basil, or regular flour tortillas. You can also use large lettuce leaves or collard greens as a low-carb alternative to traditional tortillas.
- → How should I store leftovers?
Store any leftover chicken salad mixture in an airtight container for up to 3 days. Keep tortillas separately. When ready to serve, warm the tortillas and assemble fresh wraps for optimal texture.
- → What wine or beverage pairs well with this?
A crisp Sauvignon Blanc complements the smoky BBQ flavors beautifully. For non-alcoholic options, try iced tea, fresh lemonade, or sparkling water with lime for a refreshing pairing.