BBQ Chicken Salad Wrap (Printable)

Smoky BBQ chicken salad with crisp vegetables and lime-yogurt dressing wrapped in spinach tortillas for an easy weekday meal.

# What you'll need:

→ 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

# Method:

01 - In a large bowl, combine shredded chicken and BBQ sauce. Mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth and well combined.
03 - Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken mixture. Pour dressing over ingredients and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet or microwave to increase pliability for rolling.
05 - Lay out each tortilla and divide chicken salad mixture evenly among them, distributing ingredients toward the center of each tortilla.
06 - Fold in the sides of each tortilla and roll up tightly to form wraps, keeping ingredients compact.
07 - Slice each wrap in half diagonally and secure with toothpicks if needed. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you full without the heavy feeling of fried food.
  • You can prep the chicken salad the night before and assemble wraps in under five minutes.
  • The smoked paprika adds a layer of flavor most people can't quite place but always ask about.
  • It's flexible enough to use rotisserie chicken or leftover grilled breasts without any loss in taste.
02 -
  • Warm tortillas are non-negotiable, cold ones will crack the moment you try to fold them.
  • Don't overdress the salad or the wraps will get soggy within an hour, you can always serve extra dressing on the side.
  • If making ahead, keep the salad and tortillas separate until you're ready to eat.
03 -
  • Use a rotisserie chicken from the store and you'll cut your prep time in half without sacrificing flavor.
  • If your tortillas keep tearing, they might be too dry, try steaming them briefly or wrapping them in foil and warming in the oven.
  • For a lower carb version, use large lettuce leaves or collard greens as the wrap instead of tortillas.
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