Save I was standing in my kitchen on a Tuesday afternoon, staring at leftover grilled chicken and a half-empty bottle of BBQ sauce, when the idea hit me. Instead of reheating the same old plate, I grabbed a spinach tortilla and started piling on whatever looked good in the fridge. The result was so much better than I expected that I made it again the next day, this time with actual intention. Now it's my go-to when I want something that tastes indulgent but keeps me on track.
The first time I packed these for a picnic, my friend opened hers and said it looked like something from a fancy lunch spot. She was shocked when I told her it took less than half an hour. We sat on a blanket in the park, and the wraps held together beautifully, no soggy mess or falling apart. That's when I realized this recipe wasn't just easy, it was reliable in the best way.
Ingredients
- Cooked chicken breast, shredded: Use rotisserie chicken if you're short on time, or poach your own and shred it while it's still warm for the best texture.
- BBQ sauce: This is where your personality shows, whether you like it sweet, smoky, or spicy, the sauce sets the tone for the whole wrap.
- Romaine lettuce, chopped: Romaine stays crisp longer than other greens and adds that satisfying crunch without wilting too fast.
- Cherry tomatoes, halved: Their sweetness balances the tang of the BBQ sauce, and halving them prevents any surprise squirts.
- Cucumber, diced: Cool, refreshing, and a perfect textural contrast to the tender chicken.
- Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse it under cold water if you want to mellow the bite.
- Sweet corn: Adds a pop of sweetness and a slight chewiness that rounds out every bite.
- Light mayonnaise: It creates a creamy base without feeling heavy, and you can swap it for avocado mayo if you prefer.
- Plain Greek yogurt: Adds tang and protein while keeping the dressing light and smooth.
- Fresh lime juice: Brightens everything up and cuts through the richness with a citrusy zing.
- Smoked paprika: A little smokiness here deepens the BBQ flavor and makes the dressing feel intentional.
- Spinach tortillas: They're sturdy, flexible, and add a subtle earthiness that complements the filling beautifully.
Instructions
- Coat the chicken:
- In a large bowl, toss the shredded chicken with BBQ sauce until every piece is glossy and well coated. This is the flavor foundation, so don't be shy.
- Make the dressing:
- Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth and creamy. 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 chicken, then pour the dressing over everything. Toss gently until all the ingredients are evenly coated and look cohesive.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 15 seconds per side, or microwave them wrapped in a damp towel for 20 seconds. This makes them pliable and easy to roll without cracking.
- Assemble the wraps:
- Lay out each tortilla 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, secure with toothpicks if you're taking them to go, and serve right away. They're best fresh, but they'll hold in the fridge for a few hours if wrapped tightly.
Save I remember making these on a Sunday afternoon and packing them for my husband's work lunches. He texted me halfway through the week saying his coworkers kept asking what smelled so good. It wasn't fancy, just good food wrapped up with a little care. That's when I realized simple things done right can make someone's whole day better.
Choosing Your BBQ Sauce
The sauce you pick changes the whole character of this wrap. I've tried it with a sweet Kansas City style, a tangy Carolina mustard base, and even a spicy chipotle version. Each one worked beautifully, so trust your taste buds and go with what makes you happy. If you're feeling adventurous, mix two sauces together for a custom blend that's all your own.
Making It Ahead
These wraps are fantastic for meal prep, but there's a trick to keeping them fresh. I mix the chicken and veggies together but keep the dressing in a separate container until I'm ready to eat. When lunchtime hits, I toss it all together, warm a tortilla, and assemble on the spot. It takes two extra minutes but keeps everything crisp and vibrant instead of limp and sad.
Serving Suggestions
I love serving these with a handful of baked sweet potato fries or a simple side of pickles and chips. They're hearty enough to stand alone, but pairing them with something crunchy or tangy makes the meal feel complete. A cold glass of iced tea or a crisp white wine rounds it out perfectly, especially on a warm day.
- Add sliced avocado or a handful of shredded cheese for extra richness.
- Swap the spinach tortillas for whole wheat or gluten free versions depending on your needs.
- If you want more heat, toss in sliced jalapeños or a drizzle of hot sauce before rolling.
Save This wrap has become one of those recipes I turn to when I want something satisfying without the fuss. It's proof that you don't need complicated techniques or exotic ingredients to make something you'll actually crave.
Common Questions
- → 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 to keep the tortillas pliable and vegetables crisp.
- → What's the best way to warm the spinach tortillas?
Warm tortillas briefly in a dry skillet over medium heat for 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds. This makes them pliable and easier to roll without tearing.
- → How can I make this vegetarian?
Substitute grilled tofu for the chicken. Press extra-firm tofu, cube it, grill until golden, then toss with BBQ sauce. The preparation remains the same and delivers similar protein content.
- → Are there allergen-free tortilla options?
Yes, look for gluten-free spinach tortillas if you need to avoid wheat. For a dairy-free version, use dairy-free yogurt and mayonnaise, and verify your BBQ sauce contains no hidden allergens.
- → What vegetables work well as substitutes?
Try shredded carrots, sliced radishes, bell peppers, or avocado for added crunch and nutrition. Substitute different greens like spinach, arugula, or kale based on preference and availability.
- → How do I prevent the wrap from falling apart?
Fill the center generously but not overstuffed. Fold in the sides first, then roll tightly from bottom to top. Toothpicks can secure halved wraps for easy handling and presentation.