BBQ Chicken Salad Wrap (Printable Version)

Flavorful BBQ chicken salad with crisp vegetables in a spinach tortilla. High-protein, easy to prepare, perfect for lunch or dinner.

# 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

# Directions:

01 - Combine shredded chicken and BBQ sauce in a large bowl, mixing thoroughly to coat chicken evenly.
02 - Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper in a separate small bowl until well blended.
03 - Add lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken mixture. Pour dressing over and toss until evenly coated.
04 - Heat spinach tortillas briefly in a dry skillet or microwave to enhance pliability.
05 - Lay out each tortilla and divide chicken salad mixture evenly among them.
06 - Fold in the sides and roll up tightly to form wraps.
07 - Slice each wrap in half and secure with toothpicks if needed. Serve immediately.

# Expert Advice:

01 -
  • It feels like takeout but you control every ingredient and the balance of smoky, tangy, and fresh.
  • You can meal prep the filling and assemble wraps in under five minutes all week long.
  • The creamy lime dressing cuts through the richness of the BBQ sauce in a way that makes every bite interesting.
02 -
  • Warm the tortillas or they will crack when you roll them, I learned this the hard way on my first attempt.
  • Don't overfill the wraps, less is more when it comes to keeping them tight and easy to eat.
  • If you're meal prepping, keep the dressing separate until you're ready to assemble so nothing gets soggy.
03 -
  • Use a serrated knife to slice the wraps cleanly without squishing the filling out the sides.
  • If the tortillas are tearing, they might be too cold, let them sit at room temperature for a few minutes before assembling.
  • Double the chicken salad mixture and keep it in the fridge for quick lunches, it stays fresh for up to three days.
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