BBQ Chicken Salad Wrap

One afternoon, I threw together leftovers from a backyard cookout and ended up with something I now crave weekly. The fridge had grilled chicken, a half-empty bottle of BBQ sauce, and a bag of spinach tortillas I'd bought on impulse. I tossed it all with whatever crisp vegetables I could find, rolled it up, and took a bite standing at the counter. That first taste—smoky, tangy, fresh, and just a little creamy—made me forget I was eating leftovers at all.

I started making these for my sister when she'd stop by after work, hungry and impatient. She'd sit at the kitchen table while I chopped and mixed, and by the time I handed her a wrap, she'd already finished half of it. Now she texts me asking for the recipe every few months, even though I know she has it saved. I think she just likes the reminder that good food doesn't have to be complicated.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves time, just pull the meat and toss the skin.
• BBQ sauce: Choose one with a good balance of sweet and smoky, the flavor carries the whole wrap so don't settle for something bland.
• Romaine lettuce, chopped: It stays crisp longer than other greens and adds the crunch you need against all that tender chicken.
• Cherry tomatoes, halved: They burst with juice and sweetness, bringing brightness to every bite.
• Cucumber, diced: Cool and refreshing, it cuts through the richness of the dressing and BBQ sauce.
• Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse if you're sensitive to raw onion bite.
• Sweet corn: Canned is fine if you drain it well, but leftover grilled corn is even better.
• Light mayonnaise: It creates the creamy base without making the wrap feel heavy.
• Plain Greek yogurt: Adds tang and protein while lightening up the dressing.
• Fresh lime juice: Brightens everything and keeps the flavors from feeling flat.
• Smoked paprika: Just a pinch deepens the smoky note and ties the whole thing together.
• Spinach tortillas: They're sturdy enough to hold the filling and add a subtle earthy flavor.

Instructions

Coat the chicken:

In a large bowl, toss the shredded chicken with BBQ sauce until every piece is glossy and well covered. The sauce should cling to the chicken, not pool at the bottom.

Make the dressing:

Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it and adjust seasoning—it should be tangy and just a little smoky.

Toss the salad:

Add lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then drizzle the dressing over everything. Toss gently so the vegetables stay crisp and don't get bruised.

Warm the tortillas:

Heat each tortilla in a dry skillet for about 15 seconds per side, just until soft and pliable. You can also wrap them in a damp towel and microwave for 20 seconds.

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 first, then roll tightly from the bottom up.

Slice and serve:

Cut each wrap in half on a diagonal and secure with a toothpick if it's feeling loose. Serve right away while the tortilla is still soft and the vegetables are cold and crisp.

Save

The first time I brought these to a picnic, I wrapped them in parchment and stacked them in a basket. People kept asking what was inside before they even took a bite. By the time I sat down to eat my own, there was only one left. I didn't mind—watching everyone enjoy something I made in under half an hour felt better than any compliment.

How to Store and Reheat

You can prep the chicken salad mixture up to a day ahead and keep it in an airtight container in the fridge. Just wait to add the lettuce until you're ready to assemble, so it doesn't wilt. If you need to pack these for lunch, wrap them tightly in foil or parchment and keep them cold. They'll hold up for a few hours, but the tortilla will soften a bit.

Variations You'll Want to Try

Swap the spinach tortilla for a whole wheat or tomato basil wrap if that's what you have. You can also add avocado slices, shredded cheddar, or a handful of tortilla strips for extra texture. I've made this with grilled shrimp instead of chicken, and it was just as good. If you want more heat, stir in some diced jalapeños or a drizzle of sriracha mayo.

Serving Suggestions

These wraps are filling on their own, but I like to serve them with sweet potato fries or a simple side of fruit. A cold glass of iced tea or lemonade is perfect alongside, especially in the summer. If you're feeding a crowd, set out the chicken salad and toppings and let everyone build their own wrap.

• Serve with baked chips or veggie sticks for a light crunch.
• Pair with a crisp Sauvignon Blanc or sparkling water with lime.
• Double the recipe and pack extras for an easy grab and go lunch.

Save

This wrap has become my answer to busy weeknights and last minute lunch plans. It's quick, satisfying, and somehow tastes even better the second time you make it.

Recipe FAQs

→ Can I prepare the chicken salad filling ahead of time?

Yes, you can prepare the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble the wraps just before serving to keep the tortillas from becoming soggy.

→ What's the best way to keep the wraps from falling apart?

Warm the tortillas briefly in a dry skillet or microwave to increase pliability. Don't overfill—use about 1/2 cup filling per wrap. Roll tightly, fold the sides first, then roll from bottom to top. Secure with toothpicks if needed.

→ Can I use a different type of tortilla?

Absolutely. While spinach tortillas add nutrition and color, you can use regular flour tortillas, whole wheat, or even lettuce wraps. Adjust cooking time slightly if using different tortilla types.

→ Is this suitable for meal prep?

The filling keeps well for 3-4 days refrigerated, but assemble wraps fresh to prevent sogginess. You can pre-portion the salad mixture in containers and roll wraps just before eating.

→ How do I make this vegetarian or vegan?

Substitute the chicken with pressed tofu, tempeh, or chickpeas for similar protein content. Use dairy-free mayo and coconut yogurt for a vegan version. The BBQ sauce adds wonderful smokiness regardless of protein choice.

→ What beverages pair well with this wrap?

Light, crisp options work best—try Sauvignon Blanc, Pinot Grigio, or a refreshing iced tea. For non-alcoholic options, sparkling lemonade or citrus-infused water complement the smoky BBQ flavors nicely.