Save The kitchen smelled like summer even though it was barely spring. I had tossed leftover rotisserie chicken with BBQ sauce thinking I'd make sandwiches, but the spinach tortillas sitting on the counter looked more appealing. What started as improvisation turned into something I now make on purpose every week. There's something about the contrast of smoky, tangy chicken against cool, crisp vegetables that hits differently when it's all wrapped up tight and easy to hold.
I made these for a picnic once, slicing them into pinwheels instead of halves. Everyone kept asking if I'd ordered them from somewhere fancy. The truth is I had thrown them together that morning while still half asleep, which is exactly why this recipe works so well. It looks intentional but forgives distraction.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here—it's already seasoned and juicy, saving you from dry, bland filling.
- BBQ sauce: Go for one with a balance of sweetness and smoke; overly sugary sauces can make the wrap cloying.
- Romaine lettuce: Sturdy enough to add crunch without wilting into mush the moment dressing touches it.
- Cherry tomatoes: Halved so they distribute evenly and don't create awkward lumps when you roll.
- Cucumber: Diced small for hydration and a cool contrast to the tangy chicken.
- Red onion: Slice it thin or it overpowers everything; a quick soak in cold water mellows the bite if you're sensitive.
- Sweet corn: Canned works fine if you drain it well; fresh corn cut off the cob is worth it when in season.
- Light mayonnaise: Adds creaminess without heaviness; full-fat mayo works too if that's what you have.
- Plain Greek yogurt: Tangy richness that lets you cut back on mayo and boosts protein.
- Fresh lime juice: Brightens everything and keeps the dressing from tasting flat.
- Smoked paprika: A tiny amount deepens the BBQ flavor without adding heat.
- Spinach tortillas: They hold up better than regular flour tortillas and add a subtle earthiness.
Instructions
- Coat the chicken:
- Toss the shredded chicken with BBQ sauce in a large bowl until every strand is glossy and covered. This is where the main flavor lives, so don't be shy.
- 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 a pinch of salt, adjust now before it goes into the mix.
- Combine the salad:
- Add lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently until evenly coated.
- Warm the tortillas:
- Heat each tortilla briefly in a dry skillet or wrapped in a damp towel in the microwave for about 15 seconds. This makes them pliable and less likely to crack 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, then roll up tightly from the bottom.
- Slice and serve:
- Cut each wrap in half on a slight diagonal. Secure with toothpicks if taking them to go, or serve immediately while the lettuce is still crisp.
Save One afternoon my neighbor knocked on the door looking exhausted, so I handed her one of these wraps without explanation. She texted me two hours later asking for the recipe. Sometimes the best meals are the ones you can share in under ten seconds, no reheating required.
Make It Your Own
Sliced radishes or shredded carrots add extra crunch and a pop of color if you want more texture. For a vegetarian version, swap the chicken for grilled tofu or even chickpeas tossed in the same BBQ sauce. I've also used regular flour tortillas and whole wheat wraps when I couldn't find spinach ones, and honestly, they all work as long as they're fresh and pliable.
What to Serve Alongside
These wraps are filling enough on their own, but a handful of baked sweet potato fries or a simple side of fruit makes it feel like a real meal. I often pour a glass of iced tea with lemon or open a crisp Sauvignon Blanc if it's been that kind of day. Avoid heavy sides; the wrap is already satisfying and you don't want to weigh it down.
Storage and Meal Prep
The chicken salad mixture holds up well in the fridge for up to two days if kept separate from the tortillas. Assemble wraps fresh to avoid sogginess, but having the filling prepped means lunch is ready in minutes. If you do wrap them ahead, wrap each one tightly in parchment paper or foil to keep them from drying out.
- Store extra filling in an airtight container, never pre-dressed if holding longer than a few hours.
- Warm tortillas just before rolling; cold tortillas crack and tear.
- Pack dressing on the side if making these for a lunchbox the next day.
Save This is one of those recipes that never gets old because it adapts to whatever you have on hand. Make it once and you'll start seeing opportunities to throw it together everywhere.
Recipe FAQs
- → Can I prepare the chicken salad mixture ahead of time?
Yes, you can make the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator, then assemble the wraps just before serving to keep the tortillas soft and fresh.
- → What's the best way to warm the spinach tortillas?
Warm tortillas briefly in a dry skillet over medium heat for about 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 can I make this vegetarian?
Substitute the shredded chicken with grilled tofu or chickpeas coated in BBQ sauce for a delicious vegetarian version. The cooking method and assembly remain the same, maintaining the same flavors and texture.
- → What vegetables can I add for extra crunch?
Feel free to add sliced radishes, shredded carrots, bell peppers, or celery for additional crunch and freshness. These additions complement the smoky BBQ flavor perfectly without changing the overall balance.
- → Are these wraps suitable for meal prep?
Assemble the wraps fresh for best results, as they can become soggy if stored too long. However, you can prep all ingredients separately and store them in containers for quick assembly during the week.
- → What beverages pair well with this dish?
Serve with crisp Sauvignon Blanc for a wine pairing, or opt for refreshing iced tea, lemonade, or sparkling water. These beverages complement the smoky BBQ and fresh vegetable flavors beautifully.