BBQ Chicken Salad Wrap (Print Version)

A smoky BBQ chicken salad wrap loaded with fresh vegetables, creamy dressing, and spinach tortilla for an easy satisfying meal.

# What You 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

# How To Make:

01 - Combine shredded chicken breast with BBQ sauce in a large mixing bowl. Mix thoroughly until chicken is evenly coated.
02 - Whisk together light mayonnaise, Greek yogurt, fresh lime juice, smoked paprika, salt, and black pepper in a small bowl until smooth.
03 - Add chopped romaine lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and sweet corn to the chicken mixture. Pour dressing over all ingredients and toss until evenly coated.
04 - Warm spinach tortillas briefly in a dry skillet over medium heat or microwave for 20-30 seconds to improve pliability.
05 - Lay out each tortilla on a flat surface and distribute chicken salad mixture evenly among all four wraps.
06 - Fold in the sides of each tortilla and roll tightly from bottom to top to form compact wraps.
07 - Slice each wrap in half diagonally, secure with toothpicks if desired, and serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to listen to three songs, using mostly things already in your fridge.
  • The creamy lime dressing keeps everything cohesive without making the wrap soggy by lunchtime.
  • You can prep the filling the night before and assemble wraps in under two minutes when hunger strikes.
  • Every bite delivers crunch, tang, smoke, and freshness all at once.
02 -
  • If you overfill the tortillas, they will split when you try to roll them—use less filling than you think you need.
  • Dress the salad just before assembling; letting it sit dressed for hours turns the lettuce soggy and sad.
  • Cold chicken works better than warm; warm chicken steams the tortilla and makes everything limp.
03 -
  • A quick soak of the red onion in ice water for five minutes takes away the harsh bite without losing the flavor.
  • Use a serrated knife to slice the wraps cleanly without squishing the filling out the sides.
  • If the filling seems dry, add an extra tablespoon of Greek yogurt instead of more mayo to keep it light.
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