Save to Pinterest The smoky sweetness of BBQ sauce mingles with cool, crisp vegetables in this wrap, and every time I make it, I think about lazy summer Sundays when cooking feels more like assembling than working. I started making these wraps on a whim one afternoon when I had leftover rotisserie chicken and a craving for something fresh but hearty. The combination of tangy lime, creamy yogurt dressing, and that unmistakable BBQ flavor turned what could have been just another chicken salad into something I actually look forward to. It's the kind of meal that doesn't demand much from you but gives back plenty. Now it's my go-to whenever I need lunch that travels well or dinner that doesn't heat up the kitchen.
I brought these wraps to a picnic once, wrapped tightly in parchment and stacked in a container, and they held up beautifully even after an hour in the sun. A friend asked if I'd bought them from some trendy wrap place downtown. That compliment stuck with me because it proved that simple, thoughtful combinations can compete with anything store-bought. The spinach tortillas add a subtle earthiness that regular flour wraps just don't have, and the pops of corn and tomato make every bite feel a little different. It's one of those recipes that quietly impresses without trying too hard.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you from turning on the stove, just pull the meat and you're halfway done.
- BBQ sauce: Choose one with a balance of sweet and smoky, not too thick or it will overpower the fresh vegetables.
- Romaine lettuce, chopped: Romaine stays crisp longer than other greens and doesn't wilt the second it touches dressing.
- Cherry tomatoes, halved: Their sweetness contrasts the tangy BBQ and adds little bursts of juice throughout the wrap.
- Cucumber, diced: Adds a cooling crunch that keeps the wrap from feeling too rich or heavy.
- Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin to avoid overwhelming the other flavors.
- Sweet corn: Whether canned or fresh, corn adds a pop of sweetness and texture that feels summery no matter the season.
- Light mayonnaise: It keeps the dressing creamy without making the wrap feel greasy or dense.
- Plain Greek yogurt: Adds tang and body while sneaking in a bit of extra protein.
- Fresh lime juice: Brightens everything and cuts through the richness of the mayo and BBQ sauce.
- Smoked paprika: This is the secret ingredient that deepens the smoky flavor without adding heat.
- Spinach tortillas: They hold up better than regular wraps and add a subtle flavor that complements the greens inside.
Instructions
- Coat the chicken:
- In a large bowl, toss the shredded chicken with the BBQ sauce until every strand is glossy and evenly coated. The chicken should look like it's been lightly dressed, not swimming in sauce.
- Make the dressing:
- Whisk together the 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 if you want more brightness or smokiness.
- Combine the salad:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then drizzle the dressing over the top. Toss gently with clean hands or a large spoon until everything is evenly coated but not bruised.
- Warm the tortillas:
- Heat each spinach tortilla in a dry skillet for about 10 seconds per side or microwave them wrapped in a damp towel for 15 seconds. This makes them pliable and less likely to tear when you roll.
- Fill and roll:
- Lay a tortilla flat, spoon a generous portion of the chicken salad down the center, fold in the sides, then roll tightly from the bottom up. Press gently as you roll to keep everything compact.
- Slice and serve:
- Cut each wrap in half on a diagonal and secure with toothpicks if they're feeling loose. Serve immediately or wrap tightly in parchment for later.
Save to Pinterest One evening I made these for my brother who's always skeptical of anything that sounds remotely healthy, and he went back for a second wrap without saying a word. Later he admitted he didn't even miss the fries he'd been planning to order. That quiet approval meant more than any compliment because it proved this wrap doesn't compromise on flavor or satisfaction. It's filling without being heavy, flavorful without being complicated, and somehow it makes vegetables feel like the star instead of an afterthought.
Make It Your Own
If you want extra crunch, toss in some thinly sliced radishes or shredded carrots—they add color and a peppery bite that plays well with the smoky BBQ. For a vegetarian version, swap the chicken for grilled tofu or even roasted chickpeas, which soak up the BBQ sauce beautifully. Sometimes I add a handful of shredded cheddar or a few slices of avocado when I'm feeling indulgent. The beauty of this wrap is that it's forgiving and adaptable, so feel free to play with what's in your fridge.
Storing and Packing
These wraps travel incredibly well if you wrap them tightly in parchment paper or foil and keep them chilled until you're ready to eat. I've packed them in lunchboxes, taken them on road trips, and even brought them to potlucks without any issues. If you're meal prepping, store the chicken salad in an airtight container and assemble wraps fresh each day to keep the tortillas from getting soggy. They'll keep in the fridge for up to three days, though the vegetables taste best within the first two.
Pairing and Serving Ideas
I love serving these wraps with a side of crispy sweet potato fries or a simple cucumber salad dressed with vinegar and dill. They're also fantastic alongside a chilled soup like gazpacho or a light coleslaw. For drinks, a crisp Sauvignon Blanc complements the tangy lime and smoky BBQ, but honestly, a tall glass of iced tea with lemon works just as well.
- Serve with kettle-cooked chips for a satisfying crunch on the side.
- Pair with a light fruit salad to balance the smoky richness of the wrap.
- Try them with pickles or pickled jalapeños for an extra tangy kick.
Save to Pinterest This wrap has become one of those recipes I turn to when I want something satisfying but don't want to spend an hour in the kitchen. It's proof that a little smokiness, a little crunch, and a little care can turn simple ingredients into something you'll actually crave.
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. Just assemble the wraps fresh before serving to keep the tortillas from becoming soggy.
- → What's the best way to warm the spinach tortillas?
Warm them briefly in a dry skillet over medium heat for 15-20 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.
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken works great and saves time. Simply shred it and adjust the BBQ sauce to your preferred flavor level, as rotisserie chicken may already have seasoning.
- → How do I prevent the wrap from falling apart?
Don't overfill the tortilla. Distribute the filling evenly, leaving about 1 inch from the edges. Roll tightly and fold in the sides first, then roll from bottom to top. Toothpicks or parchment paper can help hold them together.
- → What are good vegetarian substitutes for the chicken?
Grilled tofu, crispy chickpeas, or seasoned black beans work wonderfully. Toss them with the BBQ sauce and follow the same preparation method. This keeps the wrap hearty while maintaining its protein content.
- → Can I make this wrap dairy-free?
Yes. Replace the mayonnaise with a dairy-free alternative and use coconut yogurt or skip the yogurt entirely. Ensure your BBQ sauce is dairy-free by checking the label. The wrap will still have excellent flavor and texture.