BBQ Chicken Salad Wrap (Printer version)

Smoky BBQ chicken salad with fresh vegetables and Greek yogurt dressing, wrapped in spinach tortilla for a satisfying lunch.

# 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 inches

# Directions:

01 - In a large mixing bowl, combine shredded chicken and BBQ sauce. Mix thoroughly until chicken is evenly coated.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.
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 increase pliability.
05 - Lay out each tortilla and distribute 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 comes together in less time than it takes to decide what to order for delivery.
  • The smoky paprika and lime juice create a brightness that keeps each bite interesting.
  • You can prep the chicken salad ahead and assemble wraps throughout the week.
  • It feels indulgent but keeps the protein high and the heaviness low.
02 -
  • Warm tortillas are non-negotiable, cold ones crack and tear the moment you try to fold them.
  • Don't overdress the salad or the wrap will get soggy within minutes, a light coating is all you need.
  • If making ahead, keep the chicken salad and tortillas separate until you're ready to eat.
03 -
  • Use kitchen shears to cut the wraps cleanly without squishing the filling out the sides.
  • Chill the assembled wraps for 10 minutes before slicing so they hold their shape better.
  • Double the chicken salad recipe and use leftovers over greens for an easy next-day lunch.
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