These BBQ chicken wraps are a perfect solution for a quick lunch or a simple weeknight dinner. They come together in minutes using pre-cooked chicken and a few pantry staples.
You just layer saucy chicken, cheese, and onion in a tortilla, roll it up, and toast it in a skillet until warm and golden. It’s a satisfying meal that’s ready in about 10 minutes.
Why You’ll Love BBQ Chicken Wraps
- Uses leftover chicken for a fast, no-fuss protein.
- Pan-toasting the wrap makes the outside crisp and melts the cheese inside.
- Easily customizable with your favorite cheese, veggies, or sauces.
BBQ Chicken Wraps Ingredients
- Chicken: Leftover rotisserie chicken, grilled chicken breast, or even canned chicken works well here. Just make sure it’s chopped or shredded.
- BBQ Sauce: Use your favorite brand and flavor, whether it’s sweet, smoky, or spicy.
- Cheese: Sharp cheddar provides a nice flavor, but Monterey Jack, Colby, or a Mexican cheese blend are also great options.
- Tortillas: Large, 10-inch “burrito size” flour tortillas are easiest to roll without tearing. You can warm them slightly to make them more pliable.
Exact quantities are in the recipe card below.
How to Make BBQ Chicken Wraps
Step 1: Prepare the Filling
In a bowl, combine your cooked, chopped chicken with your favorite BBQ sauce. Stir everything together until the chicken is well coated. This step ensures every bite is flavorful.
Step 2: Assemble the Wraps
Lay a tortilla on a clean surface. Spread mayonnaise down the center if you’re using it, then layer on the spinach, sauced chicken, shredded cheese, and sliced red onion. Be careful not to overstuff the tortilla so it’s easy to roll.
Step 3: Fold and Toast
To roll the wrap, tuck in the two short sides first. Then, starting from the edge closest to you, roll it up tightly into a compact cylinder. Place the wraps seam-side down in a lightly oiled, preheated skillet and cook for a few minutes on each side until golden and the cheese has melted.
Storage Tips for BBQ Chicken Wraps
Store leftover wraps in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium-low heat or in an air fryer to restore the crisp exterior.
Expert Tips for BBQ Chicken Wraps
- This recipe uses pre-cooked chicken. If you are cooking chicken specifically for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
- To prevent the filling from spilling, avoid overfilling the tortillas. Folding in the sides first creates a sealed pocket that holds its shape.
- Feel free to add other ingredients like canned corn, black beans, or a different type of cheese like Monterey Jack.
- For easier rolling, you can warm the tortillas in the microwave for 15-20 seconds to make them more pliable.
What to Serve with BBQ Chicken Wraps?
These wraps are a complete meal on their own but also pair nicely with a side of coleslaw or a simple green salad.
BBQ Chicken Wraps Recipe FAQs
Can I make these ahead of time?
You can assemble them a few hours ahead and store them in the fridge, but they are best toasted just before serving to keep the tortilla from getting soggy.
Can I use something other than chicken?
Yes, this recipe works well with leftover pulled pork or even chickpeas for a vegetarian version. Just toss them in the BBQ sauce as you would the chicken.
How do I keep my wrap from falling apart?
The key is not to overfill it and to fold it correctly. Tucking in the sides before you roll creates a sealed package that holds together in the pan.
BBQ Chicken Wraps
Ingredients
- 4 large flour tortillas 10-inch
- 2 cups cooked chicken chopped or shredded, about 300g
- 1/2 cup BBQ sauce 120 ml
- 1 cup shredded sharp cheddar cheese 112g
- 1/2 cup red onion thinly sliced, 75g
- 2 cups fresh spinach lightly packed, optional
- 1/4 cup mayonnaise (optional) 60g
- 1 tablespoon vegetable oil or butter
Instructions
- In a medium bowl, mix the chopped chicken with 1/2 cup of BBQ sauce until evenly coated.
- Lay a tortilla flat on a work surface. If using, spread 1 tablespoon of mayonnaise down the center.
- Arrange one-quarter of the spinach (if using) in a line over the mayonnaise. Top with one-quarter of the sauced chicken.
- Sprinkle one-quarter of the shredded cheddar cheese and sliced red onion over the chicken.
- Fold in the short sides of the tortilla, then tightly roll it up from the bottom to form a secure wrap. Repeat with the remaining ingredients to make 4 wraps.
- Heat the oil or butter in a large skillet over medium heat. Place the wraps seam-side down in the hot skillet.
- Cook for 2 to 3 minutes per side, until the tortilla is golden brown and crisp, and the cheese is fully melted.
- Remove the wraps from the skillet and let them cool for a minute before slicing in half to serve.
