BBQ Chicken Wraps
Warm wraps filled with saucy BBQ chicken, melted cheddar cheese, and crisp red onion, pan-toasted until golden.
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.
Notes
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.