Save to Pinterest My neighbor showed up one afternoon with a cooler full of leftover pulled chicken from their weekend cookout, and I didn't want it to go to waste. I tossed it with BBQ sauce, grabbed whatever vegetables were in the crisper, and rolled it all into a spinach tortilla. That improvised lunch turned into something I now crave at least twice a month. It's messy, smoky, and exactly the kind of meal that feels like a treat even when you're just using up leftovers.
I made these wraps for a picnic last summer, and they held up beautifully in the cooler. Everyone was surprised by how fresh they tasted even after an hour, and my friend who swore she didn't like BBQ sauce ended up eating two. There's something about the crunch of the vegetables and the creamy dressing that makes this feel less like a leftover situation and more like something you'd order at a café. I've been packing them for road trips ever since.
Ingredients
- Cooked chicken breast, shredded: Use rotisserie chicken if you're short on time, the pre-cooked texture absorbs the BBQ sauce better than you'd expect.
- BBQ sauce: This is where you can make or break the flavor, I lean toward a smoky, slightly spicy brand, but a sweet Kansas City style works just as well.
- Romaine lettuce, chopped: It stays crisp longer than other greens and doesn't wilt when dressed, which is crucial for wraps that sit even a few minutes.
- Cherry tomatoes, halved: Their burst of acidity cuts through the richness of the dressing and keeps each bite feeling bright.
- Cucumber, diced: Adds a refreshing crunch and a hint of coolness that balances the smoky chicken.
- Red onion, thinly sliced: A little goes a long way, the sharpness mellows once it's mixed with the dressing.
- Sweet corn: Whether canned or fresh, corn adds a pop of sweetness and texture that makes the wrap feel more substantial.
- Light mayonnaise: It creates the creamy base without making the salad heavy, regular mayo works too if that's what you have.
- Plain Greek yogurt: This adds tang and a bit of protein, plus it lightens the dressing without sacrificing creaminess.
- Fresh lime juice: Brightens everything and gives the dressing a little zing that makes the flavors come alive.
- Smoked paprika: A small amount deepens the smoky BBQ flavor and ties the whole dish together.
- Salt and black pepper: Season to taste, the BBQ sauce is already salty, so start light and adjust as you go.
- Spinach tortillas: They're sturdier than flour tortillas and add a subtle flavor that complements the vegetables beautifully.
Instructions
- Coat the chicken:
- In a large bowl, toss the shredded chicken with the BBQ sauce until every piece is glossy and well coated. The chicken should look deeply flavored, not dry or clumpy.
- Mix the dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth and tangy. Taste it, you want a creamy dressing with a noticeable lime kick.
- Combine the salad:
- Add the lettuce, cherry tomatoes, cucumber, red onion, and corn to the chicken bowl. Pour the dressing over everything and toss gently until every ingredient is evenly coated and the colors are vibrant.
- Warm the tortillas:
- Heat each spinach tortilla briefly in a dry skillet or microwave for about 10 seconds. They should be soft and pliable, not stiff or crispy.
- Assemble the wraps:
- Lay each tortilla flat and spoon an even portion of the chicken salad down the center. Don't overfill or it'll burst when you roll.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice each wrap in half on a diagonal and secure with toothpicks if they're feeling loose.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd ordered them from a deli. That might be the best compliment I've ever gotten for something I threw together on a Tuesday night. There's something about a good wrap that makes people feel cared for, like you put in effort even when you didn't. I love that this recipe looks impressive but doesn't ask much of you in return.
Making It Your Own
I've swapped in shredded rotisserie chicken more times than I can count, and it works just as well as freshly cooked breasts. If you want more crunch, try adding thinly sliced radishes or shredded carrots, they add color and a peppery bite. For a vegetarian version, grilled tofu or chickpeas tossed in BBQ sauce hold up surprisingly well. You can also play with the tortilla, whole wheat or sun dried tomato wraps add their own character without changing the spirit of the dish.
Serving Suggestions
These wraps are hearty enough to stand alone, but I like serving them with a handful of kettle cooked potato chips or a simple side of coleslaw. A crisp Sauvignon Blanc pairs beautifully with the tangy dressing and smoky chicken, though iced tea or sparkling water with lime works just as well. If you're feeding a crowd, slice the wraps into pinwheels and arrange them on a platter, they disappear fast.
Storage and Prep Tips
If you're meal prepping, store the chicken salad and tortillas separately until you're ready to eat. The salad keeps well in an airtight container in the fridge for up to 3 days, though the vegetables lose a bit of their crunch after day two. When you're ready to assemble, warm the tortillas and roll them fresh for the best texture. Wrapped tightly in parchment, these hold up well in a lunchbox for a few hours.
- Always taste the dressing before mixing it in, lime juice varies in acidity and you might need a pinch more salt.
- If your tortillas keep tearing, they might be too cold or too dry, a quick steam in the microwave fixes that.
- Leftover chicken salad makes a great topping for baked potatoes or a quick grain bowl.
Save to Pinterest This wrap has become my go to whenever I need something satisfying but don't want to stand over the stove. It's proof that simple ingredients and a little creativity can turn leftovers into something you actually look forward to eating.
Recipe FAQs
- → Can I prepare the chicken salad mixture in advance?
Yes, you can prepare the chicken salad mixture up to 24 hours ahead. Store it in an airtight container in the refrigerator. Assemble the wraps fresh when ready to serve for the best texture.
- → How do I keep the tortillas from tearing when rolling?
Warm your spinach tortillas briefly in a dry skillet or microwave for 15-20 seconds to make them pliable. Avoid overheating, which can make them brittle. This step ensures they roll smoothly without splitting.
- → What vegetables work best as substitutes?
You can easily swap in shredded carrots, radishes, bell peppers, or avocado. For greens, try arugula or mixed salad leaves. Keep a balance of crispy and soft textures for the best eating experience.
- → Is this wrap suitable for meal prep?
Prepare the chicken salad mixture and store separately from the tortillas. Assemble wraps within a few hours of serving to prevent sogginess. For longer storage, keep components separate and assemble fresh.
- → How can I make this vegetarian or vegan?
Substitute grilled or pan-fried tofu for the chicken, using the same BBQ sauce coating. For vegan, replace mayonnaise with vegan mayo and Greek yogurt with dairy-free yogurt. The flavors remain equally delicious.
- → What dipping sauces pair well with these wraps?
Serve with ranch dressing, additional BBQ sauce, or a cooling cilantro-lime crema. A side of hummus or guacamole also complements the smoky chicken and fresh vegetables beautifully.