BBQ Chicken Wraps
These BBQ Chicken Wraps are packed with juicy, smoky BBQ chicken, melted sharp cheddar, fresh romaine, and creamy ranch, all rolled into a large flour tortilla and pan-toasted until golden and crispy.
Equipment
- Large skillet or cast iron pan - 12-inch (30 cm); used for cooking chicken and toasting wraps
- Cutting board - Large size recommended for slicing chicken and assembling wraps
- Chef's knife - Sharp 8-inch knife for slicing or chopping cooked chicken
- Mixing bowl - Medium size; for tossing chicken with BBQ sauce
- Tongs - For turning chicken while it cooks without piercing the meat
- Spatula - Wide, flat spatula for flipping assembled wraps in the skillet
- Measuring spoons and cups - For the spice rub and sauce portions
- Box grater - (optional) For shredding block cheese fresh; improves melt quality
- Meat thermometer - (optional) To confirm chicken reaches 165°F (74°C) internal temperature
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts - 680g, about 2 large; slice in half horizontally if very thick
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil - 15ml; for cooking the chicken
- ½ cup BBQ sauce - 120ml, plus more for drizzling; Sweet Baby Ray's or Stubb's recommended
For the Wraps
- 4 large flour tortillas - 10-inch (25 cm) burrito-size
- 1½ cups shredded sharp cheddar cheese - 170g; grating from a block gives the best melt
- 1 cup romaine lettuce - 30g; shredded or chopped
- 1 medium tomato - about ¾ cup / 130g; diced and patted dry
- ¼ cup red onion - 40g; finely diced
- 4 tbsp ranch dressing - 60ml; Hidden Valley Original recommended
- 1 tbsp olive oil - 15ml; or cooking spray, for toasting the assembled wraps
Optional but Recommended
- 4 strips bacon - cooked until crispy and crumbled
- ¼ cup fresh cilantro - 15g; roughly chopped
- ½ red bell pepper - diced; about ½ cup / 75g
Instructions
- Pat chicken breasts dry with a paper towel, then slice in half horizontally if thicker than 1 inch (2.5 cm). Mix the smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl, then press the spice mixture onto both sides of each piece of chicken.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5 to 6 minutes, then flip and cook for another 4 to 5 minutes until cooked through to 165°F (74°C). Transfer to a cutting board and rest for 5 minutes.
- Slice the rested chicken into thin strips or shred with two forks, then transfer to a medium mixing bowl. Pour ½ cup (120 ml) BBQ sauce over the chicken and toss until every piece is evenly coated, adding more sauce to taste.
- Shred or chop the romaine lettuce, dice the tomato and pat dry with a paper towel, and finely dice the red onion (soak in cold water for 5 minutes if you want a milder flavor). If using bacon, cook until crispy and crumble into pieces.
- Lay a flour tortilla flat and sprinkle about 3 tablespoons of cheddar cheese in the center, leaving a 2-inch (5 cm) border. Layer on a quarter of the BBQ chicken, followed by tomato, red onion, lettuce, 1 tablespoon of ranch dressing, and any optional toppings. Fold in the short sides, then roll tightly from the bottom to form a compact wrap. Repeat with remaining tortillas.
- Wipe the skillet clean and return to medium-high heat with a thin drizzle of olive oil. Place each wrap seam-side down and cook for 2 to 3 minutes until golden, then rotate and toast the other side and ends for 1 to 2 minutes until the exterior is crispy and the cheese is fully melted. Serve immediately.
Notes
- Rotisserie chicken shortcut: Use 2 cups (280g) of shredded store-bought rotisserie chicken tossed in BBQ sauce to skip the cooking step entirely and cut total time to about 10 minutes.
- Warm the tortillas first: Microwave each tortilla for 15 to 20 seconds before assembling to prevent cracking and tearing when rolling.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating from a block gives a far creamier result.
- Pat tomatoes dry: Excess tomato juice is the leading cause of soggy wraps. A quick press between paper towels before assembling makes a real difference.
- Don't overfill: Stick to the amounts given — overfilled wraps are difficult to roll tightly and fall apart in the skillet.
- Meal prep tip: Make the BBQ chicken filling up to 4 days ahead and store in an airtight container in the fridge. Assemble and toast fresh wraps when ready to eat.
- Storage: Fully assembled wraps keep in the fridge wrapped in foil for up to 2 days. The BBQ chicken filling alone freezes well for up to 3 months.
- Best reheating method: Reheat in a dry skillet over medium heat for 3 to 4 minutes per side to restore the crispy exterior. An air fryer at 350°F (175°C) for 4 to 5 minutes also works well.
- Gluten-free option: Substitute certified gluten-free tortillas and verify that your BBQ sauce is gluten-free, as some brands use wheat-based thickeners.
- BBQ sauce choice matters: Sweet Baby Ray's Original gives a balanced sweet-smoky flavor; Stubb's Original is less sweet with more tang. A spicy BBQ variety or a splash of sriracha works great for heat lovers.
Nutrition
Serving: 1WrapCalories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 970mgPotassium: 620mgFiber: 2gSugar: 12gVitamin A: 18IUVitamin C: 12mgCalcium: 25mgIron: 15mg
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