Pin it My neighbor handed me a container of leftover grilled chicken one Saturday morning, and I stared into my fridge wondering what to do with it. That's when I spotted the spinach tortillas I'd forgotten about and a half-empty bottle of BBQ sauce. I tossed everything together with whatever crisp vegetables I had on hand, and twenty minutes later, I had four gorgeous wraps that tasted like I'd planned them all along. Sometimes the best recipes happen when you're just trying not to waste good food.
I made these for a picnic once, slicing them into pinwheels instead of halves, and they disappeared before I even set out the napkins. My friend kept asking what the secret was, and I had to admit there wasn't one. It's just good chicken, smoky sauce, and vegetables that crunch when you bite down. That day taught me that presentation matters, but flavor and texture matter more.
Ingredients
- Cooked chicken breast, shredded (2 cups): Rotisserie chicken works beautifully here and saves you from turning on the stove, just pull the meat and you're halfway done.
- BBQ sauce (1/2 cup): I've used everything from smoky Kansas City style to tangy Carolina mustard sauce, and each one changes the personality of the wrap.
- Romaine lettuce, chopped (1 cup): Romaine stays crisp longer than other greens and doesn't wilt the second it touches dressing.
- Cherry tomatoes, halved (1/2 cup): These little bursts of sweetness balance the savory chicken and add pops of color.
- Cucumber, diced (1/2 cup): Cool, crunchy, and refreshing, cucumber keeps the wrap from feeling too heavy.
- Red onion, thinly sliced (1/4 cup): A bit of sharpness wakes up the whole salad, but if raw onion isn't your thing, soak the slices in cold water for five minutes first.
- Sweet corn (1/4 cup): Corn adds a gentle sweetness and a satisfying pop between your teeth.
- Light mayonnaise (1/4 cup): This is the creamy base that holds the salad together without making it soupy.
- Plain Greek yogurt (1 tablespoon): A small spoonful adds tang and cuts the richness of the mayo.
- Fresh lime juice (1 tablespoon): Lime brightens everything and keeps the flavors lively instead of flat.
- Smoked paprika (1/2 teaspoon): This spice deepens the smoky BBQ vibe without adding heat.
- Salt and black pepper: Season to your taste, but don't skip this step or the wrap will taste muted.
- Spinach tortillas, large 10 inch (4): The green tortillas look gorgeous and add a slight earthiness that pairs well with BBQ.
Instructions
- Coat the chicken:
- In a large bowl, toss the shredded chicken with the BBQ sauce until every piece is glossy and coated. The sauce should cling to the chicken, not pool at the bottom.
- Mix the dressing:
- In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth. Taste it and adjust the lime or seasoning if needed.
- Combine the salad:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken. Pour the dressing over everything and toss gently until it's all evenly coated and colorful.
- Warm the tortillas:
- Heat the spinach tortillas in a dry skillet for about 15 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. They should be soft and pliable, not crispy.
- Fill and roll:
- Lay each tortilla flat and spoon a quarter of the chicken salad down the center. Fold in the sides, then roll up tightly from the bottom, tucking as you go.
- Slice and serve:
- Cut each wrap in half on a diagonal, secure with a toothpick if they're feeling loose, and serve right away. The cut reveals all those gorgeous layers inside.
Pin it I'll never forget the afternoon my teenager came home from school, opened the fridge, and actually said thank you when she saw these wraps waiting. She took one to her room and came back ten minutes later for another. In that moment, I realized that feeding people well doesn't always mean fancy dinners. Sometimes it's just a wrap that tastes good and feels like you care.
Making It Your Own
I've swapped in grilled shrimp when I had it on hand, and the smoky BBQ sauce worked just as well with seafood as it did with chicken. You could also use pulled pork if you have leftovers from a weekend cookout. One time I added thinly sliced radishes for extra crunch, and the peppery bite was a nice surprise. Don't be afraid to use what you have, this recipe is forgiving and flexible.
Storing and Packing
These wraps hold up for about four hours in the fridge if you wrap them tightly in foil or parchment. After that, the lettuce starts to wilt and the tortilla gets a bit damp. If you're meal prepping, keep the salad and tortillas separate until you're ready to eat. I've also frozen the BBQ chicken mixture on its own, then thawed it and assembled fresh wraps on busy weeknights.
Serving Suggestions
I like to serve these with a handful of kettle chips on the side and a cold glass of iced tea or lemonade. If you're feeding a crowd, slice them into pinwheels and arrange them on a platter, they look impressive and disappear fast. A crisp Sauvignon Blanc pairs beautifully if you're turning this into a casual dinner with friends.
- Add a side of coleslaw or a simple green salad to round out the meal.
- Serve with pickles or pickled jalapeños for extra tang and crunch.
- If you're feeding kids, let them build their own wraps so they can skip ingredients they don't like.
Pin it This wrap has become my go to when I want something satisfying without spending an hour in the kitchen. It's proof that good food doesn't have to be complicated, just thoughtful.
Recipe Q&A
- → Can I prepare the chicken salad filling ahead of time?
Yes, you can prepare the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. Assemble the wraps just before serving to keep the tortillas from becoming soggy.
- → What's the best way to warm spinach tortillas?
Warm tortillas for 20-30 seconds in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them pliable and easier to fold without tearing.
- → How can I make this wrap vegetarian?
Substitute the shredded chicken with grilled or crumbled tofu, seasoned chickpeas, or grilled tempeh. Toss your choice with the same BBQ sauce for consistent smoky flavor while maintaining the protein content.
- → Can I use regular flour tortillas instead of spinach?
Absolutely. Regular flour tortillas work well as a substitute, though you'll lose the nutritional boost and vibrant color of spinach. Whole wheat tortillas are another excellent option for added fiber.
- → What beverages pair well with this wrap?
A crisp Sauvignon Blanc complements the smoky BBQ flavors beautifully, or opt for iced tea for a non-alcoholic option. Lemonade and sparkling water with lime also refresh the palate nicely.
- → How do I prevent the wrap from falling apart?
Roll the wraps tightly, folding in the sides first before rolling from the bottom. If needed, secure with toothpicks or food picks. Slicing them in half also makes them easier to handle and eat.