Save I used to grab lunch from the same deli every Thursday until I realized I could make something better at home in less time. One afternoon, I tossed leftover rotisserie chicken with BBQ sauce and whatever vegetables were in the crisper drawer, rolled it all into a tortilla, and never looked back. The smoky sweetness balanced with crisp veggies and a tangy lime dressing turned into my go-to when I need something filling but light. Now I meal prep these wraps on Sunday nights and eat them cold straight from the fridge all week. They hold up beautifully and taste even better the next day.
I brought these to a picnic last summer and watched three people ask for the recipe before they even finished eating. One friend swore she hated BBQ chicken until she tried this version, and I think the lime juice is what won her over. The wraps stayed intact in the cooler for hours and tasted just as fresh when we unpacked them at the park. Since then, Ive made them for road trips, potlucks, and lazy Saturdays when I want something satisfying without turning on the oven. They have this way of feeling indulgent and clean at the same time.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you 15 minutes of cooking time, just pull the meat off and shred it with your hands or two forks.
- BBQ sauce: Use a sauce you actually enjoy eating straight from the bottle because its flavor will define the whole wrap, I lean toward smoky varieties with a bit of tang.
- Romaine lettuce, chopped: Romaine stays crisp longer than other greens and doesnt get soggy when it sits with the dressing, which matters if youre making these ahead.
- Cherry tomatoes, halved: Their sweetness pops against the BBQ sauce, and halving them prevents the wraps from getting watery.
- Cucumber, diced: Adds a cool crunch that balances the richness of the chicken and mayo, plus it keeps the wrap feeling light.
- Red onion, thinly sliced: A little sharpness goes a long way, so slice it thin and rinse it under cold water if you want to mellow the bite.
- Sweet corn: This was a last minute addition the first time I made these and now I cant imagine them without the subtle sweetness and texture.
- Light mayonnaise: It creates a creamy base for the dressing without making everything too heavy, and you can swap in full fat if you prefer.
- Plain Greek yogurt: Adds tang and a bit of protein while lightening the dressing, plus it helps everything stick together.
- Fresh lime juice: This is the secret ingredient that transforms the wrap from good to something people remember, it brightens every other flavor.
- Smoked paprika: Just half a teaspoon deepens the smokiness and ties the dressing to the BBQ sauce in a subtle way.
- Spinach tortillas: They add color and a mild earthy flavor, but if you cant find them, whole wheat or regular flour tortillas work just fine.
Instructions
- Coat the chicken:
- Toss the shredded chicken with BBQ sauce in a large bowl until every piece is glossy and evenly covered. You want the sauce to cling without pooling at the bottom.
- Mix the dressing:
- Whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper in a small bowl until smooth. Taste it and adjust the lime or salt if needed, it should be tangy and bold.
- Combine everything:
- Add the lettuce, tomatoes, cucumber, red onion, and corn to the chicken, then pour the dressing over the top. Toss gently so the vegetables stay crisp and everything gets a light coating of dressing.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side or microwave them wrapped in a damp paper towel for 15 seconds. This makes them pliable and less likely to crack when you roll them.
- Assemble the wraps:
- Lay out a tortilla and spoon a quarter of the chicken salad mixture into the center, leaving space at the edges. Fold in the sides first, then roll from the bottom up, tucking tightly as you go.
- Slice and serve:
- Cut each wrap in half on a diagonal and secure with a toothpick if theyre overstuffed. Serve right away or wrap them in foil and refrigerate for up to two days.
Save The first time I packed these for my partner, he texted me from work asking if I could make them again that weekend. He said they were better than anything he could buy near his office and actually kept him full until dinner. Now when he sees spinach tortillas in the cart, he knows what were having for lunch that week. Its one of those small kitchen wins that feels bigger than it should.
Making Them Ahead
You can prep the chicken salad mixture up to a day in advance and store it in an airtight container in the fridge. When youre ready to eat, just warm the tortillas and assemble the wraps fresh so they dont get soggy. If you need to pack them for lunch, wrap each one tightly in foil or parchment paper and keep them cold until youre ready to eat. Ive found they hold up best when you dont slice them until right before serving. The dressing keeps everything together without making the tortilla mushy if you assemble them the night before.
Swaps and Substitutions
If you want to skip the chicken entirely, grilled tofu or even canned chickpeas tossed in BBQ sauce work surprisingly well. You can also swap the spinach tortillas for whole wheat, tomato basil, or regular flour wraps depending on what you have. Greek yogurt can be replaced with sour cream or more mayo if thats what you prefer, though the tang from the yogurt really makes the dressing shine. For a spicier version, add a pinch of cayenne or a few dashes of hot sauce to the dressing. I once used shredded cabbage instead of lettuce when I ran out and it added an even crunchier texture.
Serving and Pairing
These wraps are satisfying on their own, but I like to serve them with a handful of tortilla chips or a simple side salad dressed with lime and olive oil. They pair beautifully with a crisp Sauvignon Blanc if youre having people over, or just a tall glass of iced tea for a casual lunch. If youre feeding a crowd, set up a wrap bar with the chicken salad, vegetables, and tortillas so everyone can build their own. Leftover chicken salad is also great stuffed into pita pockets or served over greens as a regular salad.
- Add sliced avocado or a drizzle of ranch for extra richness.
- Try sprinkling shredded cheese or crispy bacon bits on top before rolling if you want to make them even heartier.
- Serve with pickles or a side of coleslaw to round out the meal.
Save This wrap has become one of those recipes I make without thinking, the kind that feels as comfortable as an old playlist. I hope it ends up in your regular rotation too.
Recipe FAQs
- → Can I prepare the 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 and wrap just before serving to keep the tortillas soft and fresh.
- → What can I use instead of spinach tortillas?
Whole wheat, regular flour, or gluten-free tortillas work well as substitutes. You can also use large lettuce leaves for a low-carb option, or whole grain wraps for added fiber.
- → How do I prevent the wrap from falling apart?
Warm the tortillas briefly before filling to increase pliability. Don't overstuff—distribute filling evenly. Fold in the sides first, then roll tightly from bottom to top. Secure with toothpicks if needed.
- → Is this suitable for meal prep?
The filling keeps well for 3-4 days refrigerated. For meal prep, prepare the chicken salad and store separately from tortillas. Assemble wraps fresh each day or a few hours before eating to maintain texture.
- → How can I make this vegetarian?
Substitute grilled or baked tofu for the chicken, or use chickpeas mixed with BBQ sauce for similar protein content and smoky flavor. Adjust seasoning as needed to match your preference.
- → What dressings pair well with this wrap?
The lime-yogurt blend complements the BBQ flavors perfectly. For variations, try cilantro-lime crema, ranch dressing, or a simple balsamic vinaigrette depending on your flavor preferences.