BBQ Chicken Salad Wraps
Make mouthwatering BBQ Chicken Salad Wraps in under 20 minutes. A quick and easy weeknight snack, lunch, and dinner!
Today’s recipe comes from Jodi at 5 Boys Baker, and these BBQ Chicken Salad Wraps are your go-to for a quick snack or an easy weeknight dinner. They’re perfect for those busy days when cooking feels like the last thing you want to do, especially in the summer heat, when turning on the oven is the last thing on your mind. Best of all, this BBQ chicken salad recipe comes together in under 20 minutes with little to no prep time.
BBQ CHICKEN SALAD WRAPS
The heart of these BBQ wraps is the chicken salad mixture, made with tender, juicy chicken, sweet corn, black beans, ripe tomatoes, sharp cheddar cheese, and a perfect blend of BBQ sauce and creamy ranch dressing. The best part? You can make the chicken mixture ahead of time and keep it chilled in the fridge, so when hunger strikes, assembly takes just a few minutes. We love using whole wheat tortillas, but white tortillas, flavored wraps, or flatbreads work just as well. Serve them alongside baked sweet potato fries, a crisp garden salad, or fresh fruit for a complete and satisfying meal.
Find my expert tips on how to make homemade BBQ chicken salad wraps below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This BBQ Chicken Salad Wraps Recipe:
- Quick & Easy: These BBQ chicken wraps are ready to go in under 30 minutes, perfect for busy lunches and weeknight dinners.
- Classic BBQ Flavors: If you enjoy the smoky sweetness of BBQ sauce paired with creamy ranch dressing, you will love these chicken salad wraps.
- Customizable: You can make these wraps as hearty or as light as you’d like. Add grilled chicken, use high-fiber or gluten-free wraps, or add your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 2 large boneless, skinless chicken breasts
- salt & pepper to taste
- 3/4 cup frozen corn, thawed
- 3/4 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/2 cup sharp cheddar cheese
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
- 6 whole wheat tortillas
- shredded romaine lettuce
Instructions
Heat olive oil in a large skillet over medium-high heat. Note: You could also just spray it with cooking spray.
Season chicken breasts with salt and pepper, then place in a heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. Cover with foil for a couple of minutes, then remove foil and let cool before dicing into bite-sized pieces. Note: You could also grill your chicken if you’d rather.
In a large bowl, combine diced chicken, corn, black beans, tomatoes, and shredded cheese, and mix until combined. Drizzle BBQ sauce and ranch dressing over the mixture and toss, just until evenly coated.
Place the desired amount of lettuce on top of a tortilla and then a couple of large spoonfuls of chicken mixture. Roll up and serve.
Servings
Serves 6.
Storage and Reheating
Store leftover chicken, beans, corn, and cheese mixture in an airtight container in the refrigerator for up to 2 days. Store the tortillas and shredded lettuce separately to prevent sogginess. When ready to serve, assemble the wraps fresh by layering lettuce on the tortilla, adding the chicken mixture, and rolling tightly. Don’t freeze fully assembled wraps.
Holly’s Tips for The Best BBQ Chicken Salad Wraps:
- Use High-Quality Boneless, Skinless Chicken Breasts: Use fresh, boneless, skinless chicken breasts for juicy, tender meat. Pound them slightly for even cooking if needed.
- Avoid Overcooking The Chicken: Overcooked chicken becomes dry. Cook just until the juices run clear, then let it rest under foil for 2-3 minutes before dicing. This locks in moisture and makes every bite tender.
- Adjust Dressing As Needed: The sweet and smoky BBQ sauce pairs perfectly with creamy ranch dressing. Adjust the amount to your taste for a lighter or richer wrap. Add a squeeze of lime or a pinch of chili flakes for an extra kick.
- Lettuce Layering: Shredded romaine lettuce creates a crisp, fresh layer that prevents the wrap from becoming soggy. Place lettuce under the chicken mixture to act as a barrier against excess moisture.
- Make It More Healthy: Using whole wheat tortillas, lean chicken breast, fresh vegetables, and moderate amounts of BBQ sauce and ranch dressing makes these wraps a balanced, protein-packed meal. You can also reduce cheese or dressing for a lighter option.
Frequently Asked Questions:
You can prepare the chicken, beans, corn, and cheese mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. Assemble the wraps just before serving.
Layer shredded lettuce under the chicken salad mixture to create a barrier against excess moisture. Also, assemble the wraps just before eating rather than storing fully rolled wraps for long periods.
Substitute the chicken with roasted or grilled vegetables, tofu, or tempeh. The BBQ sauce and ranch dressing still provide a rich flavor that works perfectly with beans, corn, and tomatoes.
To make BBQ Chicken Salad Wraps gluten-free, simply swap the whole wheat tortillas for gluten-free wraps or lettuce leaves for a low-carb option. Ensure that your BBQ sauce and ranch dressing are labeled gluten-free, as some brands contain wheat or malt vinegar. All other ingredients are gluten-free.
Similar Recipes
Craving something similar? Make my Sticky Chicken Finger Wraps.
Wanting something different? My Greek Chicken Wraps are loaded with veggies, seasoned grilled chicken, and Tzatziki sauce, all wrapped inside a warm flatbread.
Can’t get enough of wrap recipes? Make these highly-rated recipes: Strawberry Chicken Wraps, Grilled Cheeseburger Wraps, Taco Lettuce Wraps, and Turkey Ranch Club Wraps.
Have you made this BBQ Chicken Salad Wraps recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BBQChickenSaladWraps #LifeInTheLofthouse
BBQ Chicken Salad Wraps
Ingredients
- 1 tablespoon olive oil
- 2 large boneless, skinless chicken breasts
- salt & pepper to taste
- 3/4 cup frozen corn thawed
- 3/4 cup black beans drained and rinsed
- 1/2 cup diced tomatoes
- 1/2 cup sharp cheddar cheese
- 1/2 cup barbecue sauce
- 1/2 cup ranch dressing
- 6 whole wheat tortillas
- shredded romaine lettuce
Instructions
- Heat olive oil in a large skillet over medium-high heat (you could also just spray it with cooking spray).
- Season chicken breasts with salt and pepper, then place in heated skillet. Cook about 5 to 6 minutes per side, or until cooked through. Cover with foil for a couple minutes, then remove foil and let cool before dicing into bite-size pieces. (*You could also grill your chicken if you’d rather.)
- In a large bowl, combine diced chicken, corn, black beans, tomatoes and shredded cheese and mix until combined. Drizzle BBQ sauce and ranch dressing over mixture and toss, just until evenly coated.
- Place desired amount of lettuce on top of a tortilla and then a couple large spoonfuls of chicken mixture. Roll up and serve.
Recipe by: 5 Boys Baker.com.
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Have not tried these yet but would like to make them for a pot-luck lunch next sunday after church. Do you think they would survive overnight if i make them late saturday afternoon?
I honestly suggest making them right before serving them. Or at least don’t put on the lettuce until ready to serve. If you put on the lettuce the night before it will get soft and wilted.