BBQ Chicken Wraps feature saucy rotisserie chicken, sharp Cheddar, and fresh veggies in a crispy tortilla. They’re quick, delicious, and perfect for a convenient meal!
BBQ Chicken Wraps are part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!
BBQ Chicken Wraps
Relying on rotisserie chicken and store-bought BBQ sauce for a quick meal is one of my favorite shortcuts when I’m pressed for time. It’s a simple matter of tossing chicken with sauce, and the result doesn’t compromise on flavor at all.
I’ve used this efficient approach in a few recipes you might have seen on this site: the 15-minute BBQ Chicken Sandwich Recipe, the effortless BBQ Chicken Salad, or in the round-up of three simple BBQ Chicken dinners.
So, I’m thrilled to expand this collection with the introduction of these BBQ Chicken Wraps, which absolutely stay true to the formula of being incredibly quick to prepare, supremely delicious, and easy to assemble. The ingredients are simple: rotisserie chicken, store-bought BBQ sauce, a selection of veggies, and some extra-sharp Cheddar cheese. All you need to do is combine them all and stuff the mixture into tortillas. Truly, it doesn’t get any easier than this!
BBQ Chicken Wrap Ingredients
- Rotisserie chicken: Store-bought rotisserie chicken saves time.
- BBQ sauce: Choose a good BBQ sauce for great flavor. My favorites are Sweet Baby Ray’s or Stubb’s.
- Cilantro: Fresh cilantro adds great flavor. Rinse before chopping. If you don’t like it, skip it.
- Red onion: If you don’t like raw onions, soak it in cold water for 10 minutes to soften the flavor. You can use double the red pepper instead.
- Red bell pepper: Red bell pepper adds sweet crunch. Remove seeds and membrane before dicing; smaller pieces work best.
- Sharp Cheddar cheese: Grate your own cheese for a creamier texture.
- Salt and pepper: Adjust salt based on your BBQ sauce.
- Tortillas: Use large flour tortillas for plenty of filling and easy wrapping; corn tortillas tend to break.
How To Make BBQ Chicken Wraps
- Mix Filling: In a large bowl, combine all the filling ingredients.
- Prepare Tortillas: Lay tortillas flat. Spoon about 1/2 cup of the mixture in the center of each. Fold sides in and roll tightly to make a packet.
- Heat Wraps: Microwave each wrap. Spray all sides with cooking spray.
- Crisp in Pan: Heat a pan. Place wraps seam-side down, cooking 2-3 at a time. Rotate every 1-2 minutes until golden brown and crispy.
- Serve: Enjoy hot, with mashed avocado on the side if desired.
Shortcuts
BBQ Chicken Wrap Shortcuts:
- Rotisserie Chicken: Grocery stores offer hot-and-ready rotisserie chickens that are flavorful and perfect for wraps. For quicker prep, buy pre-pulled and shredded chicken from the deli.
- Leftover Chicken: Leftover cooked or grilled chicken seasoned with salt and pepper works well here. No need to heat; it will warm as the wraps cook.
- Use a Food Processor: Use a food processor to quickly chop veggies and fresh cilantro.
- Store-Bought BBQ Sauce: While homemade BBQ sauce is great, your favorite store brand works just fine if you don’t have any on hand.
How To Fold And Crisp The Wraps
Folding the Wrap:
- Lay the tortilla flat and spoon filling into the center, leaving a border.
- Fold both sides into the center, partially covering the filling.
- Fold the edge closest to you over the filling and sides.
- Grasp the far edge and pull it over, keeping it tight, until you have a neatly wrapped packet with the filling enclosed.
Crisping the Wrap:
- Heat a non-stick skillet over medium-high heat.
- Place the wraps seam-side down, sprayed with cooking spray, to seal them.
- Cook for 1-2 minutes until golden brown and crispy.
- Flip with tongs and cook the other side for another 1-2 minutes.
- Crisp the edges as well.
- Repeat with remaining wraps, cooking 2-3 at a time to avoid overcrowdin
Storage
How To Store BBQ Chicken Wraps
Storing BBQ Chicken Wraps is easy. Let the wraps cool completely to prevent sogginess, then wrap each tightly in foil or plastic wrap and refrigerate for up to 3-4 days.
For freezing, cool the wraps, wrap each in foil, and place them in a freezer-safe bag. Freeze for up to 3 months.
More Easy And Quick Recipes
- Pineapple Chicken Salad on buttery croissants
- Margherita Pizza using naan — ready in 15 minutes
- Chicken Salad Wrap with lettuce and tomatoes
- Spinach and Feta Egg Wraps with fresh basil pesto
- Tuna Salad with bread and butter pickles
BBQ Chicken Wraps
Equipment
- Nonstick pan
Ingredients
- 2 cups rotisserie chicken cooked and shredded
- 1/4 cup finely diced fresh cilantro see note 1
- 1/4 cup diced red onion
- 1/4 cup diced red pepper
- 3/4 cup BBQ sauce
- 2 cups freshly grated sharp Cheddar cheese see note 2
- Salt and pepper
- 6 large flour tortillas
- Cooking spray
- mashed avocado optional, for serving
Instructions
- Add everything except tortillas to a large bowl. Season to taste with salt and pepper. (I add 1/2 tsp salt and 1/4 tsp pepper, but add to preference, depending on saltiness of BBQ sauce.) Stir ingredients gently with a wooden spoon. If the mixture seems too dry, add an extra spoonful or two of sauce.
- Arrange tortillas on a clean, flat surface. Evenly distribute filling in the center of each, with about 1/2 cup of mixture for each tortilla. Fold up like a packet (see note 3). Microwave each wrap (one at a time) 20–30 seconds.
- After microwaving, spray each wrap generously on all sides with cooking spray. Heat a nonstick pan over medium-high heat. Place wraps into the pan, seam side down, cooking 2 or 3 at a time to avoid crowding. Use tongs to rotate wraps every 1–2 minutes or until each side turns golden brown and crispy. Continue until all wraps are crisped.
- Serve BBQ chicken wraps hot, straight out of the pan with a side of mashed avocado if desired.
Video
Recipe Notes
- Lay the tortilla flat on your work surface and spoon the filling onto the center, ensuring to leave a generous border around all edges.
- Fold both sides of the tortilla into the center, partially covering the filling.
- Next, fold the edge of the tortilla that’s closest to you over the filling and the folded-in sides.
- Finally, grasp the last edge of the tortilla furthest away from you and, while keeping it tight, pull it over the other side until you have a neatly wrapped packet. The filling should now be completely enclosed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounded so good, I had to make it last night. Once again, your recipes are delicious. Just the right balance of everything. Thank you!!!!
Ahh so thrilled to hear this! Thanks so much Carol! 🙂
Hi Chelsea! Have been in a serious, “hungry for something, but don’t know what? “,rut, for quite some time. Believe this is what the mommy ordered! Very difficult to get “them”to eat a variety of veggies. Perfect for a light supper with baking and candymaking season, (have done none yet, UUGGHH),.THANKS SO MUCH, HAPPY HOLIDAYS, HUN!!!
Yuuummm!! Every part of this wrap sounds incredible!! Adding them to the dinner list for this weekend!!!!
These wraps look seriously epic!
These wraps look just wonderful! All those flavors!