These quick and easy BBQ Chicken Wraps combine saucy rotisserie chicken, sharp Cheddar cheese, and a few veggies. These wraps are crisped up in a skillet, making them irresistibly delicious with plenty of melty cheese.
COMBINE: Add everything except for the tortillas to a large bowl. Season to taste with salt and pepper. (I add ½tsp fine sea salt and ¼ tsp pepper, but add to preference, depending on the saltiness of BBQ sauce.) Stir the ingredients gently with a wooden spoon. If necessary, add an additional spoonful or two of sauce if the mixture seems too dry.
ASSEMBLE: Arrange the six tortillas on a clean, flat surface. Evenly distribute the filling right in the center of each, with about ½ cup of the mixture for each tortilla. Fold up like a packet (See Note 3). Microwave each wrap (one at a time) for 20-30 seconds.
BROWN: After microwaving, spray each wrap generously on all sides with olive oil cooking spray. Heat a non-stick skillet over medium-high heat. Place the wraps into the skillet, seam side down, cooking 2 or 3 at a time to avoid crowding. Use the tongs to rotate the wraps every 1-2 minutes, or until each side turns golden brown and crispy. Continue this process until all wraps are crisped.
ENJOY: Serve the BBQ chicken wraps hot, straight out of the skillet with a side of mashed avocado if desired.
STORAGE: Should you find yourself with leftover wraps and wish to refrigerate or freeze them for later, please refer to the "Storage" section within this post for comprehensive instructions.
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Notes
Note 1: Veggies: We use about 1/2 of a small red onion, 1/2 red pepper, and 1/2 a bunch of fresh cilantro. Feel free to throw this in a food processor to quickly dice.Note 2: Cheese: The sharpness of Cheddar cheese complements the BBQ sauce and chicken nicely. Sharp or extra-sharp Cheddar has a lot more flavor than mild Cheddar! For a smoother, creamier texture, grate your own cheese instead of using pre-shredded varieties, which often contain anti-caking agents. Note 3: How to fold a "packet" wrap:
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.