WHAT’S FOR DINNER?
BBQ Chicken Wraps
Array/5
COOK TIME
8 min
TOTAL TIME
15 min
SERVINGS
6-8 tortillas
Busy night? This easy BBQ Chicken Wrap recipe has got you covered! Juicy shredded chicken gets tossed in sweet and tangy barbeque sauce, melted cheese, and crispy bacon and gets all wrapped up in a warm tortilla. Crisp them up on a skillet or in the air fryer for a quick, flavorful meal that’s high in protein and perfect for dipping in ranch dressing!
Nothing complicated and super delicious? That is exactly what I needed on a busy night where dinner needed to happen fast. I started thinking about the times I make BBQ chicken pizza or BBQ chicken salad, then it hit me! I can add all of those ingredients to a tortilla, crisp it up, and have a meal ready in no time.
Pulled Chicken Options
Crockpot Chicken – Toss some chicken breasts or thighs into the slow cooker with a little broth and seasoning, then let it cook low and slow until tender. This method is great for meal prep since you can make a big batch and use it throughout the week in other recipes like Toasted Bacon Ranch Pinwheels.
Oven-Baked Chicken – Bake chicken breasts at 350°F for about 20 minutes, then shred them up once they’re cool enough to handle.
Rotisserie Chicken – My personal favorite because it requires zero effort! Just grab a pre-cooked rotisserie chicken from the store, pull it apart, and you’re good to go.
Instant Pot Chicken – Add chicken with some broth, cook on high pressure for about 10 minutes, and it’s ready to shred.
Stovetop Poached Chicken – Simmer chicken breasts in water or broth until cooked through, then shred. It’s quick and easy, and keeps the chicken super juicy.
Grilled Chicken – Grill up some chicken breasts, slice them thin, or shred them for a bit of charred flavor.
Canned Chicken – When you’re really short on time, canned chicken can work in a pinch! Just drain it well, break it apart with a fork, and mix it with BBQ sauce to give it more flavor. It won’t be quite as juicy as fresh-cooked options, but it’s an easy, no-cook solution.
Ingredients You’ll Need
Shredded Chicken – Whichever kind of chicken you use, these wraps come together fast while keeping them juicy and flavorful.
BBQ Sauce – Adds that sweet, tangy, and smoky flavor. Use your favorite brand, or go bold with a spicy or honey BBQ version for a little twist.
Red Onion – A little sharpness and crunch to balance out the rich BBQ sauce. For a milder onion flavor, soak the chopped onion in cold water for a few minutes before using.
Shredded Cheddar Cheese – Cheddar adds the best flavor, but Monterey Jack or smoked gouda would also be delicious.
Cilantro – A fresh pop that brightens up each bite. If you’re not a cilantro fan, just leave it out. These wraps will still be amazing!
Bacon – Crispy, salty, and totally worth the extra step! Cook it fresh or use pre-cooked bacon to save time.
Flour Tortillas – A medium or large tortilla works best so you can get a good wrap without everything spilling out.
Ranch Dressing – The cool, creamy dip that balances out the smoky BBQ sauce and adds a Midwest-approved finishing touch!
Step By Step Instructions
Mix the BBQ Chicken Filling: In a medium bowl, combine the shredded chicken, BBQ sauce, chopped red onion, and shredded cheddar cheese. Stir everything together until the chicken is evenly coated in the sauce and the ingredients are well distributed. If using cilantro, mix it in as well.
Assemble the Wraps: Lay a flour tortilla flat on a clean surface or cutting board. Spoon a generous amount of the BBQ chicken mixture into the center, then spread it out evenly, leaving about an inch of space around the edges. If adding bacon, place a slice on top.
Wrap It Up: Fold in the sides of the tortilla first, then roll it up tightly from the bottom, keeping the filling secure inside. Press down slightly to help it hold its shape. If needed, secure the wrap with a toothpick to prevent it from unraveling while cooking.
Ways To Get A Crispy Tortilla
Air Fryer: Preheat the air fryer to 350°F. Lightly spray the air fryer basket with nonstick spray to prevent sticking. Place the wraps seam-side down in the basket, making sure they are not overcrowded. Air fry for 8 minutes, flipping halfway through, until the tortilla is golden and crispy.
Skillet: Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crispy.
Expert Tips
Warm the tortillas before assembling. Cold tortillas can crack when rolling, so give them a quick 10-second zap in the microwave or warm them in a dry skillet for a few seconds to make them more flexible.
Shred the chicken while it’s warm. Freshly cooked chicken is much easier to shred when it’s still warm. Use two forks, a hand mixer, or even a stand mixer with a paddle attachment for super-fast shredding.
Don’t overstuff the wraps. Overfilling makes it harder to roll them up tightly and can lead to filling spilling out while cooking.
Seal the seam with a quick press. After rolling, press the wrap seam-side down on the counter for a few seconds to help it stay closed before cooking.
For an extra crispy wrap, brush with oil. A light brushing of oil or melted butter on the tortilla before air frying or pan-cooking makes the outside even crispier and more golden brown.
Use tongs to flip in the air fryer. The wraps can be delicate when flipping, so use tongs instead of a spatula to get a secure grip without crushing them.
Give them space in the air fryer. Overcrowding leads to uneven crisping, so cook in batches if needed. The hot air needs room to circulate around each wrap for that perfectly golden finish.
Let them cool for a minute before slicing. The cheese inside is molten right out of the air fryer or skillet. Letting them sit for a minute or two helps everything set, making them easier to cut and eat.
Use a serrated knife for clean cuts. If slicing the wraps in half, a serrated knife works better than a regular one. It glides through the crispy tortilla without squishing the filling.
Ways To Customize
Sauces: BBQ sauce is the classic choice, but switching it up can be fun, too. Try it with buffalo sauce, honey mustard, chipotle mayo, garlic parmesan, teriyaki, or even a spicy sriracha ranch.
Protein: Swap the chicken out for pulled pork, grilled steak, shredded turkey, crispy chicken tenders, or even seasoned tofu or jackfruit.
Cheese: Try pepper jack for some heat, smoked gouda for a deeper flavor, mozzarella for extra stretch, or a mix of Monterey Jack and Colby for a creamy blend.
Wraps: Use whole wheat tortillas for extra fiber, spinach or sun-dried tomato wraps. You can also use low-carb tortillas to lighten things up or even large lettuce leaves for a fresh option.
Veggies: Add crunch, color, and freshness with sliced avocado, diced tomatoes, roasted bell peppers, sautéed mushrooms, or pickled jalapeños.
Dips & Drizzles: Drizzle or dip in blue cheese dressing, chipotle aioli, avocado crema, cilantro lime sauce, or a smoky chipotle ranch.
Storing & Freezing
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent the tortillas from getting soggy, and keep them wrapped in foil or plastic.
Freezing: Wrap each assembled (but uncooked) wrap tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the fridge before cooking, or cook straight from frozen with a slightly longer cook time.
Reheating: To bring back the crispy texture, reheat in the air fryer at 350°F for 3-4 minutes or in a skillet over medium heat for 2-3 minutes per side.
FAQ
What’s the best way to keep the wrap from falling apart?
Make sure not to overfill the tortilla and roll it tightly, folding in the sides before rolling it up. Cooking seam-side down first in the skillet or air fryer also helps seal it shut.
What kind of BBQ sauce works best?
Use your favorite brand, but thicker BBQ sauces tend to coat the chicken better. If using a very thin or vinegar-based sauce, mix in a little less to prevent the filling from becoming too wet.
Can I bake these in the oven instead of air frying or pan-frying?
Yes! Preheat the oven to 400°F, place the wraps on a baking sheet, and bake for 10-12 minutes, flipping halfway through.
How do I keep the tortillas from cracking when rolling?
Warm them slightly before assembling them by microwaving them for 10 seconds or heating them in a dry skillet for a few seconds.
Can I make these wraps without cheese?
The cheese helps bind everything together, but if skipping it, make sure to roll the wraps tightly and crisp them well to keep everything in place.
Serving Suggestions
These chicken wraps with BBQ sauce pair so well with all kinds of options. We love a simple salad, a steamed bag of veggies, or a carby side. These are some of my favorite sides:
Print
BBQ Chicken Wraps
BBQ Chicken Wraps are an easy to make and quick dinner idea! Lots of flavor plus a delicious way to use chicken. Don’t forget the ranch for dipping!
Ingredients
2 cups shredded chicken (I use rotisserie)
1 cup bbq sauce
1/4 cup red onion, chopped
1 cup shredded cheddar cheese
cilantro, chopped (optional)
6–8 slices bacon, cooked
Flour Tortillas
Instructions
1. In a medium bowl, add the shredded chicken, bbq sauce, red onion, and cheddar cheese. Mix to combine and coat the chicken.
2. Place a spoonful in the middle of the tortilla and spread out. Add the chopped cilantro if using, plus s slice of bacon. Wrap everything up.
3. Air Fryer- Set air fryer to 350 degrees and spray the basket with nonstick spray. Place the tortillas seam side down in the basket and cook for 8 minutes, flipping halfway through.
Skillet- Add a drizzle of vegetable oil to a skillet on medium high heat. Once hot, place the tortillas seam side down and cook each side 2-3 minutes.
4. Time to enjoy! We love to dip these wraps in ranch, but that’s the midwesterner in me.
Notes
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