BBQ Chicken Wraps
A quick, protein-rich dinner that’s crispy on the outside, melty on the inside, and packed with flavor. Perfect for busy nights, meal prep, or a satisfying lunch.
Equipment
- 1 Mixing Bowl
- 1 skillet (10–12 inch)
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 2 cups cooked chicken shredded (rotisserie chicken works well)
- 2 cups shredded cheddar cheese
- ¼ cup fresh cilantro chopped
- ¼ cup red onion finely chopped
- ½ cup barbecue sauce your favorite variety
- 4 –5 large flour tortillas
- 2 tablespoons vegetable or canola oil
Instructions
- Prepare the Chicken Filling: Start by placing the shredded cooked chicken into a large mixing bowl. Add the shredded cheddar cheese, finely chopped red onion, and freshly chopped cilantro. Pour in the barbecue sauce, starting with ½ cup, and gently fold the ingredients together using a spatula or wooden spoon until every piece of chicken is evenly coated. Taste the mixture and add extra barbecue sauce if you prefer a more saucy, flavorful filling. This step ensures each wrap will be bursting with balanced, rich flavor.
- Assemble the Wraps: Lay out your large flour tortillas on a clean, flat surface. Using a measuring cup or spoon, scoop about ½ cup of the chicken mixture and place it near one edge of the tortilla, leaving space on the sides for folding. Fold in the sides of the tortilla over the filling, then roll it tightly from the edge with the filling toward the opposite side, forming a neat, compact wrap. Repeat this process for all remaining tortillas and filling. Ensuring tight rolls prevents the filling from spilling during cooking.
- Preheat the Skillet: Place a medium or large skillet over medium-high heat and allow it to warm for 1–2 minutes. Add 2 tablespoons of vegetable or canola oil, ensuring the bottom of the pan is evenly coated. If you prefer, you can also lightly spray the pan with cooking spray instead of oil. Properly preheating the skillet is essential to achieve a golden, crispy exterior without sticking.
- Cook the Wraps to Crispy Perfection: Carefully place each assembled wrap seam-side down into the hot skillet. Let the wrap cook undisturbed for about 1–2 minutes or until the bottom side turns golden brown and develops a crispy texture. Using a spatula, gently turn the wraps every minute or so, rotating each one to ensure all sides are evenly crisped. Continue cooking for about 5–6 minutes total, or until the cheese inside has melted and the wrap is warmed through. Keep an eye on them to prevent burning.
- Serve Immediately for Best Flavor: Once the wraps are golden and crispy on all sides, transfer them to a serving platter. Slice in half diagonally if desired for easy handling and a visually appealing presentation. Serve immediately while hot, optionally paired with fresh chopped vegetables, a side salad, or baked sweet potato fries for a complete, balanced meal. These wraps are best enjoyed fresh but can also be stored for later meals.
- Optional Garnishes and Tips: For an extra layer of flavor, drizzle a little extra barbecue sauce over the top of each wrap just before serving, or sprinkle with a bit more fresh cilantro. You can also add a few thin slices of avocado or a dollop of Greek yogurt for creaminess. These small touches can elevate the dish and add a refreshing contrast to the smoky, savory chicken filling.
Notes
- Use leftover rotisserie or grilled chicken for maximum flavor and convenience.
- Adjust the amount of barbecue sauce to suit your preferred level of sweetness or tanginess.
- Shredded cheese can be substituted with mozzarella, pepper jack, or a Mexican blend for a different taste profile.
- Make sure tortillas are fresh and pliable; older, dry tortillas may crack when rolling.
- Cooking over medium-high heat ensures a crispy exterior while keeping the filling warm and melty.
- Serve immediately for the best texture; reheated wraps may be slightly softer but still delicious.
