BBQ Chicken Wraps

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BBQ Chicken Wraps come together quickly and easily with shredded BBQ chicken, bacon, cheese, crisp fresh vegetables, and tangy BBQ ranch dressing folded into a flour tortilla. Easy, delicious lunch or quick dinner for busy days.

Prep Time10

Total Time10

Course: Appetizer, Main Course, Snack

Cuisine: American

Servings:

Calories: 842kcal

Author: Cara Lanz

Ingredients

2 slices thick-cut bacon
1 cup cooked chicken, shredded or cubed
3 tablespoons BBQ sauce
1 cup broccoli slaw or shredded cabbage
1 cup baby spinach, chopped
¼ cup red onion, diced
½ Roma tomato, chopped
3 tablespoons BBQ ranch dressing or ranch dressing
4 slices Colby Jack cheese
2 large flour tortillas

Instructions

Place bacon in a cold pan and turn the burner on to low. Flip and turn the bacon as it cooks to your desired level of crispiness. Drain on paper towels. Crumble or chop when cooled. Or read this to prep a large batch of bacon in the oven.
Toss the chicken with BBQ sauce in a small bowl. Set aside.
In a medium bowl, combine the broccoli slaw, spinach, onions, tomatoes, and salad dressing.
Warm tortillas in damp paper towels in the microwave for 30 seconds. On each tortilla, place 2 cheese slices just below the center line of the tortilla. Place ½ of the slaw mixture on top of the cheese, followed by ½ of the BBQ chicken and bacon.
To fold the tortilla wrap, fold in the sides at a slight inward angle. Fold the bottom up and over the filling. Roll the tortilla while gently pulling the filling toward you and tucking in the ends with your ring and pinky fingers.
Enjoy cold or warm. To warm, place it seam-side down in a warm, oiled skillet over medium heat until golden brown. Flip and repeat.
Cut the bbq chicken wrap in half with a sharp knife. Serve with more BBQ ranch as a dipping sauce.

Notes

Warming the tortilla makes it soft, pliable, and easy to roll.
Cut the chicken, spinach, and vegetables into bite-sized pieces so it's easy to roll and eat.

Nutrition