BBQ Chicken Wraps

5 from 2 votes

These easy BBQ Chicken Wraps are loaded with saucy rotisserie chicken, sharp Cheddar cheese, and fresh veggies. Crisped up in a skillet, they’re cheesy, melty, and delicious!

Prep Time25

Total Time25

Course: Dinner, Salad

Cuisine: American, Healthy

Keyword: bbq chicken wraps

Servings: large wraps

Author: Chelsea Lords

Cost: $10.83

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 shredded sharp Cheddar cheese see note 2
Salt and pepper
6 large flour tortillas
Cooking spray
mashed avocado optional, for serving

US - Metric

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

Notes

Note 1: I 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: 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, shred 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.

Storage: Should you find yourself with leftover wraps and wish to refrigerate or freeze them for later, refer to the “Storage” section within this post for comprehensive instructions.

Nutrition