Crispy BBQ Chicken Wrap

There’s something instantly comforting about a hot, golden wrap that crackles at the edges the moment you bite into it — the smoky aroma of BBQ sauce, the warm, tender ribbon of shredded chicken, the cool crunch of lettuce and tomato, and the melted cheddar weaving it all together. This Crispy BBQ Chicken Wrap is that exact combination: a mouthwatering contrast of textures (crispy exterior, juicy interior) and flavors (sweet-smoky sauce, creamy cheese, bright veggies) that makes every bite feel both indulgent and homey.

Whether you’re fueling a busy weeknight, packing a picnic, or feeding a small gathering, these wraps are fast to assemble, satisfying, and crowd-pleasing. If you love saucy chicken bites as an easy shortcut for fillings, try this baked honey BBQ chicken bites for a different take on prepping the chicken ahead of time.

Dish Snapshot

• Prep Time: 10 minutes (plus any pre-cooked chicken prep)
• Cook Time: 8–10 minutes (pan crisping)
• Total Time: 20 minutes (with ready-to-use chicken)
• Servings: 4 wraps
• Difficulty Level: Easy — great for beginner cooks or quick lunches

Nutrition Highlights

Estimated nutrition per serving (one wrap). These are approximate values calculated using typical product and USDA FoodData Central entries and standard portion sizes; use package labels for exact numbers and consult your healthcare provider for personalized advice.

• Calories: ~540 kcal
• Protein: ~34 g
• Carbohydrates: ~47 g
• Fat: ~23 g
• Saturated Fat: ~7–8 g
• Fiber: ~3–4 g
• Sugars: ~12–15 g (includes BBQ sauce sugars)
• Sodium: ~900–1,100 mg

Notes on accuracy and health context: values are based on USDA FoodData Central estimates and common product labels; sodium and sugar can vary widely with the BBQ sauce and tortilla you choose. For general dietary guidance (sodium and added sugar limits), reputable resources include the CDC and Mayo Clinic.

Perfect For…

This wrap shines when you need something that feels special but comes together quickly. It’s perfect for:

• Casual dinners or weeknight meals when you want comfort without fuss.
• Game-day plates and potlucks — crunch and flavor transport well.
• Lunches on the go: make ahead and pan-crisp at the last minute.
• Warmer months when you crave something bright and handheld, or colder nights when you want warm, satisfying bites.

Preparation Guide

Ingredients (yields 4 wraps)

• 4 large flour tortillas (10-inch; about 60 g each)
• 2 cups cooked shredded chicken (about 280 g total; roughly 70 g per wrap)
• 1/2 cup BBQ sauce (120 g), plus more for serving if desired
• 2 cups shredded romaine or iceberg lettuce (about 100 g)
• 1 cup diced tomato (about 180 g)
• 1 cup shredded cheddar cheese (about 113 g)
• 1/2 cup thinly sliced red or sweet onion (about 80 g)
• 2 tablespoons olive oil (for pan frying) OR cooking spray
  Optional ingredients and substitutions:
• Use whole wheat or gluten-free tortillas to make it whole-grain or gluten-free.
• Swap cheddar for pepper jack, smoked gouda, or a dairy-free cheese for vegan-friendly options (also substitute shredded roasted chickpeas or seasoned jackfruit for chicken).
• For lower sodium, use a low-sugar/low-sodium BBQ sauce or less sauce and season with smoked paprika and a splash of apple cider vinegar.

Method & Process

1. In a bowl, mix the shredded chicken with BBQ sauce until well-coated.
2. Lay out the tortillas and place some lettuce, diced tomatoes, cheddar cheese, and onion on each.
3. Add BBQ chicken mixture on top of the vegetables.
4. Roll the tortillas tightly to form wraps.
5. Heat olive oil or cooking spray in a pan over medium heat.
6. Place the wraps in the pan seam-side down and cook until crispy and golden, about 3–4 minutes per side.
7. Slice in half and serve with crispy fries or salad.

Practical tips:

• Don’t overstuff the wraps — too much filling can make them hard to seal and soggy.
• Press the seam down in the pan briefly to seal and hold shape while crisping.
• Use medium heat: too high and the tortilla chars before the inside is warm; too low and it won’t crisp.
• If you plan to meal-prep, keep filling ingredients separate until reheating and crisping to avoid sogginess. If you prefer baked crispness, place wraps seam-side down on a parchment-lined sheet and bake at 400°F (200°C) for 10–12 minutes, flipping once.

Best Pairings

• Classic sides: crispy fries, sweet potato fries, or a simple green salad with a tangy vinaigrette.
• Dips: extra BBQ sauce, ranch, or a chipotle-lime crema for a smoky kick.
• Drinks: pair with iced tea, a light lager, or a sparkling lemonade for a refreshing contrast.
• For a lighter plate: serve cut halves over mixed greens with avocado slices and a squeeze of lime.

Keeping it Fresh

Room temperature: If left out, cooked wraps should not be kept at room temperature for more than 2 hours (per general food-safety guidance).
Refrigeration: Store cooled wraps in an airtight container for up to 3–4 days. Re-crisp in a skillet or oven for best texture.
Freezer: Wrap tightly in foil and place in a freezer-safe bag for up to 1–2 months. Reheat from frozen in a 350°F (175°C) oven until heated through, then crisp in a skillet.

Chef’s Advice

• Best chicken: Use roasted or poached chicken breast for tender, shred-friendly meat; dark meat adds extra richness.
• Sauce control: Mix just enough BBQ sauce to coat the chicken—too much makes the wrap slippery and soggy. Keep a little extra for dipping.
• Texture balance: Include a crisp element (lettuce, sliced cabbage, or quick-pickled onions) to contrast the saucy chicken.
• Don’t skip the seam technique: pressing the wrap seam-side down briefly in the pan helps it hold together while you crisp each side.

Creative Twists

1. Spicy Honey BBQ: Mix honey and sriracha into your BBQ sauce for a sticky-sweet heat and finish with pickled jalapeños.
2. Smoky Veggie Wrap (vegetarian): Replace chicken with grilled, smoked portobello strips or seasoned roasted cauliflower; use smoked gouda and a tangy slaw.
3. Gluten-free & Vegan: Use gluten-free tortillas, shredded jackfruit cooked in BBQ sauce, and a plant-based cheddar alternative; pan crisp as usual.
4. Low-carb option: Swap tortillas for large butter lettuce leaves or low-carb tortilla wraps and add extra crunchy veggies.

Recipe Q&A

Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie is a fantastic shortcut. Shred it and mix with BBQ sauce to taste.

Q: My wrap is soggy after storing — how can I fix it?
A: Re-crisp in a skillet or oven (400°F/200°C for 6–10 minutes). Keep fresh veggies separate until serving to minimize sogginess.

Q: What’s a lower-sugar BBQ option?
A: Choose a BBQ sauce labeled “no added sugar” or reduce the amount and boost flavor with smoked paprika, a splash of vinegar, and a touch of molasses.

Q: Can I make these ahead for a party?
A: Assemble wraps without crisping, store airtight in the fridge for up to 24 hours, and pan-crisp or bake just before serving.

Q: Any tips for melting cheese perfectly inside?
A: Add the cheese over the warm chicken or briefly cover the skillet while cooking to trap steam and promote even melting.

Conclusion

If you’re craving a handheld meal that delivers crunchy comfort with sweet-smoky flavor, this Crispy BBQ Chicken Wrap is an easy, satisfying solution — perfect for weeknights, picnics, or feeding a crowd. Try variations, swap ingredients to fit dietary needs, and share your creations with friends or on social media. For more inspiration and similar recipes, check out a classic take on this idea with Crispy BBQ Chicken Wraps – Tastes Better From Scratch, a different BBQ wrap approach at BBQ Chicken Wrap – Everyday Delicious, and a simple, pared-back version from Simple BBQ Chicken Wrap | Dude That Cookz.