BBQ Chicken Wraps: Sweet, Smoky, Rolled Up

Got leftover chicken? Good. Make these.

BBQ sauce + chicken + cheddar + crunchy slaw. Roll it up. That’s lunch. That’s dinner. That’s “I don’t feel like cooking” perfection. Sweet, smoky, tangy, and ready in 10.

Ingredients

Serves 2.

• 2 large flour tortillas (10-inch)
• 2 cups cooked chicken, shredded (rotisserie = king)
• ½ cup BBQ sauce (plus extra for drizzling)
• ½ cup shredded cheddar cheese
• ½ cup corn kernels (canned or frozen, thawed)
• ½ cup black beans, drained and rinsed
• 1 cup shredded lettuce or coleslaw mix
• ¼ cup diced red onion (optional)
• Ranch or cilantro lime dressing (optional)

Step-by-Step Instructions

Step 1: Sauce the Chicken

1. In a bowl, toss shredded chicken with BBQ sauce until coated.

Step 2: Warm the Tortillas

1. Microwave tortillas for 10-15 seconds (flexible = no cracks).

Step 3: Assemble

1. Layer BBQ chicken, cheddar, corn, black beans, lettuce, and red onion down the center of each tortilla.
2. Drizzle with extra BBQ sauce or ranch if desired.

Step 4: Roll It Up

1. Fold in the sides. Roll from bottom to top, keeping it tight.
2. Cut in half on a diagonal.

Step 5: Serve

1. Eat immediately or wrap in foil for later.

Summary

Prep Time: 10 minutes | Cook Time: 0 | Total Time: 10 minutes

Yield: 2 wraps

Difficulty: Easy

Storage Notes

Best Fresh:

Wraps = best eaten immediately. Lettuce gets sad after a few hours.

Meal Prep Style:

Store BBQ chicken separately for 4 days. Assemble wraps fresh when hungry.

Pro Tip:

Toast the tortilla in a dry skillet for 30 seconds per side first. Holds up better. Tastes better. Worth it.