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
- In a bowl, toss shredded chicken with BBQ sauce until coated.
Step 2: Warm the Tortillas
- Microwave tortillas for 10-15 seconds (flexible = no cracks).
Step 3: Assemble
- Layer BBQ chicken, cheddar, corn, black beans, lettuce, and red onion down the center of each tortilla.
- Drizzle with extra BBQ sauce or ranch if desired.
Step 4: Roll It Up
- Fold in the sides. Roll from bottom to top, keeping it tight.
- Cut in half on a diagonal.
Step 5: Serve
- 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.
