BBQ Chicken Wraps
These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.
If I could only count the number of times I’ve made these easy BBQ Chicken Wraps! My friends, the number might suprise you. This recipe was on regular roation on our dinner menu when my guys were in high school and I still make them at least once every month or two to this day.
It’s one of those meals that’s so simple I never thought to share it, but it definitely deserves a spot in your “I’m too exhausted to cook tonight” collection.
Wrap recipes like this one and my Chicken Bacon Ranch Wraps are such an easy way to get dinner on the table.
Recipe Highlights
- Quick and easy – On the table in about 30 minutes.
- Family-friendly – Tried-and-true recipe that appeals to people of all ages.
- Family-sized – Makes enough for six substantial wraps or eight smaller wraps.
- Short ingredient list – Made with easy-to-stock kitchen staples.
- Easy cleanup – Just one pan!
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts cut into bite-size pieces.
- Seasoning: A little garlic powder, salt and freshly ground black pepper is all you need.
- BBQ sauce: Use your favorite brand. We love Kinders Mild here.
- Wraps: We always use spinach wraps for these. There’s just something about the flavor that works perfectly with this combination of ingredients and they come in a low-carb version too! Use your favorite type of wraps or tortillas – even regular flour tortillas will work just fine.
- Cheese: I use a combination of shredded sharp cheddar cheese and Monterey jack cheese. Pepper jack works great too.
- Cabbage: Thinly sliced green cabbage adds a satisfying crunch. I usually shred my own cabbage but from occasionally, I just grab a bag of bagged angel hair coleslaw or even regular coleslaw mix to save time.
- Ranch dressing: I almost always set out Litehouse Jalapeño Ranch but plain Ranch dressing is just fine too. It’s not spicy, it just has a slightly different flavor than regular Ranch.
- Optional for serving: We like ours with cilantro and a little hot sauce (hello, Cholula!).
How to Make BBQ Chicken Wraps
- Cook the Chicken: In a 12-inch skillet, sauté the chicken in oil until cooked through, seasoning with garlic powder, salt, and pepper.
- Simmer with BBQ Sauce: Add the BBQ sauce and cook until it begins to bubble. Reduce the heat and let it simmer while you prep the toppings. The sauce will thicken and reduce slightly as it cooks.
- Assemble the Wraps: Layer the chicken on the wraps with shredded cabbage, cheese, cilantro, ranch dressing, and a drizzle of hot sauce.
- Roll it Up: Fold one side of the wrap over the filling and roll it up tightly.
Valerie’s Tips
Easy Rolling: If your wraps are cold, you may need to warm them briefly in the microwave to wraps make them more pliable and prevent cracking.
Variations: Try add-ins like diced tomatoes, thinly sliced red onion, avocado slices, or crispy bacon. You can also swap the cheese or use a different sauce to change up the flavor.
Storage: Store components separately in airtight containers in the fridge for up to 3 to 4 days.
Meal Prep: Leftovers make a great lunch the next day! The chicken is delicious cold or gently reheated in the microwave just until warmed through.
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BBQ Chicken Wraps
These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.
Instructions
Cut the chicken into ½-inch bite-size pieces. Set aside.
Add the vegetable oil to a 12-inch nonstick skillet and place it over MEDIUM heat. When the oil is hot, add the chicken. Season with garlic powder, salt, and pepper and cook, stirring occasionally until the chicken is lightly browned and cooked through, about 5 to 6 minutes.
Pour in the BBQ sauce and cook, stirring, until bubbling. Reduce the heat to LOW and allow the mixture to simmer for about 5 minutes while you prepare the toppings. The sauce will thicken and reduce a bit as it simmers.
To assemble wraps, divide the chicken mixture between the wraps and top with shredded cabbage, cheese, dressing, cilantro and hot sauce. Fold one side of the wrap over the filling and tightly roll it up.
Notes
Nutrition
Serving: 1 wrap · Calories: 582 kcal · Carbohydrates: 50 g · Protein: 36 g · Fat: 26 g · Saturated Fat: 7 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 7 g · Trans Fat: 0.01 g · Cholesterol: 95 mg · Sodium: 1331 mg · Potassium: 546 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 361 IU · Vitamin C: 8 mg · Calcium: 284 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.