Description
These BBQ Chicken Wraps are a quick and flavorful meal perfect for lunch or dinner. Tender, bite-sized chicken pieces are cooked in a tangy BBQ sauce and then wrapped with fresh spinach tortillas, crunchy shredded cabbage, melty cheese, creamy ranch dressing, fresh cilantro, and a hint of spicy hot sauce. Ready in just 25 minutes and serving eight, these wraps offer a delicious combination of smoky, savory, and fresh flavors with satisfying textures.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breast
- 2 tablespoons avocado oil (or your favorite neutral oil)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- freshly ground black pepper (to taste)
- ¾ cup BBQ Sauce (I use Kinder’s Mild)
Wraps and Toppings
- 6 to 8 spinach wraps (like Mission Garden Spinach Herb Wraps)
- 2 cups finely shredded green cabbage (or bagged angel hair coleslaw or coleslaw mix)
- 1 ½ cups shredded cheese (I use a combination of sharp cheddar and Monterey Jack)
- ¾ cup ranch dressing (I use Litehouse Jalapeño Ranch)
- cilantro (to taste)
- hot sauce (I use Cholula Chipotle flavor, to taste)
Instructions
- Prepare the chicken: Cut the chicken breasts into ½-inch bite-size pieces and set aside for cooking.
- Cook the chicken: Heat 2 tablespoons of avocado oil in a 12-inch nonstick skillet over medium heat. Once hot, add the chicken pieces. Season with garlic powder, salt, and freshly ground black pepper. Stir and cook occasionally until the chicken is lightly browned and fully cooked, about 5 to 6 minutes.
- Add BBQ sauce and simmer: Pour in the ¾ cup BBQ sauce and stir continuously until it starts bubbling. Reduce the heat to low and simmer for about 5 minutes to allow the sauce to thicken and coat the chicken well.
- Assemble the wraps: Lay out the spinach wraps and divide the BBQ chicken evenly among them. Top each wrap with shredded cabbage, shredded cheese, ranch dressing, fresh cilantro, and a drizzle of hot sauce according to your preference.
- Roll and serve: Fold one side of each wrap over the filling and tightly roll it up to secure all the ingredients inside. Serve immediately while warm and enjoy your BBQ chicken wraps.
Notes
- You can substitute spinach wraps with whole wheat or flour tortillas if preferred.
- If you like extra spice, add more hot sauce or chopped jalapeños to the filling.
- For a dairy-free option, use dairy-free cheese and a ranch dressing alternative.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other toppings like sliced avocado or pickled onions for more flavor and texture.
