These BBQ chicken wraps are accompanied by tender chicken, finely cheese, crispy cabbage and drizzle from the ranch dressing. They are very flavorful, easy to make and perfect for busy weekday nights.
If you can only count the number of times you made these simple BBQ chicken wraps! My friend, the number may surprise you. This recipe was on a regular roli on our dinner menu when my peers were in high school, but I still make them at least once a month or two until today.
It’s one of those very simple meals I didn’t think I’d share it, but it definitely deserves your “I’m too tired to cook tonight” collection.
Recipes like this and my chicken bacon lunch wrap are a very easy way to have dinner at the table.
Recipe highlights
Quick and easy – to the table in about 30 minutes. Family-Friendly – A proven recipe that appeals to people of all ages. Family Size – enough for 6 substantial wraps or 8 small wraps. Short Ingredients List – Made with easy-to-stock kitchen staples. Easy Cleanup – Just one bread!
Ingredient Notes
Chicken: Boneless, skinless chicken breast is cut into bite-sized pieces. Seasonings: Only small garlic flour, salt and freshly ground black pepper are required. BBQ sauce: Use your favorite brand. We love the gentle Kinders here. Wrap: I always use spinach wrap for these. There’s something about flavors that work perfectly with this combination of ingredients, and they’re served in low carb versions Too! Use your favorite type of wrap or tortilla. Even regular flour tortillas work well. Cheese: Uses a combination of shredded, sharp cheddar cheese and Monterey Jack cheese. Pepper Jack works well too. Cabbage: Thinly sliced green cabbage adds a satisfying crunch. I usually shredded my own cabbage, but sometimes I just grab a bag of bagged angel hair coleslaw or regular coleslaw mix to save time. Ranch Dressing: I almost always left the Lighthouse Jalapeño Ranch However, plain lunch dressing is fine too. It’s not spicy and has a slightly different flavor than a regular ranch. Optional for serving: I like ours with coriander and a bit of hot sauce (hello, chorula!).
How to make a barbecue chicken wrap
Cook the chicken: In a 12-inch skillet, saute the chicken in oil until cooked, season with garlic flour, salt and pepper. Simmer in BBQ Sauce: Add the BBQ sauce and cook until bubbles begin. Reduce heat and simmer while preparing the toppings. The sauce thickens and decreases slightly as you cook it. Assemble the wrap: Layer the chicken into the wrap with finely cabbage, cheese, cilantro, ranch dressing and drizzle in hot sauce. Roll up: Fold one side of the wrap over the filling and roll it tightly.
Valerie’s Tips
Easy rolling: If the wrap is cold, you may need to temporarily warm it up with microwaves.
Variations: Try add-ins like diced tomatoes, thinly sliced red onions, avocado slices, and crispy bacon. You can also exchange cheese or use a different sauce to change the flavor.
Storage: Store components individually in airtight containers in the fridge for 3-4 days.
Meal Prep: Leftovers make a great lunch the next day! The chicken is deliciously cold and gently reheated in the microwave until warm.
Sign up for our free newsletter of all the latest recipes and join FacebookInstagram and pinterest For more cooking inspiration!
BBQ Chicken Wrap
These BBQ chicken wraps are accompanied by tender chicken, finely cheese, crispy cabbage and drizzle from the ranch dressing. They are very flavorful, easy to make and perfect for busy weekday nights.
Instructions
Cut the chicken into ½ inch bite-sized pieces. Please put it aside.
Add vegetable oil to a 12-inch non-stick frying pan and heat over medium heat. If the oil is hot, add the chicken. Season with garlic powder, salt and pepper and stir until chicken is lightly browned and cooked for about 5-6 minutes.
Pour in the barbecue sauce and cook, stirring until it foams. Lower the heat and allow the mixture to simmer for about 5 minutes while preparing the toppings. The sauce becomes slightly thicker and slightly less when boiled.
To assemble the wrap, divide the chicken mixture between the wrap and the top, and finely divide the cabbage, cheese, dressing, coriander and hot sauce. Fold one side of the wrap over the filling and roll it tightly.
Note
Storage: Store components individually in airtight containers in the fridge for 3-4 days.
Meal Prep: Leftovers make a great lunch the next day! The chicken is deliciously cold and gently reheated in the microwave until warm.
nutrition
Serving: 1 Wrap ・ calorie: 582 kcal ・ carbohydrates: 50 g ・ protein: 36 g ・ fat: 26 g ・ Saturated fat: 7 g ・ Polyunsaturated fat: 7 g ・ January Saturated 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 common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.
(TagStoTRASSLATE) Chicken
