This bright, saucy BBQ chicken wrap has been my go-to for busy weekdays and lazy weekends alike. I first assembled this combination when I found a container of leftover shredded chicken in the fridge and a bottle of tangy, store-bought barbecue sauce on the counter. Within minutes I had a portable lunch that tasted like it belonged at a backyard cookout—sweet, smoky, creamy from the ranch, and bright with fresh vegetables. It’s the kind of assembly that feels indulgent but is wildly forgiving: use what you have and lean on good quality condiments for maximum flavor.

What makes these wraps special is the balance of textures and flavors. The shredded chicken absorbs the sauce so every bite is saucy without being soggy. Crunch from thinly sliced red onion and crisp lettuce keeps it lively, while avocado adds silkiness and cheese brings that familiar, melty comfort. I discovered how portable and crowd-pleasing these are during a picnic when neighbors lined up to trade bites; since then they’ve been in heavy rotation for lunches I need to grab and go.

Ingredients

• Cooked shredded chicken (3 cups): Use leftover rotisserie chicken, poached breasts shredded by hand, or store-bought pre-shredded chicken. For the juiciest result, choose white and dark meat mixture; about 3 cups equals roughly 12 ounces cooked. Rotisserie brands like Costco or supermarket equivalents work great.
• Prepared barbecue sauce (3/4 cup): A sweet-sauce style like Sweet Baby Ray's or Stubb's Honey BBQ gives the classic flavor. If you prefer tangier notes, choose a vinegar-forward sauce; reserve a little extra if you like it saucier.
• Prepared ranch dressing (1/4 cup): Hidden Valley or a buttermilk-style ranch brings cream and acidity to round the sauce. For a lighter option use Greek yogurt-based ranch or 2 tablespoons yogurt + 2 tablespoons ranch mix.
• Sun-dried tomato flour tortillas (4, 10-inch): These add color and a subtle tang; Mission or store brands offer sundried tomato variants. Use whole wheat or plain flour tortillas if preferred—make sure they are 10-inch to hold all fillings.
• Shredded lettuce: Iceberg or romaine provide crispness. One small head or 2–3 cups shredded is plenty.
• Thinly sliced red onions: Adds a bright bite—slice very thin so it doesn’t overpower younger palates. Soak briefly in cold water to tame the sharpness if desired.
• Sliced tomatoes: Use ripe beefsteak or vine-ripened tomatoes for sweetness and moisture; 1 medium tomato sliced is enough for four wraps.
• Shredded cheddar or Colby-Jack cheese: About 1 to 1 1/2 cups shredded provides melty, savory notes—pre-shredded is convenient but freshly shredded melts better.
• Sliced avocados: One ripe avocado sliced thinly adds cream and richness; choose slightly firm-ripe fruit so slices hold shape.

Instructions

Combine the chicken and sauces: In a medium mixing bowl, add 3 cups shredded cooked chicken, 3/4 cup barbecue sauce, and 1/4 cup ranch dressing. Stir until the chicken is evenly coated and saucy but not swimming—look for glossy, evenly colored shreds. Taste and adjust: add an extra tablespoon of BBQ or a splash of ranch if you prefer tang or creaminess. This step should take about 2 minutes. Prepare the tortillas and vegetables: Lay out four 10-inch tortillas on a clean surface. Arrange a layer of shredded lettuce (about 1/2 cup per tortilla) down the center of each tortilla to create a moisture barrier. Add thinly sliced red onions, tomato slices, shredded cheese, and avocado slices on top of the lettuce. The vegetables should be evenly distributed so each bite has crunch, acidity, and cream. Assemble the wraps: Spoon roughly 1/4 of the chicken mixture onto the center of each tortilla over the vegetables. Fold the short ends in toward the center, then roll the tortilla tightly away from you to form a secure wrap. If you plan to transport the wrap, wrap it in parchment paper or foil to hold its shape. Assembly time is about 3–4 minutes for all four. Serve or store: Serve immediately for the best texture and flavor. If refrigerating, place assembled wraps seam-side down in an airtight container and chill for up to 24 hours. For longer storage, keep the chicken mixture separate and assemble just before eating to avoid soggy tortillas. When reheating, unwrap and warm briefly in a skillet or microwave (cover and check at 20–30 second intervals).

Storage Tips

Store the chicken mixture and fresh vegetables separately for the best texture. Place the chicken mixture in an airtight container and refrigerate up to 3–4 days. Store sliced tomatoes and avocado in separate containers with a paper towel to absorb excess moisture; squeeze a little lemon juice on avocado to delay browning for a few hours. If you assemble the wraps, wrap each one tightly in parchment and then plastic wrap; store seam-side down to prevent unrolling. To reheat, unwrap and warm in a skillet over medium heat for 1–2 minutes per side or microwave covered for 30–45 seconds until just warmed through.

Ingredient Substitutions

Swap the prepared ranch for Greek yogurt mixed with a teaspoon of dried dill and a pinch of garlic powder for a lighter dressing—use a 1:1 ratio. Replace barbecue sauce with a buffalo sauce for heat or teriyaki for a sweeter, soy-forward twist; reduce the ranch accordingly. For dairy-free versions, omit cheese and use a dairy-free ranch or mashed avocado in place of ranch. If you prefer more vegetables, add shredded carrots, bell peppers, or a handful of fresh cilantro. For lower carb, use a low-carb tortilla or large lettuce leaves as the wrap; reduce the number of tomatoes to control moisture.

Serving Suggestions

Serve these wraps with a crisp side like kettle chips, sweet potato fries, or a quick slaw made from shredded cabbage and apple cider vinegar to cut the richness. Garnish with extra chopped cilantro, a squeeze of lime, or pickled jalapeños for brightness and heat. For a heartier meal, pair the wraps with a bowl of roasted corn and black bean salad or a cup of tomato soup for a cozy contrast. These are also ideal for boxed lunches—slice in half on the diagonal and pack with a small container of extra sauce for dipping.

Cultural Background

While handheld folded sandwiches are common across many cuisines, the flavor profile here—barbecue sauce combined with ranch dressing—reflects a distinctly American tendency to combine tangy, sweet condiments with creamy dressings. Barbecue sauce itself has roots in both Indigenous and colonial foodways, evolving into regional styles across the United States. The wrap format is a more recent, portable adaptation that borrowed from global flatbread traditions and modern convenience-driven eating habits. This fusion makes the dish accessible and familiar to many.

Seasonal Adaptations

In summer, emphasize fresh seasonal tomatoes and add grilled corn kernels for sweetness and texture. In cooler months, swap fresh tomato for quick-pickled red onions and roast apples for a slightly sweet contrast. For autumn, incorporate shredded roasted sweet potato into the filling for extra body and a seasonal note. Holiday versions can include smoked turkey instead of chicken and a cranberry-chipotle barbecue for a festive twist.

Meal Prep Tips

For meal prep, portion the chicken mixture into four airtight containers and store vegetables separately in shallow containers lined with paper towels to reduce moisture. Pack tortillas flat with a sheet of parchment between them to prevent sticking. Assemble the night before if you don’t mind slightly softer tortillas, or assemble the morning of to retain maximum crunch. Use insulated lunch containers to keep wraps cool until lunchtime, and include a small ice pack if you’re packing mayo-based dressings or avocado.

These wraps are proof that simple ingredients, a quick toss, and thoughtful assembly can turn leftover chicken into something celebratory. Make them your own with spice, herbs, or a favorite sauce, and enjoy the ease and flavor they bring to any mealtime.

Final thought: Whether for a busy week or a sunny picnic, these BBQ chicken wraps are an easy, reliable option that people keep asking for—once you master the components, you’ll find countless ways to adapt them to your pantry and palate.