BBQ Chicken Lettuce Wraps – Ready in 25 Minutes

Some meals you cook once, shrug, and never think about again.

Then there are the ones that sneak into your weekly routine without you even noticing. This BBQ chicken lettuce wrap is exactly that kind of meal. The first time I made it, I honestly wasn’t expecting much. But one bite in? I was hooked.

Think about it — tender shredded chicken drenched in smoky BBQ sauce, all wrapped up in a soft flour tortilla with crisp lettuce, tangy pickled onions, cool cucumber slices, earthy carrot strips, and a good handful of cheddar cheese. The whole thing takes under 30 minutes. Start to finish.

It’s the kind of meal that makes you wonder why you ever bothered with takeout.

What really gets me about this recipe is the texture. Every layer does something different:

• The chicken is saucy and soft
• The carrot and cucumber snap with every bite
• The cheddar melts slightly into the warm filling
• And the mayonnaise? It ties everything together into one creamy, dreamy base

There’s a reason this one keeps showing up on my dinner table.

Gather Everything You Need

Good news — nothing on this ingredient list is hard to find. Honestly, you’ve probably got most of it sitting in your fridge right now.

Here’s a quick look at what you’ll need:

Ingredient	Quantity	Notes
Cooked chicken breasts	2 small	Pre-cooked; rotisserie or oven-baked works great
Barbecue sauce	⅓ cup	Use your favorite brand; add more to taste
Mayonnaise	4 tablespoons	1 tbsp per tortilla; acts as a creamy base
Flour tortillas	4 medium-sized	Standard 8-inch size works best
Shredded lettuce	1 cup	Iceberg or romaine for maximum crunch
Pickled red onion slices	¼ cup	Adds a tangy, bright pop of flavor
Shredded cheddar cheese	½ cup	Sharp or mild cheddar both work well
Large carrot	¼ carrot, thinly sliced	Use a vegetable peeler or mandoline for thin strips
Cucumber	¼ cucumber, thinly sliced	English cucumber preferred; no peeling needed

Recipe at a Glance

Prep Time	Cook Time	Total Time	Servings	Difficulty
10 minutes	15 minutes	25 minutes	4	Easy

A quick word on the chicken before we dive in. This recipe uses pre-cooked chicken, which makes it the perfect excuse to use up last night’s leftover roasted chicken. No leftovers? Grab a rotisserie chicken from the store. Pull the meat apart with two forks until you’ve got nice, rough, shaggy shreds. That texture is important — it grabs onto the BBQ sauce and holds it in ways that smooth, sliced chicken simply can’t.

Pro Tip: Warm your chicken for 30 seconds in the microwave before shredding. Cold chicken is stiff and stubborn. Warm chicken pulls apart like a dream.

How to Make BBQ Chicken Lettuce Wraps: Step-by-Step

No fancy equipment. No complicated sauce from scratch. No marinade sitting overnight in the fridge.

You need two forks, a bowl, and 25 minutes. That’s it. Let me walk you through it.

Step 1: Shred the Chicken

Place your cooked chicken breasts on a cutting board or straight into a large mixing bowl.

Hold one fork steady to anchor the meat. Use the other to drag through it in short, pulling motions. You’re going for rough, irregular shreds here — not neat, uniform slices. Those jagged edges are what catch and hold all that sauce. Keep going until all the meat is broken down into bite-sized pieces.

Step 2: Toss the Chicken with BBQ Sauce

Pour the barbecue sauce straight over the shredded chicken. Stir until every piece is coated.

Then taste it. Want it bolder? Add more sauce. This is your wrap — make it the way you like it. Set the coated chicken aside while you sort out the tortillas.

Step 3: Spread Mayonnaise onto the Tortillas

Lay all four tortillas flat on a clean surface.

Spoon one tablespoon of mayo onto each one. Use the back of your spoon to spread it in a thin, even layer across the lower two-thirds of the tortilla. Don’t skip this step. The mayo acts as a moisture barrier between the sauce and the bread — it keeps things from going soggy. It also adds that creamy richness that makes the whole wrap feel complete.

Step 4: Build the Veggie Base

Time to layer.

Divide the shredded lettuce evenly across all four tortillas, right in the center of the mayo-covered area. Then scatter the pickled red onion slices on top. Those onions punch above their weight. They’re tangy, slightly sweet, and cut right through the richness of the chicken and cheese.

Don’t leave them out. Seriously.

Pro Tip: Keep all your fillings toward the lower center of the tortilla — not the very bottom edge and not the sides. You need that border space to fold and roll cleanly without everything spilling.

Step 5: Add the BBQ Chicken

Spoon the saucy shredded chicken generously over the lettuce and onion base.

Try to spread it evenly across all four wraps. This is the star, so be generous with it. Just remember — leave a little room for what’s coming next.

Step 6: Sprinkle on the Cheese

Scatter the shredded cheddar over the warm chicken.

The heat from the chicken will gently soften the cheese and help it settle into the filling. You get these little pockets of melty, salty richness in every bite. Sharp cheddar is my personal pick here — its stronger flavor holds its own against the bold BBQ sauce.

Step 7: Layer on the Crunchy Veggies

Arrange the thinly sliced cucumber and carrot strips on top of the cheese.

These two are the crunch heroes. The cucumber is cool and refreshing. The carrot brings a mild sweetness and a firm bite. Together, they create that contrast against the soft chicken and tortilla that makes every bite feel balanced.

Step 8: Roll the Wraps

This is the step that makes or breaks the whole thing. Pay attention here.

Fold the left and right sides of the tortilla inward over the filling. Hold those sides in place with your fingers. Then use your thumbs to tightly roll the bottom edge up and over the filling. Keep rolling firmly away from you until the wrap is completely sealed. The mayo along the tortilla helps everything hold together.

Pro Tip: If your tortilla feels stiff or starts cracking, warm it in a dry skillet for 15 seconds per side — or 10 seconds in the microwave wrapped in a damp paper towel. A warm tortilla bends. A cold one breaks.

Step 9: Slice and Serve

Cut each wrap in half diagonally. This isn’t just for looks — it shows off those gorgeous layers inside and makes it easier to eat.

Plate them up and serve right away. These are best eaten fresh, while the chicken is still warm and the veggies still have their snap.

What to Serve Alongside These Wraps

These wraps are a solid meal on their own. But if you want to build it into a bigger spread, here are a few pairings that work really well:

• Tomato soup — a classic, especially on colder days
• Sweet potato fries or oven-baked potato wedges — always a crowd-pleaser
• Simple green salad with a lemon vinaigrette — keeps things light
• Tortilla chips and salsa — perfect for a casual lunch vibe

Variations, Swaps & Customization Ideas

Here’s the thing about this wrap. Once you’ve got the basic method down, it’s easy to play around with. I’ve made at least a dozen versions of it at this point.

Here are some of my favorite ways to switch things up.

Switch Up the Sauce

BBQ sauce is the obvious choice, but it’s far from the only choice.

• Buffalo sauce — spicy and tangy; swap the mayo base for cool ranch to balance it out
• Sweet chili sauce — milder heat, with a lovely sweetness
• Garlic aioli or chipotle mayo — creamy and rich, great for a smoky spin
• Hoisin sauce — sweet, savory, and surprisingly good with shredded chicken

Try Different Crunchy Vegetables

Carrot and cucumber are my go-to. But honestly? The veggie drawer is your oyster.

• Bell peppers (red, yellow, or orange) — vivid color and fresh sweetness
• Shredded red cabbage — beautiful purple crunch that holds up well
• Radish slices — peppery and sharp; not for the faint-hearted
• Sugar snap peas, halved lengthwise — they fit perfectly and stay crisp
• Diced avocado or cherry tomatoes — softer, creamier contrast if you want less crunch

Change Up the Cheese

Cheddar is reliable. But there’s a whole world of cheese out there.

• Pepper jack — adds a gentle heat that plays well with BBQ
• Monterey Jack — milder and creamier; melts beautifully
• Blue cheese — bold and sharp; surprisingly good with smoky barbecue flavors
• Mozzarella — mild and stretchy; a great option if you want something subtle

Nutrition Information (Per Serving)

Nutrient	Per Serving
Calories	475 kcal
Total Fat	22.4 g
Saturated Fat	5.5 g
Cholesterol	94.1 mg
Sodium	829.1 mg
Total Carbohydrates	36.5 g
Dietary Fiber	1.9 g
Total Sugars	10.2 g
Protein	30.8 g

These figures are approximate. They’ll vary depending on the specific brands of BBQ sauce and mayonnaise you use.

Frequently Asked Questions

Can I make these wraps ahead of time?

You can prep all the parts ahead of time — no problem. Shred the chicken, toss it in the BBQ sauce, and store it in an airtight container in the fridge for up to 3 days. Slice the veggies and keep them separate.

But here’s the thing: don’t assemble until you’re ready to eat. A pre-assembled wrap will go soggy within a few hours as the sauce seeps into the tortilla. Trust me, it’s worth those extra two minutes of assembly right before serving.

Can I use a different type of tortilla or wrap?

Absolutely. Flour tortillas are the easiest to roll without cracking, but whole wheat tortillas work just as well and bring a slightly nuttier flavor. Spinach or tomato tortillas are fun if you want more color on the plate.

Going gluten-free? Use a gluten-free flour tortilla, or swap the whole thing for large lettuce leaves. Just know that lettuce wraps are lighter and less structured — they’re messier to eat, but still delicious.

What is the best way to keep the wrap from falling apart?

Three things make the difference:

1. Don’t overfill. A slightly lean wrap rolls cleanly. An overstuffed one bursts at first bite.
2. Keep the fillings in the lower center. Leave a border around the edges and bottom so you have room to fold.
3. Roll tight and firm from the bottom up.

Serving to guests? Wrap each one in parchment paper or foil after rolling. It holds the shape and makes them easier to hand out.

Can I make this recipe without mayonnaise?

Yes, easily. A few alternatives that work really well:

• Cream cheese — tangy and rich; spreads smoothly
• Sour cream or Greek yogurt — lighter options that still add creaminess
• Extra BBQ sauce — if you want to skip the creamy layer entirely, a thin drizzle of sauce straight on the tortilla works fine

The mayo’s main job is to act as a moisture barrier and flavor base. Any creamy spread can fill that role.

How do I store leftover wraps?

Already assembled? Wrap them tightly in parchment paper and refrigerate for up to one day. The tortilla will soften a little, but they’ll still taste good.

Better option? Store the chicken filling and sliced veggies separately in the fridge, then assemble fresh each time. The filling keeps for up to 3 days. Reheat the chicken gently in a pan or microwave, then build your wrap from scratch. Takes two minutes and the result is so much better.