BBQ Chicken Lettuce Wraps
Tender shredded chicken tossed in smoky BBQ sauce, wrapped in a flour tortilla with crisp veggies and cheddar cheese. Ready in just 25 minutes!
Ingredients
Filling
- 2 small cooked chicken breasts shredded; rotisserie or oven-baked works great
- 1/3 cup barbecue sauce use your favorite brand; add more to taste
Wrap Base
- 4 medium flour tortillas standard 8-inch size
- 4 tbsp mayonnaise 1 tablespoon per tortilla
Toppings
- 1 cup shredded lettuce iceberg or romaine for maximum crunch
- 1/4 cup pickled red onion slices adds a tangy, bright pop of flavor
- 1/2 cup shredded cheddar cheese sharp or mild cheddar both work well
- 1/4 large carrot thinly sliced with a vegetable peeler or mandoline
- 1/4 cucumber thinly sliced; English cucumber preferred, no peeling needed
Instructions
- Place cooked chicken breasts in a large mixing bowl. Using two forks, shred the chicken into rough, irregular pieces. Warm the chicken for 30 seconds in the microwave first for easier shredding.
- Pour the barbecue sauce over the shredded chicken and stir until every piece is well coated. Taste and add more sauce if desired. Set aside.
- Lay all four tortillas flat on a clean surface. Spoon 1 tablespoon of mayonnaise onto each tortilla and spread it in a thin, even layer across the lower two-thirds using the back of a spoon.
- Divide the shredded lettuce evenly across all four tortillas, placing it in the center of the mayo-covered area. Scatter the pickled red onion slices on top.
- Spoon the BBQ chicken generously and evenly over the lettuce and onion base on all four tortillas.
- Sprinkle the shredded cheddar cheese over the warm chicken. The heat will gently soften the cheese into the filling.
- Arrange the thinly sliced cucumber and carrot strips on top of the cheese.
- Fold the left and right sides of the tortilla inward over the filling. Then roll the bottom edge up firmly and away from you until the wrap is completely sealed. If the tortilla feels stiff, warm it in a dry skillet for 15 seconds per side before rolling.
- Cut each wrap in half diagonally and serve immediately while the chicken is still warm and the vegetables are crisp.
Notes
Store the BBQ chicken filling separately in an airtight container for up to 3 days. Assemble wraps fresh just before serving to avoid soggy tortillas. For a gluten-free option, use gluten-free tortillas or large lettuce leaves instead.