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It doesn’t get much easier than a bbq chicken wrap with bacon, avocado, ranch dressing, shredded lettuce, tortilla strips, and sharp cheddar cheese! Full of flavor, it’s an easy dinner that doesn’t require any cooking. Just assemble the wraps, and serve them with potato chips, coleslaw, pickles, fresh fruit, or fries. It’s a simple meal that the whole family will love!

Close up side shot of bbq chicken wrap on a platter with chips and lemonade in the background

Chicken Wrap

Whether it’s a hot summer evening and you can’t bear the thought of turning on the oven, or it’s a busy weeknight and you need a quick meal that everyone at the table will enjoy, a bbq chicken wrap is always the answer! Best of all, they’re totally customizable, so you can use only the ingredients that your family loves — for instance, try blue cheese instead of cheddar cheese, use store-bought rotisserie chicken for a shortcut, or skip the bacon and add extra avocado. Whatever you choose, the meal will be flavorful, quick, and easy!

Adding chicken to a wrap

Ingredients

What goes in a BBQ chicken wrap? Well, whatever you like! This is just a quick overview of the ingredients that we use for our homemade bbq chicken wraps, but you can feel free to adjust as you see fit. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Tortillas: the wrap that holds everything together! I’ve shown spinach wraps here, but any variety will work. Warm tortillas are easier to work with, so feel free to microwave the tortillas in a dish towel before using. Corn tortillas are small and tear more easily, so they’re not my preference. Stick with flour tortillas!
  • Shredded lettuce: thinly sliced iceberg lettuce is a crisp, cool, and fresh addition to the wrap.
  • Avocado: provides extra flavor and creamy texture.
  • Bacon: cooked and crumbled for a salty, rich taste. If you want a no-cook meal with minimal effort, you can even purchase cooked bacon from the store.
  • Ranch dressing: creamy, cool, and zesty flavor. We like peppercorn Ranch for a little bit of kick.
  • Cooked chicken: use chopped or shredded rotisserie chicken for a great shortcut, or cook your own chicken at home. I used leftover oven bbq chicken here, but Crock Pot pulled bbq chicken is also a great option.
  • BBQ sauce: use homemade sauce or your favorite store-bought variety.
  • Tortilla strips: give the wraps salty crunch.
  • Cheese: we prefer shredded sharp cheddar cheese, but just about any cheese will work. Other good options include Monterey Jack, Cheddar Jack, Colby, Colby Jack, Pepper Jack, white cheddar, or crumbled blue cheese.
Sprinkling tortilla strips on a wrap

How to Make BBQ Chicken Wraps

These homemade chicken wraps are inspired by the whiskey river bbq chicken wrap from Red Robin. The good news? Our version tastes just as delicious, but it’s more affordable — and probably faster — than a visit to the restaurant!

  1. Arrange the lettuce, avocado, and bacon down the center of each tortilla.
  2. Drizzle with Ranch dressing.
  3. Top with chopped or shredded chicken, and then add barbecue sauce.
  4. Sprinkle on the tortilla strips and cheese.
  5. Fold the ends and sides of the tortillas over the filling, then roll up.
  6. Serve the wraps cold or at room temperature, or warm them in a hot skillet with a little bit of oil until toasted and heated through.
Process shot showing how to fold a bbq chicken wrap

What to Serve with a BBQ Chicken Wrap

Pair the chicken wraps with any of these easy sides for a satisfying and delicious lunch or dinner:

Square side shot of bbq chicken wraps on a platter with bbq sauce

Storage

These chicken wraps are best enjoyed immediately after preparation. Otherwise, the tortillas and tortilla strips will get soggy the longer they sit, and the lettuce will not stay crisp and fresh. That said, leftovers will keep in an airtight container (or wrapped tightly in plastic wrap) for 3-4 days in the refrigerator. I do not recommend freezing the chicken wraps.

Recipe Variations

  • Adjust the ingredients to prepare as many (or as few) wraps as you need. You can make a single wrap at a time, or double the recipe to feed a crowd!
  • Instead of the spinach wraps, use tomato basil wraps or regular flour tortillas. Really, any flavor or variety will work for a tortilla wrap — including low-carb or wholegrain options.
  • Make chicken lettuce wraps by omitting the tortillas altogether and using large lettuce leaves instead.
  • Substitute just about any type of cheese for the cheddar. Other good options include Monterey Jack, Cheddar Jack, Colby, Colby Jack, Pepper Jack, white cheddar, or crumbled blue cheese.
  • Swap out any ingredients that you don’t have or don’t care for. The tortilla strips are optional, and so is the bacon. You might also like to add some diced tomatoes, pickled red onion or other veggies, or omit the avocado. Use sour cream instead of Ranch, and add some fresh cilantro if you like.
Overhead shot of a hand picking up a bbq chicken wrap

Tips for the Best BBQ Chicken Wrap Recipe

  • Wait to assemble the wraps until you’re ready to enjoy them. Otherwise, you risk a soggy tortilla, soft tortilla strips, and wilted lettuce.
  • If you prefer a warm, toasted wrap, heat a small amount of oil in a skillet over medium heat. Toast the wraps in the hot pan on both sides until golden brown and warmed through. When you toast the wraps seam side down, it helps to “seal” them shut.
  • For a shortcut, use chopped or shredded rotisserie chicken. You can also cook your own chicken at home (you’ll need about 1 lb. of raw boneless skinless chicken to equal 2 cups cooked and shredded). I used leftover oven bbq chicken breasts here, but Crock Pot pulled bbq chicken is also a great option. For crispy chicken in your wraps, bake store-bought chicken tenders or chicken nuggets.
  • To cut down on prep time, you can even purchase cooked bacon.
  • Use large tortillas so that they can accommodate all of the ingredients. Smaller tortillas will be overflowing!
  • Season the filling ingredients with some salt and ground black pepper (or even a dash of garlic powder) before rolling everything up.
Close up front shot of stacked bbq chicken wrap

More Easy Chicken Recipes to Try

Square featured image of a bbq chicken wrap on a serving platter with potato chips in the background

BBQ Chicken Wrap

5 from 1 vote
Prep: 20 minutes
Total: 20 minutes
Servings 4 wraps
Calories 681 kcal
It doesn't get much easier than a bbq chicken wrap with bacon, avocado, ranch dressing, shredded lettuce, tortilla strips, and sharp cheddar cheese!

Ingredients
  

  • 4 large tortillas
  • 4 cups shredded lettuce
  • 1 avocado, sliced
  • 6 slices cooked bacon, crumbled
  • ¼ cup Ranch dressing
  • 1 ½ – 2 cups chopped or shredded chicken (such as the meat from a store-bought rotisserie chicken)
  • ¼ cup bbq sauce
  • 1 cup tortilla strips
  • ½ cup shredded sharp cheddar cheese

Instructions

  • Arrange lettuce, avocado, and bacon down the center of each tortilla. Drizzle with Ranch dressing. Top with chicken; drizzle with bbq sauce. Add tortilla strips and cheddar cheese to each tortilla.
  • Fold the ends and the sides of the tortillas over the filling; roll up. Cut in half, if desired.
  • Serve the wraps cold or at room temperature, or warm in a hot skillet with a little bit of oil.

Notes

  • Wait to assemble the wraps until you’re ready to enjoy them. Otherwise, you risk a soggy tortilla, soft tortilla strips, and wilted lettuce.
  • If you prefer a warm, toasted wrap, heat a small amount of oil in a skillet over medium heat. Toast the wraps in the hot pan on both sides until golden brown and warmed through. When you toast the wraps seam side down, it helps to “seal” them shut.
  • For a shortcut, use chopped or shredded rotisserie chicken. You can also cook your own chicken at home (you’ll need about 1 lb. of raw boneless skinless chicken to equal 2 cups cooked and shredded). I used leftover oven bbq chicken breasts here, but Crock Pot pulled bbq chicken is also a great option. For crispy chicken in your wraps, bake store-bought chicken tenders or chicken nuggets.
  • To cut down on prep time, you can even purchase cooked bacon.
  • Use large tortillas so that they can accommodate all of the ingredients. Smaller tortillas will be overflowing!
  • Season the filling ingredients with some salt and ground black pepper (or even a dash of garlic powder) before rolling everything up.

Nutrition

Serving: 1wrapCalories: 681kcalCarbohydrates: 55gProtein: 37gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 101mgSodium: 1128mgPotassium: 859mgFiber: 7gSugar: 10gVitamin A: 762IUVitamin C: 9mgCalcium: 285mgIron: 5mg
Keyword: bbq chicken wrap, chicken wrap
Course: Dinner, Lunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Great recipe! My husband was a bit dubious about using both Ranch dressing and BBQ sauce, but was pleasantly surprised. This is very similar to a recipe I make but which uses Ken’s brand Creamy Caesar dressing and shredded Parmesan cheese, so I knew I would like it. Now I have two variations that my husband and I can enjoy and mix it up according to our mood!.