BBQ Chicken Wrap

Hand picking up a bbq chicken wrap from a wooden cutting board.

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5 from 1 vote

Just like the Red Robin Whiskey River BBQ Chicken Wrap -- but more affordable and customizable!

Course Dinner, Lunch

Cuisine American

Keyword barbecue chicken wrap, bbq chicken wrap, chicken wrap

Prep Time 20

Total Time 20

Servings wraps

Calories 681kcal

Author Blair Lonergan

Ingredients

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

Instructions

Arrange some lettuce, avocado, and bacon down the center of each tortilla. Drizzle with Ranch dressing. Top with chicken; drizzle with bbq sauce. Add some 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

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.

Nutrition