BBQ Ranch Chicken Wraps (20 Minutes)

Alright, picture this: it’s a busy weeknight, and you need something that’s fast, delicious, and hits just the right spot. Enter these BBQ Ranch Chicken Wraps—a total game-changer that’s like a breezy summer picnic rolled into a wrap. The tangy BBQ sauce mingles perfectly with cool ranch dressing, while tender chicken and crisp veggies add that perfect crunch. Plus, it’s done in 20 minutes flat! Trust me, once you whip these up, they’ll become your go-to wrap for lunches, dinners, or whenever you need a flavor-packed bite without the fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 cup BBQ sauce (your favorite brand)
• 4 large flour tortillas (10-inch works best)
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onion
• 1 tbsp olive oil

For the Sauce / Garnish:

• 1/2 cup ranch dressing

How I Make It

Step 1:

Heat up the olive oil in a large skillet over medium-high heat. Toss in those thinly sliced chicken pieces and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through—about 6-7 minutes. You’ll want juicy, tender bites, so don’t overcook!

Step 2:

Lower the heat and stir in the BBQ sauce, coating every piece in that smoky, tangy goodness. Let it simmer for 2-3 minutes until warmed through and thickened slightly.

Step 3:

Warm your tortillas on a dry skillet or in the microwave for about 20 seconds to make them nice and pliable.

Step 4:

Lay the tortilla flat and spread a generous drizzle of ranch dressing down the center. This adds a cool, creamy contrast that’s pure magic with the BBQ chicken.

Step 5:

Top the ranch with a hearty scoop of the saucy chicken, then sprinkle over shredded cheddar cheese, crisp lettuce, diced tomatoes, and red onion slices for crunch and freshness.

Step 6:

Fold in the sides and roll up the tortilla tightly, cutting in half if you want. Serve immediately while everything’s warm and melty—though honestly, they’re just as great wrapped and packed for lunch later!

Variations & Tips

• Swap shredded cheddar for pepper jack if you want a little kick.
• Add avocado slices for extra creaminess and richness.
• Use spinach or kale instead of lettuce for a nutrient boost.
• Grill the wraps lightly to crisp up the tortilla and melt the cheese even more.
• For a healthier twist, swap out flour tortillas for whole wheat or low-carb wraps.
• If you don’t have ranch dressing, a simple mix of sour cream and dried herbs works in a pinch.

How I Like to Serve It

These wraps are perfect for a casual weeknight dinner paired with sweet potato fries or a crisp coleslaw. They also shine at summer barbecues or served as easy game day snacks. When it’s warm outside, I like enjoying them on the patio with an ice-cold lemonade or sparkling water.

Notes

• Store leftovers in an airtight container for up to 2 days; reheat in a skillet for best texture.
• Make sure chicken reaches an internal temperature of 165°F for safe eating.

Closing: I love this recipe because it’s quick, flavorful, and foolproof—making every busy day feel just a little bit tastier.