BBQ Chicken Wraps – Quick Dinner Ideas

Okay, so picture this: it’s a busy weeknight, the kids are hungry, and you want something delicious on the table in less than 30 minutes — no sweat. That’s exactly when these BBQ Chicken Wraps come in clutch. Juicy, tangy chicken bites wrapped up with crisp veggies, melty cheese, and a little extra zing from the sauce. They’re like a mini flavor party that you can whip up fast. Trust me, once you make these, they’ll be your go-to dinner hack for busy evenings when you want something fresh but satisfying. Plus, the smell of barbecue simmering just makes everything better, right?

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup BBQ sauce (your favorite brand or homemade)
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1 cup shredded lettuce
• 1 medium tomato, diced
• ½ cup thinly sliced red onion
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Sauce / Garnish (optional):

• ½ cup ranch dressing or sour cream
• Fresh cilantro or parsley, chopped

How I Make It

Step 1:

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper and toss them into the hot pan. Cook until the chicken is browned and cooked through, about 6–8 minutes, stirring occasionally so they brown evenly.

Step 2:

Lower the heat to medium and pour in the 1 cup of BBQ sauce. Stir the chicken around so every piece is nicely coated and let it simmer for about 2–3 minutes to soak up that smoky flavor.

Step 3:

While the chicken simmers, warm the tortillas in a dry skillet or microwave until soft and pliable — this makes wrapping easier without cracking.

Step 4:

Lay a warm tortilla flat and pile on a good handful of BBQ chicken, followed by shredded cheese, lettuce, diced tomato, and thinly sliced red onion. Feel free to add ranch or sour cream here for an extra creamy kick.

Step 5:

Roll the tortilla tightly around the filling, folding in the sides to keep everything neatly wrapped. If you like a little extra crisp, pop the wraps seam side down in a hot skillet for 1–2 minutes to seal and slightly toast.

Step 6:

Slice in half, sprinkle with fresh herbs, and serve immediately while the cheese is melty and the chicken still warm.

Variations & Tips

• Swap BBQ sauce for buffalo sauce for a spicy twist.
• Use shredded rotisserie chicken to save time on cooking.
• Add crunchy elements like sliced avocado or pickled jalapeños.
• For a low-carb option, use large lettuce leaves instead of tortillas.
• If you like it saucier, add an extra drizzle of ranch or a splash of lime juice.
• Need to bulk up? Throw in black beans or corn for extra texture and heartiness.

How I Like to Serve It

I love serving these wraps with a crisp side salad or some crunchy sweet potato fries on the side. They’re perfect for casual family dinners or even casual weekend lunch parties where everyone builds their own. And honestly, they’re great any time you want that classic BBQ vibe without firing up the grill.

Notes

• Store leftover chicken separately from the tortilla to prevent sogginess and reheat gently in the microwave or skillet.
• You can easily double this recipe for a crowd or meal prep for busy weekdays.

Closing: These BBQ Chicken Wraps come together fast, pack a punch of flavor, and always bring smiles to the table—what’s not to love?