Chopped BBQ Chicken Wraps

Chopped BBQ chicken wraps bottle backyard grill energy into a tidy handheld lunch. Smoky paprika-rubbed thighs finish with a sticky BBQ glaze, then tuck into warm flour tortillas with sharp cheddar and crisp romaine.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 42g carbs
• 22g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3/4 cup BBQ sauce, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 large flour tortillas
• 2 cups shredded romaine lettuce
• 1 cup shredded sharp cheddar
• 1/4 // red onion, thinly sliced
• 1/3 cup dill pickles, chopped
• 1/4 cup ranch dressing
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Pat the chicken thighs dry and place them in a bowl. Toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. 2Heat a grill or heavy cast-iron skillet over medium-high heat until hot, about 400°F on a grill. Cook the thighs 5 to 6 minutes per side until well marked and the thickest part reaches 165°F.
3. 3Brush both sides of the chicken with a portion of the BBQ sauce during the last 2 minutes so it caramelizes into a sticky glaze without burning. Rest the chicken on a cutting board for 5 minutes.
4. 4Chop the rested chicken into bite-size pieces and toss in a bowl with more BBQ sauce until glossy and saucy but not dripping. Keep warm while you set up the wrap station.
5. 5Warm the flour tortillas for 15 to 20 seconds per side on the grill or in a dry skillet until pliable and lightly toasted in spots. Stack them under a clean towel so they stay soft.
6. 6Down the center of each tortilla, layer shredded romaine, chopped BBQ chicken, shredded cheddar, sliced red onion, and chopped pickles. Drizzle lightly with ranch and scatter cilantro leaves.
7. 7Fold in the sides, then roll tightly from the bottom up, tucking as you go so the filling stays packed. If packing for a party, wrap each one snugly in parchment and slice on a bias.
8. 8Serve whole or halved on a platter with extra BBQ sauce and ranch for dunking. These hold well for an hour at room temp, making them ideal for casual backyard lunch spreads.