Chopped BBQ Chicken Wraps

Serves 4 · 18 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Pat the chicken thighs dry and toss with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Let sit 10 minutes while the grill heats.
2. 2Preheat a grill or heavy cast-iron grill pan to medium-high heat, around 400°F. Oil the grates lightly so the chicken releases cleanly.
3. 3Grill the thighs 5 to 6 minutes per side until well marked and the thickest part reaches 165°F. In the last 2 minutes, brush both sides with some of the BBQ sauce so it caramelizes without burning.
4. 4Transfer chicken to a cutting board and rest 5 minutes. Chop into small bite-size pieces, then toss with more BBQ sauce until glossy and sticky.
5. 5Warm the tortillas briefly on the grill or in a dry skillet 20 to 30 seconds per side until pliable and lightly toasted in spots.
6. 6Lay each tortilla flat and spread a thin layer of ranch down the center. Add a bed of shredded romaine, then the chopped BBQ chicken.
7. 7Top with cheddar, diced tomatoes, red onion, pickle chips, and cilantro. Drizzle a little extra ranch or BBQ sauce if you want more sauce in every bite.
8. 8Fold in the sides, then roll tightly from the bottom into a secure wrap. Slice on a bias and wrap the bottom half in parchment for mess-free backyard or desk lunches.
9. 9For a party platter, cut wraps into pinwheels and secure with picks; keep chilled up to 4 hours so the tortillas stay soft and the lettuce crisp.