BBQ Grilled Chicken Wrap That Saved My Summer Lunch Routine
BBQ Grilled Chicken Wrap loaded with smoky grilled chicken, crisp fresh vegetables and creamy ranch wrapped in a soft flour tortilla. This easy lunch recipe is perfect for meal prep, summer picnics and quick workday lunches.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 30 minutes (excluding marinating)
- Yield: 4 wraps
- Category: Lunch
- Method: Grilling
- Cuisine: American
Ingredients
2 large chicken breasts
½ cup BBQ sauce (plus more for brushing)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
4 large flour tortillas
1 cup romaine lettuce, shredded
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup shredded cheddar or Colby Jack cheese
⅓ cup ranch dressing
Instructions
Marinate the Chicken:
In a bowl, combine olive oil, BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours (overnight for best flavor).
Grill the Chicken:
Preheat grill or grill pan to medium-high heat. Cook chicken for 5–6 minutes per side, brushing lightly with additional BBQ sauce, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
Prepare the Wraps:
Lay tortillas flat. Spread a thin layer of ranch dressing in the center of each tortilla.
Layer Ingredients:
Add grilled chicken slices, lettuce, tomatoes, cucumber, and shredded cheese.
Wrap & Roll:
Fold in the sides, then roll tightly from the bottom up to secure filling. Slice in half if desired.
Serve or Store:
Serve immediately, or wrap tightly in foil or plastic wrap and refrigerate for up to 4 days.
Notes
For extra crunch, add thinly sliced red onion or shredded carrots.
Swap ranch for chipotle mayo for a spicy kick.
Warm tortillas slightly before rolling to prevent cracking.
Store vegetables separately if you prefer maximum crispness throughout the week.
