This BBQ Ranch Chicken Wrap is the perfect satisfying, portable lunch packed with flavor. It combines smoky barbecue chicken with cool ranch, crisp veggies, and a soft tortilla for a vibrant, textural meal. It’s indulgent yet easy to make, and will quickly become a regular in your rotation.
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Why You’ll Love This BBQ Ranch Chicken Wrap
- Ultimate flavor combo: Smoky BBQ and tangy ranch create a savory, creamy, perfectly balanced bite.
- Versatile & forgiving: Adapts easily to ingredients on hand—great for clean-out-the-fridge meals.
- Perfect texture: Tender chicken, cool crunch, and soft tortilla make every bite interesting.
- Quick & portable: Ready in 15 minutes and travels beautifully for lunch on the go.
Ingredients & Tools
- 2 large flour tortillas (burrito-size, about 10–12 inches)
- 1 cup cooked chicken, shredded or diced
- 1/4 cup barbecue sauce, plus extra for drizzling
- 3 tbsp ranch dressing, plus extra for drizzling
- 1 cup iceberg or romaine lettuce, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar or Monterey Jack cheese
- 2 tbsp fresh cilantro, chopped (optional)
Tools: Mixing bowl, measuring spoons/cups, cutting board, sharp knife
Notes: A good smoky barbecue sauce and creamy ranch make a difference. Don’t skip the fresh lettuce and red onion for crunch.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 50 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Chicken choices matter. Using pre-cooked rotisserie chicken is a fantastic time-saver, but if you’re cooking your own, grilled or pan-seared chicken breast (seasoned with a little salt and pepper) works beautifully. The key is to let it cool slightly before mixing with the sauces so it doesn’t get soggy.
- Don’t skip the tortilla warm-up. Briefly heating your tortillas is a non-negotiable step for a pliable, non-ripping wrap. Just 15-20 seconds in a dry skillet or microwave makes them soft and malleable, creating the perfect vessel for all your fillings.
- Balance your wet and dry ingredients. The trick to a wrap that holds together is managing moisture. You want enough sauce to coat the chicken, but not so much that it soaks through the tortilla. If your chicken is very saucy, consider patting it lightly with a paper towel before mixing.
- Customize your crunch. While I love the classic combo of lettuce and red onion, feel free to add other crunchy veggies like thinly sliced bell peppers, celery, or even some pickled jalapeños for an extra kick. It’s your wrap—make it exactly how you like it.
How to Make BBQ Ranch Chicken Wrap
Step 1: Start by preparing your chicken mixture. In a medium-sized bowl, combine the cooked, shredded chicken with the 1/4 cup of barbecue sauce and 3 tablespoons of ranch dressing. Use a fork to mix everything together until the chicken is evenly and thoroughly coated. You’ll notice the sauce turning a lovely, rich color and the aroma of smoky barbecue mingling with the herby ranch—it’s a good sign! The mixture should be cohesive but not overly wet or runny.
Step 2: Now, warm your tortillas. This is a crucial step for flexibility. You can do this by heating a large, dry skillet over medium heat for about 30 seconds and warming each tortilla for 15-20 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-25 seconds. The goal is to make them warm to the touch and easy to fold without cracking.
Step 3: Assemble your wraps. Lay one warmed tortilla flat on a clean surface. Spread a thin, extra drizzle of ranch dressing down the center third of the tortilla, leaving about a 2-inch border at the top and bottom. This acts as a flavor base and helps the other ingredients stick. Then, layer half of the shredded lettuce over the ranch, creating a bed for the chicken.
Step 4: Spoon half of the saucy chicken mixture in a horizontal line over the bed of lettuce. Try to keep the filling compact and in the center. Top the chicken with half of the sliced red onion, shredded cheese, and fresh cilantro if using. The layers should look vibrant and colorful—you’re building both flavor and texture here.
Step 5: It’s time for the fold. This is where a good technique prevents a messy eat. First, fold the left and right sides of the tortilla inward over the filling, covering the ends. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, away from you, applying gentle pressure to create a compact, cylindrical wrap. The final seam should be on the bottom.
Step 6: For the best hold and presentation, wrap your finished creation tightly in parchment paper or aluminum foil. Twist the ends to secure it, almost like a giant candy. This not only makes it easy to transport but also helps the wrap “set” for a few minutes, allowing the flavors to meld and the structure to firm up, making it much less likely to fall apart when you take that first perfect bite.
Storage & Freshness Guide
- Fridge: Store tightly wrapped in parchment and foil for up to 24 hours. For longer, keep chicken mixture separate and assemble fresh.
- Freezer: Not recommended—lettuce and tortilla become soggy upon thawing.
- Reviving: Reheat components separately; warm tortilla in a dry skillet and chicken in microwave or pan.
Serving Suggestions
Complementary Dishes
- A simple side salad — A light, vinegary salad with cucumbers and tomatoes provides a fresh, crisp contrast to the rich, savory wrap without weighing down the meal.
- Sweet potato fries or crispy potato wedges — Their natural sweetness and crispy exterior are a fantastic pairing with the smoky BBQ flavors, adding a fun, dippable element to your plate.
- Classic coleslaw — A creamy, tangy slaw complements the wrap’s flavors beautifully and adds another layer of cool, crunchy texture that feels right at home.
Drinks
- Iced black tea with lemon — The brisk, slightly bitter tannins and citrus note cut through the richness of the ranch and cheese, cleansing the palate between bites.
- A light lager or pale ale — The carbonation and hoppy bitterness of a cold beer are a classic partner for barbecue flavors, enhancing the smokiness and spice.
- Sparkling water with lime — For a non-alcoholic option, the effervescence is incredibly refreshing and helps balance the creaminess of the dressing and cheese.
Something Sweet
- Lemon bars — The bright, zesty, and sweet-tart flavor of a good lemon bar is a perfect, palate-cleansing finish after the savory, smoky wrap.
- Chocolate chip cookies — You can’t go wrong with a classic. The sweet, buttery cookies are a comforting, familiar endnote that everyone will love.
- Grilled peaches with a drizzle of honey — Warm, caramelized peaches offer a simple, elegant, and lightly sweet finale that feels special without being heavy.
Top Mistakes to Avoid
- Mistake: Using cold, straight-from-the-fridge tortillas. This is the number one reason wraps tear and fall apart. A cold tortilla is brittle and will crack as soon as you try to fold it, leading to a frustrating mess. Always warm them up first!
- Mistake: Overfilling the wrap. It’s tempting to pack in as much goodness as possible, but an overstuffed wrap is impossible to roll tightly and will burst at the seams. Show a little restraint—you can always make a second one!
- Mistake: Adding the filling to the very edges. If you spread your ingredients all the way to the border, you have no room to fold and the filling will just squish out. Keep everything contained to the central third of the tortilla for a clean roll.
- Mistake: Using watery, freshly washed lettuce. Excess water on your greens will quickly make your tortilla soggy and weak. Always dry your lettuce thoroughly in a salad spinner or with paper towels before assembling.
Expert Tips
- Tip: Make a big batch of the chicken mixture for meal prep. The saucy chicken will keep beautifully in an airtight container in the fridge for 3-4 days. This means you can assemble a fresh, non-soggy wrap in under 5 minutes on busy mornings.
- Tip: Add a layer of protection against sogginess. Before adding the saucy chicken, create a barrier with the shredded lettuce or even a thin layer of cheese directly on the tortilla. This helps prevent the moisture from the sauce from weakening the wrap’s structure.
- Tip: Get a tighter roll by tucking as you go. When you start rolling from the bottom, use your fingers to tuck the filling in tightly as you roll upward. This initial “tuck” is what creates that perfectly cylindrical, professional-looking shape.
- Tip: Let it rest before cutting. If you want to slice your wrap in half for a prettier presentation, wrap it tightly in parchment or foil and let it sit for 5 minutes. This allows the ingredients to settle and the tortilla to conform to its shape, resulting in a clean cut.
FAQs
Can I make these wraps ahead of time?
Absolutely, you can! The key is to manage moisture. Assemble the wraps but hold any extra wet sauces (like an extra drizzle) until you’re ready to eat. Wrap them very tightly in parchment paper and then foil, and store them in the fridge for up to 24 hours. The parchment creates a bit of a breathable barrier that helps the tortilla stay the right texture better than plastic wrap, which can trap steam and make it gummy.
What’s the best way to reheat a wrap?
For the best results, I’d recommend reheating the components separately if possible. Warm the chicken filling in a skillet or microwave, and gently re-toast the tortilla. If you must reheat a fully assembled wrap, remove the foil and parchment and warm it in a dry skillet over medium-low heat for a few minutes per side, pressing down gently. This will re-crisp the tortilla without making the interior ingredients too hot. Avoid the microwave for a whole wrap, as it will almost certainly become soggy.
Can I use a different type of tortilla?
Of course! Whole wheat, spinach, or low-carb tortillas all work well—just make sure they are the large, burrito-sized variety so you have enough surface area to fold. Gluten-free tortillas can be used but often require more careful warming as they tend to be more fragile. The same rule applies: warm them up first to make them pliable and prevent cracking during the rolling process.
My wrap keeps falling apart. What am I doing wrong?
This usually comes down to three things: the tortilla wasn’t warmed, it was overfilled, or the folding technique was off. Go back to the basics: warm your tortilla, keep the filling in a tight line in the center, and master the fold-and-tuck-roll motion. And remember, wrapping it tightly in parchment or foil after assembly gives it crucial structural support while it “sets.”
Is there a way to make this recipe vegetarian?
Definitely! You can easily swap the chicken for a plant-based alternative. Canned chickpeas, drained and lightly mashed, are a fantastic substitute—they hold the BBQ and ranch sauces wonderfully. Pan-fried cauliflower florets or store-bought plant-based chicken strips also work great. Just season and sauce them the same way you would the chicken for a delicious meat-free version.
Bbq Ranch Chicken Wrap
Make a delicious BBQ Ranch Chicken Wrap in just 15 minutes! Packed with smoky chicken, cool ranch, and crisp veggies. Get the easy recipe and enjoy a perfect portable lunch.
Ingredients
For the Ingredients
-
2 large flour tortillas (burrito-size, about 10–12 inches)
-
1 cup cooked chicken (shredded or diced)
-
1/4 cup barbecue sauce (plus extra for drizzling)
-
3 tbsp ranch dressing (plus extra for drizzling)
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1 cup iceberg or romaine lettuce (shredded)
-
1/4 cup red onion (thinly sliced)
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1/4 cup shredded cheddar or Monterey Jack cheese
-
2 tbsp fresh cilantro (chopped (optional))
Instructions
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Start by preparing your chicken mixture. In a medium-sized bowl, combine the cooked, shredded chicken with the 1/4 cup of barbecue sauce and 3 tablespoons of ranch dressing. Use a fork to mix everything together until the chicken is evenly and thoroughly coated. The mixture should be cohesive but not overly wet or runny.01
-
Now, warm your tortillas. This is a crucial step for flexibility. You can do this by heating a large, dry skillet over medium heat for about 30 seconds and warming each tortilla for 15-20 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-25 seconds. The goal is to make them warm to the touch and easy to fold without cracking.02
-
Assemble your wraps. Lay one warmed tortilla flat on a clean surface. Spread a thin, extra drizzle of ranch dressing down the center third of the tortilla, leaving about a 2-inch border at the top and bottom. This acts as a flavor base and helps the other ingredients stick. Then, layer half of the shredded lettuce over the ranch, creating a bed for the chicken.03
-
Spoon half of the saucy chicken mixture in a horizontal line over the bed of lettuce. Try to keep the filling compact and in the center. Top the chicken with half of the sliced red onion, shredded cheese, and fresh cilantro if using.04
-
It’s time for the fold. This is where a good technique prevents a messy eat. First, fold the left and right sides of the tortilla inward over the filling, covering the ends. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, away from you, applying gentle pressure to create a compact, cylindrical wrap. The final seam should be on the bottom.05
-
For the best hold and presentation, wrap your finished creation tightly in parchment paper or aluminum foil. Twist the ends to secure it, almost like a giant candy. This not only makes it easy to transport but also helps the wrap “set” for a few minutes, allowing the flavors to meld and the structure to firm up, making it much less likely to fall apart when you take that first perfect bite.06
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