My family loves these crispy BBQ Chicken Wraps with all the yummy, cheesy goodness of a BBQ chicken pizza, toasted in a crispy wrap. All you need to make this easy dinner is cooked chicken, bbq sauce, cheese, onion, cilantro and tortillas.
If you’re like me and survive off of easy 30-minute meals, try my Chicken Fajita Pasta or Easy Beef Stroganoff.
You know dinner is a winner when the toddler asks for seconds, and that’s what always happens when we make BBQ Chicken Wraps at our house. I love that I can make prepare the filling in the morning so dinner is even easier during the evening rush. My kids can even help me prepare it, or make them for us! I usually use rotisserie chicken but any cooked chicken will work well!
I love that they are pan fried, so you get a delicious crunch on the outside tortilla that you love from chimichangas, without the extra fat. You can use homemade BBQ sauce or store-bought. The ingredients are super simple and hopefully ones that you already have in your pantry.
Serve wraps with a side of fresh chopped veggies and dip, a simple green salad, or baked sweet potato fries.
How to make BBQ Chicken Wraps:
- Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
- Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
- Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet.
- Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.
Consider trying these Popular Wraps:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Crispy BBQ Chicken Wraps
Ingredients
- 2 cups cooked chicken , shredded (rotisserie chicken works great!)
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro , chopped
- 1/4 cup red onion , chopped
- 1/2 cup barbecue sauce , your favorite kind
- 4-5 large flour tortillas
- 2 Tablespoons oil (vegetable or canola oil)
Instructions
- Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
- Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
- Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet. Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe April 2017. Updated September 2020.
Ben says
I gotta say that those photos are leaving my mouth watering.
Crissy says
These were very easy to make and delicious! I didn’t add the red onion this time, I may add it next time! I would definitely make this again! Great recipe!
Andrea says
Very easy and yummy! Thank you!!
Dan says
Wrapped in a tortilla! The meals I love, and so easy. Thank you!
alan says
very delicious! highly recommend!
Heather Hansen says
Made this tonight and everyone loved it!!
Lauren Allen says
So happy to hear it Heather! Thanks for your comment 🙂
Randy says
These were easy to make. My wife loved them! Although she doesn’t like raw onion I just cooked the onion first, added cooked pulled chicken, then BBQ sauce. Once all the flavors blended I put them in the wrap and grilled them on a skillet 1 minute per side flipping them back and forth until desired texture of wrap.
This recipe would also be great on a pizza crust. A BBQ chicken pizza. That’s my next plan for this
Stephanie Gunn says
Any idea what the macros on this recipe are?
Lauren Allen says
They are estimated at carbs 15, protein 29, fat 30 (17 of which are unsaturated) – per serving.
Thomas Braun says
think, these can be made ahead and cold
Lauren Allen says
Sure!
Gillian Hunter says
I made these and they came out very tasty. Only difference was I swapped out red onion for green onions and I added bacon and roasted red peppers. Delicious. Thanks for sharing.