Nothing better than a little Hawaiian twist to BBQ chicken, layered inside a tasty wrap! These Hawaiian BBQ Chicken Wraps are EASY, healthy and delicious.
This is one of those meals that was created during the panic mode of needing something to feed my family for dinner that they would like, that I had the stuff for, and that would be super fast to make. (Can’t everyone relate to that?!)
I swear, come 4:30pm at our house my kids start to slowly transition from sweet and fun into HANGRY. So if I don’t have some sort of dinner prepped by then, I’m in trouble.
I can always fall back on a tasty “wrap” idea on days like this. You can see all of my wrap recipes here . I have a lot of favorites :-). I get asked all the time what tortillas I use for my wraps. I LIVE for the tortilla land uncooked flour tortillas. I use them for any recipe you see on my site that requires a tortilla!
Let me tell you, these Hawaiian BBQ Chicken Wraps are just as delicious as they look. You can make your bbq sauce from scratch, or use your favorite bottled kind. I prefer Sweet Baby Rays Original BBQ Sauce. You can have these wraps made from fridge to table in 20 minutes or less. Perfect for an easy weeknight meal or even for lunch.
Consider trying these “wraps”:
- Chicken, Bacon, Avocado Wrap
- Crispy BBQ Chicken Wrap
- Honey BBQ Chicken Wrap
- Crispy Southwest Wrap
- Chicken Cashew Crunch Wrap
- Chicken Caesar Wrap
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Hawaiian BBQ Chicken Wraps
Recipe Video
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
- salt and freshly ground black pepper
- 1/2 cup barbecue sauce
- 1/2 cup shredded mozzarella cheese
- 2/3 cup pineapple , chopped (fresh or canned)
- 1/4 red onion , chopped
- 1 romaine heart , chopped
- 1/4 cup fresh cilantro , chopped
- 4 large flour tortillas (wheat or white)
Instructions
- Heat oil in a large skillet over medium high heat.
- Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown.
- Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.
- Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro.
- Roll, burrito style and secure with a toothpick. Serve immediately.
- Consider serving these with a BBQ side dish.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Nancy says
Getting ready to try these tonight for supper. They sound absolutely wonderful!!! It is warm outside and I like something like this in this kind of weather. Have just discovered your website and am anxious to start looking for more recipes. Thanks
Lauren Allen says
Thanks so much Nancy! I’d love to hear how you like them!
Roxy Urso says
These are really good cold as well!!! I had a tournament today and I made these for my lunch last night and they’re absolutely perfect!!!
mia says
We made these tonight and they were delicious and easy. We put them on the George foreman for a couple minutes so they had a nice crisp outer wrap! Thank you, we will definitely make again! 😀
Katie Kelly says
I love the sweet and salty combo. Especially when it is with pineapple! Looks so yummy!
Marcia says
How many servings does this make?
Lauren Allen says
It makes 4 wraps!
Allison says
What brand of tortillas did you use??
Lauren Allen says
I use Tortilla Land uncooked flour tortillas–they are our favorite!
Kelly says
We made them during our recent camping trip to Italy. They are delicious! Thank you 🙂
Lauren Allen says
Camping in Italy?! How fun! Happy you liked them 🙂
Dani says
Great recipe! We didn’t have tortillas on hand but it made a delightful salad!
Christi C says
I just made this for dinner tonight and it was good, everyone enjoyed it. I made a few changes: I grilled the wraps on a griddle pan after lightly spraying them with cooking spray, medium heat about 2-3 minutes per side beginning with the seam side up, until lightly golden brown. I used about half the lettuce called for in the recipe and used a shallot in place of the red onion, because that’s what I had on hand. This was really easy and pretty tasty!
nimolpich says
This is my favorite food. Though i can’t find the original taste in my country. Love it!!!!! Thank for the recipe.