Bbq Chicken Wrap Recipe

Name: South Street Unders BBQ CHICKEN WRAP Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast; 1 cup BBQ sauce (divided); 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper; 4 count large flour tortillas; 1 cup shredded cheddar cheese; 2 cups romaine lettuce (thinly sliced); 1 count tomato (thinly sliced); 0.25 cup red onion (thinly sliced); 0.5 cup ranch dressing; 1 count lime (optional, for squeeze); 0 to taste salt (to taste); 0 to taste black pepper (to taste)

Inspired by South Street Under

Time35m

Serves4

Make Bbq Chicken Wrap Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

1 lb boneless skinless chicken breast

1 cup BBQ sauce (divided)

1 tbsp olive oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp black pepper

For the wrap assembly

4 count large flour tortillas

1 cup shredded cheddar cheese

2 cups romaine lettuce (thinly sliced)

1 count tomato (thinly sliced)

1/4 cup red onion (thinly sliced)

1/2 cup ranch dressing

1 count lime (optional, for squeeze)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

For the chicken

Prep and marinate

Pat the chicken breasts dry and, if thick, halve horizontally or pound to even thickness (about 3/4 inch). In a bowl combine olive oil, smoked paprika, garlic powder, kosher salt and black pepper. Rub the mixture all over the chicken. Reserve 1/4 cup of the BBQ sauce to finish the wraps and place remaining 3/4 cup in a shallow dish.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil or spray. Place chicken in the pan and cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior has a golden sear.

Glaze

In the last 1–2 minutes of cooking, brush the top of each chicken breast with about 2 tablespoons of the reserved 3/4 cup BBQ sauce (total roughly 1/4 cup used while cooking). Flip and brush the other side once. Remove chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips and toss lightly with the reserved 1/4 cup BBQ sauce so pieces are well coated but not soggy.

For the wrap assembly

Warm the tortillas for easier rolling: wrap stack of 4 in a damp paper towel and microwave 20–25 seconds or heat individually in a dry skillet 10–15 seconds per side until pliable.

Lay a warmed tortilla on a flat surface. Spread about 2 tablespoons of ranch dressing down the center of the tortilla, leaving 1–1.5 inches clear on each end.

Place a quarter of the shredded cheddar cheese on top of the ranch, then arrange a quarter of the sliced BBQ chicken over the cheese. Top with about 1/2 cup romaine lettuce, 2–3 tomato slices (or approx. 1/4 of the tomato), and a tablespoon of thinly sliced red onion.

Season the vegetable layer lightly with a pinch of salt and black pepper and squeeze a little lime juice if using (about 1/2 lime). Drizzle about 1 tablespoon of the reserved BBQ sauce over the filling if you want extra glaze.

To roll: fold the bottom edge up over the filling, then fold the two sides in toward the center, and continue to roll tightly away from you until sealed. Repeat for remaining tortillas.

Optional finish: for a warm crisp exterior, toast each wrapped seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side until golden, pressing gently with a spatula.

Cut each wrap in half on a diagonal and serve immediately with extra BBQ sauce or ranch for dipping.