I love a good wrap. I like them filled to the brim and overflowing with a great protein, lots of flavorful dressing of some sort, lots of fresh veggies and a little crunch surprise mixed in. This BBQ chicken wrap is inspired by the Whiskey River BBQ Chicken Wrap at Red Robin. Now that I can make my own version, we rarely go to Red Robin and my craving for the wrap is put to rest in the comfort of our own home and for a lot better price!
This meal is super fast from scratch start to finish – probably less than 40 min, but if you already had leftover cooked chicken from a previous meal, it would be even faster. It’s a great little meal on a busy weeknight when we seem to be fighting that clock. Red Robin’s wrap comes in a spinach wrap, which is what I normally use and is what my girls prefer. I saw these Jalapeño Cheddar Mission wraps at the store and grabbed them. I made my wrap with the Jalapeño Cheddar and I think they are my new favorite. I served our wraps with chips and guacamole which we all love. Be sure to go here for the guacamole recipe.
BBQ Chicken Wraps
Makes 4 wraps
Large Tortilla style wraps. I like Mission Spinach flavor or Jalapeño Cheddar flavor
4 boneless chicken breasts. I used the thin cut ones
2 TBS veg or canola oil
1 C Salad topping tortilla strips or make your own like I did.
1/3 C ranch dressing. I used Ken’s.
1/3 C plus 2-3 more TBS BBQ sauce. I used Sweet Baby Ray’s Hickory Brown Sugar
1 C shredded cheese
1 C diced tomatoes
1 C shredded lettuce
1 TBS BBQ seasoning or rub. I used Corky’s BBQ rub
Kosher salt or sea salt and ground pepper
Season chicken with salt, pepper and BBQ rub.
If making your own tortilla strips, take one tortilla wrap and cut it into small strips. Fry the strips in the 2 TBS of oil. Remove from oil, drain on paper towel and season with salt. Set aside.
In the same pan with remaining oil, cook chicken on medium heat until cooked thoroughly. Once cooked, slice into strips against the grain of the meat. Add chicken back to the pan and add in 2-3 TBS of BBQ sauce and about 1 – 2 TBS of water and keep on low heat.
In a small bowl, combine the 1/3 C BBQ Sauce and 1/3 C ranch dressing
Roll up tortillas in damp paper towel and microwave for 20 seconds or steam in tortilla steamer.
Spoon about 2 TBS of the BBQ sauce/Ranch mixture onto the tortilla and spread out with a spoon.
Layer on the BBQ chicken (about 1 breast per wrap)
Top chicken with 1/4 C cheese, 1/4 C tomatoes, 1/4 C lettuce and 1/4 C tortilla strips.
Roll up wrap.
Slice in half on the diagonal.