BBQ Chicken Wraps

No ratings yet

These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 582kcal

Author: Valerie Brunmeier

Ingredients

2 pounds boneless skinless chicken breast
2 tablespoons avocado oil or your favorite neutral oil
1 teaspoon garlic powder
½ teaspoon salt
freshly ground black pepper to taste
¾ cup BBQ Sauce I use Kinder's Mild
6 to 8 spinach wraps like Mission Garden Spinach Herb Wraps
2 cups finely shredded green cabbage or bagged angel hair coleslaw or coleslaw mix
1 ½ cups shredded cheese I use a combination of sharp cheddar and Monterey Jack
¾ cup ranch dressing I use Litehouse Jalapeño Ranch
cilantro
hot sauce I use Cholula Chipotle flavor

Instructions

Cut the chicken into ½-inch bite-size pieces. Set aside.
Add the vegetable oil to a 12-inch nonstick skillet and place it over MEDIUM heat. When the oil is hot, add the chicken. Season with garlic powder, salt, and pepper and cook, stirring occasionally until the chicken is lightly browned and cooked through, about 5 to 6 minutes.
Pour in the BBQ sauce and cook, stirring, until bubbling. Reduce the heat to LOW and allow the mixture to simmer for about 5 minutes while you prepare the toppings. The sauce will thicken and reduce a bit as it simmers.
To assemble wraps, divide the chicken mixture between the wraps and top with shredded cabbage, cheese, dressing, cilantro and hot sauce. Fold one side of the wrap over the filling and tightly roll it up.

Notes

This recipe will make 6 substantial or 8 smaller wraps.

Storage: Store components separately in airtight containers in the fridge for up to 3 to 4 days.

Meal Prep: Leftovers make a great lunch the next day! The chicken is delicious cold or gently reheated in the microwave just until warmed through.

Nutrition