This simple BBQ chicken wrap has been a lifesaver for busy afternoons and last-minute get-togethers. I discovered this combination when cleaning out the fridge one humid summer evening: leftover shredded chicken, a bottle of tangy barbecue sauce, and a jar of ranch dressing. The flavors clicked immediately. The sauce-coated chicken with crisp veg and creamy avocado wrapped in a sundried tomato tortilla is a balanced, handheld meal that always gets devoured. It is bright, saucy, and texturally interesting: soft chicken, crunchy lettuce and onion, juicy tomato, and melty shredded cheese for a little indulgence.

I make these often for quick weekday lunches and for packing into picnic baskets. When I first served them to friends, someone called them the perfect “lazy backyard” meal because they taste like something you would order at a casual grill but require almost no active time. Using pre-cooked shredded chicken and store-bought sauces keeps the process under ten minutes without sacrificing homemade flavor. This is the recipe I turn to when I need something satisfying, portable, and reliably popular with kids and adults alike.

Ingredients

• Cooked shredded chicken: About 3 cups of leftover rotisserie or poached chicken, shredded with forks. Use white and dark meat for a moist texture; rotisserie is a great shortcut.
• Prepared barbecue sauce: 3/4 cup of a balanced sweet and tangy brand such as Sweet Baby Ray's or Stubb's. Pick a smoky style for depth or a sweeter style for kid-friendly flavor.
• Prepared ranch dressing: 1/4 cup to add a cool, herby counterpoint to the barbecue; use buttermilk ranch for creaminess or a lighter version if desired.
• Sun-dried tomato flour tortillas: Four 10-inch tortillas add a slight tomato flourish; regular flour tortillas or whole wheat work fine as substitutes.
• Shredded lettuce: About 2 cups of romaine or iceberg for crunch and freshness; wash and spin dry to keep the wrap crisp.
• Thinly sliced red onions: Use 1 small red onion, sliced thin for a bright bite; soak in cold water for 5 minutes if you prefer milder onion flavor.
• Sliced tomatoes: 1 medium tomato, sliced thin, preferably vine-ripened for sweetness that balances the sauce.
• Shredded cheddar or colby-jack cheese: 1 to 1 1/2 cups for melty richness; choose sharp cheddar if you want more bite.
• Sliced avocados: 1 medium avocado, sliced or diced for creaminess and healthy fats. Add right before rolling to prevent browning.

Instructions

Mix the chicken: Place 3 cups of shredded chicken in a medium mixing bowl. Add 3/4 cup barbecue sauce and 1/4 cup ranch dressing. Gently toss with a spoon until the chicken is evenly coated. Taste and add a splash more barbecue or ranch if you prefer sweeter or tangier notes. The mixture should be saucy but not dripping. Prepare the tortillas and fillings: Lay four 10-inch tortillas flat on a clean work surface. Divide the shredded lettuce, sliced red onion, tomato slices, shredded cheese, and avocado so you have even portions for each wrap. If you like a warm wrap, briefly place tortillas on a skillet for 10 seconds per side to make them more pliable. Assemble the wraps: On each tortilla, arrange a layer of lettuce, then onions, tomato, cheese, and avocado down the center, leaving a 1-inch border along each edge. Spoon roughly 1 cup of the chicken mixture (about one quarter of the total) onto each tortilla. The visual cue is a neat line of fillings in the middle. Folding the ends in first keeps fillings from escaping when rolling. Roll and serve: Fold in the short sides over the filling, then roll tightly from one long side to the other to form a secure wrap. Press gently to seal. Serve immediately for best texture. If refrigerating, wrap each firmly in plastic wrap and store for up to 24 hours to preserve crispness. To reheat, unwrap and warm in a dry skillet over medium heat for 1 to 2 minutes per side, watching that the avocado does not overcook.

Storage Tips

Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days. If you have assembled wraps, wrap each one tightly in plastic wrap or parchment and refrigerate for up to 24 hours to keep the lettuce crisp; longer storage will soften fresh vegetables. To reheat, remove the wrap from plastic, warm briefly in a dry skillet over medium heat for 1 to 2 minutes per side to meld the cheese, then slice in half on the diagonal. Frozen sauced chicken keeps well for up to 3 months; thaw overnight in the fridge before assembling.

Ingredient Substitutions

If you prefer a lighter dressing swap the ranch for Greek yogurt mixed with a teaspoon of lemon juice and a pinch of dried dill. For a smoky-sweet change, use a maple barbecue sauce or add a tablespoon of honey to your BBQ. Use corn or gluten-free tortillas to make them gluten-free, and for a low-carb option serve the sauced chicken in large lettuce leaves or collard greens instead of tortillas. Replace cheddar with pepper jack for heat or a dairy-free cheese to make it dairy-free.

Serving Suggestions

Serve these wraps with crunchy sides like kettle chips, a simple cucumber salad, or a picnic-style coleslaw. For a heartier meal add oven-roasted sweet potato wedges or a crisp green salad tossed with a light vinaigrette. Garnish with fresh cilantro, lime wedges, or extra ranch on the side for dipping. Cut wraps in half and serve on a wooden board for a casual, shareable presentation at parties.

Cultural Background

Handheld barbecue-inspired sandwiches and wraps are a staple in American casual dining and backyard gatherings. While not a traditional regional specialty, this wrap blends southern barbecue sensibilities with modern portable dining trends. The combination of BBQ and ranch dressing nods to common American flavor pairings found in many fast-casual restaurants. Using tortillas instead of buns makes the meal portable and adaptable, reflecting how American kitchens often hybridize cuisines for convenience.

Seasonal Adaptations

In summer, use vine-ripened tomatoes and fresh sweet corn kernels for added sweetness and crunch. In colder months swap fresh tomato for pickled red onion and add roasted peppers for a warm, comforting profile. For winter gatherings consider warming the tortillas and serving alongside roasted root vegetables to make the meal feel heartier. Holiday versions can include smoked turkey instead of chicken and a cranberry-bbq drizzle for a festive twist.

Meal Prep Tips

Make the sauced chicken ahead and keep in a sealed container for up to 3 days in the refrigerator. Portion fillings into small containers so family members can assemble their own wraps just before eating, which keeps greens crisp. For bulk meal prep, store the chicken separately from vegetables and tortillas and assemble daily to maintain texture. Use meal prep containers with vented lids when transporting to avoid sogginess from trapped steam.

These wraps are about ease, flavor, and flexibility. Give them a try for your next busy lunch or casual gathering and adapt the fillings to make the recipe uniquely yours. Sharing quick, flavorful food has always been my favorite way to bring people together, and these wraps do exactly that.