Name: BBQ Grilled Chicken Wrap Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts, uncooked; 1 tablespoon olive oil; ½ teaspoon paprika; ¼ teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon oregano; ⅛ teaspoon dried cayenne pepper; 2 large burrito-sized whole wheat tortillas (10 inch); ¼ cup plain 0% Greek yogurt; ¼ cup low sugar BBQ sauce; 2 cups coleslaw mix (broccoli slaw recommended); ¼ cup cilantro, chopped; 1 green onion, finely sliced; 1 cup cheddar cheese, shredded (divided); 1 cup romaine lettuce, chopped; 6 slices tomatoes

Jump to Recipe· 3.9 from 11 reviews

I absolutely love sharing this BBQ Grilled Chicken Wrap Recipe because it has quickly become one of my all-time favorite lunches. The way the juicy, perfectly grilled chicken combines with the creamy tang of Greek yogurt and smoky BBQ sauce, all wrapped up with fresh veggies in a soft tortilla, just makes my taste buds so happy every single time. It’s a dish that feels both satisfying and fresh, plus it’s ready in just about 30 minutes, making it my go-to when I want something delicious without spending all day in the kitchen.

Why You’ll Love This BBQ Grilled Chicken Wrap Recipe

What really draws me to this BBQ Grilled Chicken Wrap Recipe is the incredible balance of flavors and textures. The smoky, spicy seasoning on the chicken paired with the creamy, slightly sweet BBQ yogurt mixture creates a harmony that I can’t get enough of. Then, add the crunch from fresh coleslaw and crisp romaine lettuce, and suddenly each bite is bursting with contrasts. It feels like a gourmet meal wrapped up in something super portable and convenient.

I also love how straightforward this recipe is. You don’t need fancy tools or complicated steps—just some simple ingredients and a grill or grill pan. It comes together quickly, which is great for busy weeknights or when I want to impress friends at a casual barbecue without too much fuss. Plus, it adapts so well to different occasions, whether you’re packing it for lunch at work, serving it at a family meal, or bringing it along for a picnic. It really stands out because it combines healthy, fresh elements with big, bold BBQ flavor.

Ingredients You’ll Need

The image shows seven white bowls and one white plate with ingredients on a white marbled surface. The white plate at the bottom left holds two large whole wheat tortillas. Starting from the bottom, the first white bowl contains grilled pieces of chicken with a light brown, slightly charred look. To its right, a white bowl holds fresh, bright green cilantro leaves. Above that, a white bowl contains slices of bright red tomato. To the left, a white bowl has a mix of shredded yellow and white cheese. Above that is a small white bowl with white sour cream. Next to it on the right, a clear measuring cup contains a dark reddish-brown sauce. Above and left are two more white bowls, one filled with green chopped green onions, and the other with mixed shredded cabbage and carrots in white, purple, green, and orange colors. There is also a white bowl with fresh, green leafy lettuce near the tortillas. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this BBQ Grilled Chicken Wrap Recipe are simple but essential for making each bite flavorful, crunchy, and satisfying. Each component plays a role in building layers of taste and texture, from the seasoned chicken to the fresh veggies and creamy dressing.

2 boneless skinless chicken breasts uncooked: The star protein, perfect for grilling and absorbing all the spices.
1 tablespoon olive oil: Keeps the chicken moist and helps the spices stick evenly.
½ teaspoon paprika: Adds a smoky depth and beautiful color.
¼ teaspoon onion powder: Gives a subtle savory background flavor.
½ teaspoon garlic powder: Boosts the overall savory profile with a hint of garlic.
1 teaspoon oregano: Brings a touch of herbal earthiness that complements BBQ well.
⅛ teaspoon dried cayenne pepper: Adds a mild kick for a little heat without overpowering.
2 large whole wheat tortillas (10 inch burrito size): Hold everything together and add heartiness with whole grains.
¼ cup plain 0% Greek yogurt: Provides creaminess and tang, balancing the BBQ sauce.
¼ cup low sugar BBQ sauce: Sweet and smoky, it’s the flavor heart of the wrap.
2 cups coleslaw mix (I recommend broccoli slaw): Adds crunch and freshness, plus vibrant color.
¼ cup cilantro: Brightens the wrap with citrusy, fresh herb notes.
1 green onion, finely sliced: Mildly pungent and crunchy for extra texture.
1 cup cheddar cheese, shredded (divided): Adds melty richness and sharpness in every bite.
1 cup romaine lettuce, chopped: Provides crispness and a fresh foil to the smoky chicken.
6 slices of tomatoes: Juicy and bright, rounding out each wrap beautifully.

Directions

Step 1: Preheat your grill or grill pan over medium-high heat. This gives you that perfect sear on the chicken and those delicious grill marks I love.

Step 2: Flatten the chicken breasts gently to make sure they’re an even thickness all around. This helps them cook evenly and stay juicy.

Step 3: Drizzle the chicken with olive oil and then rub on all the spices—paprika, onion powder, garlic powder, oregano, and cayenne pepper—making sure every inch is coated. This spice mix is where all the flavor magic begins.

Step 4: Place the chicken on the grill and cook for about 5-7 minutes per side. You’re aiming for an internal temperature of at least 165°F to ensure they’re cooked through but still juicy inside. Don’t rush this part!

Step 5: Once grilled, set the chicken aside and let it rest for about 5 minutes. This resting step is crucial because it keeps those delicious juices locked inside when you slice it later.

Step 6: In a large bowl, combine the sliced chicken with Greek yogurt, BBQ sauce, coleslaw mix, cilantro, green onion, and half of the shredded cheddar cheese. Mix everything gently but thoroughly so all the flavors blend beautifully.

Step 7: Lay out your tortillas and place a layer of chopped romaine lettuce in the center of each one. This base keeps the wrap from getting soggy and adds crunch.

Step 8: Divide the chicken mixture evenly over the lettuce, then top each with 3 slices of tomato and sprinkle with the remaining cheddar cheese. It’s like the perfect finishing touch.

Step 9: Fold in the sides of the tortilla, bring the bottom flap up, and roll tightly but gently to form your wrap. I find pressing down slightly while rolling helps everything stay together.

Step 10: Slice each wrap in half diagonally and serve immediately while the chicken is warm and the cheese just starting to melt, or wrap them up for an on-the-go meal.

Servings and Timing

This BBQ Grilled Chicken Wrap Recipe makes 2 hearty wraps, perfect for sharing or a satisfying solo lunch and leftovers for the next day. The prep time is about 10 minutes, mostly focused on seasoning and prepping your ingredients. Cooking the chicken takes around 20 minutes, including the resting time. Altogether, you’re looking at approximately 30 minutes from start to finish, which is just right for a delicious, wholesome meal without any rush.

How to Serve This BBQ Grilled Chicken Wrap Recipe

A white plate holds a wrap cut in half showing its layers: a light brown whole wheat tortilla on the outside, filled with green leafy spinach, orange shredded pieces, small bits of chopped green vegetables, and light creamy filling that looks like shredded chicken mixed with sauce. The halves are stacked, one leaning on the other. On the plate’s side there is a bunch of red grapes with smooth skins and a pile of cucumber slices, which are light green with a shiny surface and moist inside. The plate is on a white marbled surface with some green leafy herbs blurred in the background, and a gray bowl out of focus behind it. photo taken with an iphone --ar 4:5 --v 7

When I serve this BBQ Grilled Chicken Wrap Recipe, I like to keep things fresh and simple on the side so the wrap remains the showstopper. Crisp sweet potato fries or a lightly dressed corn salad pair beautifully with the smoky, tangy flavors of the wrap. If you prefer veggies, some grilled asparagus or a simple cucumber salad with lemon vinaigrette works wonders too.

For presentation, I enjoy garnishing the wrap halves with a sprinkle of extra cilantro and a few thin slices of fresh jalapeño or pickled red onions to add a pop of color and a slight kick. Serving the wraps on a wooden board with small bowls of extra BBQ sauce or Greek yogurt dip invites guests to customize their bites, adding a fun and interactive element.

As for drinks, I often go with a cold iced tea with fresh lemon or a light lager beer for casual meals. If it’s a more celebratory occasion, a crisp Sauvignon Blanc or a fruity rosé brings out the flavors beautifully. These wraps taste best served warm, straight off the grill or shortly after assembling, but they’re also lovely at room temperature for picnics or lunchboxes.

Variations

If you want to mix things up with this BBQ Grilled Chicken Wrap Recipe, there are plenty of delicious options to customize it your way. Switching the chicken for grilled shrimp or even smoky tofu is a great way to enjoy similar flavors with a twist. For a vegan take, I swap out chicken and cheese for grilled portobello mushrooms and use a vegan BBQ sauce along with dairy-free yogurt, which works amazingly well.

To accommodate gluten-free diets, I simply use gluten-free tortillas or large lettuce leaves as wraps. I also sometimes like to amp up the heat by adding chipotle powder to the chicken rub or swapping the cheddar for pepper jack cheese for a spicier bite. Another fun twist is to finish the wrap with a drizzle of homemade avocado sauce or a little sour cream for extra creaminess.

If you don’t have a grill, no worries—using a grill pan or even roasting the chicken in the oven works just as well. I like to broil the chicken for a few minutes at the end to get a lovely caramelized crust that brings out those savory BBQ flavors beautifully.

Storage and Reheating

Storing Leftovers

I always store any leftover wraps tightly wrapped in plastic wrap or foil, then place them in an airtight container to keep them fresh. They’ll stay good in the fridge for up to 2 days. I find that keeping the wraps whole helps prevent the veggies from drying out or getting soggy too quickly.

Freezing

This BBQ Grilled Chicken Wrap Recipe can be frozen, but I recommend freezing the filling separately from the tortilla if you want to preserve texture. Store the chicken and veggie mixture in a freezer-safe container for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and then warm it before assembling into a fresh wrap with a soft tortilla.

Reheating

For the best flavor and texture, I reheat leftover chicken filling gently in a skillet over medium heat, stirring until warmed through. Avoid microwaving straight in the wrap, as the tortilla can get soggy and the veggies lose their crunch. After reheating the filling, I assemble a new wrap with fresh lettuce and tomato for the best experience.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and can add a richer flavor to this BBQ Grilled Chicken Wrap Recipe. Just adjust the cooking time as thighs may take slightly longer to reach the safe internal temperature of 165°F. They also hold up well to grilling and stay tender.

What kind of BBQ sauce works best?

I prefer a low sugar, smoky BBQ sauce for this recipe so the flavors don’t get too sweet and overpower the spices on the chicken. You can use store-bought or homemade. If you like it tangier, try a Kansas City style sauce; for a little heat, a chipotle BBQ sauce is fantastic.

Can I prepare the chicken ahead of time?

Yes! You can grill the chicken up to a day in advance and keep it refrigerated until ready to assemble the wraps. This makes for a quick lunch or dinner prep when you’re short on time. Just make sure to reheat the chicken gently before mixing it with the other ingredients.

Is this recipe suitable for meal prepping?

Definitely. The components hold up well for a day or two, especially if you keep the wrap components separate and assemble right before eating. The greens and fresh ingredients taste best when added last minute to maintain their crunch.

Can I add more vegetables to the wrap?

Feel free! I love adding extras like sliced bell peppers, shredded carrots, or avocado for creaminess. Just be mindful of moisture-heavy veggies like cucumbers or tomatoes which can make the wrap soggy if added too early—adding those right before eating helps keep everything fresh.

Conclusion

I can’t recommend this BBQ Grilled Chicken Wrap Recipe enough. It’s simple, satisfying, and full of bold, fresh flavors that never get boring. Whether you’re looking for a quick weekday lunch or a flavorful crowd-pleaser, this wrap hits all the right notes for me. I hope you enjoy making it as much as I do and that it becomes your new favorite way to enjoy grilled chicken!