Épingler I discovered this wrap on a sweltering summer afternoon when my refrigerator seemed to mock me with half-used containers of leftover rotisserie chicken and wilting vegetables. Rather than order takeout, I grabbed a spinach tortilla and started layering—mixing that smoky BBQ sauce with creamy Greek yogurt, tossing in whatever fresh vegetables hadn't turned soft. The first bite was revelatory; it tasted nothing like the sad desk lunch I'd feared and everything like something I'd pay twelve dollars for at a café.
I made this for my neighbor who'd just moved in, and we sat on her still-unpacked boxes eating wraps while she told me about leaving her job. She asked for the recipe before finishing her first bite, which I took as a compliment, though honestly it felt like permission to stop trying so hard in the kitchen and just trust what tastes good.
Ingredients
- Shredded chicken: Two cups of cooked chicken breast (about two large breasts) forms the foundation—use a rotisserie chicken if you're short on time, and don't worry about it being perfect shreds.
- BBQ sauce: A half cup of your favorite brand coats the chicken in smoke and sweetness; I've used everything from store brands to homemade versions with varying success.
- Romaine lettuce: One cup chopped gives you a fresh base that won't wilt immediately under the warm chicken.
- Cherry tomatoes: A half cup halved adds bright bursts of acidity and sweetness.
- Cucumber: A half cup diced keeps things cool and crisp against the warm salad.
- Red onion: A quarter cup thinly sliced brings a sharp bite that makes everything taste more alive.
- Sweet corn: A quarter cup (canned works perfectly fine) adds unexpected sweetness and texture.
- Light mayonnaise: A quarter cup blended with Greek yogurt and lime juice becomes a dressing instead of a heavy glob.
- Greek yogurt: One tablespoon lightens the mayo and adds tang—I learned this after making wraps that felt too heavy.
- Fresh lime juice: One tablespoon is your secret weapon; it makes the entire wrap taste brighter than it has any right to.
- Smoked paprika: Half a teaspoon echoes the BBQ sauce's smokiness without overpowering anything.
- Salt and black pepper: Season to taste; this is where you adjust and make it yours.
- Spinach tortillas: Four large 10-inch spinach tortillas hold everything together and add earthiness.
Instructions
- Combine the chicken with BBQ sauce:
- In a large bowl, mix your shredded chicken with the BBQ sauce until every piece glistens with that smoky coating. This step takes two minutes and changes everything.
- Make the creamy dressing:
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper until smooth. Taste it straight from the spoon—this is where you catch things before they hit the wrap.
- Toss everything together:
- Add your chopped lettuce, halved tomatoes, diced cucumber, sliced red onion, and corn to the chicken mixture, then pour the dressing over everything. Toss gently until evenly coated; you're aiming for balanced bites, not a soggy mess.
- Warm the tortillas:
- Pass your spinach tortillas through a dry skillet for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20 seconds. Warm tortillas are forgiving and won't crack when you roll them.
- Build your wraps:
- Lay out each tortilla and divide the chicken salad mixture evenly among them, leaving a half-inch border around the edges. Don't overfill—this is the hardest part because everything looks delicious.
- Roll and secure:
- Fold in the sides first, then roll tightly from bottom to top, tucking as you go. Slice each wrap in half and secure with toothpicks if you're serving them immediately or if they're being transported.
Épingler There's something grounding about wrapping something up with your hands, about the moment when loose ingredients become a coherent whole. My daughter once asked if wraps counted as sandwiches, and we spent lunch debating the taxonomy of handheld foods while eating these, both of us laughing at how seriously we were taking it.
Ways to Make This Your Own
I've added sliced radishes for extra crunch and shredded carrots when I wanted something sweeter. Some afternoons I've thrown in sliced avocado or a handful of cilantro, and the wrap transforms into something entirely different. The beauty of this recipe is how it welcomes improvisation—add what you have, skip what you don't, and it still works.
Vegetarian and Dietary Swaps
If you're cooking for someone vegetarian, grilled tofu or chickpeas mixed with the BBQ sauce work beautifully. I've also used pulled jackfruit when I was experimenting, and honestly, it was just as satisfying. The dressing and vegetables do most of the heavy lifting, so the protein is more flexible than you might think.
Pairing and Serving Ideas
These wraps pair wonderfully with a crisp Sauvignon Blanc or iced tea if you're making them for a casual dinner. I've packed them for picnics, brought them to work lunches, and even served them at a small gathering where everyone assumed they were more complicated than they actually were. They're the kind of recipe that looks intentional but feels effortless.
- Wrap them tightly in foil if you're taking them somewhere; they hold up surprisingly well for several hours.
- Make the filling the night before and assemble in the morning if your schedule is tight.
- Serve them immediately for the best texture, but they're still decent cold straight from the fridge.
Épingler This wrap has become my go-to lunch when I want something that tastes restaurant-quality but doesn't require restaurant-level effort. It's proof that the simplest recipes often bring the most unexpected joy.
Questions fréquentes sur la recette
- → Comment obtenir un poulet bien tendre pour ce wrap ?
Il est préférable d’utiliser un poulet cuit et effiloché, poché ou rôti doucement pour garder la chair juteuse et tendre.
- → Quel accompagnement se marie bien avec ce plat ?
Un verre de Sauvignon Blanc frais ou un thé glacé apporte une touche rafraîchissante qui complète parfaitement les saveurs fumées.
- → Peut-on remplacer la tortilla d’épinards ?
Oui, des tortillas classiques ou de blé complet peuvent être utilisées selon votre préférence.
- → Le dressing peut-il être modifié ?
Vous pouvez ajuster le dosage de yaourt grec et mayonnaise, ou ajouter des herbes fraîches comme coriandre ou persil pour varier les arômes.
- → Comment ajouter plus de croquant à ce wrap ?
L’ajout de radis tranchés finement ou de carottes râpées apporte une texture croquante supplémentaire et une touche de fraîcheur.