Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Chicken Wrap Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 53 reviews

  • Author: Ezabella
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This BBQ Chicken Wrap is a flavorful and easy-to-make meal perfect for a quick lunch or dinner. Juicy shredded chicken cooked in a tangy barbecue sauce is layered with fresh avocado, tomato, red onion, lettuce, shredded cheddar cheese, and a creamy ranch dressing, all wrapped in a soft flour tortilla. Prepared primarily using an Instant Pot to tenderize the chicken quickly, this wrap hits all the right notes with its blend of smoky, creamy, and fresh ingredients.

Ingredients

Chicken and Sauce

  • 1 pound boneless chicken breasts
  • 1/2 cup water
  • 1/2 cup barbecue sauce

Wrap Ingredients

  • 4 large flour tortillas
  • 1 avocado, sliced
  • 1 tomato, sliced
  • Red onion, sliced (about 1/4 cup)
  • Lettuce or mixed greens (about 1 cup)
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup ranch dressing

Instructions

  1. Cook the chicken: Pour 1/2 cup water into the bottom of your Instant Pot and place the boneless chicken breasts inside. Pour 1/2 cup barbecue sauce over the chicken. Secure the lid and set the Instant Pot to cook on high pressure for 14 minutes. Once cooking is complete, use a quick release to unlock the pressure. Remove the chicken breasts and shred them using two forks.
  2. Coat the shredded chicken: Toss the shredded chicken with additional barbecue sauce if needed, ensuring every piece is well coated with the sauce for maximum flavor.
  3. Assemble the wraps: Lay one large flour tortilla flat on a clean surface. Start by sprinkling shredded cheddar cheese evenly over the tortilla. Add a layer of lettuce or mixed greens, followed by a drizzle of ranch dressing. Next, layer sliced tomato, red onion, and avocado slices. Finally, pile on the shredded barbecue chicken.
  4. Roll the wraps: Fold in the sides of the tortilla, then roll tightly from the bottom up, similar to folding a burrito, ensuring all the filling is enclosed.
  5. Serve: Cut each wrap in half diagonally and serve immediately for best taste and freshness.

Notes

  • If you don’t have an Instant Pot, you can cook the chicken breasts in a covered skillet with water and barbecue sauce over medium heat for about 20 minutes, until fully cooked, then shred.
  • For a low-carb option, substitute the flour tortillas with large lettuce leaves.
  • Adjust the quantity of barbecue sauce based on your preferred level of sauciness and barbecue flavor.
  • These wraps can be prepared in advance and refrigerated; reheat gently in a pan or microwave before assembling.
  • Custom toppings such as jalapeños, pickles or different cheeses can be added for variation.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Lunch
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://kitchenloving.com/bbq-chicken-wrap-recipe/