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Barbecue Chicken Wrap

This barbecue chicken wrap recipe is the perfect make-ahead meal. We usually make them early in the week so that my husband has a grab-and-go lunch every day. They are packed with protein and flavor, and even my toddlers like them!

Barbecue Chicken Wrap

5 from 1 vote
Recipe by Maddie Saxey


Prep time


Cooking time






  • 4 cup 4 shredded chicken breast (1 rotisserie chicken)

  • 3/4 3/4 red onion, diced

  • 2 2 small jalapeños, deseeded and diced

  • 1 Tbsp 1 olive oil

  • 1 tsp 1 minced garlic

  • 2 Tbsp 2 fresh cilantro

  • 1 1/2-2 cup 1 1/2-2 barbecue sauce (Sweet Baby Ray’s Original is our favorite)

  • 2 cup 2 sharp cheddar cheese, shredded

  • 6 6 burrito-size flour tortillas (or 10 taco-size tortillas)


  • Preheat oven to 350 degrees. Heat olive oil in a frying pan on medium heat. Saute diced onion and jalapeño for 1 minute. Add minced garlic, and cook for another 2-3 minutes. Remove from heat.
  • In a large bowl, stir together shredded chicken, onion and jalapeño, cilantro, and shredded cheese until well mixed. Then add some of the barbecue sauce and mix well (start with a cup and add from there to your preference).
  • Divide chicken mix evenly onto 6 burrito-size tortillas (or 10 smaller tortillas) and fold burrito style.
  • Spray cooking oil onto a cooking sheet, and place wraps fold-down onto the sheet. Bake in oven for 25-30 minutes, or until tortilla is crispy and the center is heated through. Enjoy!


  • *If using smaller tortillas you will have more servings, so the total calories will be less.

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  1. My favorite go-to recipe! So yummy and just the right amount of spice

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