BBQ Chicken Wrap

Ingredients

• 450 g (1 lb)chicken breast
• 1 teaspoonpaprika
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 1 teaspoonoregano
• 1/8 teaspooncayenne pepper
• 30 ml (2 tablespoons)frying oil
• 80 ml (1/3 cup)barbecue sauce
• 4 largetortillas
• 8 slicessmoked Gouda
• 8 small leaveslettuce (such as baby romaine)
• 1 mediumtomato
• 4 slicescooked bacon
• 80 ml (1/3 cup)ranch dressing

Instructions

1. 1

   Season the chicken

   Slice each chicken breast in half horizontally to make four thinner fillets. Season both sides with the spices, salt and pepper.

2. 2

   Cook and coat

   Warm the oil in a large frying pan over medium-high heat. Cook the chicken until browned on both sides and cooked through, then transfer it to a chopping board and slice. Return the slices to the pan and toss them with the barbecue sauce.

3. 3

   Fill the tortillas

   Put 1–2 slices of cheese on each tortilla, followed by the lettuce, BBQ chicken, bacon and a slice of tomato. Drizzle with ranch dressing, then wrap each tortilla.

4. 4

   Warm the wraps

   Heat each wrap in a sandwich or panini press until warm. Alternatively, warm it in the oven just until the cheese melts. Repeat with the remaining wraps.

5. 5

   Serve

   Enjoy the wraps while warm.

What is a BBQ chicken wrap?

A wrap is a handheld meal built by folding a soft flatbread around a filling. This American-inspired version brings together barbecue-sauced chicken, smoked cheese and familiar sandwich toppings.

The mix works because the savoury chicken and bacon meet creamy ranch, fresh tomato and lettuce, all held together by a tortilla that is warmed until the cheese softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 648 calories, 0g protein, 0g carbs, 0g fat.

The tortillas and barbecue sauce provide most of the carbohydrates, while the frying oil, Gouda, bacon and ranch contribute much of the fat. Chicken, cheese and bacon supply protein; add a side salad or extra vegetables to balance the plate.

Seasoning and sauce

Spice mix: paprika, onion powder, garlic powder, oregano and cayenne season the chicken before it cooks. Salt and pepper are also called for in the method, though no amounts are specified.

Barbecue sauce: toss it with the sliced chicken after frying so it coats the pieces without being exposed to the pan for the whole cooking time.

Getting the chicken right

Even pieces: slicing the breasts horizontally makes four thinner fillets, which cook more evenly than thick whole breasts.

Doneness: cook until the chicken is browned on both sides and cooked through, as directed. Let it rest on the chopping board only long enough to slice before returning it to the pan with the sauce.

Build a wrap that holds

Layer order: start with the cheese, then add lettuce, chicken, bacon and tomato, finishing with ranch. Keep the filling centred so the tortilla can fold around it.

Filling amount: divide the listed ingredients evenly between four tortillas. Avoid piling everything into the middle; a more compact filling is easier to wrap and toast.

Toast until warm

Press: a sandwich or panini press warms the wrap and helps melt the Gouda. Heat each wrap until warm, then repeat with the rest.

Oven option: the recipe also suggests reheating in the oven just until the cheese melts. Keep an eye on the tortillas so they do not become too crisp to fold.

What to serve with the wraps

Fresh sides: a simple salad or extra lettuce and tomato complements the rich cheese, bacon and ranch.

Heartier sides: serve with potato wedges or corn for a more filling meal. Keep sauces on the side if you want to control how much dressing goes into each bite.

Recipe notes & tips

• Use rotisserie chicken as an alternative to raw chicken, as mentioned in the ingredient notes.
• Slice the chicken breasts horizontally into four thinner fillets so they cook evenly.
• Wait until the chicken is cooked and sliced before tossing it with the barbecue sauce.
• Divide the toppings evenly among the four tortillas to keep the wraps manageable.
• Toast the wraps just until warm and the cheese has melted.

Variations

• Extra heat: increase the cayenne slightly for a spicier filling.
• Rotisserie shortcut: use shredded rotisserie chicken instead of frying chicken breast, then toss it with the spices and barbecue sauce.
• Different cheese: swap smoked Gouda for another sliced cheese that melts well.
• More greens: add extra lettuce for a fresher, crunchier wrap.
• Sauce on the side: serve the ranch separately and dip each bite as you eat.

Common mistakes to avoid

• Uneven chicken pieces: slice the breasts horizontally into four thinner fillets before cooking.
• Sauce added too early: coat the chicken after frying so it can brown before the barbecue sauce goes in.
• Overfilled tortillas: divide the filling between all four wraps and leave room to fold them.
• Wraps pressed too long: warm them only until heated through and the cheese melts.
• Tomato placed off-centre: keep the toppings in the middle so the tortilla folds around them.

How to store

Refrigerate leftover wraps in an airtight container and eat within 3 days. Reheat in a sandwich press or oven until warm; the lettuce and tomato may soften, so for best texture store the filling separately from the tortillas and assemble before reheating.

Frequently asked questions