BBQ Chicken Ranch Wraps – Easy, Flavor-Packed Lunch or Dinner

These BBQ Chicken Ranch Wraps are fast, filling, and ridiculously tasty. They hit that perfect balance of smoky, tangy, and creamy, with plenty of crunch for good measure. Whether you’re feeding a hungry family or prepping lunches for the week, this recipe keeps things simple without skimping on flavor.

You can use leftover chicken, rotisserie chicken, or quickly cook your own. Make a batch, and you’ll have a crowd-pleasing meal in minutes.

Why This Recipe Works

These wraps lean on a proven flavor trio: BBQ sauce, ranch, and chicken. The creamy ranch cools the tangy BBQ while the chicken adds protein and substance.

Fresh veggies bring crunch and color, keeping every bite interesting. And because it’s all rolled into a tortilla, you get a complete meal that’s easy to hold, eat, and pack.

What You’ll Need

• 2–3 cups cooked chicken (shredded or diced; rotisserie works great)
• 1/2 cup BBQ sauce (use your favorite brand or homemade)
• 1/3 cup ranch dressing (thick, not too runny)
• 4 large flour tortillas (10-inch burrito size)
• 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 1/2 cups shredded lettuce (romaine or iceberg)
• 1 cup diced tomatoes (or halved cherry tomatoes)
• 1/2 red onion, thinly sliced (optional, for zing)
• 1 avocado, sliced (optional, for creaminess)
• Fresh cilantro (optional, chopped)
• Salt and black pepper (to taste)
• Olive oil or butter (optional, for toasting the wrap)

Step-by-Step Instructions

1. Prep the chicken: In a bowl, toss the cooked chicken with BBQ sauce until evenly coated. Taste and add a pinch of salt and pepper if needed.
2. Warm the tortillas: Briefly heat each tortilla in a dry skillet for 10–15 seconds per side to make them more pliable.
3. Layer the base: Spread 1–2 tablespoons of ranch down the center of each tortilla, leaving space at the edges for rolling.
4. Add the fillings: Pile on BBQ chicken, then add shredded cheese, lettuce, tomatoes, red onion, avocado, and a bit of cilantro.

   Don’t overfill.

5. Wrap it up: Fold the sides inward, then roll tightly from the bottom up. Tuck as you go to keep the filling snug.
6. Toast (optional but recommended): Add a light slick of oil or butter to a skillet over medium heat. Place the wrap seam-side down and toast 1–2 minutes per side until golden and the cheese melts.
7. Serve: Slice in half on the diagonal.

   Drizzle or serve with extra ranch and BBQ sauce if you like.

Storage Instructions

• Make-ahead: Store prepped fillings separately for up to 3 days. Assemble just before eating to keep the lettuce crisp.
• Assembled wraps: Wrap tightly in foil or parchment and refrigerate up to 24 hours. Toast before serving for best texture.
• Freezing: Not ideal due to fresh veggies and dressing.

  If freezing, omit lettuce, tomato, and avocado; add fresh after reheating.

Benefits of This Recipe

• Fast and flexible: Works with leftover or rotisserie chicken for a quick meal.
• Balanced flavors: Smoky, creamy, tangy, and fresh in one bite.
• Kid-friendly: Easy to adjust the sauce level and skip onions if needed.
• Portable: Perfect for lunches, picnics, or on-the-go dinners.

Pitfalls to Watch Out For

• Soggy wraps: Too much ranch or juicy tomatoes can make the tortilla soggy. Pat tomatoes dry and go light on sauces inside.
• Overfilling: It’s tempting, but too much filling makes wrapping and toasting tricky.
• Cold tortillas: Stiff tortillas crack. Warm them briefly before assembling.
• Unbalanced flavor: Taste your BBQ sauce.

  If it’s very sweet, add a squeeze of lime or a dash of hot sauce for balance.

Recipe Variations

• Grilled chicken: Grill seasoned chicken breasts, slice, and toss with BBQ sauce for extra smokiness.
• Spicy kick: Add pickled jalapeños, chipotle ranch, or a sprinkle of cayenne.
• Bacon ranch: Add crisp bacon crumbles for salty crunch.
• Southwest style: Add black beans, corn, and a squeeze of lime.
• Lighter option: Use whole wheat tortillas, Greek yogurt ranch, and extra lettuce.
• Cheese swap: Pepper Jack for heat, smoked cheddar for depth.
• Vegetarian: Swap chicken for roasted cauliflower, crispy tofu, or chickpeas tossed in BBQ sauce.

FAQ

Can I use canned chicken?

Yes. Drain it well, shred with a fork, and mix with BBQ sauce. Toast the wrap to improve texture and flavor.

What’s the best BBQ sauce for this?

Use one you love.

For balance, choose a sauce that’s not overly sweet. A smoky or hickory style pairs well with ranch.

Can I make these gluten-free?

Use certified gluten-free tortillas and ensure your BBQ sauce and ranch are gluten-free. Warm GF tortillas a bit longer to prevent cracking.

How do I keep the wrap from falling apart?

Warm the tortilla, don’t overfill, layer ranch first to “glue” ingredients, and toast seam-side down to seal.

What sides go well with these wraps?

Try a simple side salad, coleslaw, sweet potato fries, chips and salsa, or corn on the cob.

Wrapping Up

BBQ Chicken Ranch Wraps deliver big flavor with minimal effort.

They’re flexible, fast, and easy to customize for picky eaters or busy schedules. Keep cooked chicken and a good BBQ sauce on hand, and you’re always a few minutes away from a satisfying meal. Make one today and save the extras for tomorrow’s lunch—if there are any left.

BBQ Chicken Ranch Wraps – Easy, Flavor-Packed Lunch or Dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 2–3 cups cooked chicken (shredded or diced; rotisserie works great)
• 1/2 cup BBQ sauce (use your favorite brand or homemade)
• 1/3 cup ranch dressing (thick, not too runny)
• 4 large flour tortillas (10-inch burrito size)
• 1–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 1/2 cups shredded lettuce (romaine or iceberg)
• 1 cup diced tomatoes (or halved cherry tomatoes)
• 1/2 red onion, thinly sliced (optional, for zing)
• 1 avocado, sliced (optional, for creaminess)
• Fresh cilantro (optional, chopped)
• Salt and black pepper (to taste)
• Olive oil or butter (optional, for toasting the wrap)

Instructions

 

• Prep the chicken: In a bowl, toss the cooked chicken with BBQ sauce until evenly coated. Taste and add a pinch of salt and pepper if needed.
• Warm the tortillas: Briefly heat each tortilla in a dry skillet for 10–15 seconds per side to make them more pliable.
• Layer the base: Spread 1–2 tablespoons of ranch down the center of each tortilla, leaving space at the edges for rolling.
• Add the fillings: Pile on BBQ chicken, then add shredded cheese, lettuce, tomatoes, red onion, avocado, and a bit of cilantro.Don’t overfill.
• Wrap it up: Fold the sides inward, then roll tightly from the bottom up. Tuck as you go to keep the filling snug.
• Toast (optional but recommended): Add a light slick of oil or butter to a skillet over medium heat. Place the wrap seam-side down and toast 1–2 minutes per side until golden and the cheese melts.
• Serve: Slice in half on the diagonal.Drizzle or serve with extra ranch and BBQ sauce if you like.