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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.