BBQ Chicken Wraps are easy to make, and each bite is bursting with flavor! The wraps are layered with chicken, caramelized onions, fresh arugula, and barbeque sauce.
Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.
Jump to:
🍴Ingredient Notes
- Chicken Breast - I cooked the chicken on a skillet, but you can grill the chicken, bake it, or poach it! If you poach it, or use a rotisserie chicken, I recommend shredding the chicken breast.
- Grain-Free Wraps - I used Siete cassava flour tortillas, but any tortillas will work!
- Arugula - Fresh arugula or spring mix will work with this recipe. I love that arugula has a little spice which goes well with the barbeque sauce!
- Sweet Onion - You'll need one medium sized sweet onion cut into thin strips.
- BBQ Sauce - I used Primal Kitchen organic BBQ sauce because it's unsweetened! My favorite flavors are the Mango Jalapeno and Hawaiin.
🍴Step by Step Instructions
Step 1: Caramelized Onions
Start by adding sliced onion to a pre-heated skillet with about a tablespoon of olive oil. Cook on medium heat, stirring occasionally so they don't stick. If they seem like they're burning, turn the temperature down.
Cook until golden brown.
Step 2: Preparing Chicken
To prepare the chicken, pat dry with paper towels. Place on a pre-heated skillet with olive oil or grill. Cook for about 5-6 minutes on each side or until the center is white.
Step 3: Cutting Chicken
Slice the chicken and add to a bowl. Pour over barbeque sauce and stir until the chicken is evenly coated.
Step 4: Assembling Wraps
Warm wraps on the grill or in the microwave for about 30 seconds. Add barbeque chicken, caramelized onions, and arugula.
Step 5: Cooking Wraps
Fold tightly and place folded side down on a hot skillet. (Do not use oil.) Cook for about 2 minutes and flip. Each side should be golden brown. Serve hot!
Expert Tips
- The tortillas must be warmed up prior to rolling them or else they will crack and fall apart. I usually heat them in the microwave for about 20 seconds.
- Do not use oil in the pan when heating the tortillas. The wraps will firm up with just a few seconds of heat.
- Place the tortillas folded side DOWN on the skillet.
- Make sure skillet has pre-heated before adding the wraps.
- Use tongs to flip the tortillas.
- Do not overstuff the tortillas or they will fall apart in the pan.
Frequently Asked Questions
If you're planning to meal prep, I would suggest mixing the chicken with the barbeque sauce and storing it in the refrigerator for easy assembly. You can prepare all of the ingredients the morning of or day before. Assemble and cook before serving.
No! I don't use any oil. Just pre-heat the pan and place the wrap folded side down for a few minutes. Flip and cook until golden brown on each side.
How to store leftovers
Store leftovers in the refrigerator for up to 5 days. (In an airtight glass container.) They're best served fresh, so I like to make just enough for what I'll need that day.
More chicken recipes!
After you make this BBQ Chicken Wraps, make sure to leave a comment & rate the recipe!
Recipe
BBQ Chicken Wraps
Equipment
- Non-Stick Skillet
Ingredients
- 1 Pound Chicken Breast
- 8 Grain-Free Wraps
- 2 Cups Arugula
- 1 Sweet Onion
- ⅓ Cup BBQ Sauce I used Primal Kitchen BBQ sauce because it's unsweetened!
Instructions
Caramelized Onions
- Start by adding sliced onion to a pre-heated skillet with about a tablespoon of olive oil. Cook on medium heat, stirring occasionally so they don't stick. If they seem like they're burning, turn the temperature down.
- Cook until golden brown.
Chicken Breast
- To prepare the chicken, pat dry with paper towels. Place on a pre-heated skillet with olive oil or grill. Cook for about 5-6 minutes on each side or until the center is white.
- Slice the chicken and add to a bowl. Pour over barbeque sauce and stir until the chicken is evenly coated.
Assembling Wraps
- Warm wraps on the grill or in the microwave for about 30 seconds. Add barbeque chicken, caramelized onions, and arugula.
- Fold tightly and place folded side down on a hot skillet. (Do not use oil.) Cook for about 2 minutes and flip. Each side should be golden brown. Serve hot!
Notes
Expert Tips
- The tortillas must be warmed up prior to rolling them or else they will crack and fall apart. I usually heat them in the microwave for about 20 seconds.
- Do not use oil in the pan when heating the tortillas. The wraps will firm up with just a few seconds of heat.
- Place the tortillas folded side DOWN on the skillet.
- Make sure skillet has pre-heated before adding the wraps.
- Use tongs to flip the tortillas.
- Do not overstuff the tortillas or they will fall apart in the pan.
Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Jocelyn
So easy and yummy! I also seasoned the chicken with some salt, pepper, and paprika before cooking.
Mariah Knight
Yay! So happy you liked them! (: