BBQ Chicken Salad Wraps

Two BBQ Chicken Salad Wraps on a white plate with grape tomatoes and cilantro.

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These fresh and crunchy BBQ Chicken Salad Wraps take just minutes to make for a quick and easy weeknight meal.

Prep Time15

Cook Time0

Total Time15

Course: Main Course, Salad

Cuisine: American

Diet: Low Calorie, Low Fat, Low Salt

Keyword: bbq chicken salad wraps

Servings: wraps

Calories: 486kcal

Author: Valerie Brunmeier

Ingredients

2 cups chopped cooked chicken (I use rotisserie chicken)
freshly ground black pepper to taste
3 cups chopped romaine lettuce
1 cup frozen corn thawed
15 ounces canned reduced sodium black beans rinsed and drained
1 cup quartered grape or cherry tomatoes
3 green onions thinly sliced
⅓ cup chopped cilantro leaves thick stems removed
1 cup shredded sharp cheddar cheese
⅓ cup BBQ sauce divided
⅓ cup light ranch salad dressing divided (like Litehouse Lite Ranch)
1 avocado chopped
6 whole wheat or spinach tortillas
hot sauce optional (like Cholula)

Instructions

Place the chicken in a medium mixing bowl and season with pepper, to taste. Measure out 1/3 cup each of the Ranch dressing and BBQ sauce in separate measuring cups or small bowls. Add 2 tablespoons of the Ranch and 2 tablespoons the BBQ sauce to the chicken and use tongs to toss until the sauces are well incorporated. Reserve remaining Ranch and BBQ sauce for later.
In a separate large mixing bowl, combine lettuce, beans, corn, tomatoes, green onions, cilantro and cheese. Add the remaining Ranch dressing and BBQ sauce and toss with tongs to combine well.
Assemble the wraps by layering the tortillas first with the salad mixture, topped with the chicken mixture and avocado. Drizzle with hot sauce, if desired. Roll up and serve.

Notes

Nutrition information was calculated with light Ranch dressing and reduced sodium black beans. To lighten this recipe up further, use a low sugar BBQ sauce and reduced fat cheese.

Nutrition