These fresh and crunchy BBQ Chicken Salad Wraps take just minutes to make for a quick and easy weeknight meal.
Course: Main Course, Salad
Diet: Low Calorie, Low Fat, Low Salt
Keyword: bbq chicken salad wraps
Author: Valerie Brunmeier
2cupschopped cooked chicken(I use rotisserie chicken)
freshly ground black pepper to taste
3cupschopped romaine lettuce
1cupfrozen corn thawed
15ouncescanned reduced sodium black beans rinsed and drained
1cupquartered grape or cherry tomatoes
3green onions thinly sliced
1/3cupchopped cilantro leavesthick stems removed
1cupshredded sharp cheddar cheese
1/3cupBBQ sauce divided
1/3cuplight ranch salad dressing divided (like Litehouse Lite Ranch)
6whole wheat or spinach tortillas
hot sauceoptional (like Cholula)
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.
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.