Simple BBQ Chicken Wrap
This simple BBQ chicken wrap recipe delivers juicy, tender chicken infused with smoky spices, wrapped in soft tortillas with fresh veggies and melted cheddar. Perfect for quick, satisfying meals any day.
Ingredients
Main ingredients
- 1 lb boneless chicken breast your main star for protein
- 1 teaspoon chili powder adds a nice, warm heat that wakes up your palate
- 1 teaspoon smoked paprika brings that deep smoky flavor you love in BBQ
- 1 teaspoon cilantro flakes for a bit of herbal brightness in every bite
- ½ teaspoon garlic powder because garlic just works great with chicken
- ½ teaspoon black pepper gives a little peppery zing
- 1 cup barbecue sauce sweet, tangy, and sticky to coat the chicken
- 3-4 large soft flour tortillas wrapping all the flavors in a comfy, chewy shell
- 3 oz baby arugula
- 1 cup diced tomatoes
- ½ cup diced red onions
- 1 cup shredded sharp white cheddar cheese
- 1 teaspoon adobo all-purpose seasoning a secret helper to boost that BBQ punch
Instructions
Instructions
- Mix chili powder, smoked paprika, cilantro flakes, garlic powder, and black pepper together in a small bowl. You gotta make sure the spices are all blended good.
- Rub the spice mixture evenly over the chicken breasts. Cover every inch so every bite has flavor.
- Use your pressure cooker in sauté mode or a hot skillet to brown the chicken breasts a bit - bout 2 minutes each side. It helps lock in juices.
- Put the chicken in the pressure cooker with a bit of water or broth, close the lid, seal the valve, and set it to high pressure for 10 minutes. You hear that valve hiss as the pressure builds up.
- When the timer goes off, let the cooker do a natural release for 5 minutes. Then do a quick release for the rest. The natural release helps the chicken stay tender and juicy.
- Take out the chicken and slice it into thin strips. The meat will be so soft, it almost falls apart.
- Warm the tortillas briefly in the microwave or pan. You want them soft and easy to roll.
- Spread barbecue sauce over each tortilla, add arugula, diced tomatoes, onions, and chicken strips, then top with shredded cheddar. Roll up tight, and your wrap is ready to go!
Notes
Wrap these BBQ chicken wraps tightly in foil or plastic wrap if you wanna save ‘em for lunch or next day dinner. They keep well in the fridge for about 3 days. If you want to freeze them, wrap each in cling film and then put in a freezer-safe bag. Defrost overnight in the fridge, then warm up in the microwave or pan. Store the cooked chicken separately from the veggies and cheese if you wanna keep everything fresh longer. Assemble just before eating so wraps don’t get soggy. Leftover barbecue sauce can be kept in a small airtight container in the fridge for weeks. Use it as a dip or to add more flavor next time.