These cheesy BBQ chicken wraps are the ultimate quick lunch - loaded with gooey cheese and a smoky BBQ mayo, they're ready in under 15 minutes. A brilliant way to use up leftover chicken and perfect when you need something easy but tasty!
If you're after a quick lunch that's warm, comforting and doesn't take loads of effort, these cheesy BBQ chicken wraps are just the thing. They're a brilliant way to use up leftover roast chicken - just like I do in my leftover chicken curry.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Scatty Mum.
Wraps are one of my go-tos when I need to get lunch or dinner on the table fast - they're so versatile and the kids love them too.
I'm always mixing things up with different fillings depending on what we've got in the fridge. My chicken tikka wrap is another favourite - the mango chutney yoghurt in it is honestly sooo good & my katsu chicken wrap is a different but delicious way to get that classic katsu flavour without making a full curry. You'll also find more tasty wrap ideas here.
This BBQ version is a regular in our house - melty cheese, smoky sauce, and a crisp golden wrap. You really can't go wrong!
🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these cheesy BBQ chicken wraps. I've also added a few notes to highlight any extra info or tips for certain ingredients. To find out how to make them allergy-friendly, simply scroll down to the next section.
✋ Double check all packaging for allergens ✋
- Cooked Chicken: Leftover roast chicken works perfectly, or grab a ready-cooked rotisserie one to save time. I have used leftover chicken in this chicken, pesto & mozzarella wrap too.
- BBQ sauce: You can make your own or use your favourite shop-bought version.
- Mayonnaise: Adds creaminess and mellows out the BBQ flavour a bit.
- Red onion: I use red onion as it's a bit milder than white and works so well with the BBQ sauce.
- Grated Cheddar: I always grate my own from a block - it melts much better than the pre-grated stuff (which often has coatings to stop it clumping together).
- Wraps: Plain or wholemeal, whatever you fancy!
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy- Friendly?
✔️ Make It Gluten-Free: Use gluten-free wraps and double-check the ingredients in the BBQ sauce.
✔️ Make It Dairy-Free: Swap the cheese for a dairy-free version and check the ingredients in the mayo.
🤔 Can I Make It With Fresh Chicken?
Yes - just cook the chicken first (pan-fry, roast or air fry all work), then chop it into small chunks once it's cooled slightly. It's ideal for using up leftovers, but fresh works just as well.
🥣 Mix It Up A Bit
- ✔️ Add sweetcorn or sliced jalapeños for extra crunch or heat.
- ✔️ Swap cheddar for mozzarella if you want that big cheese pull.
- ✔️ Throw in some chopped spinach or peppers to sneak in a bit of veg.
✏️ How to Make Cheesy BBQ Chicken Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by chopping your cooked chicken into small chunks and popping it in a mixing bowl. Add the BBQ sauce, mayo, and finely chopped red onion, then give it all a good mix so the chicken's well coated.
If you've just cooked the chicken fresh, let it cool slightly first - it helps the sauce cling better.(PHOTOS 1-4)
Step 2: Next, lay your wraps out and spoon the chicken mix down the middle. Try not to go too close to the edges, or it'll all fall out when you roll. Sprinkle over a generous handful of grated cheese. (PHOTOS 5-6)
Step 3: To wrap, fold the sides in first, then roll it up from the bottom - as snug as you can so everything stays put. If your wrap's feeling a bit stiff, warm it in the microwave for 10 seconds beforehand to make it easier to roll. (PHOTOS 7-9)
Step 4: Now toast it - either in the air fryer at 200˚C for 5-7 minutes, flipping halfway, or in a dry frying pan for a couple of minutes on each side. You're looking for golden and crisp on the outside, and gooey melted cheese inside.
Slice in half and enjoy while it's hot! (PHOTOS 10-12)
💡 Lauren's Top Tips
- 🌟 Warm Chicken - if possible, as it helps the cheese melt quicker. You could pop in the microwave for 20 seconds to warm it through.
- 🌟 Don't Overfill - or you'll struggle to wrap it up and everything will fall out.
- 🌟 Wrap tightly - and toast seam-side down first so it holds its shape.
- 🌟 Microwave Wrap - before assembling, to help the wrap soften up and roll better without splitting.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
You can prep the chicken filling and grate the cheese the day before - just keep it all in the fridge. Then it's just a quick assemble and toast when you're ready.
🗒️ Batch Cooking
Double up the filling and cheese. Both keep well in the fridge for 2-3 days, so you've got lunches ready to go.
🗒️ Leftovers & Storage
The wraps are best fresh once toasted, but the filling can be stored in an airtight container in the fridge for up to 3 days. Keep it separate from the wraps to stop them from going soggy.
🗒️Freezing
You can freeze the BBQ chicken filling - just let it cool completely, then freeze in a bag or container. Defrost overnight in the fridge and give it a good stir before using.
I wouldn't recommend freezing the wraps once they're toasted, as they don't reheat well.
⚡ More Chicken Recipes
Check out these other delicious chicken recipes..
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Cheesy BBQ Chicken Wrap
Equipment
- Frying Pan
- Air Fryer optional
Ingredients
- 2 medium tortilla wraps
- 225 g ( 8oz) cooked chicken chopped into bite-sized chunks
- 3 tablespoon BBQ sauce
- 1 tablespoon mayonnaise
- ½ medium red onion finely diced
- 75 g ( 2.5oz ) cheddar cheese grated
Instructions
- Chop the cooked chicken into small chunks and put it in a mixing bowl. Add the BBQ sauce, mayo and chopped red onion. Give it all a good mix until the chicken's nicely coated.
- Lay out your wraps and spoon the chicken mixture down the middle. Top with grated cheese.
- Fold in the sides, then roll the wrap up from the bottom so everything stays tucked in.
- Toast the wrap either in the air fryer at 200˚C for 5-7 minutes (flip halfway) or in a dry frying pan over medium heat for a couple of minutes on each side, until golden and the cheese is melted.
Notes
- Leftover Chicken: This recipe is ideal for using up leftover roast chicken, but you can also cook some fresh chicken just for it. Let it cool slightly before mixing so the sauce sticks better.
- Grated Cheese Tip: For best results, grate your own cheese from a block - it melts much better than pre-grated, which often has anti-caking agents that stop it going gooey.
- Wraps: Use whatever wraps you like - plain, wholemeal or gluten-free. If your wraps feel a bit stiff, pop them in the microwave for 10 seconds before rolling.
- Make Ahead: You can prep the chicken filling up to 2-3 days in advance and store it in the fridge in an airtight container.
- Freezing: The BBQ chicken filling can be frozen once cooled. Defrost overnight in the fridge and give it a stir before using.
Hannah says
Loved these!