This BBQ chicken wrap has become a weeknight lifesaver in my kitchen and a fast favorite among friends. I first put these together on a busy Monday when I had leftover chicken and a craving for something smoky and saucy. The result was a warm, handheld meal that balanced sweet and tangy barbecue with the creaminess of smoked gouda and ranch. The textures from crisp bacon and juicy tomato make every bite interesting. I keep the spice mix simple so the barbecue sauce can shine, and I use large flour tortillas so everything folds neatly.

I discovered the combination while testing quick lunch options for my food blog Velvetyum.com. What makes this version special is the little touches I learned along the way. Toasting the tortilla briefly before assembly makes it pliable so it folds without tearing. Warming the chicken with the barbecue sauce in the pan lets the sauce caramelize slightly for extra depth. When served warm from a sandwich press the cheese melts into a gooey binder that holds everything together. These wraps travel well and make excellent picnic or lunch box options.

Ingredients

• Chicken: Use 1 pound chicken breast or shredded rotisserie chicken for convenience. Fresh boneless chicken gives the best flavor when seared. If buying breasts, look for evenly sized pieces for uniform cooking.
• Dry spices: A simple blend of paprika, onion powder, garlic powder, oregano and a touch of cayenne creates a smoky and aromatic crust. These pantry staples layer nicely with barbecue sauce.
• Fat for cooking: Two tablespoons of a neutral frying oil such as canola or vegetable oil gives a good sear without overpowering the sauce.
• Barbecue sauce: One third cup of your favorite bottle sauce provides the signature sweet and tangy flavor. Choose a thicker sauce for better cling to the chicken.
• Wrap assembly: Four large flour tortillas, eight slices smoked gouda, lettuce leaves, one medium tomato, four slices cooked bacon, and one third cup ranch dressing finish the wraps with creamy and crunchy elements.

Instructions

Prepare the chicken Slice each chicken breast horizontally to create four thinner fillets. Pat them dry with paper towels to encourage browning. Season both sides with salt, black pepper, one teaspoon paprika, one teaspoon onion powder, one teaspoon garlic powder, one teaspoon dried oregano and one eighth teaspoon cayenne pepper. The dry rub builds a savory base that complements the barbecue sauce. Sear the chicken Heat two tablespoons frying oil in a large skillet over medium high heat until shimmering. Add the fillets without crowding the pan and cook three to four minutes per side depending on thickness until golden brown and cooked through to 160 degrees Fahrenheit internal temperature. Transfer the chicken to a board and let rest five minutes before slicing to retain juices. Toss with barbecue sauce Return the sliced chicken to the warm pan and pour in one third cup barbecue sauce. Toss gently over low heat for one to two minutes until the chicken is well coated and the sauce warms and clings to the pieces. This step concentrates the flavor and slightly caramelizes the sauce. Assemble the wraps Lay out four large tortillas. On each tortilla place one to two slices smoked gouda so the cheese has direct contact with the warm chicken later. Add two baby romaine leaves or similar lettuce, a portion of the BBQ chicken, one slice cooked bacon per wrap, a thick slice of tomato, then drizzle about one tablespoon of ranch dressing. Fold the sides inward and roll tightly to enclose the filling. Avoid overfilling which makes folding difficult. Warm and press Place each wrapped tortilla in a sandwich press or panini maker for two to three minutes until the cheese melts and the outside is lightly toasted. Alternatively place wraps seam side down on a baking sheet and warm in a 350 degrees Fahrenheit oven for five to seven minutes to melt the cheese. Serve immediately for best texture.

Storage Tips

Store leftover wraps in the refrigerator wrapped tightly in foil or sealed in an airtight container for up to three days. To avoid the tortilla becoming soggy, place a sheet of parchment between wraps when stacking. Reheat on a skillet over medium heat or in a 350 degrees Fahrenheit oven until warmed through and cheese is melty. If freezing, skip the lettuce and tomato then wrap individually in plastic and foil. Freeze for up to three months. Thaw in the refrigerator overnight before reheating to maintain texture.

Ingredient Substitutions

If you want a lighter version use shredded rotisserie chicken warmed with a tablespoon of butter and spices, then toss with barbecue sauce. For dairy free options substitute dairy free slices or omit cheese and use a vegan ranch. For gluten free choose large corn or gluten free tortillas. To reduce sodium select low sodium barbecue sauce and bacon or omit bacon entirely. Each substitution will alter texture and flavor so adjust seasoning and cooking times accordingly.

Serving Suggestions

Serve these wraps with kettle chips and a crisp pickle for a classic pairing. A side of coleslaw or a simple green salad with lemon vinaigrette brightens the plate. For a heartier meal add sweet potato fries or roasted vegetables. Garnish with extra chopped cilantro or sliced green onions for freshness. These wraps work well at casual gatherings as they are easy to hold and pair with iced tea or a light lager.

Cultural Background

Wrapped chicken sandwiches are popular across American casual dining where barbecue flavors are beloved. The combination of smoky meat, melty cheese and tangy sauce draws inspiration from classic barbecue plates and sandwich shops. Regional variations exist from Carolina sweet sauces to Kansas City tomato based sauces. Using smoked gouda adds a twist that elevates the simple handheld into a more refined comfort food with international cheese influence.

Seasonal Adaptations

In summer swap romaine for peppery arugula and add sliced avocado for creaminess. In cooler months use roasted root vegetables and a spicier barbecue sauce for warmth. For holiday gatherings add a pinch of smoked paprika and swap bacon for maple glazed prosciutto. Adapting the fillings to seasonal produce helps keep the wraps feeling fresh throughout the year.

Meal Prep Tips

For meal prep assemble all components separately. Store chicken, bacon, cheese slices and veggies in portions so you can quickly assemble and press when ready to eat. Cook chicken in bulk and portion into four containers with a small separate cup of sauce. Warm tortillas briefly before wrapping to prevent tearing. This approach reduces assembly time to under five minutes per wrap on busy days.

These wraps are flexible and forgiving. Make the filling your own, keep a jar of good barbecue sauce on hand, and you will have a reliable, flavorful option for busy evenings and impromptu guests. Enjoy building your version and sharing it with friends.