Description
These Hawaiian BBQ Chicken Wraps are a quick and flavorful meal featuring tender shredded chicken mixed with tangy barbecue sauce, sweet pineapple chunks, melty mozzarella, and fresh veggies all wrapped in a soft flour tortilla. Perfect for lunch or a light dinner, they bring a tropical twist with minimal prep and no cooking required.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 1/2 cup barbecue sauce
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced red onion
- 1/2 cup shredded romaine lettuce
- 1 tablespoon chopped fresh cilantro (optional)
Wraps
- 4 large flour tortillas (burrito size)
Instructions
- Prepare the BBQ Chicken: In a medium bowl, combine the shredded chicken and barbecue sauce thoroughly until every piece is well coated for maximum flavor.
- Warm the Tortillas: Slightly warm the flour tortillas in a microwave or skillet just until they become pliable and easy to fold without cracking.
- Assemble the Wraps: Lay each warmed tortilla flat, then evenly distribute a portion of the BBQ chicken, pineapple chunks, shredded mozzarella, sliced red onion, and shredded romaine lettuce across the center.
- Add Garnish: Sprinkle the chopped fresh cilantro on top of each wrap if desired to add a fresh, herbal note.
- Roll Up the Wraps: Tightly roll each tortilla around the filling, tucking in the sides as you go to seal everything inside neatly.
- Serve or Store: Enjoy the wraps immediately for a fresh taste or wrap them in foil for a convenient on-the-go meal. For a toasted option, grill in a skillet for 2–3 minutes per side until golden and warm.
Notes
- To make a toasted version, grill the wraps in a skillet for 2–3 minutes per side until golden and warm.
- Use store-bought rotisserie chicken to save preparation time.
- Substitute mozzarella cheese with Monterey Jack or cheddar for a different flavor profile.
- For a gluten-free version, replace flour tortillas with gluten-free tortillas.
