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BBQ Chicken Wrap sliced on the diagonal on a white plate with blue corn toritlla chips.

BBQ Chicken Wrap

Skip the restaurant and make your own BBQ Chicken Wrap at home. This Red Robin copycat recipe features grilled barbecue chicken, shredded lettuce, cheese, tortilla strips and a hefty drizzle of ranch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 wraps
Author Meghan Payne-Hensley


  • 2 large boneless skinless chicken breasts, pounded out to 1/2-inch thickness
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/4 cup barbecue sauce, plus more for drizzling
  • 4 large spinach tortilla wraps
  • 1/2 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1/4 cup tortilla strips
  • ranch dressing


  • Heat the grill over medium-high heat. Season both sides of the chicken with salt, pepper and garlic powder. Add chicken to grill. Cook for 3 to 4 minutes per side, brushing generously with barbecue sauce until juices run clear. Remove from grill to a cutting board and allow to rest for 3 minutes. Then slice into bite-size pieces.
  • Lay out 4 tortillas. Divide chicken evenly among the tortillas. Top each with 1/4 cup shredded lettuce, 2 tablespoons shredded cheddar and 1 tablespoon tortilla strips. Drizzle with more barbecue sauce and ranch dressing.
  • Fold tortilla over the side then fold in edges. Roll tightly. Cut in half and serve.