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.
Servings 4 wraps
- 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.