BBQ Chicken Wraps with Ranch & Crispy Onions
Game Day

BBQ Chicken Wraps

with Ranch & Crispy Onions

15 MIN
$12.99 2 Servings
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From the Test Kitchen

These crowd-pleasing wraps are filled with sweet and tangy BBQ-dressed chicken, arugula, crispy onions, and spicy chipotle ranch. You'll reserve some of the plain ranch to serve on the side and dunk as you go for extra creaminess.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
BBQ Chicken Wraps with Ranch & Crispy Onions
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 2 Flour Tortillas
  • 4 oz Arugula
  • ⅓ cup Crispy Onions
  • ¼ cup Barbecue Sauce
  • 3 Tbsps Ranch Dressing
  • 2 tsps Chipotle Chile Paste
step-by-step
instructions
1 Prepare & dress the arugula

Wash and dry the arugula. In a large bowl, combine half the ranch dressing and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be; stir to combine. Add the arugula and crispy onions; toss to coat.

2 Cook & finish the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Add the barbecue sauce; stir to coat.

3 Make the wraps & serve your dish

Place the tortillas on a work surface. Evenly divide the dressed arugula and finished chicken among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Serve the finished wraps with the remaining ranch dressing on the side. Enjoy!

Tips from Home Chefs

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BBQ Chicken Wraps

1 Prepare & dress the arugula

Wash and dry the arugula. In a large bowl, combine half the ranch dressing and up to half the chile paste (you will have extra), depending on how spicy you’d like the dish to be; stir to combine. Add the arugula and crispy onions; toss to coat.

2 Cook & finish the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Add the barbecue sauce; stir to coat.

3 Make the wraps & serve your dish

Place the tortillas on a work surface. Evenly divide the dressed arugula and finished chicken among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so the filling is covered. Roll away from you, tightly tucking in the sides as you roll into a wrap. Halve the wraps on an angle, seam side down. Serve the finished wraps with the remaining ranch dressing on the side. Enjoy!

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