Barbecue Chicken Wrap

I love going to Red Robin to eat. It’s kid-friendly with big, open booths (perfect for my kids ages 2 and 5) and the food is simple and well, delicious!

Recently we visited and I was delighted to discover a new item on the menu: The Barbecue Chicken Wrap. I ordered it and may I just say—YUM! I’m going to try and recreate the recipe here. I urge you to try this one. It’s a keeper you’ll want to make again and again.

For this recipe you’ll need: (to make 4 wraps)

3-4 boneless, skinless chicken breasts, cooked and diced

4 large Spinach Tortillas (You can substitute any kind but this is what they use and they’re delicious even though they DON’T taste like spinach)

2 cups shredded cheddar cheese

2 cups shredded lettuce

2 cups multi-colored tortilla chip strips (Little, thin ones. If you can’t find them, you can use semi-crushed tortilla chips).

1 cup finely diced tomato (seeded to avoid too much juice seeping in and making your wrap soggy)

1-cup barbecue sauce

To make this recipe:

Cook your chicken on the stovetop for about 7 minutes per side until cooked through. You may preseason it with salt, pepper, and any additional spices you like including garlic powder. Dice the chicken into small bite sized pieces.

Lay your tortillas out flat in an assembly line. Place an equal amount of chicken on each tortilla in the lower 1/3. Spread evenly to cover nearly to the edges. Top the chicken with shredded cheddar cheese, shredded lettuce, tortilla chip strips, diced tomato, and barbecue sauce. Fold the sides of the tortillas in toward the center and roll firmly as you would a burrito. Cut each tortilla diagonally in half.

This is delicious dipped in a bit of Ranch dressing and goes well with a simple side salad or potato chips.

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