Description
These Hawaiian BBQ Chicken Wraps are a delicious and easy-to-make meal featuring shredded chicken tossed in tangy barbecue sauce with sweet pineapple tidbits, crunchy bell peppers, and red onions. Wrapped in warm flour tortillas and topped with shredded cheese and crisp lettuce, they make a perfect lunch or light dinner that’s bursting with tropical flavors and satisfying textures.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded (rotisserie or grilled)
- 1/2 cup barbecue sauce
- 1/2 cup pineapple tidbits, drained
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar or Monterey Jack cheese
Wrap Assembly
- 4 large flour tortillas or wraps
- 1 cup shredded lettuce
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the chicken mixture: In a medium bowl, combine the shredded chicken with barbecue sauce, pineapple tidbits, diced red bell pepper, red onion, and half of the shredded cheese. Mix thoroughly to evenly coat the chicken and distribute the ingredients.
- Assemble the wraps: Lay the tortillas flat on a clean surface. Evenly divide the chicken mixture among the tortillas, placing it in the center of each one.
- Add the toppings: Top each portion of chicken mixture with shredded lettuce and the remaining cheese, distributing evenly to add freshness and creaminess.
- Roll the wraps: Fold in the sides of each tortilla and tightly roll from the bottom up to secure the filling inside and form wraps.
- Serve or store: Serve immediately for the best freshness or wrap each in foil for a portable meal. Optionally, garnish with chopped fresh cilantro for extra flavor.
Notes
- For a low-carb option, substitute the flour tortillas with large lettuce leaves for wraps.
- You can use whole wheat tortillas to increase fiber content and add a nuttier flavor.
- Add sliced avocado inside the wraps for a creamy texture and additional nutrients.
- Use pre-cooked chicken like rotisserie or leftover grilled chicken to save time.
