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These grilled BBQ chicken wraps are a summer staple. Seasoned chicken thighs get brushed with BBQ sauce on the grill, then chopped up with bacon, cheddar and lettuce, drizzled with BBQ sauce and my homemade ranch and toasted.
Watch me make it
Why you’ll love this BBQ chicken chopped wrap
Smoky grilled chicken, sticky BBQ sauce and cool ranch. That’s the whole pitch. It’s a cookout in a tortilla and one batch makes 4 big wraps.
What you need for a BBQ chicken chopped wrap
- Chicken thighs: Boneless and skinless, seasoned with salt, pepper, garlic powder and smoked paprika.
- BBQ sauce: Your favorite, for brushing on the grill and drizzling.
- Bacon, cheddar and lettuce: Crispy, cheesy and crunchy.
- Homemade ranch: My recipe is below.
- Large tortillas: Warm them first so they’re soft and easy to fold.
Why make your own ranch
- Fresh herb flavor. Fresh dill, parsley and chives taste brighter than any bottle.
- You control it. Adjust the salt, garlic and lemon until it tastes exactly how you like it.
- Creamy and tangy. Mayo, sour cream and buttermilk give it the perfect drizzly texture.
- It makes extra. Use the leftovers for dipping wings, fries and veggies all week.
How to make my homemade ranch
- 1 cup mayo
- 1 cup sour cream
- 1 cup buttermilk
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 garlic clove, grated
- Juice of 1/2 lemon
- Salt
- Pepper
Finely chop the herbs. Whisk the mayo, sour cream and buttermilk until smooth, then stir in the herbs, garlic and lemon juice. Season with salt and pepper and stick it in the fridge while you cook so the flavors come together.
How to make a BBQ chicken chopped wrap
- Make my homemade ranch and let it chill.
- Season and grill the chicken over medium-high heat to 165°F, brushing with BBQ sauce halfway through. Let it rest.
- Bake the bacon at 400°F for 12–15 minutes and drain it on a paper towel.
- Build the board and chop: lettuce, chicken, bacon and cheddar, drizzled with BBQ sauce and ranch.
- Wrap it and toast it in a pan a couple of minutes per side until golden.
Pro tips
Make the ranch first so it chills. Brush the BBQ sauce on halfway through grilling, if it goes on too early the sugar burns. Let the chicken rest a few minutes before you chop it so it stays juicy.
What you’ll need
- A grill
- A baking sheet
- Paper towels
- A mixing bowl and whisk
- A cutting board and knife
- A large pan for toasting
See the gear I cook with on my Shop page.
BBQ chicken chopped wrap FAQ
Can I make it without a grill?
Yes. Cook the chicken in a skillet or grill pan over medium-high heat for 5–7 minutes per side to 165°F, brushing with BBQ sauce in the last few minutes.
Can I use chicken breasts?
Yes, but thighs stay juicier after chopping. If you use breasts, pull them right at 165°F so they don’t dry out.
Can I use store-bought ranch?
Yes, but homemade is worth it. Fresh herbs, buttermilk and lemon make it much brighter and creamier.
If you like this one, try my BBQ Pulled Pork Chopped Wrap or my Buffalo Chicken Bacon Ranch Chopped Wrap next.
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BBQ Chicken Chopped Wrap
Ingredients
Equipment
Method
- Finely chop the dill, parsley and chives.
- In a bowl, whisk together the mayo, sour cream and buttermilk until smooth.
- Stir in the herbs, grated garlic and lemon juice. Season with salt and pepper to taste.
- Cover and refrigerate while you cook so the flavors come together.
- Season the chicken thighs with the olive oil, salt, pepper, garlic powder and smoked paprika.
- Grill over medium-high heat for 5–7 minutes per side, until the internal temperature reaches 165°F, brushing with BBQ sauce halfway through.
- Let the chicken rest for a few minutes.
- While the chicken cooks, lay the bacon on a baking sheet and bake at 400°F for 12–15 minutes until crispy. Drain on a paper towel.
- Shred the lettuce and lay it down on a cutting board.
- Add the chicken, crispy bacon and shredded cheddar on top, then drizzle generously with BBQ sauce and ranch.
- Chop it all together until it’s fully mixed and bite-sized.
- Warm a tortilla so it’s soft and easy to fold, then scoop the mixture into the middle.
- Fold in the sides, roll it up tight, and toast it in a pan a couple of minutes per side until golden and crispy.
Notes
About the Author
Hey, I’m Dom. This is where I share the weeknight dinners I actually make, from chop wraps to soups and game-day food. More about me.
