Save It This BBQ Chicken and Roasted Veggie Wraps recipe nails that craveable combo of smoky, charred chicken and sweet caramelized vegetables all tucked into a warm tortilla. It is the dinner I turn to on school nights when I want everyone to eat more veggies without complaint and still feel excited about the meal. The wraps are perfect for summer and honestly just as good packed cold for lunches the next day.
I kept testing this wrap trying out different sauces and veggie combos until it made my usually picky daughter ask if there were seconds. The ranch drizzle seals the deal every time.
Ingredients
- Boneless skinless chicken thighs or breasts: brings juiciness and holds smoky flavor Use fresh if possible and trim off excess fat for tenderness
- Red bell pepper: adds sweetness and color Choose a pepper that feels heavy and looks glossy
- Zucchini: roasts beautifully and adds moisture It should be firm with bright green skin
- Red onion: caramelizes during roasting Find one that is tight and heavy for best flavor
- Olive oil: helps the veggies roast evenly and keeps the chicken succulent Opt for a mild tasting one for the veggies
- BBQ sauce: brings the smoky tang Use your favorite store bought or homemade version A thicker sauce clings better
- Flour tortillas: sturdy enough to hold fillings Look for burrito size tortillas with no cracks
- Shredded cheddar cheese: mild sharpness that melts smoothly
- Ranch dressing: for a creamy finish Refrigerated dressings have a fresher taste
- Salt and black pepper: bring out natural flavors Use kosher salt and grind the pepper fresh if you can
Instructions
- Prep the Veggies:
- Slice the bell pepper and zucchini into long thin strips about half an inch thick Cut the onion into wedges so it will hold up during roasting Spread all the vegetables on a large rimmed baking sheet
- Season the Veggies:
- Drizzle a generous amount of olive oil over the vegetables Sprinkle lightly with salt and grind black pepper over everything Toss the vegetables gently with your hands so each piece is coated
- Roast the Veggies:
- Place the baking sheet on the upper oven rack Roast at four hundred twenty five degrees Fahrenheit for eighteen to twenty two minutes Stir halfway through The vegetables should have tender centers and golden charred edges
- Cook the Chicken:
- While the veggies roast heat a grill pan or skillet over medium high Brush chicken with olive oil and sprinkle with salt and pepper Grill the chicken about four minutes per side until cooked through and the juices run clear Rest the chicken a few minutes then slice thinly
- Glaze the Chicken:
- Pour most of the BBQ sauce over the warm chicken Toss until all pieces are coated well Reserve a little sauce for drizzling later if you like
- Warm the Tortillas:
- Wrap the tortillas in a damp paper towel Microwave for thirty seconds or briefly warm in a dry skillet This stops them from cracking when you roll
- Assemble the Wraps:
- Lay a warm tortilla on a flat surface Add a layer of roasted veggies Top with BBQ chicken A sprinkle of cheddar comes next Drizzle with ranch and a last bit of BBQ sauce
- Fold and Roll:
- Fold in the sides then roll up the wrap tightly making sure no filling spills out If you want you can sear the wraps seam side down in a hot pan for extra crunch
Save It Roasted red onion is my personal touch here It naturally sweetens and almost melts into the background adding big flavor Pops of color from the peppers always make these wraps look as good as they taste and my family has happy memories of making these on summer nights after soccer practice
Storage Tips
Wrap any leftovers tightly in foil or reusable wrap Store in the fridge for up to three days For best results reheat in a skillet so the tortilla crisps and the filling steams Hot or cold they taste just as satisfying
Ingredient Substitutions
Swap chicken for sliced portobello mushrooms for a meatless version Smoked gouda or Monterey jack cheese are both delicious swaps for cheddar If you do not have ranch try a quick yogurt based sauce with lemon and herbs
Serving Suggestions
Slice each wrap in half and serve with corn salad or simple baked fries For lighter fare pack the wrap with extra greens Serve alongside an easy fresh fruit salad for a balanced plate
Cultural and Historical Context
Wraps like this are inspired by Southwestern American flavors where grilling and BBQ sauces are everyday staples Roasting vegetables this way brings out a sweet smoky character that pairs naturally with classic BBQ chicken making this a year round favorite for cookouts and busy weeknights
Seasonal Adaptations
Switch out zucchini for roasted sweet potatoes in winter Use grilled summer squash and even fresh corn off the cob in summer Add sliced ripe tomatoes or avocado in late summer for an extra creamy bite
Success Stories
A friend of mine brought these wraps for a summer picnic and they vanished before the cold drinks were even out of the cooler Kids and adults both grab them fast so I always make extra For game days I slice them into thirds and serve as hearty finger food
Freezer Meal Conversion
Make the chicken and roasted veggies ahead and cool them completely Wrap the fillings tightly with cheese in tortillas Wrap each individually in foil and freeze For a quick meal defrost in the fridge then bake at three hundred seventy five degrees until hot and crispy
Save It These wraps are bright bold and satisfying They are crowd pleasers every time whether hot for dinner or cold for lunch the next day
Recipe FAQs
- → What vegetables pair best in these wraps?
Bell peppers, red onions, and zucchini roast especially well and add great flavor alongside BBQ chicken.
- → Can I use store-bought BBQ chicken?
Yes, store-bought BBQ chicken is convenient and works perfectly for assembling flavorful wraps.
- → Which tortillas are recommended?
Large flour tortillas are flexible and easy to wrap, but whole wheat or spinach wraps add extra taste and nutrition.
- → What sauces enhance these wraps?
Extra BBQ sauce, creamy ranch, or a light yogurt-based dressing complement the smoky and roasted flavors well.
- → How can I keep wraps from getting soggy?
Allow roasted vegetables to cool slightly and drain excess liquid before assembling to prevent sogginess.