Easy Chicken Wraps With Homemade Sweet And Smokey BBQ Sauce.

This easy BBQ chicken wrap recipe uses store-bought naan and is a hearty lunch or dinner. The sweet and smokey barbecue sauce is infused with liquid smoke and thick with sticky sweet molasses, making it an excellent option for the tasty chicken salad. Fresh parsley, sweet onions, smokey corn, and white kidney beans pack a nutritious and delicious flavor punch with this easy taco-style wrap. 

I dreamed of warmer weather and summer sunshine when I came up with this BBQ chicken salad recipe. However, something needed to be added to the carbohydrate to make it a complete meal. With the help of my daughter, we decided to make the BBQ chicken salad into a sandwich-style wrap. I wanted it also to be an easy recipe that anyone can whip up in the heat of the summer with minimal effort. That’s why I went with store-bought naan bread as the wrap. It’s thick and soft, making it an easily foldable exterior to hold all those tasty ingredients. 

The smoky barbecue sauce is a sticky blend of molasses, rich tomato paste, ketchup, and spice. It’s then made smokey with liquid smoke, and a soupçon of peri-peri sauce was added for a little added heat. It’s a deliciously thick, sweet n smoky barbeque sauce that spoons easily onto the flavorful chicken salad. 

Why you will love this easy BBQ chicken salad wrap. 

It’s different. Why eat the same thing all summer long? This easy chicken salad wrap with its sweet, smokey BBQ sauce differs from other recipes. It’s packed full of good flavors and makes enough to feed your whole family. 

​This tasty meal idea is easily customizable. If you’re not a fan of kidney beans, swap them out for chickpeas or another tasty ingredient. If you don’t like fresh parsley, that’s okay; cilantro will work, too. This delicious meal idea has a vast amount of wiggle room, so go ahead and play around with it. 

Affordable. This tasty meal idea isn’t overly expensive and has simple ingredients, so your grocery budget can be at ease. Shredding the chicken breast instead of cutting it up will stretch the meat further. 

If you like chicken wraps be sure to try our chicken Caesar wrap it’s out of this world delicious.

Let’s set to making these easy barbecue chicken wraps.

​The first thing to do is choose your chicken. I went with boneless, skinless chicken breasts for this BBQ chicken salad. Walmart has the best pricing on that in Canada right now. You can buy two for a great price and freeze them for later. If you want to use a cheaper meat cut, you can. It may take more effort to cook bone-in with skin on, as you will want to remove the meat from the bones and take the skin off before eating. 

​Another ingredient to decide upon is corn. I wanted to make this ahead of the summer corn season to share it with you, my readers. So, my first thought was canned corn, as it’s generally crisper than frozen cooked corn. However, when perusing the grocery aisles, I came across corn ribs by President’s Choice. They were already spiced up, so I chose them. Heating the corn ribs in a pan with oil to thaw them out is quicker. If you know precisely when you will make this chicken salad, you can thaw them out beforehand. 

Cut the corn kernels off the core once the ribs are heated or thawed. The core isn’t pleasant to eat, and you should avoid it. 

Fresh parsley is easy to grow in the summer. If you can make a small herb garden, I recommend planting a couple of bunches of flat-leaf parsley, aka Italian parsley. The curled leaf parsley is rarely eaten in salads as it has a sharper flavor and rough texture. 

​If it’s not in season, find a nice bunch of fresh flat-leaf parsley at the store. Be careful to double-check that it isn’t cilantro you’ve got there. I have made that mistake before, as they look similar and often sit right next to each other in the vegetable section. 

Once you rinse the parsley off, chop it up. Some may prefer to remove the stem pieces. Put the parsley in a large bowl with the drained canned white kidney beans and corn kernels. Now, you can rinse, cut, and halve the cherry tomatoes and add those. Next, slice the fresh avocado and squeeze lime juice to prevent browning and add a great citrus flavor to the salad. Once the avocado is covered in juice, you can add it to the salad bowl.

It’s time to peel the sweet onion. I love these onions in a salad because they offer great crunch and don’t have that often strong onion flavor. So you can enjoy the wrap knowing that you won’t have dreaded onion breath later. Slice the sweet onion in half and then thinly before adding the bowl. 

Next, we will add two large jalapeno peppers, finely diced, and seeds removed. The seeds hold most of the pepper’s heat, so it’s essential to eliminate them. I generally cut the stem end off and then slice the pepper lengthwise. A paring knife makes it easy to remove the interior ribs of the pepper and knock the seeds out. Rinse the two halves of the pepper under cold running water and wash the remaining remaining seeds.

Once you have removed the pepper seeds, you can slice the jalapeno peppers. And then cut them into small bits. It’s important to note that when you cut hot peppers, their juice will get on the skin, and if you have any cuts or dry skin, it can burn.

Further, even after washing with soap and water, the juice may remain on your hands for quite some time. So don’t rub your eyes. Wearing kitchen gloves is one trick to keeping the juice from your skin. If you don’t have kitchen gloves, grab an extra produce bag at the store and wrap your hand that holds the pepper. 

Now that the jalapeno is cut up, you can add it to the salad bowl. It’s time to cook the chicken. As I said, I used boneless, skinless chicken breast cut into cubes for this recipe. Add a small amount of cooking oil to a heated pan on medium-high heat. Cook the chicken breast pieces, seasoning with salt and pepper. It will be a beautiful light golden brown when cooked at an internal temperature of 165 degrees Fahrenheit or no longer pink inside. Remove it from the heat and add it to the chicken salad. 

Making the sauce for the chicken wrap is relatively easy and can even be done ahead of time. Add one cup of molasses, the ketchup, and tomato paste in a small saucepan. We add garlic, onion powder, and black and orange pepper. The BBQ sauce will cook on medium heat; you must stir it constantly as it’s very thick.

The heat helps blend the flavors thoroughly and reduces the sauce to a sticky consistency. Once it’s bubbling, add two tablespoons of liquid smoke and five drops of peri-peri sauce. Be sure to remove it from the heat and allow it to cool. This sauce will become a favorite BBQ sauce this summer’s grilling season. It’s so delicious. 

The homemade BBQ chicken wraps can now be assembled. Stir the contents of the salad bowl and gather the grated old cheddar cheese. Lay your naan bread down in front of you and spoon a generous amount of chicken salad into the center of the naan. Now spoon over a healthy BBQ sauce and sprinkle with white cheddar cheese. Fold the wrap over on itself and enjoy!

Ingredients:

Boneless Skinless Chicken Breast: I love a good chicken recipe, and working with boneless skinless chicken breast is an easy way to add protein to this salad. Its subtle chicken flavor pairs well with the other ingredients, making it a natural choice for a BBQ wrap. Plus, opting for boneless, skinless chicken breast reduces the fat in the salad, making it a healthier option while still providing essential nutrients like protein, vitamins, and minerals.

Cherry Tomatoes: Known for their sweet, tangy flavor, which goes wonderfully in salads, cherry tomatoes are also visually appealing, adding a bright red pop of color to the dish. 

Sweet Onion: These add an aromatic twist to the salad while providing crunch to each bite. The onions’ milder, sweeter flavor subtly contrasts the savory.

Corn Ribs: Corn’s natural sweetness makes it a great addition to this salad. With the kernels removed, I used the Smokey Stampede corn ribs by President’s Choice. These ribs had a spice blend that complemented the other salad ingredients. 

Avocado: The creaminess of the avocado brings a pleasant mouthfeel to the salad with the other crunchy ingredients. Its mild buttery flavor complements the other salad components. 

Flat Leaf Parsley: Flat-leaf parsley contributes a fresh, herbaceous flavor to the salad and enhances its overall taste and aroma. Its vibrant green color adds visual appeal to the salad, making it more attractive and tasty. 

Lime Juice: The citrus fruits acid prevents the avocado from browning. Its fresh citrus flavors add a tangy kick to the salad, balancing the BBQ sauce’s richness and the avocado’s creaminess.

Canned White Kidney Beans: Beans boost the protein in the salad, while white kidney beans add a visual appeal. They are creamy in texture, adding to the overall taste and mouthfeel of the salad. 

Old White Cheddar: This sharp cheddar cheese has a bold flavor that pairs well with the BBQ sauce. 

Molasses: This ingredient adds a rich, natural sweetness to the BBQ sauce. Further, it contributes a deep, complex flavor to the BBQ sauce.

Liquid smoke: I used this to add authentic outdoor BBQ flavor. It allows you to achieve that authentic barbecue taste with minimal effort.

Peri-Peri Sauce: Known for its firey heat, this sauce also has a citrusy element, which helps to cut through the sweetness while adding some spice. 

Ketchup: This everyday pantry staple is ideal for BBQ sauce as it adds vinegar, tomato, and sweetness. The vinegar cuts through the molasses sweetness, and the tomato adds to the sauce’s richness. 

Tomato Paste: Highly concentrated tomato flavor imparts the sauce a rich and robust flavor. It also thickens the sauce, giving it a smooth, velvety texture. 

Anciote Pepper: The pepper has a subtle, earthy flavor with a hint of sweetness. It adds depth to the BBQ sauce without overpowering the other ingredients.

Black Pepper: It adds a subtle, spicy kick to your salad, enhancing its overall flavor profile.

Garlic Powder: The garlic flavor complements the smoky sweetness of the BBQ sauce.

Onion Powder: The onion flavor complements the sweetness and tanginess of the other ingredients, creating a well-balanced flavor experience. Both garlic and onion powder are easily incorporated into the sauce without leaving any solid pieces. 

Substitutions and Add-Ins for this chicken wrap on naan bread

Boneless Skinless Chicken Breast: As stated earlier, you can use other cheaper cuts of chicken for the salad, but you will want to remove skin and bones. For more convenience, you can purchase pre-cooked chicken breast sliced in the grocery store’s deli section. Or, a store-bought rotisserie chicken with the meat removed would also work. Again, the salad’s flavor will be subtly different as rotisserie chicken meat generally has its spices or brine before it is cooked. Infusing the meat with a distinct taste. 

Cherry Tomatoes: If you want regular tomatoes in this salad, dice them into small pieces. Avoid overly juicy tomatoes, as the extra moisture will make the salad soggy. 

Sweet Onion: These can be replaced with any onion variety. Yellow cooking may be intense, so I dice it finely and add half an onion to the salad instead of a whole one. Alternatively, you can use green or red onion, which would also make an excellent addition. 

Corn Ribs: I used frozen corn ribs with the kernels removed. You can use fresh sweet corn with the kernels removed after cooking. Or, perhaps more conveniently, you can use two cans of canned corn instead of this ingredient. Frozen corn isn’t suitable as it looks less fresh when cooked. Also, its starch content tends to make it less sweet. 

Avocado: It can be omitted if you’re not a fan of avocado. 

Flat Leaf Parsley: This fresh herb adds a subtle flavor to the salad. You can replace it with baby spinach, microgreens, or cilantro. If using cilantro, I would add significantly less—say half a cup instead of the two cups of chopped parsley. 

Lime Juice: This spritely juice keeps the avocado fresh and adds a bit of acid to the salad. You can use lemon juice if you prefer. 

Canned White Kidney Beans: These beans can easily replace other bean choices. Red kidney, fava, Cannelli, black, pinto, navy, or garbanzo beans would all be good choices. Remember to drain them well before adding the salad. If you watch your salt content, rinse the beans under cold water to remove extra preservatives. 

Old White Cheddar: This cheese is inexpensive and has a sound bite. However, you can use any cheese that would pair well with the rich taste of the BBQ sauce. 

BBQ Sauce: If you wish to avoid making homemade BBQ sauce with this recipe, use your favorite thick BBQ sauce for the wraps. Alternatively, you can use brown sugar to make the sauce. Still, you must make adjustments as brown sugar is both sweeter and has moisture that will affect the resulting outcome. 

Sprinkle with your favorite hot sauce to give the BBQ chicken wrap more kick. If you use a wrap other than the naan, a tortilla wrap is another great option. 

Expert Tips, Serving, and Storing Suggestions:

Tip #1: Put lime juice directly on avocado. Before adding it to the salad, toss the avocado in the lime juice to prevent it from oxidizing. 

Tip #2: Stir the sauce. When cooking BBQ sauce, which tends to have a low water content compared to sugar content, it’s important to stir it to prevent scorching. 

Tip #3: Add BBQ Sauce before serving only. To prevent overdressing the salad, add according to your preference before serving. 

This BBQ chicken salad on naan is excellent. Still, you can also enjoy it as a salad at your summer backyard BBQs or served over a bed of seasoned rice. If you prefer using a more flexible wrap, add the salad to warm tortillas for another great way to this easy dinner. Or, if you would like to make this meal a lower-carb meal, try serving the salad in lettuce wraps. Serving air-fried sweet potato fries would be a tasty choice to add a savory side to complement the BBQ flavors. 

As this recipe makes a rather large salad, you can store leftover chicken salad in an airtight container in the fridge for up to four days. The leftover salad makes a great quick lunch the next day. Remember, though, that the avocado will likely spoil first and oxidize. So, if you plan on making this ahead, add the avocado later. 

I don’t recommend freezing this salad, as the avocado and fresh parsley wouldn’t hold up well. It’s best enjoyed fresh. 

If you’ve made this recipe we would love to hear from you! Did you enjoy it? Let’s us know in the comments below the recipe card.