Red Robin’s Whiskey River Barbecue Chicken Wrap© is wildly popular. It’s certainly one of my favorite things to eat there and we long ago started making them at home. They’re not complicated at all, which is exactly my kind of meal. The only cooking required is the chicken, and if you happen to already have some chicken on hand, then you’re already set. Remember my Everything Chicken? Now is the perfect time to use it. My 10 year old always asks me if I’ll make extra so she’ll have a few to pack in her lunchbox. You might want to make a few extra too 🙂
Barbecue Chicken Wrap
yield: 4 wraps
4 spinach or flour tortillas
4 thighs of Everything Chicken (or grilled chicken), cut into strips
1/2 cup barbecue sauce
1 cup cheddar cheese, shredded
1/4 cup ranch dressing
2 cups shredded lettuce
- If you’re chicken is cold from the refrigerator warm it. Then, place the chicken in a medium-size bowl and toss with the barbecue sauce.
- Lay out your tortillas. Divide the chicken among the 4 tortillas and place in a row down the center of the tortilla.
- Do the same with the cheese, covering the chicken. Add the ranch, tortilla strips, and finally the lettuce.
- Fold down the edges at the top and the bottom of the row. Then roll the other edges to form your wrap.