Some days I need lunch on the table in the time it takes Alex to find his other sneaker. That is exactly how this Chicken BLT Wrap came into my life, and honestly, it saved me more than once this spring.
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I threw together leftover rotisserie chicken, crispy bacon, chopped romaine and a spoonful of Greek yogurt ranch, rolled it all in a soft tortilla, and handed it over. Sarah took one bite and asked if she could have the same thing the next day. That never happens.
The whole thing takes 20 minutes, and most of that is chopping. There is no cooking involved if you grab a rotisserie chicken on your way home, which I do almost every Tuesday from the market on our corner.
What makes this wrap work is the dressing. It is creamy without being heavy, tangy from the lemon, and full of fresh chives and parsley. Donald swears it tastes like the ranch from the deli down the street, only better because there is real yogurt in it.
If you like this kind of easy lunch, you should also try my creamy chicken salad for easy summer lunches, which uses the same rotisserie chicken trick and comes together just as fast. I make one on Monday and the other on Thursday, and nobody in this apartment complains.
Why You Will Like This Chicken BLT Wrap
- Ready in 20 minutes from start to finish, with zero stove time if you use rotisserie chicken
- Crisp lettuce, smoky bacon, and creamy avocado in every bite, so the texture never gets boring
- The homemade Greek yogurt ranch takes two minutes and tastes so much fresher than bottled
- Kids actually eat it, even the ones who pick tomatoes out of everything
- Works for lunchboxes, quick dinners, picnics in Central Park, or standing at the counter at 9pm
- Easy to swap around based on what is already in your fridge
Everything You Need for These Chicken BLT Wraps
Simple ingredients, nothing fancy. Here is what goes in.
For the dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and black pepper, to taste
For the wraps:
- 2 cups chopped cooked chicken (I use rotisserie chicken)
- 2 cups chopped romaine lettuce
- 1 cup chopped cooked bacon
- ½ cup halved grape tomatoes
- 1 avocado, chopped
- 4 flour tortillas or wraps, 10 inch size
A few notes from my kitchen. Use full fat Greek yogurt if you can, because the nonfat kind turns watery once it sits. If you skip the mayonnaise, add an extra tablespoon of yogurt and a little more salt.
No fresh herbs? Use 1 teaspoon dried parsley and skip the chives. It is not quite the same, but it still tastes good.
For the bacon, I bake mine on a sheet pan at 400°F for about 18 minutes while I chop everything else. Way less mess than the skillet, and I learned that the hard way after cleaning grease off my backsplash one too many times.
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Chicken BLT Wrap
- Total Time: 20 minutes
- Yield: 4 wraps 1x
Description
This Chicken BLT Wrap is my 20 minute lunch when the day is already moving faster than I am. Rotisserie chicken, crispy bacon, crisp romaine and creamy avocado, all tossed in a homemade Greek yogurt ranch and rolled into a soft tortilla. No stove, no fuss, and both kids eat it without any negotiating.
Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and black pepper, to taste
- 2 cups chopped cooked chicken (I use rotisserie chicken)
- 2 cups chopped romaine lettuce
- 1 cup chopped cooked bacon
- ½ cup halved grape tomatoes
- 1 avocado, chopped
- 4 flour tortillas or wraps, 10 inch size
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chives, parsley, dried dill, garlic powder, and onion powder.
- Add salt and pepper, then taste it. The dressing should be a little punchier than you think it needs to be, because the chicken and lettuce mellow it out.
- Add the chopped chicken, romaine, bacon, and grape tomatoes right into the bowl with the dressing.
- Toss gently until everything is coated, using two spoons and a folding motion so the lettuce does not bruise. The filling should look creamy but not soupy.
- Add the chopped avocado last and fold it in with just two or three turns, so it stays in pieces instead of turning to mush.
- Lay a tortilla flat and pile about a quarter of the filling slightly below the center.
- Fold in both sides, then roll from the bottom up, tucking as you go. Keep it snug but not so tight that the filling squeezes out the ends.
- Slice each wrap in half on a diagonal and serve cold.
Notes
Use full fat Greek yogurt if you can, because the nonfat kind turns watery once it sits. If you skip the mayonnaise, add an extra tablespoon of yogurt and a little more salt. No fresh herbs? Use 1 teaspoon dried parsley and skip the chives. I bake my bacon on a sheet pan at 400°F for about 18 minutes while I chop everything else, way less mess than the skillet. Pat the lettuce and tomatoes completely dry before they go in the bowl, and do not salt the tomatoes ahead of time or the filling goes runny. The filling keeps in an airtight container for up to 3 days, stored separately from the tortillas. Assembled wraps hold for about 4 hours wrapped tightly in parchment or foil. The dressing actually tastes better on day two, so mix it ahead if you have ten extra minutes tonight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 560
- Sugar: 4g
- Sodium: 1080mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
How to Make a Chicken BLT Wrap Step by Step
Whisk the Greek Yogurt Ranch First
In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, chives, parsley, dried dill, garlic powder, and onion powder.
Add salt and pepper, then taste it. Really taste it. The dressing should be a little bit punchier than you think it needs to be, because the chicken and lettuce will mellow it out.
Use a big bowl here. Bigger than feels necessary. You are about to toss six cups of filling in it.
Toss the Filling Together
Add the chopped chicken, romaine, bacon, and grape tomatoes right into the bowl with the dressing.
Toss gently until everything is coated. I use two spoons and a folding motion instead of stirring, which keeps the lettuce from bruising.
The filling should look creamy but not soupy. If it seems dry, add another spoonful of yogurt.
Fold in the Avocado at the End
Add the chopped avocado last and fold it in with just two or three turns.
Why last? Because avocado turns to mush if you stir it too much, and then your Chicken BLT Wrap filling looks green instead of pretty. I learned this the first time I made it and Alex asked what was wrong with it.
Roll Up Your Wraps
Lay a tortilla flat and pile about a quarter of the filling slightly below the center.
Fold in both sides, then roll from the bottom up, tucking as you go. Keep it snug but not so tight that the filling squeezes out the ends.
Slice each wrap in half on a diagonal. It tastes the same either way, but it looks so much better on the plate, and my kids notice things like that.
Storage and Reheating Tips
The filling keeps in an airtight container in the fridge for up to 3 days. I store it separately from the tortillas, always.
Assembled wraps hold up for about 4 hours if you wrap them tightly in parchment or foil. Past that, the tortilla starts to soften and the lettuce loses its crunch.
These are meant to be eaten cold, so there is no reheating needed. If you want a warm version, skip the avocado and lettuce, warm the chicken and bacon mixture gently, then add the fresh stuff after.
Here is something I noticed after making these a dozen times. The dressing actually tastes better on day two. The garlic and dill settle in and it gets more interesting. So if you have ten extra minutes tonight, mix the dressing ahead.
Easy Variations for Your Chicken BLT Wrap
- Swap romaine for baby spinach or shredded cabbage if that is what you have
- Add ½ cup shredded cheddar or crumbled feta for a saltier bite
- Use turkey bacon to cut back on the richness, though you will lose some of that smoky taste
- Try spinach or sun dried tomato tortillas for a little color
- Add a few pickled jalapeños if your family likes heat (Donald adds them to everything)
- Skip the tortilla completely and serve the filling over greens as a chopped salad
Ever have one of those nights where the wrap falls apart on the first bite? Usually that means the filling was too wet or the tortilla was cold. Warm your tortillas for 10 seconds in the microwave first and they roll like a dream.
One more thing to watch. Do not salt the tomatoes ahead of time. They release water and the whole filling goes runny on you.
Chicken BLT Wrap FAQs
What is the best chicken to use for Chicken BLT Wraps?
Rotisserie chicken is my first pick because it is already seasoned and saves you the whole cooking step. I pull off about half a bird and chop it, which gives me right around 2 cups.
Leftover baked chicken breast or thighs work beautifully too. Poached chicken is fine, though it needs a little extra salt in the dressing since it comes out pretty plain.
How do you keep Chicken BLT Wraps from getting soggy?
Pat your lettuce and tomatoes completely dry before they go in the bowl. Wet produce is the number one reason wraps go limp.
You can also lay a whole lettuce leaf on the tortilla before adding the filling. It acts like a little barrier between the dressing and the bread, and it works surprisingly well for lunchboxes.
Can Chicken BLT Wraps be made ahead of time?
Yes, with one adjustment. Mix the dressing and chop the chicken, bacon, and tomatoes up to 2 days ahead, then store them separately from the lettuce and avocado.
Combine everything the morning you plan to eat them. I do this on Sunday nights, and packing lunches on Monday takes about four minutes.
What can you serve with Chicken BLT Wraps?
Kettle chips and a pickle spear, honestly. That is our house standard and nobody has complained yet.
For something more filling, try a cup of tomato soup, a simple fruit salad, or a handful of baby carrots with extra ranch on the side. These wraps are light, so a side goes a long way.
Recipes You May Like
- Creamy BLT Pasta Salad Delight has all the same smoky bacon and tomato taste in a cold pasta salad, perfect for potlucks.
- Crunchy Bacon Broccoli Salad makes a great side dish for these wraps and uses up the rest of your bacon.
- Creamy Classic Tuna Salad is my other go to no cook lunch when the fridge looks empty.
Final Thoughts
This Chicken BLT Wrap proves that a good lunch does not need a stove, a recipe card, or an hour of your afternoon. Chop, whisk, toss, roll, and you are done in 20 minutes.
I love that it uses real ingredients I already keep on hand, and that both kids eat it without any negotiating. That is a small miracle in this apartment.
Give it a try this week and let me know how it goes in the comments. I read every single one.
Save this to Pinterest so you have it ready the next time your fridge and your patience are both running low.
