Ingredients

For the Chicken:

• 1-2 pounds boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tablespoons vegetable or avocado oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon cayenne pepper (optional)

• 3/4 cup BBQ sauce

For Assembly:

• 6-8 large flour tortillas (burrito-sized)

• 3/4 cup ranch dressing

• 2 cups finely shredded green cabbage or lettuce

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or smoked gouda)

• 1 large tomato, sliced or diced

• 4-6 slices cooked bacon (optional)

• 1/4 cup chopped green onions or cilantro

• Hot sauce (optional)

Instructions

Prepare the Chicken:

1. Cut chicken breasts into 1/2-inch bite-sized pieces. In a small bowl, combine garlic powder, onion powder, paprika, oregano, salt, pepper, and cayenne if using.

2. Heat oil in a large 12-inch nonstick skillet over medium-high heat. Add chicken pieces and season with the spice mixture, cooking while stirring occasionally until lightly browned and cooked through, about 5-6 minutes.

3. Pour BBQ sauce over the cooked chicken and stir until bubbling. Reduce heat to low and let simmer for 5 minutes while preparing toppings. The sauce will thicken and reduce slightly as it cooks.

Assemble the Wraps:

4. Warm tortillas briefly in the microwave for 10-15 seconds to make them more pliable and prevent cracking during rolling.

5. Place one tortilla on a flat surface. Layer ingredients in the center: start with shredded cabbage or lettuce, then add the BBQ chicken mixture, followed by shredded cheese.

6. Add tomato slices, bacon if using, and green onions or cilantro. Drizzle with ranch dressing and hot sauce if desired.

7. To wrap: fold the bottom edge up over the filling, then fold in the sides, and roll tightly from bottom to top, ensuring all ingredients are enclosed.

Serving Options:

8. Serve wraps immediately, or for extra warmth and melted cheese, place in a sandwich press or panini maker for 2-3 minutes.

9. Cut wraps in half diagonally and serve with additional ranch dressing on the side.