It’s summer, which means BBQs and picnics are in full swing, and these honey BBQ chicken wraps fit right in. If you’re searching for fresh summer recipes, this one comes together with just about 10 minutes of prep and brings all those classic BBQ flavors into one easy wrap.
These wraps are simple to make and easy to customize with your favorite ingredients. They work just as well for a quick weeknight dinner as they do for lunch or a laid-back picnic with family, making them a go-to throughout the season.
When it comes to the chicken, the goal is a texture similar to chicken tenders. Using seasoned breadcrumbs gives a nice coating, while panko is a great option if you want an extra crispy finish on the outside.
If you don’t have buttermilk on hand, it’s easy to make a substitute. Just combine milk with a bit of vinegar or lemon juice and let it sit briefly. It creates the same tangy base needed for the recipe.
For a dairy-free option, you can mix lemon juice with warm water to create a similar consistency. It works well in this recipe and keeps everything balanced while still delivering that classic flavor and texture.
Honey BBQ Chicken Wraps
It’s summer, which means BBQs and picnics are in full swing, and these honey BBQ chicken wraps fit right in. If you’re searching for fresh summer recipes, this one comes together with just about 10 minutes of prep and brings all those classic BBQ flavors into one easy wrap.
Ingredients
For the Chicken Coating
- 1½-2 pound chicken breast tenders
- 2 eggs
- ½ cup buttermilk
- ¼ cup flour
- ½ cup breadcrumbs
- ½ teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 teaspoon Slap Ya Mama
- 1-2 cups vegetable oil
For the BBQ Sauce
- 1 cup Sweet Baby Rays Honey BBQ Sauce
- ½ cup honey
For the Wraps
- 3 cups lettuce
- 4-6 flour tortillas
- 1 cup ranch dressing, optional
- French's fried onion, optional
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 375°F.
- In a shallow bowl, whisk together the eggs and buttermilk. In a separate bowl, mix the flour, breadcrumbs, and seasonings.
- Dip each chicken tender into the buttermilk mixture, then coat it in the breadcrumb mixture, pressing lightly to help it stick.
- Fry the chicken in batches, placing 2–3 tenders into the hot oil at a time. Cook for about 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the remaining chicken.
- In a separate bowl, combine the BBQ sauce and honey.
- Add the fried chicken to a large skillet and pour the sauce over it. Cook, stirring gently, until the sauce thickens and evenly coats the chicken.
- To assemble, place the chicken in warmed tortillas and top with shredded lettuce, a drizzle of ranch dressing, and fried onions. Wrap and serve.
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