Hawaiian BBQ Chicken Wraps Recipe | Sweet Tropical Meal
I just whipped up this tropical-inspired feast in my kitchen and I can’t wait to share it with you. After mixing the sweet tang of pineapple and BBQ sauce with juicy chicken, I rolled it all up in warm tortillas and felt like I’d brought a little island sunshine to dinner.
It’s fun, fresh and perfect for when you want something quick but flavorful. You can also enjoy similar bold and savory marinades like this steak marinade balsamic vinegar recipe for a different mealtime twist. Grab your apron and let’s dive into making my version of Hawaiian BBQ Chicken Wraps.
Ingredients
Note: several servings
- 2 lbs boneless, skinless chicken breasts – I chose chicken breasts because they cook evenly and soak up flavors nicely.
- ½ cup Hawaiian‐style BBQ sauce – pick one with a sweet & tangy profile; this complements the pineapple and gives the wrap that island twist.
- 4 large flour tortillas – using a large size ensures you can hold a good amount of filling without the wrap bursting.
- 1 cup shredded cabbage – adds crunch and contrast; fresh cabbage holds up better than frozen here.
- ½ cup diced pineapple – fresh pineapple gives a juicier, more vibrant taste than canned; if using canned, drain well.
- ¼ cup chopped green onions – the sharp green onion flavor cuts through the sweetness and keeps things balanced.
- Salt and pepper, to taste – simple seasoning that lets the BBQ sauce and pineapple shine through.
Variations
Want to switch things up? Here are some ideas:
- Dairy-free: Skip any cheese or creamy topping and opt for avocado slices instead.
- Sugar‐reduced: Use a low-sugar BBQ sauce or make your own with tomato paste, apple cider vinegar and a touch of honey.
- Extra flavor: Add some chopped jalapeño for heat, or fresh cilantro for herbaceous brightness.
- Vegetarian/vegan: Replace the chicken with grilled tofu strips or seasoned jackfruit, and choose a vegan tortilla and sauce.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 8 minutes
- Total Time: 18 minutes
Equipment you need
- Large skillet or grill pan – to cook the chicken and get a nice sear.
- Sharp kitchen knife – for slicing chicken, pineapple and green onions.
- Cutting board – keeps things organized and safe while prepping.
- Measuring cups/spoons – to ensure correct sauce and ingredient amounts.
- Tongs – useful for turning chicken and handling it safely.
How to Make Hawaiian BBQ Chicken Wraps Recipe?
Prepare and season the chicken
I started by cutting my chicken breasts into thin strips so they cook quickly and evenly. I seasoned them with salt and pepper and brushed a little olive oil on so they wouldn’t stick in the pan.
Cook the chicken and add the sauce
I heated the skillet over medium-high heat, then cooked the chicken strips for around 6–7 minutes until golden and nearly cooked through. Next I poured in the Hawaiian-style BBQ sauce and let it simmer for about 2 minutes so the sauce clung to the chicken and formed a delicious coating. You can use a similar marinating idea from this steak dinner marinade recipe if you’re experimenting with other proteins or barbecue flavors at home.
Warm tortillas and assemble the wraps
While the chicken rested for a minute, I warmed the flour tortillas in a separate pan until they were pliable. Then I laid out each tortilla, placed a generous portion of the BBQ chicken filling in the center, topped it with shredded cabbage, diced pineapple and chopped green onions, and rolled it up tightly.
Additional Tips for Making this Recipe Better
- I found that letting the chicken rest for a minute after cooking helped retain its juices and prevented the wrap from becoming soggy.
- I like to warm the tortilla just before filling—it makes the wrap easier to roll and more comfortable to eat.
- I’ve discovered that using fresh pineapple rather than canned really enhances the texture and burst of flavor.
- When I assemble the wraps, I leave about an inch of space on the edges of the tortilla so the filling doesn’t push out as I roll.
How to Serve Hawaiian BBQ Chicken Wraps Recipe?
For a great presentation, place each wrap on a wooden board or bright plate, cut it in half at a slight angle to show off the colorful pineapple and cabbage inside. Garnish with a few sprigs of fresh cilantro or a lime wedge on the side for a zesty finish. Serve with a side of sweet-potato fries or a crisp green salad to complement the tropical flavors.
Nutritional Information
Here’s a rough snapshot of what you’re getting per serving:
- Calories: approx. 450 kcal (depending on tortilla size and sauce)
- Protein: around 30 g from the chicken
- Carbohydrates: approx. 40-45 g from the tortilla, pineapple and sauce
- Fat: around 12-15 g (from the chicken, oil and tortillas)
Make Ahead and Storage
Refrigerating
You can prepare the chicken and dice the pineapple ahead of time, store both separately in airtight containers in the fridge for up to 2-3 days. When ready, warm the filling and assemble the wrap for best texture.
Freezing
I recommend freezing the filling alone (without the tortilla) for up to one month. Thaw overnight in the fridge, reheat gently, and then wrap in fresh warm tortilla to avoid soggy bread.
Reheating
When reheating assembled wraps, I wrap them loosely in foil and warm them in a 350 °F (175 °C) oven for about 8-10 minutes, or in a skillet for 2-3 minutes per side. This helps retain crispness in the tortilla.
Why You’ll Love This Recipe?
Here are some of the reasons this wrap is a winner:
- It’s quick and easy to make, perfect for a busy weeknight but impressive enough for guests.
- The blend of sweet pineapple and tangy BBQ sauce gives a refreshing tropical twist that stands out.
- It’s versatile, allowing you to swap in vegetarian proteins or adjust the heat to your liking.
- You get a balanced texture–the tender chicken, crunchy cabbage and juicy pineapple make each bite exciting.
- It’s meal-prep friendly–cook once, assemble when ready, and you’ve got a delicious option on hand.
I hope you enjoy making these Hawaiian BBQ Chicken Wraps as much as I did. They bring that island flavor into your kitchen with minimal fuss and maximum taste. Happy cooking and bon appétit!
Hawaiian BBQ Chicken Wraps Recipe
Ingredients
Method
- I started by cutting my chicken breasts into thin strips so they cook quickly and evenly. I seasoned them with salt and pepper and brushed a little olive oil on so they wouldn’t stick in the pan.
- I heated the skillet over medium-high heat, then cooked the chicken strips for around 6–7 minutes until golden and nearly cooked through. Next I poured in the Hawaiian-style BBQ sauce and let it simmer for about 2 minutes so the sauce clung to the chicken and formed a delicious coating.
- While the chicken rested for a minute, I warmed the flour tortillas in a separate pan until they were pliable. Then I laid out each tortilla, placed a generous portion of the BBQ chicken filling in the center, topped it with shredded cabbage, diced pineapple and chopped green onions, and rolled it up tightly.
Notes
- I found that letting the chicken rest for a minute after cooking helped retain its juices and prevented the wrap from becoming soggy.
- I like to warm the tortilla just before filling—it makes the wrap easier to roll and more comfortable to eat.
- I’ve discovered that using fresh pineapple rather than canned really enhances the texture and burst of flavor.
- When I assemble the wraps, I leave about an inch of space on the edges of the tortilla so the filling doesn’t push out as I roll.