Go Back
Hawaiian BBQ Chicken Wraps Recipe
Ben Carraoli

Hawaiian BBQ Chicken Wraps Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.