Save This cranberry BBQ pulled chicken wrap combines sweet and tangy flavors in a perfectly portable package. I created this recipe when looking for creative ways to use leftover cranberries after Thanksgiving, and it quickly became a year-round favorite in our house.
My family requests these wraps at least twice a month now. The first time I made them, my husband who typically avoids fruit in savory dishes couldn't stop raving about the cranberry BBQ sauce.
Ingredients
- Boneless skinless chicken breasts: provide the perfect protein base and shred beautifully. Look for plump pieces of even thickness for best results.
- Fresh or frozen cranberries: add a tart brightness that balances the sweetness. Either option works perfectly, so use what you have available.
- Tomato ketchup: creates the classic BBQ base. Choose a high quality brand without high fructose corn syrup for best flavor.
- Apple cider vinegar: brings necessary acidity. The fruity notes complement the cranberries beautifully.
- Brown sugar and honey: work together to balance the tart cranberries. The molasses in brown sugar adds depth.
- Worcestershire sauce: provides umami depth. This ingredient is non-negotiable for authentic BBQ flavor.
- Smoked paprika: delivers that crucial smoky note without needing a grill. Spanish varieties offer the most intense flavor.
- Flour tortillas: hold everything together. Look for the freshest ones possible, as they fold better without cracking.
- Fresh vegetables: add crunch, color and nutrition. Feel free to customize based on what looks best at the market.
Instructions
- Prepare the chicken:
- Season and bake the chicken breasts until perfectly tender. I find that covering with foil helps retain moisture, preventing the chicken from drying out. The internal temperature should reach 165°F for food safety, but avoid overcooking as it will become tough.
- Make the cranberry BBQ sauce:
- Combine all sauce ingredients in a saucepan and simmer until the cranberries burst and release their pectin. This natural thickener gives the sauce its perfect consistency. The sauce will deepen in color as it cooks, turning a gorgeous ruby red. Stir occasionally to prevent sticking.
- Blend the sauce:
- Process until smooth but still slightly textured. I prefer using an immersion blender directly in the pot to avoid transferring hot liquid, but a regular blender works too. If using a standard blender, be sure to vent the lid slightly to allow steam to escape.
- Shred and coat the chicken:
- Use two forks to pull the chicken apart into tender strands. The warm chicken will absorb the sauce better than cold, so do this while still hot. Toss thoroughly to ensure every piece is coated in that delicious cranberry BBQ goodness.
- Warm the tortillas:
- This quick step makes the tortillas more pliable and enhances their flavor. Just 10-15 seconds per side in a dry skillet or 10 seconds in the microwave does the trick. Keep them covered with a clean kitchen towel to stay warm.
- Assemble the wraps:
- Layer vegetables and sauced chicken in the center of each tortilla. The order matters. I put lettuce down first to create a moisture barrier that prevents the tortilla from getting soggy. Distribute ingredients evenly across the surface for a balanced bite every time.
- Roll the wraps:
- Fold in the sides first, then roll from the bottom up, tucking ingredients in as you go. Keep the roll tight but not so tight that ingredients squeeze out. A properly rolled wrap should hold together when cut in half.
Save The cranberry BBQ sauce is truly the star of this recipe. I always make a double batch now because my family loves using the leftover sauce on everything from grilled cheese sandwiches to roasted vegetables. The combination of sweet, tangy, and smoky flavors creates something truly special that elevates simple ingredients.
Make-Ahead Options
These wraps are perfect for meal prepping. You can prepare the cranberry BBQ chicken up to three days in advance and store it in an airtight container in the refrigerator. When ready to serve, simply reheat the chicken mixture in the microwave until warm, then assemble your wraps with fresh vegetables. For best results, keep the sauce-coated chicken separate from the vegetables until ready to eat to prevent sogginess.
Ingredient Substitutions
This recipe is incredibly flexible. If you prefer dark meat, boneless skinless chicken thighs work beautifully and offer even more flavor. For a vegetarian version, substitute the chicken with chickpeas or crumbled tempeh. The sauce works wonderfully with both options. If cranberries are out of season, you can use frozen cranberries or even substitute with cherries or blackberries for a different but equally delicious flavor profile. For a lower sugar option, reduce the brown sugar and honey by half and add a touch more vinegar to maintain the balance.
Serving Suggestions
These wraps make a complete meal on their own, but they pair wonderfully with sides like sweet potato fries, coleslaw, or a simple green salad. For a fun party presentation, slice the wraps into pinwheels and secure with toothpicks. These also make excellent picnic fare since they travel well. If serving for dinner, consider offering additional cranberry BBQ sauce on the side for dipping. The sauce also makes an excellent glaze for roasted vegetables if you want to round out the meal.
Save Seasonal Adaptations
While this recipe shines during cranberry season in fall and winter, it can be adapted year round. In summer, add fresh corn kernels and diced bell peppers to brighten the wraps. For spring, incorporate tender baby greens and radishes for extra crunch. During winter holidays, add a pinch of cinnamon and clove to the sauce for festive flavor.
Success Stories
I first served these wraps at a neighborhood potluck last year, and now they're requested at every gathering. The combination of familiar BBQ flavors with the unexpected twist of cranberry seems to win everyone over. One neighbor who claimed to "hate fruit with meat" went back for seconds and asked for the recipe. Another friend has started making the cranberry BBQ sauce by itself to use as a condiment for various meals throughout the week. The versatility and unique flavor profile make this recipe a consistent crowd-pleaser that people remember long after the meal is over.
Recipe FAQ
- → Can I use frozen cranberries instead of fresh?
Yes, both fresh and frozen cranberries work equally well in the sauce. No need to thaw frozen cranberries before using.
- → How can I make this gluten-free?
Use gluten-free tortillas and ensure all sauces and seasonings are certified gluten-free.
- → What protein substitutes work for chicken?
Shredded turkey, jackfruit, or tofu can be used for a different protein option while maintaining flavor.
- → Is there a way to make this dish dairy-free?
Yes, the ingredients listed are dairy-free. Avoid adding cheese or yogurt if you need to keep it dairy-free.
- → How do I store leftovers?
Store pulled chicken and sauce in the refrigerator up to 3 days. Assemble wraps fresh to maintain texture.
- → What sides pair well with these wraps?
Enjoy with a side salad, sweet potato fries, or fresh fruit for a balanced meal.