Red Robin Whiskey River BBQ chicken wraps are my all-time favorite food at Red Robin. When we eat there, I don’t even look at the menu. I seriously order it about 99.7% of the time we go there (in moments of weakness, I order the burger version). If you’re craving them, try my copycat version of the Red Robin Whiskey River BBQ chicken wraps today.
After years of Mac and I loudly saying in Red Robin that they should sell their fry seasoning and sauces, they finally took our advice. I found both the Whiskey River barbecue sauce and the Campfire sauce at my local Hy-Vee. (Local is a relative term. It’s about 45 minutes away.) These are affiliate links in case you can’t find the sauces in your local grocery. But I paid $4-5 each for these in the store, not how much they are going for on Amazon. I would recommend asking your grocery store manager to order them for you.
The Whiskey River barbecue sauce is now my go-to sauce. I love the way it tastes with Ranch (hence why I love this wrap), and I love to make a salad version of this wrap, too. You can make Whiskey River BBQ chicken wraps with any barbecue sauce, but they may taste a little different than what you’re used to in the restaurant.
To me, the trick to recreating this wrap at home is to use the right ingredients. The barbecue sauce, the shredded lettuce, and the tri-color tortilla strips really make this. Shredded lettuce can be hard to find, so be sure to look through the bagged salad kits. I also get the tri-color tortilla strips in the produce section. They’re normally with the croutons. You can use any sharp, shredded cheddar. I would also recommend refrigerating the wraps for 5-10 minutes before you serve them. Chilling them gives the lettuce a nice crispy mouthfeel.
Copycat Red Robin Whiskey River BBQ chicken wraps
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 4 spinach tortillas
- 2 cups of cooked chicken
- 1/2 cup of barbecue sauce
- 1/2 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- 1 cup of shredded lettuce
- 1/2 cup of tortilla strips
Instructions
- Marinate the chicken in the barbecue sauce for at least 30 minutes. Roast or grill until fully cooked (internal temperature of at least 165 degrees).
- Lay out each tortilla. Spoon a tablespoon or so of Ranch dressing evenly across each tortilla.
- Layer lettuce, chicken, cheddar cheese, and tortilla strips across each tortilla.
- Fold the sides in, pull the bottom up, and roll. Slice and serve.
- Prep Time: 15
- Cook Time: 30
Enjoy!
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Lisa I don’t even eat chicken and I’m salivating! Also, your photography is AMAZING!
Thanks, friend! I would say try it with fish, but I have no idea how that would taste, haha.