This is pretty much my favorite sandwich ever (for today at least). If you subscribe to my newsletter, then you already know  I will  be leaving my full-time job (less than 2 weeks now) to pursue my other passions, like Skinny Sometimes (why does “passion” always sound so cheesy? Maybe I’ve just read one too many romance novels). Not only will I miss my friends, but I’m also going to miss several of the local restaurants around the office. 

Enter the Cowboy Chicken Wrap. 

I set out to recreate one of my lunch time favorites so I can still enjoy it on a regular basis. The result? Something I like even better and it is much more healthier. It only takes me changing my routine of 3 years to finally try to make it myself. 

A couple quick tips: 

  • Caramelize two large onions ahead of time and store in the fridge. I recommend using 2 large sweet onions for a week’s worth of sandwiches for 1. If you’re not into cooking, this will seem like a lot, but it will cook down. 
  • If you don’t buy your cheese pre-cut (because you’re on a budget like myself), cut it ahead time when you’re caramelizing the onion and store in a bag in the fridge all week. 

Easy,  right? I’ve been packing this in my lunch all week. I’ve been eating lunch as soon as the clock strikes 12 because I just can’t get enough of it. 

Cowboy Chicken Wrap
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 oz colby jack cheese
  • 3 oz of chicken breast or chicken tenderloin
  • 2 oz of your favorite bbq sauce (
  • ¼ cup of caramelized onions
  • 1 whole wheat tortilla
  1. Assemble the first 4 ingredients on top of the tortilla.
  2. Wrap like a burrito.
  3. Heat the wrap in the microwave for about 1 minute, until the cheese is nice and gooey.
  4. Serve immediately.