Introduction

BBQ Chicken Coleslaw Wraps are a delicious and easy meal that combines smoky, tangy chicken with creamy, crunchy coleslaw, all wrapped up in a soft tortilla. Perfect for a quick lunch or light dinner, these wraps bring bold flavors and satisfying textures together in every bite.

Five grilled wraps are stacked neatly on a large white plate with a slightly rough texture, placed on a white marbled surface. Each wrap is filled with two visible layers: the inner layer consists of shredded reddish-brown cooked chicken, textured and moist, and the outer layer surrounding the chicken contains a creamy coleslaw made of finely shredded white and purple cabbage with thin carrot sticks, all mixed in a white dressing with small green herb pieces. The wraps are lightly browned in spots, with green herb flecks visible on the outside of the tortilla. In the background on the plate, there are a few lime wedges adding a pop of light green color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded into bite-sized pieces
1/2 cup BBQ sauce (any variety you prefer)
4 large flour tortillas (burrito-size works best)
2 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup mayonnaise (for creamy slaw dressing)
1 tablespoon apple cider vinegar (adds tangy brightness)
1 tablespoon sugar (balances the vinegar)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
1/4 cup green onions, sliced (optional)

Instructions

Step 1: In a medium bowl, combine the shredded chicken with BBQ sauce. Stir thoroughly until every piece of chicken is evenly coated in the sauce.
Step 2: In another bowl, prepare the coleslaw by mixing the coleslaw mix, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Stir gently until the dressing coats all the vegetables evenly.
Step 3: Optional: Add the chopped cilantro and sliced green onions to the coleslaw mixture, stirring to incorporate the herbs evenly.
Step 4: Let the coleslaw rest for about 10 minutes to allow flavors to meld and the cabbage to soften slightly while maintaining its crunch.
Step 5: Lay one flour tortilla flat on your work surface. Spoon a generous portion of the BBQ chicken mixture down the center, then top with a heaping scoop of coleslaw.
Step 6: Fold the two shorter sides of the tortilla inward over the filling, then roll tightly from the bottom edge upward, keeping steady pressure to ensure the filling stays enclosed.
Step 7: Repeat the assembly process with the remaining tortillas and fillings until all wraps are complete.
Step 8: Use a sharp knife to cut each wrap in half at a slight diagonal, revealing the swirl of chicken and slaw inside.
Step 9: Serve immediately for the best contrast of textures and temperatures. If preparing ahead, wrap each wrap tightly in parchment paper and refrigerate for up to 2 hours before serving.

Tips & Variations

Substitute whole wheat or spinach tortillas for a healthier version with extra fiber and nutrients.
Make the coleslaw up to one day in advance and store it in an airtight container in the refrigerator for more developed flavors.
Try different BBQ sauces like spicy chipotle, tangy Carolina mustard-based, or smoky bourbon to customize the flavor.
To prevent soggy wraps, spread a thin layer of mayonnaise or cream cheese on the tortillas before adding fillings to create a moisture barrier.
Use rotisserie chicken from the store as a convenient time-saving shortcut.

Storage

Wraps are best served fresh but can be refrigerated for up to 2 hours when wrapped tightly in parchment paper. The coleslaw can be stored separately in an airtight container in the fridge for up to one day. When reheating the chicken, warm it gently to keep it moist, then assemble the wraps fresh for the best texture.

How to Serve

The image shows a white plate with five wraps stacked neatly. Each wrap has two main visible layers: the outer layer is a toasted, slightly browned flatbread sprinkled with green herbs, and the inside is filled with shredded, reddish-brown cooked chicken mixed with a creamy coleslaw made of white and purple cabbage, carrot strips, and finely chopped green herbs. The wraps are tightly rolled, showing the texture and colors of the filling spilling out at the ends. There are lime wedges placed on the plate around the wraps, and the setting includes a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tortillas for this recipe?

Yes, you can use whole wheat, spinach, or corn tortillas depending on your preference. Just choose large, flexible tortillas to hold the filling well.

How can I make this wrap vegetarian?

Replace the chicken with grilled or roasted vegetables, tofu, or a plant-based protein, and use your favorite BBQ sauce to maintain the smoky flavor.