BBQ Chicken Coleslaw Wraps are a perfect combination of tender, smoky chicken and crunchy, tangy coleslaw all wrapped up for easy eating. The mix of smoky barbecue flavors with crisp, fresh veggies makes every bite exciting and fresh. These wraps are great when you want something flavorful but still light and satisfying.
I love making these wraps on a busy weeknight because they come together quickly and feel like a little treat. The coleslaw adds just the right amount of crunch and zing, which balances out the BBQ chicken perfectly. I usually use some creamy dressing in the coleslaw to add a bit of smoothness, but you could go lighter or tangier depending on what you like.
One of my favorite ways to enjoy BBQ Chicken Coleslaw Wraps is to pack them up for lunch or take them on a picnic. They’re easy to hold and don’t get messy, which is a big plus. Plus, they bring back fun memories of backyard barbecues and summer days. I bet once you try them, these wraps might become one of your go-to quick meals too!
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is great for easy eating and blends well with the BBQ sauce. If you want, rotisserie chicken works well or even leftover grilled chicken. For a vegetarian option, try shredded jackfruit or cooked mushrooms.
Barbecue Sauce: This brings smoky sweetness. Use your favorite brand or homemade sauce. If you want less sugar, look for low-sugar or smoky hot sauces to add a twist.
Coleslaw Mix: The mix of green cabbage, purple cabbage, and carrots adds crunch and color. You can swap the mix for just green cabbage or add thinly sliced bell peppers or fennel for extra fresh flavor.
Mayonnaise & Apple Cider Vinegar: These make the creamy, tangy slaw dressing. For a lighter version, substitute mayo with Greek yogurt or a mix of yogurt and a little sour cream.
Flour Tortillas: Flour tortillas are soft and wrap easily. Corn tortillas can be used but can be a bit trickier to roll. Large lettuce leaves might work for a low-carb option.
How Do I Wrap the Tortilla So It Doesn’t Fall Apart?
Wrapping these bowls tightly keeps the filling neat and easy to eat. Here’s how I do it:
- Warm the tortillas first to make them more flexible and less likely to crack.
- Place your fillings in a line across the center, avoiding overstuffing to keep the wrap manageable.
- Fold the sides inward over the filling, then roll from the bottom up, tucking tightly as you go.
- If you want to eat later, wrap each tightly in foil or parchment paper; this helps the wrap hold its shape.
This simple technique makes eating BBQ Chicken Coleslaw Wraps less messy and more enjoyable every time.
Equipment You’ll Need
- Large mixing bowl – perfect for tossing the coleslaw ingredients evenly without spills.
- Knife and cutting board – essential for shredding or chopping any fresh veggies or chicken.
- Measuring spoons and cups – help get the right balance for the dressing and barbecue sauce.
- Skillet or microwave-safe plate – for warming tortillas so they are flexible and easy to roll.
- Foil or parchment paper – handy to wrap the finished wraps for later or for easy transport.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or brisket for a richer barbecue flavor and different texture.
- Add sliced avocado for creaminess that contrasts nicely with the tangy slaw and BBQ sauce.
- Mix in some diced jalapeños or hot sauce for a bit of heat if you like a spicy kick.
- Use smoked cheddar or pepper jack cheese inside for an extra layer of flavor and gooey texture.
How to Make BBQ Chicken Coleslaw Wraps?
Ingredients You’ll Need:
For the Chicken and Sauce:
- 2 cups cooked chicken breast, shredded
- ½ cup barbecue sauce, plus extra for drizzling
For the Coleslaw:
- 2 cups coleslaw mix (shredded green cabbage, purple cabbage, and carrots)
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper, to taste
For the Wraps:
- 4 large flour tortillas
Time You’ll Need
This dish takes about 15 minutes to prepare: 5 minutes to mix the BBQ chicken and make the coleslaw, 2-3 minutes to warm the tortillas, and a few minutes to assemble your wraps. There’s no long cooking or resting time, so it’s quick and easy!
Step-by-Step Instructions:
1. Mix the BBQ Chicken:
In a medium bowl, toss the shredded cooked chicken with the ½ cup barbecue sauce until the chicken is fully coated and looks saucy and delicious.
2. Make the Creamy Coleslaw:
In a separate large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, honey, salt, and pepper. Stir everything well until the veggies are evenly coated in the creamy dressing. Taste and adjust seasonings if needed.
3. Prepare the Tortillas:
Warm the flour tortillas in a dry skillet for about 30 seconds on each side or microwave for 15-20 seconds until soft and flexible. This makes rolling easier and prevents cracking.
4. Assemble the Wraps:
Lay a warm tortilla flat on a clean surface. Spoon a generous amount of BBQ chicken down the center, then add a good scoop of the creamy coleslaw on top. Drizzle a little extra barbecue sauce if you like it saucier.
5. Roll Them Up:
Fold the sides of the tortilla toward the center, then roll from the bottom up, tucking in the filling tightly as you go. Repeat for the remaining wraps.
6. Serve and Enjoy:
Enjoy your wraps right away for the best flavor and texture, or wrap them tightly in foil or parchment paper for a tasty lunch on the go.
Can I Use Frozen Chicken for These Wraps?
Yes! Just be sure to fully thaw the chicken before shredding and mixing with the barbecue sauce. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
How Long Can I Store Prepared Wraps?
You can store assembled wraps in the fridge for up to 1 day. To prevent sogginess, wrap them tightly in foil or parchment paper and keep them chilled until ready to eat.
Can I Make the Coleslaw Ahead of Time?
Absolutely! The coleslaw can be mixed up to a day ahead—just keep it refrigerated in an airtight container. Give it a quick stir before assembling the wraps.
What Can I Substitute for Mayonnaise in the Slaw?
If you prefer a lighter or dairy-free option, try swapping mayonnaise for Greek yogurt or a vegan mayo. Both work well and keep the creamy texture.
