Some meals arrive at exactly the right moment. Last summer, I threw together these BBQ chicken coleslaw wraps for a friend who stopped by unexpectedly, and the reaction was instant. She finished hers in record time, smiled, and asked for the recipe before she even left the kitchen. The balance of smoky barbecue chicken against the cool, tangy crunch of the slaw felt like a little celebration wrapped in a soft tortilla. No fuss, no hours of prep, just good food that actually delivers.
These wraps combine juicy shredded chicken coated in your favorite BBQ sauce with a creamy, crisp slaw that adds brightness and texture. Each bite offers layers of flavor without overwhelming your palate. The best part? You can assemble everything in about 25 minutes total, making these BBQ chicken coleslaw wraps perfect for busy weeknights or casual lunches.
What makes these wraps work
The magic happens when you pair tender chicken with a well-dressed coleslaw that brings acidity and crunch. The BBQ sauce provides sweetness and smoke, while the mayo-based slaw dressing mellows everything out. Soft flour tortillas hold it all together without competing for attention.
Using pre-cooked chicken cuts down on time significantly. Rotisserie chicken from the store works beautifully, or you can poach and shred chicken breasts if you prefer. Either way, once the chicken mingles with that tangy BBQ glaze, it transforms into something special.
Building your BBQ chicken coleslaw wraps
Start by tossing your shredded chicken with BBQ sauce until every strand is coated. In a separate bowl, mix the coleslaw ingredients: shredded cabbage and carrots, mayonnaise, apple cider vinegar, a touch of sugar, and salt and pepper. Stir gently until the dressing coats the vegetables evenly.
Lay a tortilla flat, spoon the BBQ chicken down the center, then top with a generous helping of coleslaw. Fold in the sides and roll tightly from the bottom up. Slice each wrap diagonally to reveal the colorful layers inside.
Pro tips
- Let the slaw rest for 10 minutes before assembling so flavors meld and cabbage softens slightly
- Use a light hand with the BBQ sauce to avoid soggy tortillas
- Warm tortillas briefly in a dry skillet to make them more pliable and easier to roll
- Add optional cilantro and green onions for a fresh herbal note
Variations
- Swap chicken for pulled pork or grilled shrimp
- Use whole wheat or spinach tortillas for extra nutrition
- Add sliced jalapenos or a drizzle of hot sauce for heat
- Try different BBQ sauces like honey mustard or chipotle for new flavor profiles
- Toss in diced avocado or a handful of arugula for extra texture
Troubleshooting
If your wraps fall apart, you might be overfilling them. Stick to about half a cup of chicken and a generous scoop of slaw per tortilla. If the slaw seems too wet, drain it slightly before adding. And if the tortillas tear easily, warm them first to make them more flexible.
Substitutions
- Replace mayo with Greek yogurt for a lighter dressing
- Use pre-packaged coleslaw mix to save prep time
- Swap apple cider vinegar for white wine vinegar or fresh lime juice
- Choose gluten-free tortillas if needed
Storage and serving
Store assembled wraps wrapped tightly in plastic wrap or parchment in the refrigerator for up to 2 days. For longer storage, keep the chicken and coleslaw separate and assemble fresh when ready to eat. Wraps taste best when served slightly chilled or at room temperature.
Serve with crispy kettle chips, a side of pickles, or fresh fruit. A cold glass of iced tea or lemonade pairs perfectly with the smoky BBQ flavors.
Frequently asked questions
- Can I make these wraps ahead of time? Yes, assemble them up to a day in advance. Just wrap tightly and refrigerate until ready to serve.
- What if I don’t have BBQ sauce? You can make a quick version with ketchup, brown sugar, vinegar, and smoked paprika.
- Can I grill or toast the wraps? Absolutely. A quick sear in a hot skillet or panini press adds a crispy exterior.
- How do I prevent soggy wraps? Drain excess liquid from the coleslaw and apply BBQ sauce sparingly.
- Can I freeze BBQ chicken coleslaw wraps? Not recommended. The coleslaw will become watery when thawed.
- What proteins work besides chicken? Pulled pork, turkey, tofu, or even canned tuna mixed with BBQ sauce.
- How can I add more veggies? Include shredded lettuce, diced tomatoes, or thinly sliced bell peppers.
These BBQ chicken coleslaw wraps deliver comfort and flavor without demanding much from you. They fit into hectic schedules, satisfy appetites, and still feel special enough to serve to guests. Give them a try and see how a few simple ingredients can transform into something memorable.
BBQ Chicken Coleslaw Wraps
Ingredients
Equipment
Method
- In a medium bowl, combine shredded chicken with BBQ sauce. Stir until chicken is evenly coated.
- In another bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until dressing coats all vegetables.
- Optional: fold in chopped cilantro and sliced green onions for added flavor and color.
- Let coleslaw rest for 10 minutes to allow flavors to meld.
- Lay a flour tortilla flat. Spoon a portion of BBQ chicken down the center, then top with coleslaw.
- Fold in both sides of the tortilla, then roll tightly from the bottom up to seal the filling.
- Repeat with remaining tortillas and fillings.
- Slice each wrap diagonally in half and serve immediately, or wrap and refrigerate.
