Start here for a game-day lunch that’s both easy and unexpectedly bright. These wraps layer tangy coleslaw with sticky BBQ chicken for a crunchy, saucy bite.
They’re fast to assemble and portable for picnics, lunchboxes, or weeknight dinners.
If you love barbecue flavors but want something lighter than a sandwich or platter, this twist is for you.
For a sweeter BBQ spin, try a related honey-BBQ chicken recipe with garlic-parmesan potatoes for a fuller meal pairing: honey BBQ chicken with garlic-parmesan potatoes.
Why You’ll Love This BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
- Fast to make on weeknights.
- Portable and mess-minimizing.
- Balanced textures: crunchy, creamy, tender.
- Flexible for swaps and leftovers.
- Crowd-pleasing kid-friendly flavors.
- Great for meal prep and picnics.
This wrap combines sweet-smoky BBQ with bright, acidic slaw for a multi-layered bite. The flour tortilla holds contrasting textures so each fork-free mouthful is satisfying without being heavy.
★★★★★ “I made these for a potluck and everyone asked for the recipe — tangy slaw and saucy chicken was a perfect combo!” — Sarah L.
Key Ingredients for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
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Cooked Chicken Breast (shredded into bite-sized pieces): Chicken is the protein backbone here. Choose well-cooked, moist breasts — sous-vide or oven-roasted pieces shred easily and stay juicy. If you substitute with rotisserie chicken you’ll save time, but watch for salt levels in pre-seasoned birds.
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BBQ Sauce (your favorite kind): The sauce defines the flavor profile, from sweet to spicy to smoky. Buy a bottle you enjoy straight from the spoon and check ingredients for consistency; thicker sauces cling better to shredded meat. If you swap for homemade mustard-based sauce, the wraps will taste sharper and less sweet.
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Coleslaw Mix (shredded cabbage and carrots): This brings crunch, color, and acidity that cuts the sauce’s richness. Look for fresh, crisp bags or shred your own for peak texture. Substituting soft greens like lettuce will lose the signature crunch and make the wrap soggier over time.
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Flour Tortillas (burrito-sized): Large, pliable tortillas cradle the filling and make rolling simple. Buy fresh, flexible wraps (not the dry, cracked kind) for easier handling. If you use corn tortillas, expect a smaller, more fragile wrap that won’t roll as neatly.
Full Ingredient List for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
- 2 cups Cooked Chicken Breast (shredded into bite-sized pieces)
- 0.5 cups BBQ Sauce (your favorite kind)
- 4 large Flour Tortillas (burrito-sized)
- 2 cups Coleslaw Mix (shredded cabbage and carrots)
- 0.25 cups Mayonnaise (or Greek yogurt)
- 1 tablespoon Apple Cider Vinegar (or lemon juice)
- 1 tablespoon Sugar (to balance acidity)
- Salt and Pepper (to taste)
- 0.25 cups Fresh Cilantro (chopped)
- 0.25 cups Green Onions (sliced)
Step-by-Step Instructions for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
Step 1: Prepare the slaw dressing and toss the coleslaw mix
In a bowl, whisk mayo or Greek yogurt with apple cider vinegar, sugar, and a pinch of salt and pepper.
Add the coleslaw mix and toss until evenly coated; the dressing should cling but not drown the vegetables.
Pro Tip: The slaw should look glossy and separate — not watery or clumped.
Step 2: Warm and sauce the shredded chicken
Warm the shredded chicken gently in a skillet or microwave. Add BBQ sauce and toss until every shred is lightly glazed. Use just enough sauce to coat; you can always add more at assembly.
Pro Tip: Chicken should steam slightly and glisten with sauce, not sit in a puddle of liquid.
Step 3: Prep tortillas and garnishes
Warm tortillas for 10–15 seconds per side in a dry skillet or 20 seconds in the microwave under a damp towel. Finish slicing cilantro and green onions and set out a small bowl of extra BBQ for drizzling.
Pro Tip: Tortillas should be soft and pliable with small brown spots — bend one to test flexibility.
Step 4: Assemble the wraps
Lay a warmed tortilla flat. Spoon a quarter of the sauced chicken down the center, top with a generous scoop of slaw, then sprinkle cilantro and green onions. Fold bottom edge up, then fold sides in and roll tightly.
Pro Tip: The finished roll should be snug with the filling visible only at the ends, not spilling out.
Step 5: Optional sear and serve
If you like a crisp exterior, grill the assembled wrap in a hot pan with a light press for 1–2 minutes per side until golden. Slice in half on the diagonal and serve immediately.
Pro Tip: The pan-seared wrap should have golden brown grill marks and the tortilla should feel slightly firmer.
During assembly, consider using best practices for cooked poultry from a trusted guide to ensure quality and safe handling: best chicken breast recipes and handling tips.
Expert Tips for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
- Temperature tip: Keep the chicken warm but not piping hot to prevent the slaw from wilting. Let hot chicken rest 2–3 minutes before saucing.
- Texture troubleshooting: If slaw becomes watery, drain excess liquid in a fine sieve and re-toss with a tablespoon of mayo to recoat.
- Equipment tips: Use a wide spatula for rolling and a heavy pan for quick searing to get even browning.
- Common mistake: Over-saucing the chicken — too much sauce makes tortillas soggy within minutes. Add just enough to coat.
- Prep-ahead strategy: Keep slaw and chicken separate until 10 minutes before serving to maintain crispness.
- Serving temperature: Serve wraps slightly warm or at room temperature for best texture contrast.
- Knife skills: Slice in a single clean motion with a serrated knife to prevent compressing the wrap.
- Flavor layering tip: Add a thin smear of extra BBQ inside the tortilla before adding chicken to anchor flavor without extra sauce.
Choosing the right chicken cut and cooking method can change the final texture dramatically, so pick a recommended method for shredding if you plan to meal-prep.
Storage & Freezing for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
Fridge storage: Store components separately in airtight containers for up to 3 days. Keep tortillas wrapped in foil or a sealed bag to prevent drying out.
Freezer storage: Fully assembled wraps do not freeze well because slaw turns soggy. Freeze cooked, sauced chicken in a freezer-safe container for up to 3 months. Label with date.
Thawing: Thaw frozen chicken overnight in the fridge. Reheat gently in a skillet over low heat or microwave at 50% power until just warm.
Reheating: Reheat chicken and assemble a fresh slaw before serving. If you need to reheat an assembled wrap, toast in a skillet on medium-low covered with foil for 2–3 minutes to reduce sogginess.
Best containers: Use shallow airtight containers for slaw and vacuum-sealed bags or rigid freezer containers for chicken to prevent freezer burn.
For batch slow-cooker ideas that freeze and reheat well, consider recipes like this crock-pot bourbon chicken for make-ahead protein: best crock-pot bourbon chicken for easy meal prep.
Variations & Substitutions for BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
Pulled pork swap: Replace shredded chicken with pulled pork tossed in BBQ sauce. The result is richer and fattier, with a deeper smoky flavor that pairs well with an apple-cider slaw.
Spicy kick version: Mix a tablespoon of sriracha into the BBQ sauce or add pickled jalapeños to the slaw. Expect a bright, spicy lift that contrasts with the sweet sauce.
Greek yogurt slaw: Use Greek yogurt instead of mayo for a tangier, protein-forward slaw. This yields a lighter, slightly tart mouthfeel and cuts richness.
Grain bowl reinterpretation: Skip the tortilla and serve components over warm quinoa or brown rice. You’ll get a hearty bowl with the same flavor profile and improved meal prep longevity.
Frequently Asked Questions About BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
Q: Can I use rotisserie chicken for this recipe?
A: Yes. Rotisserie chicken is an excellent shortcut and keeps the prep time low. Remove skin and any overly seasoned parts, shred the meat, and taste before adding extra salt or BBQ sauce because store-bought birds can be salty.
Q: How do I keep the tortilla from getting soggy?
A: Keep wet components separate until just before serving. Pat slaw dry if it’s watery and use a light smear of sauce inside the tortilla rather than pooling sauce on the chicken. Toasting the wrapped tortilla briefly seals and protects it.
Q: Can I make the slaw ahead of time?
A: You can make the slaw 1–2 days ahead if you store it airtight in the fridge. Stir the slaw before serving and drain any excess liquid. If planning to store longer, keep dressing separate and toss right before serving.
Q: What kind of BBQ sauce works best?
A: Thick, slightly sweet sauces cling best to shredded chicken and provide balance with the slaw’s acidity. Vinegar-forward sauces work too if you prefer tang, but reduce the apple cider vinegar in the slaw to avoid acidity overload.
Q: Is there a vegetarian version of this wrap?
A: Absolutely. Swap shredded chicken for shredded jackfruit or roasted cauliflower tossed in BBQ sauce. Expect a similar texture with a lower protein density; consider adding beans or cheese to boost satiety.
Final Thoughts on BBQ Chicken Coleslaw Wraps: A Fun Twist on Classic Flavors
These wraps are a fast, flexible meal that balances sweet BBQ and crisp slaw for everyday enjoyment. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
BBQ Chicken Coleslaw Wraps
Ingredients
For the chicken
- 2 cups Cooked Chicken Breast (shredded into bite-sized pieces) Choose moist chicken; sous-vide or oven-roasted works best.
- 0.5 cups BBQ Sauce (your favorite kind) Thicker sauces cling better to shredded meat.
For the slaw
- 2 cups Coleslaw Mix (shredded cabbage and carrots) Look for fresh, crisp bags or shred your own.
- 0.25 cups Mayonnaise (or Greek yogurt) Use Greek yogurt for a lighter slaw.
- 1 tablespoon Apple Cider Vinegar (or lemon juice) Balances the richness of the sauce.
- 1 tablespoon Sugar To balance acidity.
- Salt and Pepper to taste Adjust according to preference.
- 0.25 cups Fresh Cilantro (chopped) Adds freshness.
- 0.25 cups Green Onions (sliced) For garnish.
For assembling
- 4 large Flour Tortillas (burrito-sized) Buy fresh and flexible wraps.
Instructions
Preparation
- Prepare the slaw dressing and toss the coleslaw mix: In a bowl, whisk mayo or Greek yogurt with apple cider vinegar, sugar, and a pinch of salt and pepper. Add the coleslaw mix and toss until evenly coated.
- Warm the shredded chicken gently in a skillet or microwave. Add BBQ sauce and toss until every shred is lightly glazed.
- Warm tortillas for 10–15 seconds per side in a dry skillet or 20 seconds in the microwave under a damp towel.
Assembly
- Lay a warmed tortilla flat. Spoon a quarter of the sauced chicken down the center, top with a generous scoop of slaw, then sprinkle cilantro and green onions.
- Fold bottom edge up, then fold sides in and roll tightly.
Optional sear
- If you like a crisp exterior, grill the assembled wrap in a hot pan with a light press for 1–2 minutes per side until golden.
