BBQ Chicken Coleslaw Wraps
Easy and portable wraps filled with tangy coleslaw and sticky BBQ chicken, perfect for game-day lunches or quick dinners.
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.
Notes
To keep the chicken warm but not hot when combining with slaw. Store components separately if preparing ahead.