BBQ Chicken Coleslaw Wraps bring together smoky barbecue chicken and crisp, creamy slaw in a soft tortilla for a handheld meal that’s bursting with flavor. Perfect for a quick lunch or casual dinner, these wraps come together in just minutes with simple ingredients you probably have on hand. Whether you’re feeding a hungry family or packing lunch for work, this recipe delivers that satisfying tangy-sweet bite and crunchy texture you crave. Let’s dive in and make mealtime a breeze!
Key Ingredients
Before you roll up these tasty wraps, let’s review what you’ll need and how each element contributes to the final dish.
- 2 cups cooked shredded chicken: Tender protein that soaks up the smoky-sweet barbecue sauce.
- 1/2 cup barbecue sauce: Adds rich, tangy flavor and moistens the chicken perfectly.
- 2 cups coleslaw mix: Provides crunchy texture and veggie freshness in every bite.
- 3 tablespoons mayonnaise: Creates a creamy base for the slaw dressing.
- 1 tablespoon apple cider vinegar: Brings a bright, zesty kick to balance the creaminess.
- 1 teaspoon granulated sugar: Sweetens and balances the tang of vinegar and sauce.
- 1/4 teaspoon salt: Enhances all the flavors and seasons the slaw dressing.
- 1/4 teaspoon black pepper: Adds a touch of warming spice.
- 4 large flour tortillas: Soft, pliable wraps that hold all the fillings together.
- 2 tablespoons chopped fresh cilantro: Lifts the flavors with a hint of herbaceous brightness.
How To Make BBQ Chicken Coleslaw Wraps
Let’s roll up our sleeves and get cooking! These six straightforward steps will guide you from saucing the chicken to slicing the finished wraps. You’ll mix, toss, and assemble with ease, and before you know it, you’ll have four gorgeous, flavor-packed wraps ready to serve. Keep your prep area organized, and feel free to warm those tortillas for extra pliability.
1. In a medium bowl, toss the shredded chicken with barbecue sauce until each piece is evenly coated, ensuring every bite is flavorful.
2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the dressing is smooth and well blended.
3. Add the coleslaw mix and chopped cilantro to the dressing and toss until the veggies are fully coated and creamy.
4. Lay a tortilla flat on your work surface and spoon a quarter of the chicken mixture down the center, leaving about an inch of space at the edges.
5. Top the chicken with an even layer of coleslaw, then fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.
6. Repeat with the remaining tortillas and fillings, then slice each wrap in half on the diagonal before serving for an attractive presentation.
Serving Suggestions
These wraps are a true crowd-pleaser, and you can dress them up in so many fun ways. From dipping sauces to side dishes, here are ideas to make your meal even more memorable.
- Serve warm wraps: Lightly grill or press the assembled wraps in a dry skillet for 1–2 minutes per side to meld the flavors and add a slight crisp.
- Offer dipping sauces: Set out ranch, chipotle mayo, or even extra barbecue sauce for guests to dunk each bite.
- Pair with a fresh salad: A simple mixed greens salad or cucumber-tomato salad balances the richness and adds color to your plate.
- Pack for lunch: Wrap each half in parchment or foil to keep them snug—perfect for on-the-go meals or picnic fare.
Tips For Perfect BBQ Chicken Coleslaw Wraps
A few insider tricks can elevate these wraps from great to unforgettable. With these little tweaks, you’ll save time and maximize flavor every single time.
- Use rotisserie chicken to save prep time and add extra tender, flavorful meat.
- Swap mayonnaise for Greek yogurt to lighten the slaw without sacrificing creaminess and tang.
- Warm tortillas briefly in a dry skillet or microwave to make them more pliable and less likely to tear.
- Add sliced jalapeño or pickled onions to the slaw for an extra kick of heat and acidity.
How To Store It
Storing these wraps and their components correctly ensures you’ll enjoy the best flavor and texture when you reheat or assemble later. Keep each element as fresh as possible with these simple methods.
- Refrigerate components separately: Store the sauced chicken and dressed coleslaw in airtight containers for up to 3 days to prevent soggy tortillas.
- Wrap tortillas properly: Keep them in foil or sealed plastic at room temperature and warm them just before use.
- Freeze barbecue chicken: Place cooled sauced chicken in a freezer-safe container for up to 2 months; thaw overnight in the fridge before assembly.
- Assemble on demand: Combine filling and wraps only when you’re ready to eat to maintain crispness and avoid moisture buildup.
Frequently Asked Questions
Got questions? I’ve got answers—let’s clear up any wrap-related curiosities!
- How long does it take to prepare this recipe?
It takes about 15–20 minutes to prepare these wraps. This includes tossing the cooked shredded chicken with barbecue sauce (2–3 minutes), whisking the coleslaw dressing and coating the mix (5 minutes), and assembling and rolling four wraps (8–12 minutes).
- Can I make parts of this recipe ahead of time?
Yes. You can shred and sauce the chicken up to 2 days in advance and store it in an airtight container. Prepare the coleslaw dressing and toss the mix up to 24 hours before serving. Keep tortillas at room temperature and assemble the wraps just before serving to maintain optimal texture.
- What are some good substitutions for the mayonnaise in the coleslaw?
You can swap the mayonnaise for an equal amount of Greek yogurt for a lighter dressing with tang. If you prefer dairy-free, use a vegan mayo substitute. The apple cider vinegar, sugar, salt, and pepper ratios remain the same for flavor balance.
- How can I make the wraps spicier?
Add thinly sliced jalapeño or a few dashes of your favorite hot sauce to the chicken before saucing. You can also stir some crushed red pepper flakes into the coleslaw dressing or use a spicy barbecue sauce to give the entire wrap extra heat.
- What’s the best way to store leftovers?
Store leftover components separately. Keep the sauced chicken and dressed coleslaw in sealed containers in the refrigerator for up to 3 days. Tortillas should be wrapped in foil at room temperature. Assemble fresh wraps when ready to eat to avoid soggy tortillas.
- Can I use gluten-free or alternative tortillas?
Absolutely. You can substitute large corn tortillas, gluten-free flour tortillas, or lettuce wraps for a low-carb option. Ensure they’re pliable by warming in a dry skillet for 10–15 seconds each side before filling.
- Is it possible to freeze any part of this recipe?
Freezing assembled wraps isn’t recommended because the coleslaw will release water and become soggy upon thawing. However, you can freeze the barbecue chicken separately in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before assembling.
What Makes This Special
These BBQ Chicken Coleslaw Wraps hit all the right notes—smoky, tangy, creamy, and crunchy in every bite—making them a fast, fun meal for any day of the week. The combination of barbecued chicken and vibrant slaw wraps up into one perfect handheld package you’ll want to make on repeat. Feel free to print this page so you can save it for later, and let me know in the comments if you have questions or feedback after trying the recipe!
BBQ Chicken Coleslaw Wraps
Description
Tender shredded chicken coated in smoky barbecue sauce meets crunchy, creamy coleslaw tossed with zesty vinegar and fresh cilantro in a soft tortilla wrap. Every bite delivers a burst of tangy, savory flavor and crisp texture.
Ingredients
Instructions
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In a medium bowl, toss the shredded chicken with barbecue sauce until evenly coated.
-
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the coleslaw dressing.
-
Add coleslaw mix and chopped cilantro to the dressing and toss until the veggies are fully coated.
-
Lay a tortilla flat on your work surface and spoon a quarter of the chicken mixture down the center.
-
Top the chicken with an even layer of coleslaw, then fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.
-
Repeat with remaining tortillas and fillings, then slice each wrap in half on the diagonal before serving.
Note
- Use rotisserie chicken to save prep time
- Swap mayonnaise for Greek yogurt for a lighter coleslaw
- Warm tortillas briefly in a dry skillet to make them more pliable
- Add sliced jalapeno or pickled onions for extra heat
