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BBQ Chicken Coleslaw Wraps
Flona

BBQ Chicken Coleslaw Wraps

BBQ Chicken Coleslaw Wraps combine tender shredded chicken coated in smoky BBQ sauce with crisp, tangy coleslaw in soft flour tortillas. This easy BBQ chicken wrap recipe comes together in 25 minutes with no cooking required if you use rotisserie chicken.
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Prep Time 15 minutes
Rest Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Dish
Cuisine: American, BBQ
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded
  • 1/2 cup BBQ sauce
  • 4 large flour tortillas
  • 2 cups coleslaw mix shredded cabbage and carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro optional
  • 1/4 cup sliced green onions optional

Equipment

  • 2 medium mixing bowls
  • Fork or spoon for mixing
  • Microwave or skillet for warming tortillas
  • Cutting board and knife

Method
 

  1. In a medium bowl, combine shredded chicken and BBQ sauce. Stir until chicken is well coated. Set aside.
  2. In another bowl, prepare coleslaw by mixing coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until well combined.
  3. Optional: Add chopped cilantro and sliced green onions to coleslaw. Stir to incorporate.
  4. Let coleslaw rest for 10 minutes to allow flavors to meld and cabbage to soften slightly.
  5. Warm flour tortillas in microwave for 15 seconds or in dry skillet for 10 seconds per side.
  6. Lay one tortilla flat. Place generous portion of BBQ chicken mixture in center, followed by heaping scoop of coleslaw.
  7. Fold sides of tortilla over filling, then roll tightly from bottom to enclose filling completely.
  8. Repeat with remaining tortillas and filling. Cut each wrap in half diagonally and serve immediately.

Notes

  • Use rotisserie chicken for fastest prep. One chicken yields about 3-4 cups shredded meat.
  • For healthier version, use whole wheat tortillas or substitute Greek yogurt for mayonnaise.
  • Coleslaw can be made a day ahead. Store separately and assemble fresh.
  • Don't overfill wraps or they'll be difficult to roll without tearing.
  • Drain excess liquid from coleslaw to prevent soggy tortillas.
  • Store assembled wraps wrapped in plastic for up to 24 hours in refrigerator.