BBQ Chicken Coleslaw Wraps are a fresh and flavorful way to enjoy tender barbecue chicken wrapped up with crunchy coleslaw in a soft tortilla. The smoky sweetness of the BBQ chicken pairs perfectly with the tangy, crisp slaw, making every bite a delicious mix of textures and tastes.
I love making these wraps when I want something quick but satisfying. The coleslaw adds a nice crunch that keeps the wraps light and refreshing, while the BBQ chicken brings a cozy, hearty touch. I usually whip up a simple coleslaw with cabbage and carrots, and it’s fantastic how well it blends with the smoky sauce on the chicken.
These wraps are perfect for picnics, easy dinners, or anytime you want a meal that feels like a treat but doesn’t need a lot of fuss. I often serve them with a side of chips or a little extra slaw on the plate. They’re such a crowd-pleaser, especially on warm days when you want something tasty without sitting down to a heavy meal.
Key Ingredients & Substitutions
Chicken breasts: I find boneless, skinless chicken breasts best for shredding because they stay tender and cook quickly. You can also use rotisserie chicken to save time.
Barbecue sauce: This gives the wraps their smoky, tangy flavor. Choose your favorite brand or homemade sauce. For a healthier option, look for low-sugar or vinegar-based sauces.
Cabbage and carrots: Classic coleslaw vegetables add crunch and color. You could swap green cabbage with Napa cabbage or add some sliced bell peppers for extra sweetness.
Mayonnaise and apple cider vinegar: These make the coleslaw dressing creamy but light. If you prefer, use Greek yogurt instead of mayonnaise for a tangier, lower-fat option.
Flour tortillas: Large, soft tortillas hold everything together well. If you want a gluten-free option, use corn tortillas or lettuce leaves for wrapping.
How Can You Get the Perfect Balance of Flavors in the Coleslaw?
Getting the coleslaw just right is key to balancing the smoky BBQ chicken. Here’s how I do it:
- Combine mayo, apple cider vinegar, sugar, salt, and pepper well to create a creamy but tangy dressing.
- Toss the shredded cabbage and carrots gently with the dressing—don’t overmix or it may get soggy.
- Taste and adjust—if the slaw needs more zing, add a little more vinegar or a squeeze of lemon juice.
- Chill for 10 minutes if you have time; this helps the flavors meld and keeps the slaw crisp.
Balancing creaminess and brightness in your slaw really lifts the whole wrap without overpowering the BBQ chicken.
Equipment You’ll Need
- Medium pot – perfect for boiling the chicken evenly and gently.
- Two forks – great for shredding the chicken quickly without fuss.
- Mixing bowls – one for coleslaw and one for tossing BBQ chicken; keeps flavors separate.
- Whisk – helps blend the coleslaw dressing smoothly and evenly.
- Cutting board and sharp knife – useful for chopping any extra veggies or herbs.
- Large spoon or tongs – makes filling and folding the wraps easier.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or shredded beef for a different BBQ taste that’s just as filling.
- Add sliced avocado for creaminess that pairs well with the tangy slaw.
- Mix in jalapeños or a dash of hot sauce to add a spicy kick if you like heat.
- Use shredded cheddar or pepper jack cheese inside the wrap for extra richness and flavor.
BBQ Chicken Coleslaw Wraps
Ingredients You’ll Need:
For the Chicken and BBQ:
- 2 large boneless, skinless chicken breasts
- 1 cup barbecue sauce (your favorite brand or homemade)
For the Coleslaw:
- 1 cup shredded cabbage (mix of green and purple for color)
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper, to taste
To Assemble:
- 4 large flour tortillas or wraps
- Optional: chopped fresh cilantro or parsley for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes total. Cooking the chicken takes around 15-20 minutes, then 5-10 minutes for shredding, making the coleslaw, and assembling the wraps. It’s a quick and easy meal that’s ready in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
Place the chicken breasts in a pot and cover them completely with water. Bring the water to a boil, then lower the heat and let the chicken simmer gently for 15-20 minutes until it’s fully cooked. Once done, remove the chicken from the pot and let it cool a little before handling.
2. Shred the Chicken:
Using two forks, pull the chicken apart into bite-sized shreds. Place the shredded chicken into a large bowl.
3. Mix Chicken with BBQ Sauce:
Pour the barbecue sauce over the shredded chicken, then stir or toss until the chicken is evenly coated with the sauce.
4. Make the Coleslaw:
In a medium bowl, combine the shredded cabbage and carrots. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Pour this dressing over the cabbage and carrots, then toss everything together to coat it well.
5. Assemble the Wraps:
Lay each tortilla flat on a clean surface. Spoon a generous amount of BBQ chicken down the center of each tortilla. Then add a good scoop of coleslaw on top of the chicken. If you like, sprinkle some fresh chopped cilantro or parsley for extra flavor.
6. Fold and Serve:
Fold the sides of the tortillas in towards the center, then roll the wraps tightly from one end to the other. Serve them right away for the best taste, or wrap them in foil to take on the go.
Can I Use Rotisserie Chicken Instead of Boiling Chicken Breasts?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the pre-cooked chicken and toss it with your BBQ sauce before assembling the wraps.
Can I Make the Coleslaw Ahead of Time?
Yes, you can prepare the coleslaw a few hours in advance to let the flavors meld. Keep it refrigerated and toss again before assembling to refresh the dressing.
What’s the Best Way to Store Leftovers?
Store leftover wraps in an airtight container in the refrigerator for up to 2 days. For best results, store the BBQ chicken and coleslaw separately to prevent the tortillas from getting soggy.
Can I Use Other Wraps Instead of Flour Tortillas?
Definitely! You can use whole wheat, spinach, or gluten-free tortillas. Lettuce leaves also work well if you prefer a low-carb option.
