There’s something magical about the first bite of a perfectly assembled wrap. The soft tortilla gives way to smoky BBQ chicken, and then you hit that refreshing crunch of coleslaw that makes your taste buds do a little happy dance. I stumbled upon this combination one hectic Tuesday when I had leftover rotisserie chicken and a sad-looking cabbage in the fridge. What started as a “let’s see what happens” experiment turned into my go-to lunch that I’ve made at least forty times since. The beauty of BBQ Chicken Coleslaw Wraps is how they balance indulgence with freshness. You get the comfort of that sweet, tangy barbecue sauce coating tender chicken, but the crisp slaw keeps everything light and prevents that heavy, sluggish feeling you sometimes get from rich foods.
These wraps come together in just 25 minutes, which is honestly a lifesaver on busy days. You don’t need to turn on your oven or stand over a hot stove. Just shred some cooked chicken, toss your slaw together, and roll everything up. My kids love them for after-school snacks, and I’ve packed them for picnics, beach days, and even boring lunch meetings where I wanted something more exciting than a sad desk salad. The recipe makes four generous wraps, perfect for feeding a small family or giving you leftovers for tomorrow. Each wrap clocks in around 450 calories, so they’re substantial enough to keep you full without being overly heavy. Ready to make lunch exciting again?
What Makes These Wraps Special
The secret to outstanding BBQ Chicken Coleslaw Wraps lies in the contrast of textures and temperatures. You’ve got warm, saucy chicken meeting cool, crispy slaw. That interplay keeps every bite interesting instead of monotonous. The coleslaw brings more than just crunch. It adds moisture and a vinegary brightness that cuts through the sweetness of barbecue sauce. Without it, these wraps would feel one-dimensional and cloying.
Another winning element is how forgiving this recipe is. Forgot to meal prep? Use a rotisserie chicken from the grocery store. Don’t have homemade BBQ sauce? Store-bought works perfectly fine. The coleslaw mix you buy pre-shredded saves tons of time without sacrificing quality. This flexibility means you can pull together BBQ Chicken Coleslaw Wraps even when your fridge looks like a sad wasteland. I’ve made variations with leftover grilled chicken, turkey, and even store-bought chicken tenders in a pinch. They all worked beautifully.
Ingredients You’ll Need
Before we start assembling, let’s gather everything. Having all your ingredients prepped makes the process smooth and stress-free. You probably have most of these items already sitting in your kitchen.
- 2 cups cooked chicken breast, shredded into bite-sized pieces
- 1/2 cup BBQ sauce, any variety you prefer
- 4 large flour tortillas, burrito-size works best
- 2 cups coleslaw mix with shredded cabbage and carrots
- 1/4 cup mayonnaise for creamy slaw dressing
- 1 tablespoon apple cider vinegar to add tangy brightness
- 1 tablespoon sugar for balancing the vinegar’s sharpness
- Salt and pepper to taste for seasoning
- 1/4 cup chopped fresh cilantro, optional but recommended
- 1/4 cup sliced green onions, optional for extra flavor
Step-by-Step Instructions
Making BBQ Chicken Coleslaw Wraps is ridiculously simple. Even if you’re not confident in the kitchen, you’ll nail this on your first try. Just follow along, and you’ll be eating in less than half an hour.
Start by grabbing a medium bowl and tossing in your shredded chicken. Pour that BBQ sauce over the top and use a sturdy spoon to mix everything. You want every strand of chicken glistening with sauce. Don’t be shy about getting in there and really coating the meat. This step takes maybe two minutes, but it’s where all the flavor comes from.
In another bowl, combine your coleslaw mix with mayonnaise, apple cider vinegar, sugar, and a good pinch of salt and pepper. Stir gently until the dressing evenly coats all those shredded veggies. The cabbage should look creamy but not be drenched in mayo. If you’re using cilantro and green onions, fold them in now. Let this mixture sit for about ten minutes if you have time. It allows the flavors to mingle and the cabbage to soften just slightly while keeping its crunch.
Now comes the fun part. Lay one tortilla flat on your counter or a large plate. Spoon a generous portion of BBQ chicken right down the center, then pile on a good heap of coleslaw. Don’t overfill or you’ll struggle with rolling, but don’t be stingy either. You want a satisfying bite in every section of your wrap.
Fold the two shorter sides of the tortilla inward over the filling, like you’re tucking it into bed. Then, starting from the bottom edge closest to you, roll the whole thing up tightly. Keep the pressure firm but gentle so you don’t tear the tortilla. The result should be a neat cylinder that holds together when you pick it up. Repeat this process with your remaining tortillas and fillings.
Once all your wraps are assembled, take a sharp knife and cut each one in half at a slight diagonal. This not only makes them easier to handle and eat, but it also shows off that beautiful swirl of chicken and slaw inside. Serve them immediately for the best contrast between the warm chicken and cool slaw. If you’re preparing these ahead, wrap each one tightly in parchment paper and refrigerate for up to two hours before serving.
Pro Tips for Perfect Wraps
Getting your BBQ Chicken Coleslaw Wraps just right comes down to a few small tricks I’ve picked up over countless batches. First, make sure your chicken isn’t piping hot when you assemble the wraps. Warm is fine, but scalding hot chicken will wilt your coleslaw and make the tortilla soggy. Let the chicken cool for five minutes after mixing it with the sauce.
Second, don’t skip the resting time for your coleslaw. Those ten minutes make a difference. The sugar dissolves completely, the vinegar mellows out, and the cabbage releases just enough moisture to create a cohesive mixture without becoming watery. If your slaw looks too wet after sitting, drain off the excess liquid before adding it to your wrap.
Third, choose your tortillas wisely. Look for fresh, pliable ones that won’t crack when you roll them. If your tortillas seem stiff, warm them in the microwave for ten seconds wrapped in a damp paper towel. This makes them incredibly flexible and easier to work with. And here’s a game-changer: spread a thin layer of mayo or cream cheese on the tortilla before adding your fillings. This creates a moisture barrier that prevents sogginess, especially if you’re making these ahead.
Tasty Variations to Try
Once you’ve mastered the basic BBQ Chicken Coleslaw Wraps, the flavor possibilities expand dramatically. Swap the regular BBQ sauce for spicy chipotle or tangy Carolina-style mustard sauce. Each variety brings a completely different personality to the wrap. I’m particularly fond of a smoky bourbon BBQ sauce when I’m feeling fancy.
For a healthier twist, use whole wheat or spinach tortillas. They add fiber and a subtle earthy flavor that complements the BBQ beautifully. You could also add crispy bacon pieces to the chicken mixture for extra smoky richness. Vegetarians can replace the chicken with seasoned black beans or crispy chickpeas tossed in BBQ sauce. Both options work surprisingly well and deliver plenty of protein.
Another variation I love involves adding sliced avocado or a drizzle of ranch dressing for extra creaminess. Some folks like throwing in shredded cheddar or pepper jack cheese. The cheese melts slightly from the warmth of the chicken and adds another layer of indulgence. Fresh corn kernels mixed into the slaw give you sweet pops of flavor that pair wonderfully with the tangy dressing.
Troubleshooting Common Issues
Sometimes wraps fall apart when you cut them. This usually happens because the filling is too wet or you didn’t roll tightly enough. Make sure to drain any excess moisture from your coleslaw before assembly. When rolling, apply steady, even pressure and tuck those sides in firmly before rolling from the bottom.
If your tortilla cracks or tears during rolling, it’s probably too cold or old. Fresh tortillas are key. Store them properly in a sealed bag and warm them slightly before use. Another trick is to overlap two smaller tortillas if you only have taco-sized ones available. Just make sure the seam runs perpendicular to your rolling direction.
Soggy wraps are the enemy. Prevent this by not over-dressing your coleslaw and making sure your chicken isn’t swimming in sauce. You want everything well-coated but not dripping. If making these ahead, pack the components separately and assemble right before eating. This keeps everything fresh and prevents the dreaded soggy tortilla situation.
Ingredient Substitutions
Don’t have coleslaw mix? Shred your own cabbage and carrots. Use about three cups of thinly sliced cabbage mixed with one shredded carrot. Green cabbage works great, but purple cabbage adds gorgeous color. You can even use broccoli slaw for a different texture and slightly peppery flavor.
No apple cider vinegar? White wine vinegar or even lemon juice works as a substitute. The goal is to add acidity to balance the creaminess of the mayo. Greek yogurt can replace half the mayonnaise if you want a lighter, tangier dressing with extra protein. I’ve done this many times and honestly prefer the yogurt version on hot summer days.
For the chicken, rotisserie works perfectly and saves time. Leftover grilled chicken, baked chicken breasts, or even canned chicken in a pinch will do the job. Turkey works too if that’s what you have on hand. The BBQ sauce does most of the heavy lifting flavor-wise, so don’t stress too much about the protein source.
Storage and Serving Suggestions
BBQ Chicken Coleslaw Wraps are best enjoyed fresh, but life happens and sometimes you need to prep ahead. If you’re making these for lunch tomorrow, store the BBQ chicken and coleslaw in separate airtight containers in the fridge. Assemble your wrap in the morning or right before eating. This keeps everything crisp and prevents sogginess.
Fully assembled wraps can be refrigerated for up to two days if wrapped tightly in plastic wrap or parchment paper. The texture won’t be quite as perfect as fresh, but they’re still delicious. Just know that the tortilla will soften and the slaw will release some moisture. If you don’t mind that trade-off for convenience, go for it.
These wraps pair beautifully with crispy sweet potato fries, regular potato chips, or a simple side salad. For drinks, iced tea, lemonade, or even a cold beer complement the BBQ flavors nicely. I love serving them at casual gatherings because they’re easy to eat with your hands and don’t require plates and forks. Just set out some extra napkins because things can get delightfully messy.
Frequently Asked Questions
Can I make these wraps gluten-free?
Absolutely. Just swap the regular flour tortillas for certified gluten-free tortillas. Also check your BBQ sauce label, as some brands sneak in gluten through additives or thickeners. Most major gluten-free tortilla brands work great and hold up well to the moist filling.
How do I keep the wraps from getting soggy?
The key is managing moisture. Don’t over-dress your coleslaw, and make sure excess liquid is drained off before assembly. Spread a thin layer of mayo or cream cheese on the tortilla as a barrier. If making ahead, store components separately and assemble just before eating.
Can I use a different protein instead of chicken?
Definitely. Pulled pork is fantastic in these wraps. Shredded beef, turkey, or even firm tofu work well too. Just make sure whatever protein you use is fully cooked and well-coated with BBQ sauce for maximum flavor.
What’s the best BBQ sauce to use?
Use whatever you love. Sweet and tangy Kansas City-style is classic. Spicy chipotle adds heat. Vinegar-based Carolina sauce keeps things lighter. I usually grab whatever’s on sale, honestly. The coleslaw and other ingredients balance out most BBQ sauce varieties beautifully.
Can I freeze these wraps?
Freezing isn’t ideal because the coleslaw gets watery and sad when thawed. If you must freeze, do it with just the BBQ chicken portion. Freeze the seasoned chicken in portions, then thaw and make fresh coleslaw when you’re ready to assemble. This gives you the convenience of prep-ahead with better texture.
How can I add more vegetables?
Toss some baby spinach, shredded lettuce, diced tomatoes, or sliced bell peppers into your wrap. Corn kernels add sweetness and crunch. Thinly sliced cucumber brings refreshing coolness. Just remember that adding too many wet vegetables can make your wrap soggy, so add them sparingly or pat them dry first.
What size tortillas work best?
Burrito-size flour tortillas work perfectly. They’re large enough to hold a generous amount of filling without tearing. If you only have smaller taco-size tortillas, you can overlap two of them or just use less filling per wrap and make more of them.
BBQ Chicken Coleslaw Wraps
Ingredients
Equipment
Method
- In a medium bowl, combine the shredded chicken with BBQ sauce. Stir thoroughly using a sturdy spoon until every piece of chicken is evenly coated in the glossy sauce.
- In another bowl, prepare the coleslaw by combining coleslaw mix, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Stir gently until the dressing coats all the vegetables evenly.
- Optional: Add the chopped fresh cilantro and sliced green onions to the coleslaw mixture. Stir to incorporate the herbs throughout.
- Let the coleslaw rest for about 10 minutes to allow the flavors to meld and the cabbage to soften slightly while maintaining its crunch.
- Lay one flour tortilla flat on your work surface. Spoon a generous portion of the BBQ chicken mixture down the center, then top with a heaping scoop of the coleslaw.
- Fold the two shorter sides of the tortilla inward over the filling, then roll tightly from the bottom edge upward, keeping steady pressure to ensure the filling stays enclosed.
- Repeat the assembly process with the remaining tortillas and fillings until all four wraps are complete.
- Use a sharp knife to cut each wrap in half at a slight diagonal, revealing the beautiful swirl of chicken and slaw inside.
- Serve immediately for the best contrast of textures and temperatures. If preparing ahead, wrap each assembled wrap tightly in parchment paper and refrigerate for up to 2 hours before serving.
Notes
- For a healthier version, substitute whole wheat or spinach tortillas for extra fiber and nutrients.
- The coleslaw can be made up to one day in advance and stored in an airtight container in the refrigerator, allowing flavors to develop even more.
- Experiment with different BBQ sauce varieties like spicy chipotle, tangy Carolina mustard-based, or smoky bourbon to customize the flavor profile.
- To prevent soggy wraps, spread a thin layer of mayonnaise or cream cheese on the tortilla before adding fillings to create a moisture barrier.
- Rotisserie chicken from the grocery store is a perfect time-saving shortcut for this recipe.
