Description
These BBQ Chicken Coleslaw Wraps are juicy, creamy, and packed with bold smoky flavor. Tender shredded BBQ chicken is wrapped in a soft tortilla with crunchy, tangy coleslaw and melty cheese for the perfect balance of textures. It’s an easy, high-impact recipe your audience will love—great for quick dinners, meal prep, or viral food content.
Ingredients
For the BBQ Chicken:
- 2 cups cooked shredded chicken (rotisserie works great)
- 3/4 cup BBQ sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For the Coleslaw:
- 2 cups shredded cabbage mix (green + purple)
- 1/2 cup shredded carrots
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly:
- 4 large flour tortillas
- 1 cup shredded cheddar or mozzarella cheese
- Optional: chopped parsley or green onions
Instructions
In a skillet over medium heat, add the shredded chicken along with BBQ sauce, brown sugar, smoked paprika, garlic powder, and black pepper. Stir well to coat all the chicken evenly. Let it cook for 5–7 minutes, stirring occasionally, until the chicken is heated through and the sauce thickens slightly. The chicken should be juicy, sticky, and full of smoky flavor. Taste and adjust seasoning if needed by adding more BBQ sauce or a pinch of salt.
In a large bowl, combine shredded cabbage, carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Mix everything thoroughly until the vegetables are fully coated in the creamy dressing. The slaw should be slightly tangy, lightly sweet, and crunchy. Let it sit for 5–10 minutes to allow the flavors to blend together.
Heat a dry pan over medium heat and warm each tortilla for about 20–30 seconds per side until soft and flexible. This step prevents cracking when rolling and gives a better texture.
Lay a tortilla flat and sprinkle a layer of shredded cheese in the center. Add a generous portion of warm BBQ chicken on top of the cheese, then add a scoop of coleslaw. Be careful not to overfill so the wrap stays easy to roll.
Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap. Press gently to secure everything inside.
For extra flavor and texture, place the wraps seam-side down in a hot pan and toast for 1–2 minutes per side until golden and slightly crispy. This step also helps melt the cheese inside.
Slice the wraps in half for a clean presentation. Garnish with chopped parsley or green onions if desired. Serve immediately while warm and juicy.
Notes
- Use rotisserie chicken to save time and add flavor
- Don’t skip resting the coleslaw, it improves taste and texture
- Toasting the wrap adds a crispy outside and melts the cheese
- Avoid overfilling to keep wraps easy to roll
- Adjust sweetness or tanginess of slaw to your taste
Nutrition
- Serving Size: wrap
- Calories: 420