Pin It Shredded chicken tossed in smoky barbecue sauce pairs with a crisp, tangy slaw of green and red cabbage, carrot and cilantro dressed in mayo, apple cider vinegar and honey. Warm tortillas are filled, folded and served immediately or grilled briefly for char and warmth. Swap pulled pork or tofu, use Greek yogurt for a lighter slaw, and choose gluten-free wraps if needed for dietary needs.
The sizzle of chicken meeting barbecue sauce always gets my kitchen smelling like an impromptu summer cookout, even in the dead of winter. One rainy Thursday, stuck inside and craving something vibrant, I threw these Bbq Chicken Coleslaw Wraps together instead of ordering out. The first bite hit me with tangy crunch and smoky warmth. Suddenly, leftover chicken was the hero of my weeknight dinner.
I remember laughing with my roommate as we juggled overstuffed tortillas, pinkies tucked in to keep runaway coleslaw from escaping. That kitchen was tiny but lively, and these wraps turned a routine dinner into a low-key feast worth recounting.
Ingredients
- Cooked chicken breast: I like to use leftover roast or rotisserie chicken—and shredding it by hand gives softer pieces that soak up sauce better.
- Barbecue sauce: Smoky, tangy, or sweet—pick your favorite, but don't skimp because it ties everything together.
- Green and red cabbage: Mixing the two adds color and crunch; slice them thin for the best texture.
- Carrot: Julienne it for that crisp snap in every bite; it also brightens the flavor.
- Fresh cilantro: A handful instantly lifts the slaw, but chop it right before using for max aroma.
- Mayonnaise: Classic for the creamy base, but Greek yogurt does the trick if you want to lighten things up.
- Apple cider vinegar: Adds a tang that balances out the richness of the mayo and barbecue sauce.
- Honey: Just a drizzle rounds out the acidity in the slaw with gentle sweetness.
- Salt and pepper: Start modest, then taste—cabbage soaks up seasoning fast.
- Flour tortillas: Warming them makes them bend without breaking—four is perfect for hearty wraps.
- Optional toppings (sliced red onion, pickled jalapeños, extra barbecue sauce): Go wild; pickled jalapeños add a zing that wakes up the whole wrap.
Instructions
- Saucy chicken time:
- Toss your shredded chicken with barbecue sauce in a medium bowl until every piece glistens—snag a taste to check smokiness.
- Crisp coleslaw magic:
- Combine green and red cabbage, carrot, and cilantro in a big bowl, mixing with your hands—it smells earthy and fresh together.
- Dressing it up:
- In a smaller bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper, and drizzle it over the cabbage before tossing to glossy perfection.
- Tortilla warm-up:
- One by one, heat your flour tortillas in a dry skillet or a few seconds in the microwave, just until soft and steamy.
- Building the wrap:
- Lay out a tortilla and spoon a ribbon of barbecue chicken down the center, then top with a generous heaping of slaw and any bold toppings you love.
- Rolling up:
- Fold in the edges and roll away from you tightly; the warmth helps everything mold together, but don’t worry if some slaw sneaks out.
- Serving up:
- Slice each wrap in half on a slant if you feel fancy, or dive in while it’s still warm and extra juicy.
Pin It One lunch, I made these wraps for my little cousin who claimed not to like cabbage. He ended up licking barbecue sauce off his fingers and asking for seconds—sometimes, coleslaw victories come wrapped in tortillas.
Swapping and Substituting
If you’re out of chicken, pulled pork or even sautéed tofu works beautifully and brings its own charm. I once swapped in leftover roast veggies for a vegetarian friend, and the wraps vanished in minutes.
On-the-Go Lunches
These wraps are sturdy enough for picnics or work lunches as long as you pack the coleslaw and chicken separately, then assemble right before eating to avoid soggy tortillas.
Easy Flavor Boosts
Brushing the wraps with a bit of oil and grilling them for a minute per side adds a restaurant-worthy char and smokiness.
- Add a squeeze of lime over the slaw before rolling up for zing.
- Try a smoked paprika sprinkle on the chicken if your barbecue sauce isn’t smoky.
- Don’t forget a napkin—these wraps get deliciously messy.
Pin It Serve these wraps when you want big flavor with minimal fuss, and don’t be surprised if they become your answer to what’s for dinner on busy days. Here’s to sauces on your fingers and satisfied smiles around the table.
Recipe FAQs
- → How do I keep the slaw crisp?
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Salt the cabbage lightly and toss with the dressing just before assembling to retain crunch. If making ahead, drain excess liquid and refrigerate separately, then combine right before filling the tortillas.
- → What’s the best way to shred cooked chicken?
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Use two forks to pull the meat apart, or pulse briefly in a food processor for a uniform shred. Warm chicken shreds more cleanly and mixes well with barbecue sauce.
- → Can I make these ahead for lunch?
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Assemble components separately and refrigerate. Keep slaw and chicken apart from tortillas to avoid sogginess; wrap tightly and assemble within a few hours of serving.
- → How can I add extra char or crispness?
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After rolling, grill the assembled wrap in a hot skillet or panini press for 1–2 minutes per side until golden and slightly crisp—this adds smoky flavor and seals the filling.
- → What are good protein swaps?
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Pulled pork, shredded beef or firm tofu all work well. Adjust cooking time and seasoning to match the protein, and toss in barbecue sauce before assembling.
- → Any tips for lighter slaw and allergen swaps?
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Replace mayonnaise with Greek yogurt for a tangy, lower-fat dressing. Use certified gluten-free tortillas and check barbecue sauce labels for soy or other allergens.
