BBQ Chicken Coleslaw Wraps are a fun and fresh way to enjoy the smoky, tangy flavors of barbecue chicken paired with crisp, creamy coleslaw. The wraps bring together tender pieces of BBQ chicken, crunchy slaw loaded with cabbage and carrots, and a soft tortilla to hold it all together. It’s a perfect mix of textures and tastes that’s both satisfying and light.
I love making these wraps when I want a meal that feels casual but still packed with flavor. The coleslaw adds a nice cool crunch that balances the sweet and smoky sauce on the chicken. A little tip I always follow is to toss the slaw right before assembling, so it stays crisp and doesn’t get soggy. It’s one of those dishes that feels like a treat but is really simple to put together.
These wraps are great for lunch, a quick dinner, or even a picnic. I enjoy serving them with some fresh fruit or a handful of chips on the side for a complete meal. They’re also a crowd-pleaser at casual get-togethers since everyone loves the combo of BBQ chicken and coleslaw. I’m pretty sure you’ll have fun making and eating these as much as I do!
Key Ingredients & Substitutions
Shredded Chicken: Using rotisserie chicken saves time and adds extra flavor. If you don’t have rotisserie, poached or grilled chicken works well too. You can even use cooked turkey for a twist.
BBQ Sauce: Pick a sauce you like—sweet, smoky, or spicy. If you’re avoiding sugar, look for a no-sugar-added version or make your own with tomato paste, vinegar, and spices.
Coleslaw Mix: Grab a pre-shredded mix for convenience. You can also use just green cabbage or add shredded apple or jicama for extra crunch and sweetness.
Mayonnaise & Dressing: The mayo adds creaminess. For a lighter version, try Greek yogurt or a mix of yogurt and mayo. Apple cider vinegar gives a nice tang, but lemon juice works too.
Tortillas: Flour tortillas are soft and easy to roll. For a gluten-free option, use corn tortillas or large lettuce leaves for a fresh low-carb alternative.
How Can I Keep the Coleslaw Crisp and Prevent the Wrap from Getting Soggy?
To keep your wrap fresh and prevent sogginess, follow these tips:
- Toss the coleslaw with dressing right before assembling to keep it crunchy.
- Pat the tortilla dry if it feels damp before adding fillings.
- Use thick, creamy dressing—too much liquid in the dressing can make the wrap soggy.
- Assemble wraps just before eating or wrap tightly in foil and refrigerate for a short time.
Warming tortillas makes them pliable and less likely to tear during rolling. If you want, lay down the chicken first, then add coleslaw on top to create a barrier from the wrap surface.
Equipment You’ll Need
- Mixing bowls – for tossing the chicken with BBQ sauce and mixing the coleslaw dressing easily.
- Sharp knife – to shred chicken if not pre-shredded and chop any extra veggies you want to add.
- Measuring spoons and cups – to get the right amount of dressing ingredients and BBQ sauce.
- Skillet or microwave-safe plate – to warm the tortillas so they roll easily without breaking.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or shredded beef for a different BBQ twist.
- Add sliced avocado for creaminess and a mild flavor.
- Mix in chopped fresh cilantro or green onions into the coleslaw for a fresh, herbaceous note.
- For a spicy kick, add a few dashes of hot sauce to the BBQ sauce or toss jalapeño slices in the slaw.
How to Make BBQ Chicken Coleslaw Wraps
Ingredients You’ll Need:
For the Chicken:
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ cup BBQ sauce (your favorite kind)
For the Coleslaw:
- 1 cup coleslaw mix (shredded green cabbage, red cabbage, and carrots)
- ⅓ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or sugar
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas or wraps
How Much Time Will You Need?
You’ll spend about 15 minutes prepping and assembling these wraps. The chicken should be cooked ahead or bought pre-cooked to save time. Warming the tortillas and mixing the coleslaw dressing take just a few minutes, so it’s quick and easy to enjoy!
Step-by-Step Instructions:
1. Mix the Chicken with BBQ Sauce:
Take the shredded chicken and place it in a medium bowl. Pour the BBQ sauce over the chicken and toss until every piece is nicely coated with that tangy, smoky flavor.
2. Prepare the Coleslaw:
In another bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and pepper. Stir well until everything comes together into a creamy dressing. Then add the coleslaw mix and gently toss so all the veggies get covered in the dressing without getting mushy.
3. Warm and Assemble the Wraps:
Warm each flour tortilla in a dry pan or microwave just enough to make them soft and easy to roll. Lay a tortilla flat, spoon a big helping of BBQ chicken right in the middle, then top it with a generous scoop of creamy coleslaw. Fold the sides in and roll it tightly from one end to the other to keep everything snug inside.
4. Serve and Enjoy!
Slice each wrap in half for easy eating. If you like, serve with some extra BBQ sauce on the side for dipping. These wraps are best eaten fresh to enjoy the crisp coleslaw and tender chicken together!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding. Thaw overnight in the fridge or use the defrost setting on your microwave. Pat the chicken dry to avoid extra moisture in the wraps.
Can I Make the Coleslaw Ahead of Time?
Absolutely! Prepare the coleslaw dressing and toss it with the cabbage mix up to a day in advance. Keep it refrigerated in an airtight container and give it a quick stir before assembling the wraps.
How Should I Store Leftover Wraps?
Store any leftovers wrapped tightly in foil or plastic wrap in the fridge for up to 2 days. Reheat gently in a warm pan or enjoy cold, though the tortilla may get a bit softer.
Can I Substitute the Flour Tortillas?
Yes! You can use corn tortillas, large lettuce leaves, or even whole wheat wraps for a healthier option. Just warm them slightly to make rolling easier and prevent tearing.