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Smoky BBQ Chicken And Crunchy Coleslaw Wraps

Smoky BBQ chicken wraps with glossy BBQ sauce and crunchy coleslaw—rolled in soft flour tortillas for a quick cookout-style dinner. Warm, sticky chicken meets cool, tangy cabbage and carrots in every bite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken
  • 2 cup cooked, shredded chicken breast (or rotisserie chicken) Use shredded chicken breast; rotisserie works for faster prep.
  • 0.75 cup BBQ sauce Choose smoky BBQ sauce for the signature flavor.
  • 1 tbsp olive oil
  • 1 salt and pepper, to taste Season the chicken as it cooks.
Crunchy coleslaw
  • 3 cup shredded cabbage Use finely shredded cabbage for crunch in the wrap.
  • 1 cup grated carrots
  • 0.33 cup mayonnaise (or Greek yogurt) Greek yogurt is a lighter swap.
  • 1 tbsp apple cider vinegar
  • 1 salt and pepper, to taste Season the slaw dressing.
Wraps
  • 4 large flour tortillas
  • 1 sliced green onions, optional Optional garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook smoky BBQ chicken
  1. Heat the olive oil in a skillet over medium heat, add the shredded chicken, and toss with BBQ sauce until fully coated and heated through. Simmer 3 to 5 minutes to absorb flavor, stirring occasionally until glossy.
Make crunchy coleslaw
  1. In a large bowl, mix the shredded cabbage and grated carrots until evenly combined.
  2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage and carrots and toss until evenly coated.
Assemble and serve wraps
  1. Spoon the BBQ chicken down the center of each tortilla, followed by a scoop of coleslaw.
  2. Fold the sides in and roll the tortilla tightly to wrap, then slice in half to serve.

Notes

For the crunchiest wraps, keep the coleslaw dressing separate until you’re ready to assemble, then toss and fill right away. Store assembled wraps in the fridge up to 2 days, but keep in mind tortillas soften; store leftover chicken and slaw separately up to 4 days. Freezing: freeze only the BBQ chicken (up to 3 months), then thaw and reheat; make fresh coleslaw. For a tangier, lighter option, use Greek yogurt in place of mayonnaise.