BBQ Chicken Coleslaw Wraps are a tasty blend of tender BBQ chicken and crunchy coleslaw, all wrapped up in a soft tortilla. The smoky, sweet chicken pairs perfectly with the fresh, tangy coleslaw, creating a mix of flavors and textures that make every bite exciting and satisfying.
I love making these wraps when I’m looking for something quick but still full of flavor. The coleslaw adds a nice crispness that keeps the wraps from feeling too heavy, and the BBQ sauce brings just the right amount of zest. Plus, they’re easy to customize—add a little extra sauce or some pickles if you like a punch of flavor.
These wraps are great for casual lunches or light dinners, and they’re perfect for taking on the go. I often pack them for picnics or a simple meal after a busy day, and they never disappoint. Everyone seems to enjoy the balance of smoky, sweet, and fresh, making these wraps a favorite in my house.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they shred easily and soak up that BBQ sauce well. You can also use cooked rotisserie chicken to save time.
BBQ sauce: Choose your favorite BBQ sauce, whether sweet, smoky, or spicy. If you want to lighten it up, try a low-sugar or vinegar-based sauce instead.
Coleslaw mix: The green and purple cabbage with carrots give great crunch and color. If you can’t find pre-shredded mix, slice fresh cabbage and carrots thinly yourself.
Mayonnaise and apple cider vinegar: These create a creamy and tangy coleslaw dressing. For a lighter option, swap mayo with Greek yogurt or use a dairy-free mayo if needed.
Flour tortillas: Soft, large tortillas work best here. You can use whole wheat, gluten-free, or even lettuce wraps for a low-carb alternative.
How Do You Make Tender Shredded Chicken for BBQ Wraps?
Cooking and shredding the chicken well is key for juicy, flavorful wraps. Here’s what I do:
- Boil chicken breasts in gently simmering water until cooked through, about 15-20 minutes. Don’t overcook to avoid dryness.
- Let the chicken cool slightly before shredding to make it easier to handle.
- Shred using two forks or your fingers for the best texture—try not to mash it too finely.
- Mix the shredded chicken with BBQ sauce right after shredding, so the sauce soaks in while warm.
This method keeps the chicken moist and full of BBQ flavor, perfect for wrapping.
Equipment You’ll Need
- Medium pot – to boil the chicken breasts evenly and keep them tender.
- Two forks – perfect for shredding the cooked chicken quickly.
- Mixing bowls – one for tossing the coleslaw and another for the BBQ chicken.
- Wooden spoon or spatula – to mix ingredients without crushing them.
- Skillet or microwave-safe plate – to warm the tortillas for easy wrapping.
Flavor Variations & Add-Ins
- Swap chicken for pulled pork or shredded beef for a richer, heartier wrap.
- Add sliced avocado for creaminess and a fresh contrast to the BBQ sauce.
- Mix in chopped jalapeños or hot sauce for a spicy kick.
- Use different cheeses like shredded cheddar or pepper jack for extra flavor and meltiness.
BBQ Chicken Coleslaw Wraps
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- ½ cup BBQ sauce (your favorite brand or homemade)
For the Coleslaw:
- 1 cup coleslaw mix (shredded green and purple cabbage, carrots)
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas or wraps
- 2 tablespoons chopped fresh chives or green onions (optional, for garnish)
- Ranch dressing or sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes total — 15-20 minutes to cook and shred the chicken, 5 minutes to prepare the coleslaw, and a few minutes to assemble the wraps. It’s quick enough for a busy weeknight meal!
Step-by-Step Instructions:
1. Cooking and Shredding the Chicken:
Start by bringing a medium pot of water to a boil. Add the chicken breasts and cook until they are completely cooked through, about 15-20 minutes. Remove the chicken and let it cool enough to handle. Then shred the chicken using two forks or your hands.
2. Mixing the BBQ Chicken:
Place the shredded chicken in a bowl and mix in the BBQ sauce until every bite is coated in smoky, sweet flavor. Set this aside to let the flavors meld.
3. Preparing the Coleslaw:
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper to create a creamy, tangy dressing. Toss in the coleslaw mix and stir until the veggies are well coated.
4. Warming and Assembling the Wraps:
Warm the flour tortillas for a few seconds in a dry skillet or microwave to make them soft and easy to roll. Lay each tortilla flat, place a generous spoonful of BBQ chicken in the center, then top with a scoop of the creamy coleslaw. If you like, add a drizzle of ranch dressing or sour cream and sprinkle some chopped fresh chives or green onions for extra flavor.
5. Rolling the Wraps:
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to create a neat wrap. Serve immediately with your favorite dipping sauce, and enjoy the wonderful mix of smoky chicken and crisp, tangy coleslaw!
Can I Use Pre-Cooked or Rotisserie Chicken Instead?
Absolutely! Using pre-cooked or rotisserie chicken can save time—just shred it and mix with BBQ sauce before assembling the wraps.
Can I Make the Coleslaw Ahead of Time?
Yes, you can prepare the coleslaw a few hours ahead and keep it chilled in the fridge. Give it a quick stir before assembling the wraps to redistribute the dressing.
How Should I Store Leftover Wraps?
Wrap leftovers tightly in plastic wrap or foil and refrigerate for up to 2 days. For best texture, eat cold or reheat briefly wrapped in foil in the oven.
What Can I Substitute for Flour Tortillas?
You can use whole wheat or gluten-free tortillas, or even large lettuce leaves for a low-carb option. Just choose what suits your preferences best!
