Dinner

BBQ Chicken Coleslaw Wraps Recipe

Bymia larkspur April 3, 2026April 3, 2026

Introduction

These BBQ Chicken Coleslaw Wraps make for a quick and satisfying meal with a perfect balance of smoky, creamy, and fresh flavors. Ideal for lunch or a casual dinner, they’re simple to prepare and great for on-the-go eating.

Three shredded chicken wraps are cut in half and stacked on a white plate with a white marbled texture surface. Each wrap has a soft, slightly toasted light brown tortilla shell speckled with chopped green herbs on top. Inside, the bottom layer is reddish-orange shredded chicken, saucy and juicy, topped with a creamy coleslaw mix of white, purple, and orange cabbage and carrot shreds. Small green herb pieces are sprinkled on the plate around the wraps. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded
1/2 cup BBQ sauce
4 large flour tortillas
2 cups coleslaw mix
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste
1/4 cup chopped fresh cilantro (optional)
1/4 cup sliced green onions (optional)

Instructions

Step 1: In a medium bowl, toss the shredded chicken with the BBQ sauce until fully coated.
Step 2: In another bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir gently to mix.
Step 3: Fold in the chopped cilantro and sliced green onions if using, then mix lightly.
Step 4: Lay a tortilla flat and place a portion of BBQ chicken and coleslaw mixture in the center.
Step 5: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
Step 6: Repeat the process with the remaining tortillas and filling.
Step 7: Cut each wrap in half diagonally for easier handling.
Step 8: Serve the wraps immediately for the best texture and flavor.

Tips & Variations

Use grilled chicken for a smokier flavor, or substitute with rotisserie chicken for convenience.
Add a dash of hot sauce to the BBQ chicken for extra heat.
Replace mayonnaise with Greek yogurt for a lighter, tangier coleslaw dressing.
Try whole wheat or spinach tortillas for a different taste and added nutrients.
For crunch, toss in some chopped nuts or crispy fried onions into the slaw.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. The coleslaw may release moisture over time, so for best results, prepare the coleslaw and chicken mixture separately and assemble the wraps just before serving. Reheat the chicken if desired, but serve the wraps cold or at room temperature to keep the tortillas soft and slaw crisp.

How to Serve

Three chicken wraps are stacked on a white plate with scattered green herb pieces around. Each wrap has a toasted light brown tortilla with small char marks, showing a soft texture. Inside, there are three visible layers: the bottom layer is shredded chicken covered in a shiny reddish-brown sauce, the middle layer is a mix of thinly sliced purple and white cabbage along with some orange carrot strips, and the top layer is a creamy light dressing that lightly coats the vegetables. The wraps are tightly rolled, with one wrap angled slightly forward to reveal the colorful filling. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

It’s best to prepare the chicken and coleslaw separately and assemble the wraps just before eating to prevent sogginess. If necessary, assemble and store wrapped tightly for a few hours in the fridge.