Bbq Chicken Coleslaw Wraps

Oh, let me tell you about Bbq Chicken Coleslaw Wraps – these aren’t just another meal; they’re a revelation! I’ve always loved the smoky, sweet tang of BBQ chicken and the refreshing crunch of a good coleslaw. But bringing them together, and then wrapping them up into a neat, delicious package? That’s pure genius, if I do say so myself!

What makes these wraps so incredibly special is how they perfectly balance those rich, savory BBQ flavors with a bright, cool creaminess. It’s like a summer barbecue explosion in every bite, but without all the fuss. You’re going to absolutely adore them because they’re incredibly satisfying yet feel wonderfully light and fresh. They’re the ultimate solution for a quick, flavor-packed weeknight dinner, a fantastic addition to any picnic, or even a super fun option for entertaining friends.

In a nutshell, we’re taking tender, juicy chicken, coating it in a vibrant BBQ sauce, then pairing it with my absolutely irresistible, tangy coleslaw. All of this deliciousness gets tucked into soft tortillas or crisp lettuce cups, making for a handheld feast that’s bursting with texture and taste. Trust me, once you try these, you’ll be adding them to your regular rotation!

Ingredient Notes

Oh, I absolutely adore these BBQ Chicken Coleslaw Wraps! They’re a symphony of sweet, tangy, and savory flavors all wrapped up in a convenient package. To get them just right, let’s chat about the key ingredients and some fantastic ways you can make them your own.

The Star: BBQ Chicken

Cooked Chicken: This is where the magic begins! I usually opt for shredded cooked chicken. Rotisserie chicken is a go-to for its convenience and tenderness – just pull it apart. Leftover grilled or baked chicken breasts or thighs work wonderfully too; simply shred them with two forks or even use a stand mixer with the paddle attachment for super easy shredding. You’ll want about 2-3 cups of shredded chicken for a good batch of wraps.
BBQ Sauce: My preference is always for a good quality, smoky or slightly sweet BBQ sauce. You can use your favorite store-bought brand, or if you’re feeling ambitious, a homemade one is always a treat. Consider the flavor profile – do you like it sweet, tangy, spicy, or a mix? I’ve found that a honey BBQ or a classic hickory smoke works beautifully here.
Substitutions for Chicken: If you’re out of chicken or just want to try something different, shredded cooked turkey is an excellent alternative. For a plant-based option, shredded seasoned jackfruit (simmered in BBQ sauce until tender) or even a plant-based chicken substitute works surprisingly well.

The Essential Counterpart: Coleslaw

Coleslaw Mix: To keep things super simple, I often grab a pre-made coleslaw mix from the produce section. These usually contain shredded green cabbage, red cabbage, and carrots, which are exactly what we need. If you prefer to go from scratch, you’ll need about 4-5 cups of shredded cabbage (a mix of green and red adds great color) and about 1/2 cup of shredded carrots.
Coleslaw Dressing: This is where the coleslaw really shines and adds that incredible tang and creaminess to the wraps. My preferred dressing is a classic creamy, slightly sweet, and tangy one. I typically make it with mayonnaise, a splash of apple cider vinegar, a touch of granulated sugar or maple syrup, a pinch of celery seeds (optional, but they add a lovely, subtle flavor), and salt and pepper to taste. You’re aiming for a dressing that coats the cabbage without drowning it.
Substitutions for Coleslaw Dressing: For a lighter option, you could swap half of the mayonnaise for Greek yogurt. If you prefer a vinaigrette-style coleslaw, you can use a dressing based on olive oil, vinegar (like red wine or white wine vinegar), Dijon mustard, and herbs. Just be mindful that it won’t be as “creamy” but will still deliver on the tangy crunch.

The Vessel: Wraps!

Tortillas: Soft flour tortillas are my go-to for these wraps. I like a medium to large size (about 8-10 inches) so I can really load them up. Warming them slightly before assembling makes them more pliable and less prone to tearing.
Lettuce Wraps: For a lighter, lower-carb option, large, crisp lettuce leaves make fantastic wraps. Butter lettuce, romaine hearts, or even large iceberg lettuce leaves work well. They add an extra layer of crunch and freshness that’s just delightful.
Substitutions for Wraps: You could also use whole wheat tortillas for a healthier twist, or even corn tortillas if you prefer that flavor profile, though they can be a bit more delicate to wrap.

Optional Add-Ins & Garnishes

Red Onion: Thinly sliced red onion adds a lovely sharp bite and a beautiful pop of color.
Cilantro: A sprinkle of fresh cilantro provides a bright, herbaceous note that complements the BBQ flavors perfectly.
Pickles/Jalapeños: For an extra zing or a bit of heat, consider adding thinly sliced dill pickles or pickled jalapeños. They’re fantastic!
Cheese: Shredded cheddar or Monterey Jack cheese can be a delicious addition for those who love a cheesy element.

Step-by-Step Instructions

Alright, let’s get these delicious BBQ Chicken Coleslaw Wraps assembled! It’s a really straightforward process, perfect for a quick lunch or a relaxed dinner.

Prepare Your BBQ Chicken:
- First things first, if your chicken isn’t already shredded, now’s the time. Take your cooked chicken (rotisserie, baked, or grilled) and shred it using two forks. If you’re using a stand mixer, place the chicken in the bowl with the paddle attachment and mix on low speed for about 30-60 seconds until perfectly shredded.
- In a medium bowl, combine the shredded chicken with your favorite BBQ sauce. Stir well to ensure every piece of chicken is coated evenly. I like to add enough sauce so it’s moist and flavorful, but not swimming in liquid. Set this aside.
Whip Up the Coleslaw:
- In a large mixing bowl, combine your coleslaw mix (or shredded cabbage and carrots).
- In a separate small bowl, whisk together your coleslaw dressing ingredients: mayonnaise, apple cider vinegar, sugar (or maple syrup), celery seeds (if using), and a pinch of salt and pepper. Taste and adjust the seasoning to your liking – you want a nice balance of sweet and tangy.
- Pour the dressing over the coleslaw mix. Toss gently but thoroughly until all the cabbage and carrots are well coated. I like to let the coleslaw sit for at least 10-15 minutes in the refrigerator. This allows the flavors to meld and the cabbage to soften just slightly, making it even more delicious.
Warm the Wraps (Optional but Recommended):
- If you’re using flour tortillas, I highly recommend warming them briefly. This makes them much more pliable and easier to roll without cracking. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, or microwave them in a stack wrapped in a damp paper towel for 20-30 seconds.
Assemble Your Wraps:
- Lay a warmed tortilla (or a large lettuce leaf) flat on a clean surface.
- Spoon a generous amount of the BBQ chicken mixture down the center of the tortilla, leaving some space around the edges. Don’t overfill, or it will be hard to wrap!
- Next, spoon a good portion of the creamy coleslaw over the BBQ chicken.
- If you’re using any optional add-ins like sliced red onion, cilantro, pickles, or cheese, now’s the time to sprinkle them over the coleslaw.
Roll ‘Em Up!:
- To roll a tortilla wrap, fold in the sides of the tortilla over the filling first, then tightly roll it up from the bottom, creating a neat, enclosed wrap. For lettuce wraps, simply fold the sides over and then either roll or just fold in half like a taco.
- Once rolled, you can slice them in half diagonally if you wish, for easier eating and a nice presentation.
Serve and Enjoy!:
- These wraps are best served immediately when everything is fresh and the flavors are vibrant.

Tips & Suggestions

Making these BBQ Chicken Coleslaw Wraps is already pretty straightforward, but I’ve picked up a few tricks along the way that I think will help you make them even more amazing. These specific tips for this type of dish can really elevate your wrapping game!

Don’t Skip Warming the Tortillas: Trust me on this one! Briefly warming your flour tortillas makes a world of difference. They become so much more flexible and less likely to crack when you’re rolling them up. A quick zap in the microwave or a few seconds in a dry pan is all it takes, but it really makes assembly a breeze.
Mind Your Coleslaw Moisture: When mixing your coleslaw, try not to make it too wet. While you want it creamy and coated, too much dressing can make your wraps soggy, especially if they sit for a bit. If you find your coleslaw is overly liquidy, you can drain some of the excess liquid before assembling. Letting it sit in the fridge for 15-30 minutes also allows the cabbage to release some water, which you can then drain.
Let Flavors Marry: For both the BBQ chicken and the coleslaw, allowing the components to sit for a little while (even just 15-30 minutes in the fridge) lets the flavors really meld and deepen. This is especially true for the coleslaw; the vinegar helps tenderize the cabbage slightly and infuse it with delicious tang.
Prevent Overfilling: It’s tempting to load up your wraps, but an overstuffed wrap is a messy wrap! Start with a moderate amount of filling, and you can always add a little more once you get the hang of the rolling technique. You’ll thank yourself later for not having filling spill out everywhere.
Consider Your Chicken Texture: For the best eating experience, I like my BBQ chicken to be shredded fairly finely. This ensures it distributes evenly in the wrap and doesn’t create big, awkward chunks that make it difficult to bite through.
Make Ahead Components: These wraps are fantastic for meal prep! You can prepare the BBQ chicken mixture and the coleslaw dressing (keep it separate from the cabbage mix) up to 2-3 days in advance. Store them in airtight containers in the refrigerator. Shred the cabbage and carrots fresh, or mix the coleslaw dressing in right before serving to maintain maximum crunch.
Serving Suggestions: These wraps are hearty enough to be a full meal on their own, especially with a side of sweet potato fries or a simple green salad. They also make fantastic appetizers if you slice them into smaller pinwheels, or a great addition to a picnic spread.
Flavor Variations:
- Spicy Kick: Add a dash of hot sauce to your BBQ chicken, or mix some sriracha into your coleslaw dressing. Thinly sliced jalapeños (fresh or pickled) are also a great addition.
- Herbaceous Twist: Fresh cilantro is a favorite, but chopped fresh parsley or even chives can offer a different fresh note.
- Smoky Upgrade: A tiny pinch of smoked paprika in your coleslaw dressing can enhance the overall smoky BBQ vibe.
- Cheese Lovers: A sprinkle of sharp cheddar, Monterey Jack, or even a smoked gouda can add a delightful creaminess and extra flavor.

Storage

One of the best things about these BBQ Chicken Coleslaw Wraps is how well the components can be prepared ahead of time, making assembly super quick when you’re ready to eat. However, when it comes to storing the finished wraps, there are a few things I’ve learned to keep them at their best.

Storing Unassembled Components:

This is my absolute favorite way to store these wraps for future enjoyment, as it maintains the freshness and texture of each ingredient. I highly recommend storing the components separately until you’re ready to assemble.

BBQ Chicken Mixture:
- Place the prepared BBQ chicken in an airtight container.
- It will keep beautifully in the refrigerator for up to 3-4 days.
- You can also freeze the BBQ chicken mixture for longer storage (up to 2-3 months). Thaw overnight in the refrigerator before using.
- When ready to use, you can gently reheat the chicken in the microwave or a skillet over low heat, or enjoy it chilled.
Coleslaw:
- If you’ve already dressed your coleslaw, store it in an airtight container in the refrigerator. It’s best consumed within 1-2 days. The cabbage will soften over time, and the dressing might thin out a bit, but it’s still perfectly edible.
- For maximum crispness, I prefer to keep the dry coleslaw mix (shredded cabbage and carrots) separate from the dressing. Store the mix in an airtight bag or container, and keep the dressing in a separate jar or container in the fridge. This way, you can combine them right before assembly, ensuring a fresh, crunchy coleslaw every time. The dry mix will last 3-4 days, and the dressing up to a week.
Tortillas/Lettuce Wraps:
- Keep tortillas sealed in their original packaging or in an airtight bag at room temperature (or in the fridge if opened).
- Store lettuce leaves unwashed, wrapped in a damp paper towel and placed in a sealed bag or container in the refrigerator to keep them crisp. Wash and dry them right before using.

Storing Assembled Wraps:

While convenient, assembled BBQ Chicken Coleslaw Wraps are generally best eaten fresh. The moisture from the coleslaw and BBQ sauce can start to make the tortillas or lettuce wraps soggy over time.

Short-Term Storage (1-2 hours): If you need to prepare them just a little bit ahead for a gathering or lunchbox, wrap each assembled wrap tightly in plastic wrap or parchment paper. Store them in the refrigerator. They’ll hold up fairly well for a couple of hours, but the tortillas might soften more than if eaten immediately.
Overnight or Longer: I generally do not recommend storing fully assembled wraps overnight. The coleslaw will release more moisture, causing the wrap to become very soft and potentially fall apart. The texture won’t be as enjoyable.
Reheating Assembled Wraps: Reheating an assembled wrap is also not ideal due to the cold coleslaw and potential for sogginess. If you must, a quick zap in the microwave might warm the chicken, but it will likely compromise the coleslaw’s texture.

For the freshest and most delicious experience, my top advice is always to store the components separately and assemble your BBQ Chicken Coleslaw Wraps right before you plan to eat them. This way, you get that perfect combination of warm, flavorful chicken, crisp, tangy coleslaw, and a soft, pliable wrap every single time!

Final Thoughts

And there you have it – my absolute favorite recipe for these delightful Bbq Chicken Coleslaw Wraps! I truly believe this dish is a game-changer for anyone looking for a meal that’s both incredibly flavorful and wonderfully easy to prepare. What makes these Bbq Chicken Coleslaw Wraps a must-try, you ask? It’s that perfect harmony of smoky, tender BBQ chicken paired with the refreshing crunch and zesty tang of the coleslaw, all bundled up in a convenient wrap. It’s comfort food meets fresh vibrancy!

Whether you’re after a speedy weeknight dinner, a satisfying lunch, or even something fun to serve at a casual get-together, these Bbq Chicken Coleslaw Wraps tick all the boxes. They’re packed with incredible textures and tastes that dance on your palate, leaving you feeling happy and satisfied. Seriously, give these a go – I promise you’ll find yourself making them again and again. Enjoy every delicious bite!

Easy BBQ Chicken Coleslaw Wraps: Your New Favorite Dinner!

Author: shareylady
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

These BBQ Chicken Coleslaw Wraps are a delightful combination of smoky BBQ chicken and refreshing coleslaw, all wrapped up in soft tortillas or crisp lettuce leaves. Perfect for a quick weeknight dinner or a fun picnic treat!

Ingredients

Scale

2–3 cups shredded cooked chicken
BBQ sauce (smoky or slightly sweet)
4–5 cups coleslaw mix (or shredded cabbage and carrots)
1/2 cup shredded carrots
Mayonnaise
Apple cider vinegar
Granulated sugar or maple syrup
Celery seeds (optional)
Salt and pepper to taste
Soft flour tortillas (medium to large size, about 8-10 inches)
Large crisp lettuce leaves (butter lettuce, romaine hearts, or iceberg)
Thinly sliced red onion (optional)
Fresh cilantro (optional)
Thinly sliced dill pickles or pickled jalapeños (optional)
Shredded cheddar or Monterey Jack cheese (optional)

Instructions

Prepare Your BBQ Chicken: Shred the cooked chicken using two forks or a stand mixer. In a medium bowl, combine the shredded chicken with your favorite BBQ sauce and stir well.
Whip Up the Coleslaw: In a large mixing bowl, combine your coleslaw mix (or shredded cabbage and carrots). In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar (or maple syrup), celery seeds (if using), and a pinch of salt and pepper. Pour the dressing over the coleslaw mix and toss gently. Let the coleslaw sit in the refrigerator for at least 10-15 minutes.
Warm the Wraps (Optional but Recommended): Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Assemble Your Wraps: Lay a warmed tortilla or large lettuce leaf flat. Spoon a generous amount of BBQ chicken mixture down the center, then add a portion of coleslaw. Add any optional ingredients like red onion, cilantro, pickles, or cheese.
Roll 'Em Up!: Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice in half diagonally if desired.
Serve and Enjoy!: Serve the wraps immediately for the best flavor and freshness.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner
Method: No cooking required (assembly)
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 350
Sugar: 6 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 60 mg

Keywords: For a lighter option, swap half of the mayonnaise for Greek yogurt in the coleslaw dressing. You can also use whole wheat or corn tortillas for different flavors.