I promise I didn’t plan to make my kitchen smell like a backyard barbecue on a Tuesday night, but one spoonful of this tangy, smoky sauce and suddenly I’m transported to summer cookouts. I laugh every time I assemble these wraps because they somehow feel fancy and utterly lazy at the same time — like I hired a chef who moonlights as my fast-food conscience. These BBQ Chicken Coleslaw Wraps hit that glorious trio: sweet barbecue, crunchy slaw, and warm, pillowy tortillas. If you love crisp textures, sticky sauce, and a little fresh brightness, you’ll want to make a double batch for leftovers (if they last that long).
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Why This Recipe is Awesome
This recipe feels like a cheat code for a great dinner: quick, colorful, and full of texture. You get sweet-smoky sticky BBQ chicken, crisp, tangy coleslaw, and warm tortillas that soak up every last drop. It’s so easy even your busiest weeknight can look gourmet — and yes, the crunchy slaw keeps every bite lively so nothing goes soggy. Who doesn’t love a meal you can eat with your hands and still feel classy about?
Ingredients
For the Main Dish:
- 2 cups cooked shredded chicken (about 10–12 oz; rotisserie works great)
- 1 cup barbecue sauce (your favorite bottle or homemade)
- 8 large flour tortillas (10-inch) or use large lettuce leaves for low-carb
- 2 cups coleslaw mix (shredded cabbage & carrots)
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1/4 cup chopped fresh cilantro (optional but lovely)
- 1 small red onion, thinly sliced (for quick pickle, optional)
- 1 lime, zested and juiced
- 1 tbsp olive oil
- Salt & freshly ground black pepper to taste
For the Sauce / Garnish (if applicable):
- Extra BBQ sauce for drizzling
- Pickled red onions: 1/4 cup thinly sliced red onion + 2 tbsp apple cider vinegar + pinch of sugar and salt (quick-pickle for 10 minutes)
- Optional heat: 1–2 tsp sriracha or chopped jalapeño
How I Make It
Step 1:
Start by warming the shredded chicken in a skillet over medium heat with 1 tbsp olive oil. Toss in 1 cup BBQ sauce and stir until the sauce clings to every shred — you want glossy, sticky pieces that smell of smoke and brown sugar. If you use rotisserie chicken, heat only until warm, about 3–4 minutes; if you have raw chicken, cook breasts to an internal temp of 165°F, then shred.
Step 2:
While the chicken warms, make the slaw: combine 2 cups coleslaw mix, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, lime zest and juice from 1 lime, and salt/pepper in a bowl. Toss until everything looks bright and coated. Taste for balance — add a splash more vinegar for tang or a pinch more honey for sweetness.
Step 3:
Quick-pickle the red onion if using: put slices in a small bowl with 2 tbsp apple cider vinegar and a pinch of sugar and salt. Let sit for at least 10 minutes while you warm the tortillas. Heat a dry skillet to medium-high and warm each tortilla about 20–30 seconds per side until they soften and develop faint brown spots — they should smell toasty and supple.
Step 4:
Assemble: place a warm tortilla on your board, spoon 1/3–1/2 cup BBQ chicken down the center, top with a generous handful of the creamy slaw, a few pickled onions, and scatter chopped cilantro. I like an extra drizzle of BBQ sauce and a squeeze of lime right before folding.
Step 5:
Fold the sides over and roll snugly. If you want a warm, slightly crisp finish, sear the wraps in a hot skillet for 1–2 minutes per side until the edges turn golden and the tortilla crackles slightly. Serve immediately so the slaw stays crunchy and the chicken stays sticky and warm.
Pro Tips
- Use a rotisserie chicken to cut prep time — it adds flavor and saves shredding time.
- If you worry about soggy wraps, pat the slaw dry on paper towels before tossing with dressing, or store the slaw separately until serving.
- Warm tortillas on a skillet rather than the microwave for better texture — they get slightly charred and taste fresher.
- Like heat? Mix 1 tsp sriracha into the BBQ sauce or add chopped jalapeño to the slaw for a lively kick.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **chicken** for **tofu** (press and pan-fry, then toss with BBQ sauce) for a vegetarian option — texture becomes chewier, but the flavors stay bold.
- Replace **mayonnaise** in the slaw with **Greek yogurt** for tang and fewer calories; slaw comes out a touch lighter and brighter.
- Use **gluten-free tortillas** or large butter lettuce leaves to make these gluten-free and lighter; lettuce adds a crisp snap.
- For dairy-free: use vegan mayo and confirm your BBQ sauce lacks dairy.
Variations & Tips
- Spicy BBQ: stir chopped jalapeño and a dash of cayenne into the slaw and sauce.
- Hawaiian twist: add crushed pineapple to the chicken for sweet acidity and tropical flair.
- Buffalo-style: swap BBQ sauce for buffalo sauce and add blue cheese crumbles in the slaw.
- Kid-friendly: keep the sauce on the side for dipping so picky eaters can control sauciness.
- Meal-prep: keep chicken and slaw separate in airtight containers and assemble fresh each day to avoid soggy tortillas.
- Creative twist: crisp the finished wraps in the oven at 400°F for 5 minutes to turn them into handheld, crunchy paninis.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the BBQ chicken and slaw up to 24 hours ahead. Store them separately in the fridge and warm the chicken before assembling. Keep tortillas wrapped in a towel at room temp. Assemble just before serving for best texture.
- Can I double the recipe?
- Sure thing. Use a larger skillet or warm the chicken in batches to avoid overcrowding. If you double slaw, toss it in a large bowl and taste for seasoning since bigger batches sometimes need more acid or sweetener.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for glossy, evenly sauced chicken and warm, soft tortillas with faint brown spots. If you cook raw chicken, check that it reaches 165°F with an instant-read thermometer. Slaw should taste vibrant and slightly tangy, not flat.
- What if I don’t have ingredient X?
- Out of lime? Use lemon juice. No red onion? Thinly sliced green onion or shallot adds a similar bite. No BBQ sauce? Mix ketchup, a splash of vinegar, brown sugar, and smoked paprika for a quick substitute.
How I Like to Serve It
I serve these wraps with a big bowl of extra slaw and some pickle chips on the side so people can customize each bite. They work brilliantly for weeknight dinners, backyard parties, or school-lunch upgrades (just pack components separately). Pair with an icy lemonade or a cold lager, and you’ve got summer on a plate no matter the weather.
Notes
- Store leftover chicken and slaw in separate airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet or microwave, then reassemble.
- Safe cooking temp for chicken: 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these saucy, crunchy BBQ Chicken Coleslaw Wraps. They’ll disappear fast, and you’ll smile every time the kitchen smells like that sweet-smoky sauce.