These BBQ Chicken Coleslaw Wraps have become my go-to solution when I need dinner on the table fast. Last Tuesday, after my daughter’s soccer practice ran late, I threw together what I had in the fridge: leftover rotisserie chicken, half a cabbage, and some carrots that needed using up. What started as a “please let this work” moment turned into something my family now asks for every single week.
Table of Contents
Ingredients for BBQ Chicken Coleslaw Wraps
I grab rotisserie chicken whenever possible because it cuts the prep time in half and adds extra flavor. The key is getting everything ready before you start wrapping, which keeps the whole process smooth and prevents anyone from getting impatient while waiting for dinner.
- 2 cups cooked chicken, shredded (rotisserie works perfectly here)
- 1 cup BBQ sauce (I recommend Sweet Baby Ray’s for balanced sweetness, but any brand you love works)
- 4 large flour or corn tortillas (10-inch size, warmed)
- 2 cups green cabbage, finely shredded (pre-shredded bags save serious time)
- 1 cup carrots, grated (I usually buy pre-grated on busy weeks)
- ½ cup mayonnaise (my preference is Duke’s because it’s tangier than other brands, but use what you have)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Optional add-ons:
- 1 cup diced bell peppers (adds nice color and crunch)
- ¼ cup chopped fresh cilantro
- 1 teaspoon hot sauce (in my experience, this deepens the flavor without making it too spicy)
- Avocado slices
- Shredded cheddar or feta cheese (I always sprinkle sharp cheddar on mine)
Step-by-Step Instructions
I recommend warming your tortillas right before you assemble each wrap rather than all at once. This keeps them pliable and prevents cracking when you roll them up.
Step 1: Set a skillet over medium heat and add your shredded chicken along with the BBQ sauce. Stir everything together until each piece is coated, then let it simmer for 3 to 4 minutes. You’ll know it’s ready when you see small bubbles forming around the edges and the sauce has thickened slightly. If you’re starting with raw chicken, cook it in a bit of oil for 6 to 8 minutes until the internal temperature hits 165°F, then stir in your sauce.
Step 2: While the chicken warms, grab a large bowl and toss together your shredded cabbage and grated carrots. In a smaller bowl, whisk the mayonnaise, apple cider vinegar, salt, and pepper until smooth. Pour this dressing over your vegetables and mix until everything’s lightly coated. Let the coleslaw rest for 10 minutes at room temperature so the cabbage softens just enough while staying crisp. You’ll notice the colors brighten as it absorbs the dressing.
Step 3: Warm each tortilla in a dry skillet for about 15 seconds per side until it’s soft and flexible. Lay one tortilla flat and spoon a generous portion of BBQ chicken down the center, staying about 2 inches from each edge. The chicken should be warm but not steaming hot, or it’ll make your tortilla soggy. Add a hearty handful of coleslaw on top of the chicken, again being careful not to overfill.
Step 4: Fold the left and right sides of the tortilla inward about 1 to 2 inches to create flaps that will hold everything in place. Starting from the bottom edge closest to you, roll the tortilla up and over the filling while keeping firm pressure. Tuck as you go to create a tight wrap, but don’t squeeze so hard that filling pushes out the ends. Slice each wrap in half on a diagonal and arrange them on your serving platter.
Perfect Pairings for BBQ Chicken Coleslaw Wraps
These wraps are filling on their own, but the right sides turn them into a complete meal that balances all the flavors and textures beautifully.
Sweet Potato Fries: The natural sweetness of crispy sweet potatoes plays perfectly against the tangy BBQ sauce while adding fiber and vitamins. Roast them at 425°F for 25 minutes until the edges turn golden and crispy.
Fresh Corn Salad: A simple corn salad with lime juice, cilantro, and a sprinkle of cotija cheese brings brightness that cuts through the richness of the wraps. The crisp kernels add another satisfying crunch that complements the coleslaw texture.
Garlic Parmesan Chicken and Potatoes: If you’re feeding a crowd and want extra heartiness, these roasted potatoes make an excellent shareable side that rounds out the meal.
Watermelon Wedges: During summer months, chilled watermelon offers a refreshing palate cleanser between bites. The natural sweetness balances the savory BBQ flavors while keeping the meal light and summery.
Crispy Pickle Spears: Dill pickles bring that essential acidic punch that makes every bite more interesting. They’re also incredibly easy to serve straight from the jar, perfect for those truly rushed evenings.
Street Corn Chicken Rice Bowl: For a Mexican-inspired dinner spread, this rice bowl shares similar flavor profiles and creates a beautiful variety on your table.
Keeping Things Fresh
Store leftover components separately in airtight containers in the refrigerator. The BBQ chicken stays good for up to 24 hours and actually tastes even better the next day as the flavors develop. Keep the coleslaw in its own container to maintain crispness and prevent soggy tortillas if you’re planning to eat leftovers later.
When you’re ready for round two, warm the BBQ chicken gently in a skillet or microwave for about 60 seconds, then build fresh wraps with your chilled coleslaw. The contrast of warm chicken against cool, crispy slaw is actually one of my favorite ways to enjoy these. For packed lunches, assemble the wraps fresh that morning, wrap them tightly in foil or parchment paper, and keep them chilled until lunchtime. They hold up well for 4 to 5 hours without getting soggy.
If you’re meal prepping for the week, double your batches of both the chicken and coleslaw on Sunday, then assemble fresh wraps each day. This approach keeps everything at peak freshness.
FAQs
Can I make these wraps ahead for a party?
Absolutely. Prepare all your components in advance and set up a build-your-own wrap station where guests can customize their own. This keeps the tortillas from getting soggy and lets everyone add exactly what they want.
What’s the best substitute if I don’t have apple cider vinegar?
White wine vinegar or fresh lemon juice both work perfectly. Start with half the amount called for and add more to taste, since both can be slightly more acidic than apple cider vinegar.
How can I make these wraps spicier?
Add diced jalapeños directly into your coleslaw, switch to a spicy BBQ sauce, or drizzle sriracha or hot sauce on the chicken before wrapping. You can also mix cayenne pepper into your coleslaw dressing for heat that’s evenly distributed throughout.
BBQ Chicken Coleslaw Wraps
Ingredients
Equipment
Method
- Set a skillet over medium heat and add shredded chicken with BBQ sauce. Stir until well-coated and simmer for 3 to 4 minutes until small bubbles form around the edges and sauce thickens slightly. If using raw chicken, cook in oil for 6 to 8 minutes until internal temperature reaches 165°F, then add BBQ sauce.
- In a large bowl, combine shredded cabbage and grated carrots. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper until smooth. Pour dressing over vegetables and mix until lightly coated. Let coleslaw rest for 10 minutes at room temperature so cabbage softens while staying crisp.
- Warm each 10-inch tortilla in a dry skillet for about 15 seconds per side until soft and flexible. Lay tortilla flat and spoon generous portion of warm BBQ chicken down the center, staying about 2 inches from each edge. Add hearty handful of coleslaw on top of chicken.
- Fold left and right sides of tortilla inward about 1 to 2 inches to create flaps. Starting from bottom edge, roll tortilla up and over filling while keeping firm pressure. Tuck as you go to create tight wrap without squeezing filling out the ends. Slice each wrap in half diagonally and arrange on serving platter.
Notes
