Description
Enjoy these BBQ Chicken Coleslaw Wraps, a flavorful and crunchy meal perfect for busy weeknights or gatherings. They feature tender pulled chicken in smoky BBQ sauce with creamy coleslaw, all wrapped in a warm tortilla.
Ingredients
Scale
- 2½ cups cooked shredded or chopped chicken
- ½ cup BBQ sauce (plus more for drizzling)
- 2 cups shredded cabbage (or coleslaw mix)
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ¼ teaspoon celery seed (optional)
- Salt and black pepper, to taste
- 4 large flour tortillas (burrito size)
- 1 tablespoon butter or olive oil (for toasting)
- Optional Toppings: Sliced red onions, Pickles, Jalapeños, Extra BBQ sauce, Shredded cheese
Instructions
- In a bowl, toss cooked chicken with BBQ sauce. Warm gently if needed.
- In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper. Pour over the cabbage mix and toss until fully coated.
- Lay out each tortilla and spoon BBQ chicken down the center. Top with a generous scoop of coleslaw and any extras like pickles or red onions.
- Fold the sides in, roll it up tightly like a burrito, and place seam-side down.
- Heat a nonstick skillet over medium heat. Add a little butter or oil. Toast each wrap for 2–3 minutes per side until golden and slightly crispy.
- Cut in half and serve warm or cold.
Notes
- Use rotisserie chicken for quicker preparation.
- Toasting the wrap enhances texture but is optional.
- Swap mayonnaise for Greek yogurt in the coleslaw for a lighter version.
- For a spicier flavor, use hot BBQ sauce or add jalapeños.
- Coleslaw can be made ahead and stored for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Assembly and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g