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BBQ Chicken Coleslaw Wraps

Smoky shredded chicken in a thick, gooey BBQ sauce, paired with a crunchy, creamy coleslaw in a warm, grilled tortilla. A quick and family-friendly meal.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken
  • 2 cups Cooked Chicken shredded (rotisserie or homemade)
  • 1 cup Thick & Gooey BBQ Sauce plus more for drizzling
Creamy Coleslaw
  • 14 oz Coleslaw Mix bagged, shredded cabbage & carrots
  • 0.75 cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Sugar
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
Assembly
  • 4 large Flour Tortillas burrito size
  • 0.25 cup Fresh Parsley chopped, for garnish

Equipment

  • Mixing bowls
  • Grill pan or Panini press

Method
 

  1. Prepare Chicken: In a bowl, mix shredded chicken with 1 cup of thick, gooey BBQ sauce until coated in the heavy, viscous sauce.
  2. Make Coleslaw: In a large bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper to create a thick, viscous dressing.
  3. Combine Slaw: Add the coleslaw mix to the dressing and toss until fully coated in the thick, gooey dressing.
  4. Warm Tortillas: Warm tortillas in a dry skillet or microwave to make them pliable.
  5. Assemble: Lay a tortilla flat. Layer gooey BBQ chicken down the center, followed by a scoop of creamy coleslaw.
  6. Fold & Grill: Fold in the sides and roll up tightly. Place seam-side down on a hot grill pan for 1-2 minutes per side until grill marks appear.
  7. Serve: Slice in half, drizzle with more gooey BBQ sauce, garnish with parsley, and serve immediately.

Notes

Using a rotisserie chicken makes this a very quick meal. The BBQ sauce should be thick and heavy to prevent a soggy wrap. Grilling the wrap is optional but adds a great texture.