Let's Talk BBQ Chicken Coleslaw Wraps
So, there was this one Tuesday—kids were bouncing off the walls, I’d forgotten to defrost the beef (classic move), and honestly, all I wanted was something kinda fresh but still hearty. That’s when BBQ Chicken Coleslaw Wraps walked in and saved my bacon. Well, not literally, but you get me. It’s one of those recipes that just works; even when you’re distracted by, say, your neighbor’s cat peering through the window like it’s judging your chopping skills. Anyway, point is, I keep coming back to these wraps, and now, you’re about to know why.
Why I Keep Making These BBQ Chicken Coleslaw Wraps
I make this when I’m short on patience (which is, let’s be honest, every other Wednesday) or when the family can’t agree on what’s for dinner—because who says no to BBQ chicken AND slaw? My partner goes full-on ravenous for these (he claims it’s the slaw, but honestly, I think he just likes anything wrapped up so he can eat it with one hand). They’re also a lifesaver for picnics, as long as you outsmart the sog-factor; more on that in a bit. Oh, and if you’ve ever tried to get a toddler to eat cabbage, this is the magic trick. Honestly, I’ve even thrown leftover roast chicken in when I’m desperate—results are still a win.
What You’ll Need (But I’m All for Substitutions)
- 2 big handfuls (about 2 cups) of cooked chicken, shredded—I usually use rotisserie chicken, but grilled or even poached works. Once, I even used breaded chicken strips. Don’t tell my mom.
- ½ cup BBQ sauce—Sweet Baby Ray’s is my go-to, but in a pinch I just doctor up whatever’s lurking in the fridge.
- 2 cups coleslaw mix—Bagged stuff is a weeknight blessing, but if you’ve got patience and a cabbage, go wild. My gran swore by purple cabbage, but I can’t always find it.
- ⅓ cup mayonnaise—Duke’s if I’m feeling fancy, but any mayo will do. Sometimes I even use Greek yogurt (if I realize we’re out of mayo mid-prep...)
- 1 tablespoon apple cider vinegar (or white wine vinegar if I’m out)
- 1 teaspoon honey or sugar (optional, but I like the sweetness)
- Salt & pepper, to taste (I try to be restrained, but it’s tough)
- 4 large tortillas or wraps—Spinach wraps are fun if you want to feel healthy. Wheat, white, whatever’s on sale.
- Optional: sliced pickles, a handful of shredded cheese, red onion slivers, or jalapeños for heat
Here’s How I Throw It All Together
- First, chicken meets BBQ sauce. In a bowl, just toss your shredded chicken with the BBQ sauce. I’m not precious about this; hands work better than spoons sometimes. This is when I usually sneak a bite, you know, “for quality control.”
- Coleslaw time! Mix coleslaw veggies with mayo, vinegar, honey (if using), and a bit of salt and pepper. Give it a taste—sometimes it’s a bit tangy, but that’s the charm. If it looks a little runny, don’t fret. It’ll settle.
- Warm those tortillas. I just zap them in the microwave for 20 seconds under a damp paper towel, but if you want to get fancy, a dry skillet does the trick. Once, I tried toasting them over a gas flame and, well, let’s just say my smoke alarm is very sensitive.
- Assembly time. Lay out your tortilla, pile on a scoop of BBQ chicken, then a scoop of slaw, and whatever extras you like—pickles are a hit in my house. Roll ‘em up burrito-style. Don’t worry if it looks messy; the best ones always are. Sometimes I overfill and have to eat the leftovers straight out of the bowl. No regrets.
- Serve right away (or try to let them rest for a minute so everything melds, but good luck with that in my kitchen).
Notes from the Messy Middle
- If you make the slaw ahead, it gets even tastier. But, um, don’t wait too long or it goes a bit limp (ask me how I know...)
- BBQ sauce can be a bit strong, so go easy at first then add more if the mood strikes. I’ve overdone it before, and nobody thanked me for it.
- I’ve tried making my own tortillas exactly twice; both times were, let’s say, character building. Store-bought is just fine.
Variations I’ve Actually Tried (With Mixed Results)
- Tried using pulled pork once—really good, but the slaw-to-meat ratio needs tweaking.
- Jackfruit instead of chicken for my veggie friend? Success! Just needed extra BBQ sauce.
- Once, in a burst of optimism, I threw in pineapple. Would not recommend. Too much like a tropical pizza gone rogue.
- Sometimes I swap mayo for Greek yogurt—tangier but still lovely.
What If I Don’t Have All the Gear?
You really only need a mixing bowl and a spoon. I have a fancy salad spinner, but honestly, I usually just shake the coleslaw mix in a colander over the sink and call it a day. If you don’t have a microwave, just wrap the tortillas in foil and stick ‘em in the oven for a few minutes. No biggie.
How Long Do These Keep? (Not Long in My House!)
If, by some miracle, you have leftovers, keep the chicken and slaw separate in the fridge. They’re good for 2-3 days. But, honestly, the wraps themselves get soggy if made ahead, so build fresh when you can. Ours usually vanish before the next meal anyway.
How We Like to Serve These (And a Little Family Quirk)
We usually slice the wraps in half on a diagonal (my kids claim it tastes better that way). Sometimes I’ll serve extra slaw on the side, or a handful of kettle chips. On really hot days, a cold beer or lemonade rounds it off. Oh, and sometimes I sneak a little hot sauce inside mine before I roll it up, but don’t tell the kids.
Things I Wish I’d Known (Or, Learn from My Oopsies)
- Don’t rush the slaw mixing. I’ve dumped it all together in a hurry and ended up with mayo lumps. Not ideal.
- If your tortillas crack, it’s probably because they’re cold. Warm ‘em up—even if you’re in a hurry.
- And if you’re making these for a crowd, double the slaw. Trust me, it disappears fast.
FAQ (Because People Actually Ask Me These!)
- Can I use leftover BBQ chicken from last night?
- Absolutely! In fact, I think it tastes better the next day. Just warm it up gently so it’s not fridge-cold.
- What’s the best BBQ sauce for this?
- Honestly, whatever you have—Sweet Baby Ray’s, homemade, even that one you got as a gift and forgot about. I’ve linked my favorite homemade BBQ sauce recipe here if you’re feeling ambitious.
- Is there a gluten-free version?
- Yep! Just grab some GF tortillas. I like Mission’s gluten-free wraps.
- Can I prep these ahead?
- You can make the chicken and slaw a day ahead, but don’t assemble the wraps until you’re ready to eat. They get soggy otherwise—did that once, and it was a sad lunch.
And if you’re curious about coleslaw magic, this Bon Appétit guide has some cool slaw tips (though mine is, of course, superior...)
So that’s it—my slightly rambling, sometimes contradictory, but always tasty take on BBQ Chicken Coleslaw Wraps. Hope you love them as much as my family does—cracked tortillas, messy counters, and all.
Ingredients
- 2 cups cooked chicken breast, shredded
- ½ cup barbecue sauce
- 2 cups coleslaw mix
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas
Instructions
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1In a medium bowl, toss the shredded chicken with the barbecue sauce until evenly coated.
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2In a separate bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper. Mix well to coat the vegetables.
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3Warm the flour tortillas in a dry skillet or microwave until pliable.
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4Place a portion of BBQ chicken in the center of each tortilla, then top with a generous scoop of coleslaw.
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5Fold in the sides and roll up the tortillas tightly to form wraps. Slice in half if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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