So, I’ve Got This BBQ Chicken Coleslaw Wraps Thing…
Alright, so hear me out—BBQ chicken coleslaw wraps (easy!) are kind of a lifesaver in my kitchen, especially on days when the thought of preheating the oven makes me want to run for the hills (or at least order takeout). The first time I made these, it was honestly because I had random leftovers and no plan—classic, right? I think I was supposed to make something fancier but, well, life happened and I went with what I had. Now my kids ask for these every other week. The best part? You can eat them standing over the sink, picnic-style on the porch, or wrapped up for lunch if you’re dodging Zoom calls. Oh, and just a heads up, these are a bit messy. Grab a few extra napkins (or just use your sleeve, no judgment here!).
Why I Keep Making These (And Maybe You Will, Too)
I make this when I forget to thaw anything for dinner, or when I’ve got leftover rotisserie chicken eyeing me from the fridge. My family goes a bit wild for these because they hit that sweet spot between tangy, crunchy, and a little smoky—basically all the flavors you want to pile into a tortilla. Plus, assembling wraps is one of those things that makes everyone feel like they’re doing something super important. And, real talk, I used to hate chopping cabbage, but buying pre-shredded coleslaw mix changed my life (and my Monday nights). You can totally use homemade if you’re feeling fancy—or, like, just want to show off.
What You’ll Need (But Honestly, Mix It Up!)
- 2 cups cooked chicken (leftover, rotisserie, or even grilled—once I used some random grilled thighs and it worked fine)
- ½ cup BBQ sauce (I sneak in a smoky one, but any sauce or even a spicy sriracha mix works—I’ve been known to use leftovers from this homemade BBQ sauce recipe)
- 2 cups coleslaw mix (pre-shredded is my lazy go-to, but you can totally chop up cabbage and carrots yourself; my grandmother always insisted on using a mandoline, but honestly, just use a sharp knife if that’s what you’ve got)
- ¼ cup mayonnaise (or Greek yogurt if you’re feeling virtuous… sometimes I do half and half if I can’t decide)
- 1 tablespoon apple cider vinegar (or just a good splash of lemon juice, which I sometimes prefer)
- Salt and pepper, to taste (I don’t measure, just do a little taste-test and adjust)
- 4 large flour tortillas (I’ve used spinach ones, too, and that’s pretty good—corn tortillas don’t really work as well, I learned the hard way)
- Optional: sliced red onion, fresh cilantro, jalapeños (I sometimes add whatever’s lurking in my veggie drawer)
Here’s How I Throw These Together (No Stress)
- Mix chicken with BBQ sauce. I just toss the chicken with BBQ sauce in a big bowl—use your hands if you want, just wash them first (or not, I’m not the food police). I like it well coated but not swimming in sauce. This is where I usually sneak a taste—perks of being the cook.
- Make the slaw. Dump the coleslaw mix in another bowl, add mayo, vinegar, a pinch of salt and pepper. Stir it up—don’t worry if it looks a bit weird at first, it always comes together. If you want it creamier, just add some extra mayo. Or Greek yogurt, or whatever.
- Warm the tortillas. This is optional, but I think they roll up better if you zap them in the microwave for 10-15 seconds. Or, if you’re feeling fancy, toss them in a dry skillet for a few seconds per side. Or, you know, skip this step if you’re in a hurry.
- Assemble the wraps. Lay out a tortilla, pile on some BBQ chicken, top with a handful of slaw, and whatever extras you like (red onion, cilantro, etc). Fold the bottom up, then roll it snug like a burrito. It’s fine if stuff falls out—just eat it with your fingers. No one’s judging.
- EAT! Serve right away or wrap them up in foil for later. Sometimes I slice them in half so they look fancier, but honestly, I usually just bite right in.
Notes From the Trenches
- I once tried making these with raw chicken—don’t do that, it’s not worth the hassle (or the mess; just use cooked chicken, trust me).
- If your slaw tastes bland, add a splash more vinegar. Actually, sometimes I add a teensy bit of honey for sweetness, especially if my BBQ sauce is really smoky.
- I think these taste even better the next day, when the flavors have had a chance to get cozy together. But, they do get a bit soggier—depends what you like.
Variations I’ve Attempted (Not All Winners!)
- Buffalo Chicken: Sub BBQ sauce for buffalo sauce, add blue cheese to the slaw—my husband likes this but I think it’s just okay.
- Veggie-Packed: I once threw in chopped bell pepper, corn, and black beans. It was...busy, but not bad. Probably wouldn’t do the corn again though.
- No Mayo: Tried Greek yogurt and mustard once—honestly, not my favorite, but you might like it if you’re a yogurt person.
- And I did try using a lettuce wrap instead of a tortilla—don’t recommend unless you like chasing your lunch around the plate!
What If You Don’t Have the Right Tools?
Honestly, you don’t need much. A bowl for mixing, a spoon, and a knife. If you don’t have a microwave (mine broke once and I survived), just roll up the tortillas cold or pop them in a pan for a sec. No fancy gadgets required—although, if you want to see some fun kitchen tech, I sometimes drool over these clever gadgets (maybe someday!).
How to Store Them (If They Last That Long)
If you do end up with leftovers (rare in my house, seriously), just wrap the assembled wraps tightly in plastic or foil and stash them in the fridge. They’ll keep for about a day—maybe two—but the slaw does get a bit soft. Or keep the chicken and slaw separate and just build fresh wraps as you go (honestly, that’s way better if you can, but it’s not a hill I’m willing to die on).
What Goes With These? Here’s What I Do
I usually serve these with kettle chips or some crunchy carrot sticks—sometimes both if I’m feeling wild. My friend brings sweet pickles whenever we do a backyard dinner and, weirdly, it works. And if you want to get really extra, pair them with a homemade iced tea or lemonade (I use this lemonade recipe—it’s not fussy, which I like).
Things I’ve Learned the Hard Way (So You Don’t Have To)
- If you try to roll the wraps while the chicken is still super hot, the tortillas kind of fall apart. Just let the chicken cool a minute or two—it’s worth it.
- Don’t skip tasting your slaw before you build the wraps. I once forgot and ended up with bland wraps (major letdown).
- And, if you pack them too full, yes, they explode everywhere. Messy, but delicious—just don’t wear white!
BBQ Chicken Wraps FAQ (Yes, I’ve Actually Been Asked These!)
- Q: Can I make these ahead of time?
A: Yep! But I find the slaw gets a bit soggy if you assemble too far ahead. Maybe keep the parts separate and build as needed. Or just embrace the sog—some people actually like it. - Q: What if I don’t eat chicken?
A: You can totally do this with pulled pork, shredded jackfruit, or even roasted chickpeas (I tried tofu once and it was, well, not my favorite, but maybe it was just my tofu-cooking skills...or lack thereof). - Q: Can I freeze these?
A: Hmm, not really. The slaw gets weird and watery. But you can freeze just the chicken, then make fresh slaw when you’re ready to eat. - Q: My tortillas keep tearing—am I cursed?
A: Probably not! Try warming them a bit more and don’t overfill. If it still happens, just call it a deconstructed wrap and eat it with a fork, no shame.
Okay, that’s it—my BBQ chicken coleslaw wraps (easy!) rundown. If you try them and have your own twist, let me know. Unless it involves raisins. Then we need to talk. Cheers!
Ingredients
- 2 cups cooked shredded chicken
- ½ cup BBQ 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, combine the shredded chicken with BBQ sauce and mix until evenly coated.
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2In a separate bowl, mix together the coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
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3Warm the flour tortillas in a skillet or microwave until soft and pliable.
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4Spoon an even amount of BBQ chicken onto the center of each tortilla.
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5Top the chicken with a generous portion of coleslaw.
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6Fold in the sides and roll up each tortilla to form a wrap. 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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