BBQ Chicken Coleslaw Wraps Recipe – Easy Dinner Idea with Crunchy Slaw

The first bite of these BBQ chicken coleslaw wraps is an explosion of smoky, savory, and zippy crunch that honestly makes my taste buds do a little happy dance. Picture this: warm, saucy barbecue chicken tucked into a soft tortilla, topped with a mountain of fresh, tangy coleslaw – it’s the kind of meal you crave on a busy night when you want something both comforting and vibrant. I started making these wraps one summer when backyard BBQs were in full swing and leftovers were begging for a fresh twist. Ever since, they’ve become my go-to for easy dinners, quick lunches, and even lazy Sunday meals when nobody wants to fuss over the stove. If you’re like me and love a dinner that brings together bold flavors and satisfying texture (with minimal cleanup!), these BBQ chicken coleslaw wraps are about to become your new favorite. Whether you’ve got picky eaters at home, are trying to sneak in more veggies, or just want to enjoy a meal that feels like a little celebration, this recipe delivers every single time. I’ve tested all sorts of combos, tried it hot and cold, and even snuck them into a picnic basket—the verdict is always the same: gone in a flash. The best part? You can use leftover chicken, rotisserie chicken, or make it from scratch. With just a handful of basic ingredients and about 30 minutes, you’ll have a dinner that’s as fun to eat as it is to make. Trust me, after dozens of batches and countless rave reviews from friends and family, I can say with confidence—these BBQ chicken coleslaw wraps are a total winner for anyone craving a delicious, no-fuss meal.

Why You’ll Love This BBQ Chicken Coleslaw Wraps Recipe

• Quick & Easy: Ready in under 30 minutes, these wraps are a weeknight lifesaver. No need to spend hours in the kitchen!
• Simple Ingredients: You probably already have most of these items—think tortillas, BBQ sauce, shredded chicken, and a bag of coleslaw mix.
• Perfect for Any Occasion: These wraps shine at casual dinners, summer picnics, or as a hearty lunch for work or school.
• Crowd-Pleaser: Kids love the sweet-savory combo, and adults appreciate the fresh crunch and bold BBQ flavor. It’s a recipe that’s always met with smiles and empty plates.
• Unbelievably Delicious: That contrast—the warm, smoky BBQ chicken with cool, creamy coleslaw—is pure comfort food with a modern, healthy twist. The texture is everything!

What sets my BBQ chicken coleslaw wraps apart? It’s the way the smoky richness of the chicken melds with the bright, tangy slaw, all wrapped up in a soft tortilla. I always blend my BBQ sauce with a touch of honey and a splash of apple cider vinegar for extra zing (learned the hard way after a few too many bland wraps). The secret? Tossing the coleslaw right before serving so it stays crisp and doesn’t make the tortillas soggy. You can even prep most of it ahead—just assemble when you’re ready to eat. This recipe is more than just convenient; it’s the kind that turns an ordinary dinner into a mini BBQ party, minus the grill and the mess. Every time I serve these, someone asks for the recipe. And honestly, you don’t need to be a BBQ master or even turn on the oven! It’s a wrap that makes you sigh with that “this is so good” feeling after every bite.

What Ingredients You Will Need

This recipe keeps it simple and satisfying, using everyday ingredients that build layers of flavor and texture—no need for a special trip to the store!

• For the BBQ Chicken:
  • 2 cups (300g) cooked chicken, shredded (leftover rotisserie or poached chicken both work great)
  • 1/2 cup (120ml) BBQ sauce (go for your favorite brand— I like Stubb’s or Sweet Baby Ray’s for maximum flavor)
  • 1 tablespoon honey (brings out the sweetness and balances tang)
  • 1 teaspoon apple cider vinegar (adds a bright, zesty kick)
  • 1/2 teaspoon smoked paprika (optional, but gives a lovely depth)
• For the Coleslaw:
  • 3 cups (200g) coleslaw mix (classic cabbage and carrot blend, or shred your own if you prefer)
  • 1/4 cup (60ml) mayonnaise (regular or light—Duke’s is my go-to)
  • 2 tablespoons (30ml) Greek yogurt or sour cream (makes it extra creamy and tangy)
  • 1 tablespoon apple cider vinegar (for brightness)
  • 1 teaspoon honey or sugar (just a hint for balance)
  • 1 teaspoon Dijon or yellow mustard (optional, for a subtle bite)
  • 1/4 teaspoon celery seed (adds that classic slaw flavor—totally optional)
  • Salt and pepper, to taste
• For the Wraps:
  • 4 large flour tortillas (10-inch/25cm; whole wheat or low-carb if you want to switch it up)
  • Butter lettuce leaves (optional, for extra crunch and freshness)
  • Sliced pickles or jalapeños (optional, for a tangy or spicy kick)

Ingredient Tips: For best results, use freshly shredded chicken (rotisserie is my usual shortcut). If you need a gluten-free option, pick up certified GF tortillas. Want to keep it dairy-free? Swap in vegan mayo and skip the yogurt. In the summer, I sometimes toss in a handful of chopped fresh herbs—dill or parsley work magic here. You can easily use bagged coleslaw for convenience (no shame in shortcuts!).

Equipment Needed

• Large Mixing Bowl: For tossing the coleslaw—any sturdy bowl will do.
• Medium Mixing Bowl: For mixing the BBQ chicken filling.
• Measuring Cups and Spoons: To make sure your flavors are spot-on.
• Chef’s Knife and Cutting Board: For prepping chicken or slicing add-ins like pickles.
• Nonstick Skillet or Grill Pan: Optional, but great for warming tortillas or giving chicken a quick heat-up. I love my cast iron for the extra smoky flavor.
• Tongs or Spatula: For handling tortillas and mixing fillings.
• Paper Towels: To pat dry lettuce or mop up any BBQ sauce drips.

If you don’t have a skillet, you can always warm tortillas in the microwave (just cover with a damp paper towel). I’ve also used a toaster oven when my stovetop was busy. If you’re on a budget, most dollar store mixing bowls and utensils will get the job done—no fancy tools required. I keep a separate slaw bowl because, you know, coleslaw tends to leave behind a little extra crunch and dressing.

How to Make BBQ Chicken Coleslaw Wraps

1. Prep the Chicken:
   
   If using leftover or rotisserie chicken, shred about 2 cups (300g) into bite-sized pieces using two forks or your hands. If cooking chicken fresh, poach or roast, then cool and shred.
   (Tip: Warm chicken absorbs BBQ sauce better!)
2. Mix the BBQ Chicken:
   
   In a medium bowl, combine the shredded chicken with 1/2 cup (120ml) BBQ sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, and 1/2 teaspoon smoked paprika (if using). Stir until the chicken is evenly coated.
   
   If chicken seems dry, add an extra splash of BBQ sauce.
   
   Troubleshooting: If your chicken looks too wet, let it sit for 5 minutes to absorb the sauce.
3. Make the Coleslaw:
   
   In a large bowl, whisk together 1/4 cup (60ml) mayonnaise, 2 tablespoons (30ml) Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon honey or sugar, 1 teaspoon Dijon mustard, 1/4 teaspoon celery seed, plus a pinch of salt and pepper. Add 3 cups (200g) coleslaw mix and toss until everything is coated.
   Pro tip: Wait to dress the slaw until right before serving to keep it crisp.
4. Warm the Tortillas:
   
   Heat tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or microwave under a damp paper towel for 15-20 seconds until pliable.
   
   Don’t skip this—it keeps them from cracking when you roll!
5. Assemble the Wraps:
   
   Lay each tortilla flat. If using, layer a piece of butter lettuce down the center (it helps keep the tortilla from getting soggy). Spoon about 1/2 cup (75g) BBQ chicken onto each wrap, followed by a generous scoop of coleslaw. Add pickles or jalapeños if you want a little zing.
6. Roll and Serve:
   
   Fold in the sides, then roll up tightly from the bottom like a burrito. Slice in half on the diagonal for that classic wrap look (and easy dipping, if you’re a sauce lover).
   
   Tip: Toothpicks help keep everything in place for serving.
7. Enjoy!
   
   Serve immediately while the chicken is warm and the slaw is crisp. Leftovers? See below for storage tips.

Sensory cue: The wraps should feel warm and soft in your hands, with the cool, creamy crunch of slaw in every bite. If your kitchen smells like a backyard BBQ with a hint of tang, you’re doing it right!

BBQ Chicken Wrap Cooking Tips & Techniques

• Don’t Over-Sauce the Chicken: Too much BBQ sauce can make the wraps soggy, so start with less and add more if needed. (Learned this after a few messy lunches!)
• Keep the Slaw Crisp: Only dress the slaw right before assembling—if it sits too long, it loses that irresistible crunch.
• Warm the Tortillas: This minor step makes a huge difference. Cold tortillas crack, but warm ones are flexible and seal better.
• Batch Cooking: You can prep both the chicken and slaw ahead—just keep them separate until you’re ready to roll.
• Personal Flops: Once, I used a super sweet BBQ sauce without balancing with vinegar—it turned out cloying. Adding a bit of acid (like apple cider vinegar or lemon juice) fixes this every time!
• Multitasking: While the chicken is warming, whip up the slaw. Assembly is a breeze if everything is ready to go.
• Consistency is Key: Shred the chicken evenly so every bite gets sauce. And if you want extra crunch, double up on the slaw!

Honestly, after making these wraps dozens of times, the biggest lesson is not to rush assembly—take a minute to layer everything neatly so every bite is balanced. Oh, and if you’re making these for a crowd, set up a wrap “bar” so everyone can customize their own!

Variations & Adaptations for BBQ Chicken Coleslaw Wraps

• Low-Carb or Gluten-Free: Swap in low-carb or gluten-free tortillas, or use large lettuce leaves for a BBQ chicken lettuce wrap (so fresh!).
• Vegetarian Version: Substitute the chicken with jackfruit or extra-firm tofu, tossed in BBQ sauce—still delicious and full of smoky flavor.
• Spicy Kick: Mix a little hot sauce or chipotle into the BBQ sauce, or top with fresh jalapeños for heat lovers.
• Seasonal Twist: In summer, add fresh corn kernels or diced tomatoes. In winter, swap in apple slices or dried cranberries for a sweet crunch.
• Allergen-Friendly: Use vegan mayo and dairy-free yogurt for a fully dairy-free slaw. Nut allergy? Skip any nut-based tortillas or spreads.
• My Personal Favorite: I love adding a handful of chopped dill pickles to the slaw for a tangy surprise—it totally wakes up the flavors!

Honestly, the base recipe is super flexible—use what you have, experiment with new flavors, and make it your own. These wraps are forgiving and always tasty.

Serving & Storage Suggestions

BBQ chicken coleslaw wraps are best served fresh, when the tortillas are warm and the slaw is crisp (that first bite crunch is everything!). I like to slice them in half and arrange on a platter with extra slaw or a pile of sweet potato fries on the side. If you’re looking for a drink pairing, try iced tea with lemon or a cold, bubbly seltzer for a refreshing match.

For storage, keep the BBQ chicken and coleslaw separate in airtight containers in the fridge. The chicken will last up to 3 days, and the slaw is best within 1-2 days (though a little extra sitting time can mellow the flavors nicely). To reheat, gently warm the chicken in the microwave or on the stovetop, then assemble your wrap with fresh or leftover coleslaw. If you’ve already assembled the wraps, you can store them tightly wrapped in foil for up to a day, but expect the tortillas to soften (still tasty, just a little messier). For freezer storage, freeze chicken only—slaw doesn’t freeze well due to its high water content.

Nutritional Information & Benefits

Each BBQ chicken coleslaw wrap (with flour tortilla) is roughly 380-420 calories, with about 25g protein, 12g fat, and 45g carbs (depends on exact ingredients and tortilla size). Using whole wheat or low-carb tortillas can bump up the fiber and lower carbs a bit. The coleslaw brings a dose of vitamins A and C, plus fiber from cabbage and carrots. Chicken offers lean protein, while Greek yogurt in the dressing adds extra protein and probiotics.

These wraps can fit into gluten-free, dairy-free, or low-carb diets with easy swaps. Allergens? Watch for wheat in tortillas and eggs in mayo. I love that this meal feels indulgent but is actually packed with veggies—great for anyone balancing health and comfort food cravings.

Conclusion

If you’re on the hunt for a dinner that’s both fuss-free and full of flavor, these BBQ chicken coleslaw wraps are the answer—fresh, smoky, crunchy, and satisfying. After making these more times than I can count (and tweaking the recipe to absolute perfection), I can promise you’ll want to add this to your regular dinner rotation. Don’t be afraid to get creative—try your favorite BBQ sauce, swap in different veggies, or let everyone customize their own wrap. That’s the beauty of it!

Honestly, these wraps have saved me on so many nights when I needed something quick but didn’t want to skimp on taste. If you make them, I’d love to hear how you put your own spin on the recipe—drop a comment below, share your photos, or tag me on social media. Here’s to more dinners that are easy, delicious, and totally crave-worthy—enjoy every crunchy, saucy bite!

FAQs About BBQ Chicken Coleslaw Wraps

Can I use store-bought coleslaw mix?

Absolutely! Bagged coleslaw mix works perfectly and saves a ton of time. If you want extra crunch, toss in some sliced green onions or fresh herbs.

What’s the best way to keep the wraps from getting soggy?

Dress the coleslaw just before assembling and eat right away for max crunch. Lining the wrap with lettuce leaves also helps keep moisture away from the tortilla.

Can I make these wraps ahead of time?

You can prep the chicken and slaw in advance, but assemble the wraps right before eating for best texture. If you need to make ahead, wrap tightly in foil and refrigerate for up to a day.

What if I don’t like mayonnaise?

You can skip mayo and use all Greek yogurt or a dairy-free alternative. The slaw will still be creamy and tangy.

Are these wraps good for meal prepping?

Definitely! Just keep the chicken and coleslaw in separate containers, and assemble wraps as needed. Great for grab-and-go lunches or easy dinners all week long.

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