BBQ Chicken Coleslaw Wraps

You know those days when you need dinner on the table fast, but you’re craving something with serious flavor? That’s when I reach for my BBQ chicken coleslaw wraps – my go-to lifesaver when time’s tight but taste matters. I first threw these together during a chaotic weeknight when my fridge held nothing but leftover chicken and half a bag of coleslaw mix. One taste of that sweet-spicy BBQ sauce mingling with crunchy slaw in a soft tortilla, and I was hooked. Now it’s my secret weapon for quick lunches, picnics, and those “I can’t even” evenings when cooking feels impossible. The best part? You probably have everything you need already – just shred, mix, wrap, and devour.

Why You’ll Love BBQ Chicken Coleslaw Wraps

Trust me, these wraps are about to become your new best friend. Here’s why:

• Lightning fast – 15 minutes tops from fridge to plate, even when you’re moving slow
• Perfect balance – Sweet BBQ, tangy slaw, and tender chicken in every bite
• Crazy versatile – Swap in beef bacon, add pickles, or go spicy with chipotle mayo
• No-fuss cleanup – One bowl, one spoon, and you’re done

I make these at least twice a week – they’re that good and that easy. The happy crunch when you take that first bite? Absolute magic.

Ingredients for BBQ Chicken Coleslaw Wraps

Here’s everything you’ll need to make these flavor-packed wraps sing:

• 2 cups cooked shredded chicken – Rotisserie chicken works like a dream here (I always steal the meat while it’s still warm!)
• 1/4 cup BBQ sauce – Use your favorite brand, or go wild with homemade
• 1 cup coleslaw mix – That pre-shredded cabbage-carrot blend saves so much time
• 4 large flour tortillas (10-inch) – Warm them slightly so they don’t crack when rolling
• 1/4 cup mayonnaise – Makes the slaw irresistibly creamy
• 1 tbsp vinegar – Apple cider or white vinegar both work
• 1 tsp sugar – Just enough to balance the tang
• Salt and pepper – Always, always season to taste

Want to mix it up? Try beef bacon bits for smoky crunch or swap mayo for Greek yogurt if you’re feeling light. The beauty? This recipe forgives substitutions beautifully.

How to Make BBQ Chicken Coleslaw Wraps

Alright, let’s get wrapping! This is where the magic happens – three simple steps to BBQ chicken coleslaw wrap perfection. I’ve made these so many times I could do it in my sleep, but I’ll walk you through every trick I’ve learned along the way.

Step 1: Prepare the BBQ Chicken

First things first – grab that shredded chicken. If it’s cold from the fridge, I like to give it a quick 15-second zap in the microwave just to take the chill off. Dump it into a mixing bowl and add your BBQ sauce. Homemade or store-bought both work great here – I won’t judge! Start with 1/4 cup, then taste and add more if you want it saucier. Mix until every shred of chicken is coated in that sweet, smoky goodness. Pro tip: Let it sit for 5 minutes so the flavors really mingle while you prep the slaw.

Step 2: Make the Coleslaw

In another bowl (or heck, just wipe out the first one if you’re feeling lazy), combine your coleslaw mix, mayo, vinegar, sugar, and a pinch each of salt and pepper. Now here’s the important part – don’t overdo it on the vinegar at first. Add half, stir, taste, then add more if needed. You want that perfect balance where it’s tangy but not mouth-puckering. The sugar rounds it out beautifully. Give it a few good stirs until everything’s evenly coated, then set aside while you get those tortillas ready.

Step 3: Assemble the Wraps

Here’s where many wrap dreams go to die – the dreaded cracking tortilla! Prevent this tragedy by warming your tortillas for about 10 seconds in the microwave (stack them with a damp paper towel between each one). Now lay one flat and spread about 1/2 cup of the BBQ chicken down the center, leaving a 2-inch border at the top and bottom. Top with a generous handful of slaw – I use about 1/4 cup per wrap. Fold the sides in first, then roll from the bottom up tightly like you’re swaddling a baby. If it feels loose, unroll and try again – a tight wrap is a happy wrap. Slice in half diagonally if you’re feeling fancy, and dig in!

Tips for Perfect BBQ Chicken Coleslaw Wraps

After making these wraps more times than I can count, here are my foolproof tricks for wrap success:

• Wrap like a burrito pro – Fold sides in first, then roll from the bottom while gently tucking the filling in with your fingers. No spillage guaranteed!
• Foil is your friend – Wrap each one tightly in foil for meal prep – they’ll stay fresh for 2 days and won’t get soggy.
• Avocado upgrade – Smash a few slices onto the tortilla before adding chicken for extra creaminess that balances the crunch.
• Heat with care – If reheating, pop them in a 350°F oven for 10 minutes still wrapped in foil to keep the tortilla soft.

Bonus tip: Add a handful of crushed corn chips for an unexpected crunch that’ll make everyone ask for your secret!

Variations of BBQ Chicken Coleslaw Wraps

Oh, the fun you can have with these wraps! Here are my favorite twists:

• Spicy kick – Mix sriracha into the mayo or use chipotle BBQ sauce
• Cheesy goodness – Sprinkle shredded cheddar or pepper jack before rolling
• Lighter option – Swap tortillas for crisp lettuce leaves (butter lettuce works best)
• Smoky flavor – Add a handful of beef bacon bits to the chicken

The beauty? You can change them up every time and never get bored. My kids love the cheesy version, while I’m all about that spicy kick!

Serving Suggestions

These wraps shine brightest with simple sides that don’t steal the show. My go-to? Crispy sweet potato fries straight from the air fryer – their sweetness plays so nicely with the smoky BBQ. For lighter days, toss together a quick cucumber salad with vinegar and dill. And don’t forget the pickles! Their bright acidity cuts right through all that richness.

Storage and Reheating

Here’s how to keep those wraps tasting fresh-as-made:

• Wrap them right – Tight foil hugs prevent sogginess (I learned this the messy way!)
• Fridge life – They’ll stay perfect for 2 days max – any longer and the slaw gets weepy
• Reheat smart – 10 minutes at 350°F in the oven or air fryer keeps tortillas crisp

Pro tip: If prepping ahead, store slaw separately and assemble just before eating for ultimate crunch.

Nutritional Information

Each BBQ chicken coleslaw wrap packs about 320 calories – not too shabby for something this satisfying! You’re looking at 22g protein from that shredded chicken, 32g carbs (mostly from the tortilla), and 12g fat to keep things flavorful. Numbers will dance a bit depending on your exact ingredients – more mayo or vinegar can tweak the totals, and swapping in whole wheat tortillas adds fiber. But hey, this is home cooking, not lab work – embrace the delicious variations!

FAQ

Can I use pre-made coleslaw?
Absolutely! Store-bought coleslaw works in a pinch – just drain any excess liquid first so your wraps don’t get soggy. I sometimes add extra vinegar for more tang.

How can I make these wraps spicier?
My favorite tricks: mix sriracha into the mayo, use spicy BBQ sauce, or sprinkle cayenne pepper over the chicken. A few pickled jalapeños work wonders too!

Can I freeze these wraps?
Freeze just the chicken mixture for up to a month, but the slaw won’t hold up. Better to prep ingredients separately and assemble fresh when ready to eat.

What if my tortillas keep cracking?
Warm them properly! About 10 seconds in the microwave with a damp paper towel makes them flexible. And don’t overstuff – leave room to roll comfortably.

Can I make this vegetarian?
Sure thing! Swap chicken for pulled mushrooms or jackfruit. You’ll want to bump up the spices and maybe add a dash of liquid smoke for that BBQ vibe.

Try these wraps your way and tell me your favorite twist – I’m always hunting for new ideas to shake up my regular rotation! For more recipe inspiration, check out The Kitchn.

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