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Smoky BBQ Chicken & Crunchy Coleslaw Wraps Recipe
Ash Tyrrell

Smoky BBQ Chicken & Crunchy Coleslaw Wraps Recipe

I recently made these Smoky BBQ Chicken & Crunchy Coleslaw Wraps for a quick dinner, and honestly, they turned out better than I expected. The smoky chicken mixed with the creamy, crunchy slaw created the perfect balance of flavors and textures. I loved how easy the wraps were to put together without spending hours in the kitchen.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts grilled and shredded – Freshly grilled chicken gives the wraps a smoky and juicy flavor. Rotisserie chicken also works if you want to save time.
  • 1 cup BBQ sauce – Use a smoky BBQ sauce for richer flavor. Honey BBQ adds sweetness while spicy BBQ gives extra heat.
  • 1/2 small red cabbage shredded – Red cabbage adds vibrant color and extra crunch. Slice it thinly for the best texture.
  • 1/2 small green cabbage shredded – Green cabbage keeps the slaw crisp and fresh. Avoid bagged slaw if possible for maximum crunch.
  • 1 large carrot grated – Freshly grated carrots add natural sweetness and texture.
  • 1/4 cup green onions sliced – These add freshness and a mild onion flavor without overpowering the wraps.
  • 1/4 cup mayonnaise – Full-fat mayonnaise creates a creamy slaw dressing that coats the vegetables perfectly.
  • 2 tablespoons apple cider vinegar – This balances the richness of the mayo with a bright tangy flavor.
  • 1 teaspoon honey or sugar – A little sweetness helps balance the vinegar and smoky BBQ sauce.
  • Salt and black pepper to taste – Essential for enhancing all the flavors.
  • 4 large flour tortillas – Soft tortillas wrap the filling easily without tearing. Warm them slightly before assembling.
  • Fresh cilantro for garnish – Adds freshness and a pop of color.
  • Lime wedges for serving – A squeeze of lime brightens the entire wrap beautifully.

Method
 

  1. Season the chicken breasts lightly with salt and pepper before grilling. Cook them on medium heat for about 6–7 minutes per side until fully cooked and juicy. Once done, let the chicken rest for a few minutes before shredding it using two forks.
  2. Place the shredded chicken into a bowl and pour the BBQ sauce over it. Toss everything together until the chicken is evenly coated in smoky sauce. If you like extra saucy wraps, add an additional spoonful of BBQ sauce.
  3. In a large bowl, combine the shredded red cabbage, green cabbage, grated carrot, and green onions. In another small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper. Pour the dressing over the vegetables and toss until everything is coated evenly.
  4. Heat the tortillas in a dry skillet for about 20 seconds per side. Warming them makes the tortillas softer and easier to roll without cracking. You can also microwave them briefly wrapped in a damp towel.
  5. Lay each tortilla flat on a clean surface and add a generous amount of BBQ chicken to the center. Top the chicken with a large scoop of crunchy coleslaw. Add fresh cilantro or avocado slices if desired for extra flavor.
  6. Fold the sides of the tortilla inward over the filling. Roll tightly from the bottom upward while keeping the filling secure inside. Slice the wraps diagonally for a neat presentation and easier serving.
  7. Serve the wraps immediately while the chicken is warm and the slaw is crisp. Add lime wedges on the side for extra freshness. These wraps pair perfectly with fries, chips, or a fresh salad.

Notes

  • I always let the grilled chicken rest before shredding because it stays much juicier.
  • I like making the coleslaw at least 30 minutes early so the flavors blend together better.
  • I lightly toast the assembled wraps in a skillet for a crispy exterior and warm center.
  • I personally prefer smoky chipotle BBQ sauce because it adds deeper flavor.
  • I avoid overfilling the wraps since it makes rolling difficult and messy.
  • I sometimes add sliced pickles for extra tang and crunch.