There’s nothing quite like the satisfying crunch and tangy zest of coleslaw paired with tender, smoky BBQ chicken wrapped up in a soft tortilla. These savory BBQ chicken wraps with crunchy coleslaw bring together bold flavors and textures in every bite, making them a perfect choice for lunch, dinner, or casual gatherings. You’ll love how easy they are to make and how quickly they become a favorite.
Once you try these BBQ chicken wraps, you’ll want to keep this recipe in your regular rotation. The combination of juicy chicken smothered in barbecue sauce and fresh, crisp coleslaw offers a delicious contrast that’s both filling and refreshing. Plus, they’re incredibly versatile and customizable to your taste.
Why You'll Love This Recipe
- Quick and simple to prepare, ready in under 40 minutes.
- Balanced flavors with smoky BBQ, tangy coleslaw, and soft tortillas.
- Great as a handheld meal perfect for on-the-go or casual dining.
- Uses fresh ingredients for a light yet satisfying bite.
- Customizable with your favorite barbecue sauce and toppings.
Ingredients
Gather these fresh and flavorful ingredients to make the perfect savory BBQ chicken wraps with crunchy coleslaw.
- 1 lb boneless, skinless chicken breasts
- 1/2 cup barbecue sauce (your choice of flavor)
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas (10-inch size)
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon celery seed (optional)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 wraps
- Calories: Approximately 450 per serving
How to Make Savory BBQ Chicken & Crunchy Coleslaw Wraps: A Delicious Bite of Flavor!
- Preheat your oven to 375°F. Lightly oil a baking dish or line it with foil for easy cleanup.
- In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub this seasoning evenly over the chicken breasts.
- Place the chicken in the baking dish, drizzle with olive oil, and bake for 18-20 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes, then shred with two forks.
- While the chicken cooks, prepare the coleslaw: in a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, and celery seed. Add shredded cabbage, carrots, and red onion, then toss until everything is well coated and crunchy.
- Toss the shredded chicken with barbecue sauce until fully coated and saucy.
- Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
- Assemble each wrap by layering a generous portion of BBQ chicken in the center, topping with a scoop of crunchy coleslaw, and garnishing with fresh cilantro if desired.
- Fold the sides of the tortilla over the filling and roll tightly. Serve immediately with lime wedges for an extra burst of flavor.
Tips for the Best Results
- Use fresh, high-quality barbecue sauce for the best flavor impact.
- Shred the chicken while warm for easier handling and better texture.
- Adjust the coleslaw dressing to your preferred creaminess or tanginess.
- Warm tortillas just before assembling to prevent cracking and make rolling easier.
- Add sliced avocado or jalapeños for extra creaminess or heat.
Storage and Reheating
Store leftover BBQ chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas wrapped in foil or plastic wrap to maintain softness.
Reheat the chicken gently in the microwave or on the stovetop until warm. Assemble fresh wraps each time to keep the coleslaw crisp and the tortillas soft. For longer storage, freeze the cooked chicken (without sauce) for up to 2 months and thaw before use.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a great shortcut that saves time. Simply shred the chicken and toss it with your favorite barbecue sauce before assembling the wraps.
What type of tortillas work best for these wraps?
Large flour tortillas (around 10 inches) work best as they are pliable and hold the fillings well without tearing. You can also use whole wheat or gluten-free tortillas to suit your dietary preferences.
Can I make the coleslaw ahead of time?
Yes, you can prepare the coleslaw a few hours in advance. Just keep it refrigerated and toss it again before serving to redistribute the dressing and keep it crunchy.
How can I make these wraps spicier?
To add heat, mix some hot sauce into the barbecue sauce or add sliced jalapeños or crushed red pepper flakes to the coleslaw. You can also sprinkle cayenne pepper on the chicken seasoning.