BBQ Chicken Coleslaw Wraps (Print Version)
Smoky BBQ chicken and tangy coleslaw tucked into soft tortillas for a fast, flavorful meal.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, shredded
02 - 1/2 cup barbecue sauce
→ Coleslaw
03 - 2 cups shredded green cabbage
04 - 1 cup shredded red cabbage
05 - 1 medium carrot, julienned
06 - 2 tablespoons chopped fresh cilantro
07 - 1/4 cup mayonnaise
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon honey
10 - Salt and pepper, to taste
→ Wrap Assembly
11 - 4 large flour tortillas
12 - Optional: sliced red onion
13 - Optional: pickled jalapeños
14 - Optional: extra barbecue sauce
# How To Make:
01 - Toss shredded chicken breast with barbecue sauce in a medium bowl until evenly coated. Set aside.
02 - In a large mixing bowl, add green cabbage, red cabbage, carrot, and cilantro.
03 - Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth.
04 - Pour dressing over the cabbage mixture and toss to coat all vegetables evenly.
05 - Heat flour tortillas in a dry skillet or microwave until soft and pliable.
06 - Place a tortilla flat on a work surface. Add a generous portion of barbecue chicken down the center, top with coleslaw, and include optional toppings as desired.
07 - Roll up the tortilla tightly, folding in the sides to enclose the filling securely.
08 - Cut each wrap in half and serve immediately.
# Expert Tips:
01 -
- You can prep everything ahead, making it perfect for spontaneous get-togethers or speedy dinners.
- The playful combination of creamy, tangy slaw and sticky barbecue chicken keeps you coming back for just one more bite.
02 -
- If you overfill your wraps, you&ll wrestle with runaway coleslaw at every bite.
- Warming the tortillas properly stops cracks and helps the wraps stick together — don&t skip it!
03 -
- Letting the slaw rest for 10 minutes before using deepens the flavor.
- Tucking in both sides tightly from the start ensures no mid-bite surprises.